Summer is the easiest time to eat your colors! Mother Nature has made what we should eat super obvious (thanks, M.N.) A variety of colors means a variety of nutrients. For example: crops with orange and yellow colored skin (like the Shiro Plums below) means those fruits & veggies are packed with nutrients such as vitamin C, beta-carotene, vitamin A, potassium, and lycopene. Fill your plate up like an artist’s palette.
This Week’s Field Goods Favorite
A juicy, medium size greenish-yellow plum with a mildly sweet flavor. Plums are high in antioxidants, and vitamins A, B1, B2 and C. Try honey-roasting them with honey, brown sugar, and butter.
Storage: A day or two in pantry until ripe, 3-5 days in the fridge once ripe.
Shiro Plum & White Corn Salsa
One ear of corn, preferably white
Zest and juice of 1 large lime
1 lb Shiro plums, rinsed, halved, pitted and diced
1 jalapeno pepper, minced, without seeds
1/2 red onion, diced to 1/-4 inch
1 shishito pepper
1 tsp ground cumin
1/8 tsp ground cayenne pepper
1/4 cup chopped fresh cilantro
1 tsp lemon juice
1 tsp salt
1. Husk the corn, steam or boil the corn in water on the stove top, or if it’s fresh enough, use it raw.
2. Combine lime zest, juice and plums in a medium bowl, tossing to coat plums (and prevent browning). Add onion, peppers, salt, cumin and cayenne pepper. Cut corn kernels off the cob and add to the salsa. Taste and adjust seasonings, add a splash of lemon juice. For best taste, allow to blend and mellow at room temperature for an hour or so, or refrigerated overnight.
3. Add fresh cilantro, toss and serve.
Yields about 3 cups.