I was finally able this Saturday to make it down to the city market. Since I was out of town every weekend in June, this was my first visit of the season – and I swear, it gets busier and busier every year. I think I parked around 7:45 and the amount of people already up and about was insane! I think next week (ok, I’m out of town next week, but the next) I’ll try and get their around 7, because if you don’t, you miss out on things like baby cucs and fresh kale. My only complaint (besides the strollers – I won’t even start) is that I don’t have enough arms! Seriously, If I could, I’d buy everything… you think I’m kidding… I’m not. One lady was selling every type of squash imaginable and she also had lemon cucs; looks like a lemon, tastes like a cucumber. Unfortunately though, at that point, my arms were about to give out, so I had to pass. Another strategy I thought about (I love how I treat going to the market like it’s sport, ha) was to get their early enough so I can park somewhat close, go get a few bags worth of produce, then come back to the car to unload and head back for round two. Or – I could always just wake Tyler up and drag him there with me (insert, never going to happen at 7 am here)…
Any who, what I always love getting is the large bags of sweet corn – 13 ears for $5 – raw corn is definitely one of my favorite foods! And if you have a mandoline, it’s a breeze to strip the corn off the cob. Since I had an abundance of corn – 13 ears is a lot of corn for one girl – I decided experiment with making corn relish. I’ll admit, it’s nothing like the cooked/jarred kind at the store, but it’s still pretty addicting. Think, corn salad relish. (I guess it is similar to the store kind, it just isn’t jelly – make sense?)
Raw Corn Relish
- corn from about 6 ears
- 1 red pepper
- 2-3 baby cucumbers
- 1/2 red onion
- apple cider vinegar (enough to cover 1/2 to 1 cup)
- sea salt (don’t be shy)
- 1-2 tsp of veggie seasoning blend (it kind of reminds me of lowry’s seasoning salt)
- sweetener of choice (I used about 3 packets of stevia)
Finely chop pepper, cucs and red onion. In large bowl combine all ingredients and mix well. pack all ingredients tightly in a quart size canning jar and let sit in refrigerator for a few hours (even better, overnight).
update: about three days later, and I’m fully addicted to this stuff. The longer it sits, the better it taste!
Since I had about a 1/4 of a cup that wouldn’t fit into the jar, I just added it to some left over kale salad and ate immediately. Which, is probably what I’ll be eating for the rest of this week – kale and corn relish.
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