Farmers’ Market Week highlights the vital role that farmers’ markets play in our nation’s food system.
We at the Pacific Coast Farmers’ Market Association (PCFMA) celebrate it the first Sunday through Saturday in August, which will take place Aug. 6-12 this year. Each year a different theme is highlighted, featuring one of the many aspects of farmers’ markets. In 2023, we’re recognizing all the people needed to put a farmers’ market together.
The campaign is centered on the essential role that farmers’ market operators play in our local food systems and communities. For more than 50 years, farmers’ markets have influenced the way Americans eat, shop and connect to their food, farmers and each other. Farmers’ markets are more than market places; they’re places where neighbors learn, grow and work together.
“Most customers who go to their local farmers’ market don’t think about the fact that someone had to organize and fill this event and make it happen week after week,” says Greg Pursley, a PCFMA regional manager. “There are many others, besides the market manager, who make it happen — marketing, administration and others. There are state and city regulations we have to follow as well.”
So in August we celebrate all those behind-the-scenes folks who put a farmers’ market together to bring you the best experience, the best produce and a fun time each week.
Also in August, we’re featuring sweet corn, one of summer’s favorite veggies. Sweet yellow, white and bicolor corn is the star of summer picnics and barbecues. There’s nothing better than sitting down to a big crisp ear of sweet summer corn on the cob.
Grilled or boiled, corn on the cob is a real treat that’s hard to top for flavor, freshness and just plain deliciousness. Available at your local farmers’ market through early August, corn has a long and varied history and wouldn’t exist if it weren’t for the humans who developed it.
Corn as we know it does not grow in the wild. It was developed from a grass called teosinte. Most people think of corn as a vegetable, but it’s really a grain. Scientists believe that corn was developed by the native peoples living in central Mexico more than 7,000 years ago.
Also known as maize, the natives throughout North and South America are believed to have eventually depended on maize for most of their diet. Corn spread throughout the Americas and was discovered by explorers from Europe who had never seen it. There are numerous varieties of cultivated corn now.
The Bay Area is known for sweet Brentwood corn, which is some of the best and sweetest available. This year corn arrived early, but the flavor is still amazing.
G&S Farms is now at your Concord Farmers’ Market with sweet Brentwood corn. Grill, roast, boil — whatever you do, get your hands on some fresh, sweet Brentwood corn and enjoy. Try using some in the tasty recipe with this month’s column!
Debra Morris is a promotions coordinator for the Pacific Coast Farmers’ Market Association. Contact her at debramorris@pcfma.com.
Recipe: Air Fryer (or Oven) Corn Ribs
ingredients
2 ears fresh of corn on the cob
1 tablespoon of ghee butter, room temp
1 tablespoon of olive oil
½ teaspoon of coarse sea salt
½ teaspoon of smoked or sweet paprika
½ teaspoon of garlic powder
½ teaspoon each of parsley and oregano, plus more for garnish
mayonnaise
instructions
Prepare the corn by removing it from the husks and cutting off the ends. Microwave the whole corn on the cob on high for two minutes, then let it cool to the touch.
Slice the whole corn into ribs with a sharp chef’s knife and a steady cutting board by carefully placing the corn vertically (standing up) and slowly dicing it in half, then dicing the halves into quarters. Combine seasonings from butter to parsley. Brush the ribs with the seasonings on all sides.
If air-frying, place the ribs in a single layer with some space in between. Air-fry at 400°F (204°C) for 12 minutes total, flipping after six minutes.
If cooking in an oven, place the ribs on a lined baking sheet. Bake at 425°F for 12 to 15 minutes or until they are lightly charred and a little crispy.
To serve, brush the corn ribs with a thin layer of mayonnaise and sprinkle with more parsley on top. Serve hot or at room temperature.
