Good morning friends, in this monumental July week as our 250th birthday nears. How can we not celebrate? And in very many of those celebrations, corn will be a main ingredient. To that end, we begin with a bevy of corn questions from T. Square.
“I’m sending an appetizer that has appeared in Fare Exchange once before. It calls for white corn, blanched and scraped, but at the end commends the option of a good brand of frozen white corn.”
There’s where Mr. Square got confused. When he started to shop, he found organic or not, white or yellow or gold or a mixture, sweet and super-sweet, baby corn and shoepeg corn — the latter not available frozen. “What canned or frozen corn is the best substitute for fresh?” he asked. He will probably be experimenting himself this weekend, but we would all benefit from experts’ advice as we begin America’s 251st year.
This P.S. also came from Mr. Square. “I have a bag of hemp hearts because I know they are good for you, but I don’t know what to do with them. Is it enough to just sprinkle them on salads and blend in smoothies? I would like some other ideas.”
You will read below a reference to recipes from restaurants that are discovered off the beaten track and are hidden gems. If you’ve got one or more of those places in your life — and even better, one or more recipes from such places — we hope you will share.