Corn: so sweet, so delicious. It has a long history in America, as several Native American tribes – from North America to South America – were growing it before Christopher Columbus came ashore.

Corn was grown in Mexico before it made its way north to us. After Columbus, corn made its way to Europe, Africa, and China before the year 1600. Corn is grown on every continent except Antarctica.

Corn was an important crop because it could be eaten fresh, cooked into cakes and breads, and ground into cornmeal or corn flour, so it could be used year-round, which was very important during the winter. Today, corn is grown for humans and animals such as cows and horses to eat, and used to produce fuels and medications.

• Corn is good for you! It has lots of fiber, Vitamin C, and magnesium. It also has two chemicals that help with healthy vision.
• An ear of corn has about the same number of calories and less sugar than an apple. Keep it healthy and don’t drown it in butter or other toppings – a little goes a long way!
• Cooking corn makes it more nutritious. The heat releases antioxidants, which are very good for you.
• Corn is used to make the antibiotic penicillin, ethanol that is added to gasoline, and glue.
• It’s easy to microwave corn, just shuck it (remove the leaves and silk), wrap it in a damp paper towel, and microwave for about 5 minutes. Be sure to use potholders or oven gloves when handling it at first, because there will be a lot of steam.
• To boil corn, fill a large pot with water (there should be enough room and water for the corn to float). When the water boils, add the shucked corn on the cob and boil for 4-5 minutes. Use tongs to remove the corn from the water.
• If you want to use fresh corn kernels instead of frozen, slice the bottom off a corn cob so it’s flat, hold it straight up-and-down on a cutting board, and use a sharp knife to cut from top to bottom. You can mix this fresh corn with a can of drained black beans and diced bell pepper and your favorite seasoning, or sauté it with other vegetables like mushrooms and zucchini for healthy and easy side dishes.

Here’s what’s being picked this week*:
Corn
Eggplant
Plums
Blueberries

*Availability will vary by market due to differences in growing zones.