Amaizing Eats

Fresh sweet corn is a delicious sign that summer has arrived in New England. I just enjoyed some of the first locally grown ears of the season - yum! The pleasure was a little late in coming since the weather has been unusually cold and wet this year. Now that the mercury has surpassed the 80 degree mark, it is finally time to break out my big 'ol soup pot and start the water boiling.

Time is of the essence when it comes to this particular crop. Thanks to a recessive gene which prevents the sugar from turning into starch while still in the field, sweet corn is good to eat off the cob as a vegetable rather than a grain. However, if you don't cook the corn within a day or two, the sugars will convert into complex carbohydrates which aren't so tasty.

I therefore suggest taking advantage of any opportunity to purchase corn at a farm stand or farmers market, where you'll be able to find ears that were picked the same day. If you don't plan to cook corn immediately, then refrigerate the ears (in their husks) and cancel any dinner reservations. Sinking your teeth into a cob of sweet, milky (the immature state at which sweet corn is picked is called the "milk stage") vegetable goodness is vastly more satisfying than overpaying for a mediocre meal out. To really reap the gustatory pleasures of summer, you'd be wise to plan meals and shopping trips around your local farmers market.

I felt a little frisky so decided to whip up a batch of Corn & Amaranth Polenta. Bon Appetit!

Corn & Amaranth Polenta

2 medium ears of corn

1 Tablespoon butter or ghee

1 cup milk

1 cup water

1/2 teaspoon sea salt, to taste

6 Tablespoons polenta (medium coarse ground yellow cornmeal)

2 Tablespoons amaranth grains

ground nutmeg, to taste

honey or maple syrup, to taste (optional)

1. Husk ears of corn and remove all silk. Bring a large pot of water to a boil. Submerge corn in water and boil for 11-12 minutes (kernels should be a little al dente). When corn is cool enough to handle, cut kernels from the cob.

2. Heat butter or ghee with milk, water, and salt in a medium saucepan. When liquid begins to boil, whisk in polenta and amaranth. Turn heat down to medium-low and continue to cook, whisking, until mixture becomes very thick. This will take about 20 minutes (you can stop whisking now and then to rest your arm but don't get lazy).

3. Stir in corn kernels and season, to taste, with additional salt and nutmeg. If corn is not as sweet as you'd like, add a little honey or maple syrup.

I can finally chill out!

After months of gloom and rain, the sun is finally shining (for a day or more at a time) in Boston! There is enough heat now to crave cool, Pitta-pacifying foods like leafy green salads, cucumbers, coconut water, fruit and soup. Soup? Yup, refreshing, chilled soup.

I recently pulled out some oldie-but-goodie recipes of mine for soups that require no cooking. On a really hot day, who wants to turn on the stove? So rather than saute and simmer, I prefer to chop and blend ingredients.

The fundamental definition of the verb "cook" is 'to prepare food for eating.' While the term implies the use of heat, the application of fire (or gas or electricity) is not required in all instances. From an Ayurvedic and nutritional perspective, "cooking" is the predigestion of food. Breaking down edible substances with heat, acid or brute force before consumption makes the nutrients more accessible thus easier for the body to assimilate. A blender is all you need to "cook" my favorite summer soups.

Blueberry Bisque

10 oz. package frozen wild blueberries

1/2 cup sour cream (or plain yogurt)

1 Tablespooon fresh lime juice

1/2 teaspoon lime zest

1/4 cup apple juice, as needed

1/8 teaspoons ground cinnamon, to taste

2 - 3 Tablespoons honey, to taste

Combine blueberries, sour cream, lime juice and zest in a blender. Add enough apple juice to achieve a smooth texture with desired consistency. Add cinnamon and honey to taste. Chill for at least 30 minutes before serving. Makes 2 cups. I love to serve this with crunchy biscotti or vanilla wafers.

Cool Avocado Cucumber Soup

2 large ripe Haas avocadoes

1 medium cucumber, peeled, seeded and diced (1 cup)

1/4 cup red onion, diced

juice of two limes

1 teaspoon lime zest

1/2 teaspoon salt, to taste

1/4 teaspoon cumin, to taste

1 cup water, as needed

Combine all ingredients in blender and process till smooth and creamy. Add additional water, if necessary, to achieve pourable consistency. Season with additional salt, to taste. Makes about 3 cups. May be consumed immediately or chilled for an hour or two.