Grilled Corn, Avocado and Tomato Salad

grilled corn on the cob

I love corn on the cob, doesn’t matter if it’s steamed, boiled or grilled, just add some butter and a light sprinkling of salt and I’m in heaven. But even when you love something there is a limit to how much is too much.

grilled corn saladLast week was the first week for fresh sweet corn at our local Farmers Market. So I bought five ears. Some of you would think that’s not an unusually large number but I’m the only one eating it. I happily gorged myself on two ears that evening knowing that there were still three left. Plenty to satisfy my corn cravings. Two more were happily consumed the next day but somehow I just couldn’t eat that last ear in the same sitting. Was my corn craving slowing down?

Having corn somewhat on the brain by now, I noticed a recipe for Grilled Corn, Avocado and Tomato Salad with Honey Lime Dressing while browsing some recipes online. Having all the ingredients on hand I decided to give it a try. Not only did it sound good it would use up the last ear of corn. The only deviation from the recipe I made was the addition of some fresh salad shrimp that needed to be eaten. The combination of ingredients was tasty and made the perfect light meal for a hot summer evening.

Now it’s the fourth day and there is no more corn to enjoy or worry about eating. The pressure is off but deep down I can hear the tiniest voice saying “You should have gotten more than five”.

You can find the recipe here.  It’s from For The Love of Cooking, July 2009.


The Perfect Washington Coast Vacation Breakfast

On the first day my sisters and I were in Washington we stopped at Jessie’s Ilwaco Fish Co. to pick up some fresh seafood for dinner. To keep preparation simple we decided to get two cooked crabs. Before we got to the cottage we stopped at Sid’s Market in Seaview and bought fresh sourdough bread and a bottle of wine. What could be simpler and more delicious than chilled cracked crab, bread and butter and a good glass of wine? We ate until we were full but there was still some crab left. What do you do with left over crab? You make omelets for breakfast.

At the Astoria Sunday Market we picked up some fresh chives, goat cheese with dill and fresh eggs. Later that day, at Jack\’s Country Store, I found an avocado for a mere $1.79 that I splurged on. Living in California I’m really not used to that price for avocados. Jack’s, just up the road from where we stayed, is a real honest to goodness general mercantile. The floors are wood, there are rolling track ladders to reach the top shelves of the oak showcases and there is a beautiful stained glass ceiling. They carry everything from paint and hardware to hunting clothes, kitchenware, toys and pet supplies. It’s very much like the general store we shopped in when I was in high school in rural California a mere forty-something years ago.  It has everything including a grocery store where you can get avocados. They have a great catalog too. Take a look and be amazed. The stage was set. Omelets for breakfast were firmly on the menu for the next day.

I learned to make omelets by watching Julia Child on TV. Really, that’s where I learned and that lesson has served me well. Omelets are wonderful things. They can be simple or exotic. They can be eaten for breakfast, lunch or dinner. And, you can use just about anything for a filling, even leftover cracked crab, and fresh goat cheese with dill, organic chives and avocado and if you serve it with toast made from leftover sourdough bread spread with Blueberry Lavender Pepper jam from the Painted Lady Lavender Farm,  you’ll  have the perfect Washington coast vacation breakfast.

Bon Appetite!

Shopping the Farmers’ Markets in Lihue, Kauai

I recently spent a very breezy, showery, week visiting O’hana (family) on Kauai. The first part of the week I spent catching up on what’s been going on, meeting my great nephew, Mason, driving to Hanalei for a birthday lunch with Mason’s Tutu (grandma), Lani and enjoying an incredibly yummy birthday dinner for Lani at Gaylord’s.  On Friday, after coloring Easter eggs, Lani and I, accompanied by Darcie and Mason, made a quick trip to the Friday Sunshine Market held at the Vidinha Stadium parking lot in Lihue to pick up some papaya, bananas, and fresh greens for dinner. The trip was quick because even though the market started at 3, and we were there about quarter to four, many of the vendors were sold out and packing up. We did find a couple of vendors still selling and with a nice selection of greens and fruits. We bought some beautiful kale, an avocado, tomatoes and several papayas.

At some of the Kauai Sunshine Markets shoppers aren’t allowed into the selling area until starting time. In some you can browse but you can’t buy until starting time. Starting time can be signaled by the lowering of a rope, the ringing of a bell or the honk of a car horn. I’ve never really experienced this anywhere but on Kauai and the first time it happened I couldn’t believe that you couldn’t buy before the signal, which in that case was the ringing of a bell.  So if you’re there early, be patient and wait for the signal and by all means if they allow open browsing before the start of the selling period, take advantage of it. It’s really quite interesting to experience.

Saturday morning Lani and I gathered our shopping bags and headed over to Kauai Community College where the Kauai Community Market, managed by the Hawaii Farm Bureau, is held Saturday mornings, from 10 to 1. When we arrived the market was bustling. There were locals shopping for garden fresh foods, enjoying delicious local foods, and  “talking story.” There were also tourists enjoying the opportunity to see what’s local and to taste and buy.

We bought some more papaya, and avocados,  and for Easter dessert, we bought the most incredible pie from The Right Slice. It was a Mango Passionfruit (lilikoi) pie. It was amazing to look at, about 3″ high, with sliced mangos mixed with lilikoi for a tangy zip, layered between a gorgeous flaky crust.  All of the pies they offered that day looked incredible. But I love mangos and I absolutely love likikoi so making a choice wasn’t a problem.  If you go to Kauai don’t miss trying a piece of their pie. You won’t find anything like it anywhere else.

Give some of the “local” fruits and vegetables a try  when you visit the islands. Ask to taste. Many of the local vendors would love to help you experience their produce. I’ve had some amazing “tastes” and look forward to finding my favorites each time I visit.

There are Farmers’ Markets on all of the Hawaiian Islands. I have been to the one in Hilo and one in Honolulu and at least five different markets on Kauai and they all are terrific. You really get a feeling for the land and the people who bring its bounty to share. Another slow-paced way to enjoy your time in this tropical paradise.

Here’s a list of just some of the markets the islands have to offer:

Farmers Markets in Hawaii

Hilo Farmers Market

Kauai Farmers MarketsHonolulu Saturday Farmers\’ Market

Honolulu Saturday Farmers\’ Market

Hawaii Farmers\’ Markets