I love late summer because it means fresh corn. I grew up in the Philly suburbs & we’d spend vacations at the Jersey shore. I can remember driving across the Garden State, stopping at farm stands along the way to pick up fat red tomatoes; plump blueberries; juicy peaches and, of course, sweet corn on the cob. There’s nothing like taking that first bite of the season and having all those little kernels explode in your mouth. Really good fresh corn doesn’t need butter or salt, but I like to use them sometimes.
We’re fortunate to live close to Stuart’s Fruit Farm in Somers. I stopped by the other day to pick up some corn & it was delicious. I wasn’t the only one who thought so. JD loved it! I’ve given him corn before, and he liked it. But this time was different. He became very focused while eating it; it was as if he didn’t want anything intruding on this treat. No stray kernels were dropped (much to the dogs’ dismay), none were tossed over the side. When he was finished what was on the tray, he looked at me expectantly for more. I was happy to oblige.
It will be many more years before he understands what went into making that corn so special, but it’s times like this that prove the benefits of locally grown is in the taste for anyone to enjoy.
Photo by Stephen Schmitt/The Journal News
Bread. My soon to be 14-month old loves it. Come to think of it who doesn’t love bread, especially the warm, melt-in-your mouth kind.
On a recent trip to Rhinebeck, we were so excited to get some fresh whole-grain loaves from Bread Alone. Unfortunately, it had closed at 5 p.m. when we arrived at 5:01 p.m. Some of you may have heard of Bread Alone, it’s well-known in Dutchess County and if you frequent green markets in the Hudson Valley, you may have stumbled upon their crusty baguettes. Bread Alone can be found at farmers markets in Peekskill, Ossining, Cold Spring, Tarrytown, Hastings and Pleasantville.
But this post is not about where to get said bread. Bread Alone owner, Dan Leader, along with a retired physician, hatched a plan to build bakeries in South Africa and teach the locals how to make nutritious bread and run their own businesses. Two years ago, the South African Whole Grain Bread Project (SAWBGP) was born.
The plan goes beyond giving locals employment. SAWGBP is helping to develop a bread using locally grown grains that would provide nutrition for people infected with HIV/AIDS.
Throughout time, bread has been a staple in diets in most parts of the world. So as you bite into that multi-grain slice of goodness, think about how a South African child is now also getting that same opportunity.