Ricotta-Stuffed Zucchini Blossoms

zucchini blossoms

My garden is THRIVING right now and I have barely been around to take pleasure in the day to day progress. While it’s only an 8×6 plot of land, managing the veggies has been quite an adventure over the past three years. While my thumb is definitely getting greener, the zucchini plant never ceases to overwhelm me.

Have you watched a zucchini plant grow in a garden?

The tiny little leafed plant turned into a monster overnight; something resembling a plant from the Little Shop of Horrors.   Every summer I’m overwhelmed and fearful.  Last year the elephant-sized leaves eclipsed the tomato plant.  The thick roots jutted across the soil and crushed my rosemary.  After a week, thanks to the robust zucchini plant, my garden looked like an overgrown mess.  So this year, I basically gave the zucchini plant it’s own plot.

However, hiding underneath all the leafy chaos are the beautiful yellow zucchini blossoms.  And, zucchini blossoms are edible flowers!  You can literally pick them off the plant and eat them raw.  When you do, you’ll enjoy a sweet flavor with a very slight hint of zucchini.  I love to try making a version of Mom’s stuffed zucchini I found in her archives.

Mom’s stuffed zucchini blossoms recipes was half complete which is so frustrating to a burgeoning cook like myself.  Having never cooked zucchini flowers, I needed to find a  a recipe that allowed me to fill in the holes, not excluding a single step.

Lucky for me, I rode my bike down the street to consult the local farmer at the farm stand for his wisdom and guidance.  I soon learned [Read more...]

Amaize Sweet Corn

amaize corn

Some of my fondest childhood summer memories were my car drives with Mom on late August afternoons.  We’d search high and low to find the farmer on the side of the road selling the freshest crop of Silver Queen corn out of the back of his pick up truck.  Mom would scavenge through all the ears, pull out pieces and prove to me first-hand that the higher the quality of sweet corn, the greater the chance of ear worms.  Whenever I bothered to pay attention, there was also some message or lesson to be taught. In the end, we enjoyed the delicious taste of grilled corn alongside our homemade meals.

In the spirit of summer and corn, I’m excited to introduce you to Amaize Sweet Corn.

What’s amaizing about Amaize Sweet Corn?

It’s a rare breed of sweet white corn created using traditional natural breeding methods through hybridization. Translation: this corn is never genetically modified.

It’s only grown and harvested during the warm summer months and available for a limited time during those months throughout the United States.

What are the benefits?

It’s is jam packed with natural health benefits. An ear of sweet corn is full of antioxidant power and has a caloric value similar phytochemicals that benefit eye sight and fiber to promote healthy digestion

Amaize sweet corn is the brain child of George Crookham and Bruce Hobdey. The pair began working on perfecting the taste and texture of this sweet corn in 1989 after experiencing a type of corn with a crunch and a pop that differentiated itself from the textures of other corns, which tended to get mushy when cooked. After 22 years of development, and over 10,000 varieties of corn tested, Amaize Sweet Corn was born—boasting a balance of crunchy texture and sweet bold flavor.

 for those viewing on a reader, click over to site to watch video

Where can you get awesome ears of this corn?

It’s available exclusively in select stores including those in Houston, Toronto, Indianapolis, Des Moines, Spokane, and Buffalo. You can also find out where Amaize Sweet corn is sold in the US here: http://amaizesweetcorn.com/find-page.aspx

So, what to do with your Amaizing Corn?

Check out my two favorite methods of preparation:

Boil:

  • Remove the husks and silk from the cobs.
  • Place the cobs in a pot with boiling water, ¾ cup milk and 2/3 cup sugar.
  • Cover the pot and return it to a boil again Cook for 3 to 4 minutes.
  • Carefully remove the cobs from water promptly to prevent overcooking.

Grill:

  • Peel back husks, and remove them from the base of the cobs.
  • Remove all silk from cobs.
  • Melt butter and use basting brush to completely cover corn husks. Use approximately 1 tablespoon of melted butter per husk. Sprinkle some sea salt on top.
  • Tightly wrap butter-coated husk in tin foil.
  • Heat grill to high and place cobs in husks on grill. Grill for 20 minutes, turning every 5 minutes. Husks will blacken.
  • When cobs are done, remove from grill and carefully remove tin foil.

Once you’ve mastered boiling and grilling?

You can get creative and adapt some of your favorite recipes with corn.  Add it to your salads, salsas or sprinkle the kernels over your fish dishes!

Enjoy!

Disclaimer:  This is a sponsored post. I received ears of corn for review purposes but all opinions expressed within are, as always, my own.

 

 

 

 

 

Classic Gazpacho

Gazpacho

Gazpacho has become my go-to summer soup.

I love picking the vegetables from my garden and then mixing them up in a blender and serving the soup cold.  It’s truly hassle-free.  I’ve experimented with many different flavorful varieties over the years:  Mango Gazpacho (our family fave), Almond and White Grape Gazpacho, Cucumber Avocado Gazpacho, Spicy Gazpacho, and Watermelon Gazpacho.  However, I now realize that I’ve never posted a simple recipe for Classic Gazpacho.

I asked out resident soup expert, Seriously Soupy, to share her celebrated Classic Gazpacho.  Serena, aka Seriously Soupy, started making soups as a creative outlet for herself after her first daughter was born.  Since she started, she has given soup tours and taught soup classes and has a catalog of over 100 soups on the site!  You can join Serena on her Soupy journey at SeriouslySoupy.com and twice a month you can find her here, at My Judy the Foodie, sharing her wisdom and helping demystify the world of soup.

Here’s what Serena has to say: [Read more...]

Black Bean Power Salad

black bean salad

For the first time since becoming a parent 12 years ago, I’m officially an empty nester!  Both of my kids shipped off to sleep away camp last week and I’ve been walking past their empty bedrooms with the deepest sense of longing.  Now I know how my parents must’ve felt every summer.  And, I was a lifer at camp, having gone away 9 straight summers.

I still can’t believe [Read more...]

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