Jill Hatton column

Greetings and I hope you are having a great week. By the time you read this the county fair will be half over. I am excited to see the entries of our youth as well as adults for this year. I love the county fair and I love going to the state fair. I am always excited to see our youth place well at the state fair.

This week I have enjoyed some of our fresh tomatoes from our garden. My Dad has really tried hard this year to have some beautiful tomatoes. In the past the tomatoes were nice, but he wanted to have some bigger tomatoes…you know the type that would cover any sandwich. I am happy to say that my Dad has achieved this…we have some really nice tomatoes this year.

Soon I will be canning salsa. However, I will talk about that another week. Last week I gave you information about Kentucky Corn and Kentucky Tomatoes. This week I will share with you some more corn recipes.

Garden sweet corn is delicious and not bragging on my Mom (well maybe I am ), but she can freeze our sweet corn and in the winter it tastes just like it came right out of the garden. I hope in the future when I have the opportunity to freeze the corn that mine can taste hopefully as sweet as hers.

Cheese and Corn Chowder

2 cups diced potatoes
1 cup sliced carrots
1 cup chopped celery
½ cup onion
¼ teaspoon pepper
1 can (or 16 ounces fresh corn) cream style corn
1 and ½ cup nonfat milk
½ cup shredded cheddar or American cheese

1.) Combine potatoes, carrots, celery, onion and seasonings in pan. Add 1 cup water. Cover and simmer for 10 minutes.

2.) Add corn and pepper. Cook 5 more minutes or until vegetables are cooked.

3.) Add milk and cheese. Stir until cheese melts and chowder is heated through. Do not boil.

4.) Serve hot.

Nutritional information: Serving size: 1/6 of recipe. Calories: 170; Total fat: 3.5 grams; Saturated fat: 2 grams; Total carbohydrates: 28 grams; Dietary fiber: 3 grams; Protein: 7 grams
Source: Adapted from: Montana Extension Nutrition Education Program Website Recipes. Montana State University Extension Service. http://recipefinder.nal.usda.gov

Corn and Green Chili Salad

2 cups frozen and thawed corn (could use fresh)
1 can (10 ounce) diced tomatoes with green chilies
½ tablespoon vegetable oil
1 tablespoon lime juice
1/3 cup sliced green onions
2 tablespoons fresh chopped cilantro

1.) Combine all ingredients in a medium bowl.

2.) Mix well.

Nutritional information: Serving size: ¾ cup; Calories: 120; Total fat: 2.5 grams; Total carbohydrate: 25 grams; Dietary fiber: 4 grams; Protein: 3 grams.

Adapted from: Healthy Latino Recipes: Made with Love California Latino 5-a-day Campaign California Department of Health Services. http://recipefinder.nal.usda.gov

Corn Salad

2 cups fresh or frozen whole kernel corn-cooked and drained
¾ cup chopped tomato
½ cup chopped green pepper
½ cup chopped celery
¼ cup chopped onion
¼ cup ranch dressing, fat free

1.) In bowl, combine vegetables.

2.) Stir in dressing.

3.) Cover and refrigerate until ready to serve.

Nutritional information: Serving size: 1/6 of recipe; Calories: 80; Total fat: 0.5 grams; Total carbohydrates: 19 grams; Dietary fiber: 2 grams; Protein: 2 grams.
Source: Adapted from: Food and Nutrition Calendar 2005 Kentucky Families on the Move. University of Kentucky Cooperative Extension Service. http://recipefinder.nal.usda.gov
Have a great week and try a new recipe!!! See you at the farmer’s market.