Summer is around the corner. School will be over in two days. At times, I sense that this particular school year flew by… Does it feel the same for you? When the day begins, and I drop my young daughter off to school, my mind flashes back reminiscing her preschool years. Back then, it felt far away in time imagining attending upper primary. And yet, it just happened. She will be finishing 3rd grade this week.
Without question, (as parents) we continue our quest to nurture, support and ‘educate’ our young ones with big aspirations. This is not different as to the way we want to feed them. Fresh, natural, seasonal, with the best available ingredients we can buy. We want our young ones to learn this from a very young age. Understanding that with every season, seasonal ingredients, give the perfect opportunity to eat in the peak of quality. In summer, fresh corn (‘maize’) maïs is abundant, beautiful. A source of fiber. Yet, it comes in yellow, white or mixed colors. Choosing corn, you want the wrapping leaves intact, fresh, green and not spotted or damaged. Kernels should be bright, plump and show no signs of wrinkling. It is so versatile to prepare. I leave you with a simple (yet tasty) recipe that your young ones will certainly enjoy, as much as my daughter does. This can also be eaten as a ‘potage’ for us. A family meal.
- 3 ears fresh organic corn
- 2 tbs of extra virgin olive oil (or butter)
- 1 small shallot finely chopped
- 1 cup of organic whole milk
- Slice corn off cob. You may use a corn cutting tool.
- In a saucepan add extra virgin olive oil and saute the shallot until transparent. Add the corn and stir for a few minutes. Add milk and cover. Cook at slow heat for 10 to 12 minutes, until tender. In a blender add the mix to puree consistency. If still thick add milk 1 tablespoon at a time until smooth. Strain through chinois. Serve. You may garnish with tender corn grains or a few drops of extra virgin olive oil to taste.