At first I thought this was going to be a snap. I thought I’d feature our potato etc. etc. salad. The vegetable stands have the most beautiful local green beans and new red potatoes right now. Oh, yes, I did make the salad about a week ago and I even took pictures. And it was delicious. (It’s on my list of things to report. Remind me.)
But once again, I decided to make things tricky for myself. Because the event is
The Spice is right, and being the literal person that I am, I wanted to feature a spice growing in our garden. The shade has moved in completely now so the garden is not flourishing quite as much as it was. (I’m not complaining! During the heat waves, our shady garden was most welcoming.)
Our cayenne plant has produced 4 peppers so far (beautiful, intensely hot they have been too!). The chives, parsley and basil are still doing very well as well. I had great hopes for our dill going to seed so I could feature dill seed in a dish. (Dill seed goes fabulously with beet-tops!!) But critters attacked our dill and consumed it entirely. I like to imagine that rather than slugs or snails, it might have been one or two of the butterflies that we’re seeing fluttering around recently.
But the coriander that I transplanted in June from the grocery store vegetable section has gone to seed completely with beautiful brown pods. (ahem… not only am I not so good at deadlines but I haven’t managed to take photos either… the closest I have is the green seed pods photographed on the July night of the brilliant charcoal grilled steak dinner.)
The Spice is Right V: Fresh and Local: Coriander (Coriadrum sativum)
So, that meant coriander seed would be the one to feature. Hmmm, trouble is that while I adore coriander leaf, coriander seed is not really my favourite spice. I find it quite strong tasting. But of course, it can be combined with other spices. …
So what did we end up with? Corn on the cob with lime, crushed coriander seed, salt, pepper and garam masala. Yes, I know. The lime and the spices other than the coriander seed aren’t exactly local. But the corn was. And fabulous corn it was too! Sweet and fresh.
Normally, we’d grill the corn on the barbecue but it was rainy all day yesterday so we boiled it instead.
Corn on the Cob with Lime and Garam Masala
- 4 or 5 ears sweet corn, husked
- ½ lime
- ¼ tsp ground coriander seeds
- ¼ tsp ground cumin seeds
- pinch ground cayenne pepper
- 1 Tbsp garam masala
- salt & pepper
- Husk corn and strip of the silk. Discard the husks. Roast corncobs directly on the grill over hot coals. (no foil!) Turn a couple of times. Some of the kernels will get a little caramelized with brown.
- Mix the spices in a small shallow dish.
- Take the half lime and rub the flesh side in the spices. Squeezing the lime gently, rub it all over the hot corn, so that the corn gets lime juice and spices on it. Serve immediately. (Please note that butter is NOT used for this style.)
We served the corn with club sandwiches: bacon, Ontario field tomato, chicken sandwiches. The chicken was leftover jerk chicken barbecued the night before. It was delicious! Pictures?!! You want pictures?!! (cough)
Spice is Right Vis midnight EDT 15 August, 2006. Read more:
I just thought of another dish I could have made!! Yesterday, we saw fresh romano (aka cranberry, borlotti) beans at the vegetable stand. We could have made beans with oregano from the garden, cumin and coriander seed! Hmmmm, we could still do that, couldn’t we?!
<rant>Speaking of Ontario field tomatoes… sigh. They looked good at the fruit stand. They smelled good. But, but, but… (excuse me while I curse) they were mealy! Why oh why, when the farms are less than an hour’s drive away, do they have to pick the tomatoes green and let them ripen off the vine?!
Does anyone know where in Toronto I can get vine ripened Ontario field tomatoes that have been picked ripe and not more than a day before they appear on the stands? (I can’t grow them because of too much shade.)</rant>