Fresh, Tasty, and a Bargain!
This week, Eat Smart Idaho will be sharing 3 of our fave recipes for Idaho Summer produce, watermelon, beets, and sweet corn. We'll also take the guesswork out of picking a great watermelon!
How to Choose a Good Watermelon
Idaho is known for exceptionally sweet and tasty watermelons. They are available from July through early October. Find a local farm to pick your own or get a bargain at the store.
- Find the Field Spot– This yellow/gold spot on the bottom means the melon basked in the sun on the farm and was ripe when picked. Watermelons only ripen while on the vine. A dark, shiny green melon with no gold “field spot” may mean a melon is under-ripe.
- Pick Up the Melon– A ripe watermelon will feel very heavy for its size and the rind should be firm with no soft spots.
- Smell the Melon– A ripe watermelon will have a mild smell, even through the rind!
- When in doubt, ask a professional. Talk to the local farmer or produce manager. They will be happy to help you pick a ripe watermelon.
Ingredients
- 5 cups Watermelon Seedless
Instructions
- Wash hands with soap and water
- Put watermelon in a blender. Blend until smooth. (Alternatively, use a potato masher.)
- Strain into an 8″x 8″ glass baking dish and place in freezer. (Don’t use a nonstick dish as you may ruin the non-stick finish when you scrape the granita.)
- Every 30 minutes or so, for about 3 to 4 hours, scrape the mixture with a fork, making sure to get the solid bits around the edges.
- The granita is ready when it is frozen, but still grainy.
Notes
Adapted from a recipe by Shelby Kinkaid at the Diabetic Foodie. Photo courtesy of Ms. Kinkaid.
Nutrition
Calories: 46kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 170mg | Fiber: 1g | Sugar: 9g | Vitamin A: 865IU | Vitamin C: 12mg | Calcium: 11mg | Iron: 1mg
Carrot and Beet Salad
Ingredients
- 1/4 cup Onion diced
- 2 Tbsp Ginger fresh, grated
- 2 Garlic cloves minced
- 1 Lime
- 1/4 cup Olive oil
- 4 cups Carrots finely shredded
- 4 cups Beets finely shredded
- 1/4 cup walnuts *optional*
Instructions
- Wash hands with soap and water
- Grate the beets into a large bowl. (Beets can get messy so, grate them near a sink.
- Grate the carrots and add to the beets.
- In a small bowl, combine onion, ginger, garlic powder, and lime juice and oil. Whisk and add to grated beets and carrots.
Nutrition
Calories: 146kcal | Carbohydrates: 15g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Sodium: 98mg | Potassium: 465mg | Fiber: 4g | Sugar: 8g | Vitamin A: 10714IU | Vitamin C: 10mg | Calcium: 40mg | Iron: 1mg
Grilled Sweet Corn
Equipment
- Grill
Ingredients
- 6 Ears of Fresh Corn
- 3 Tbls Butter melted
- Black Pepper
Instructions
- Wash hands with soap and water
- Preheat grill until coals are glowing, or 350-400°F on a gas grill).
- Peel back corn husks (but do not remove).
- Wash ears of corn but do not
- Remove silk from each ear (leave the husk intact).
- Brush each ear of corn with butter. If you don’t have a kitchen brush, use a paper towel or clean hands.
- Sprinkle each ear with black pepper.
- Keeping the husks peeled back, place each ear of corn directly on the grill.
- Cook for 10-12 minutes, rotating until each ear of corn is evenly cooked. (When grill marks begin to appear, and kernels darken in color rotate the corn (about every 2-3 minutes).
- Remove from heat and serve.
- *Tip:Â Fresh corn husks are a little moist and do not need soaking. However, if your corn husks are dry, soak the corn for 15 minutes before beginning this recipe.
Nutrition
Calories: 82kcal | Carbohydrates: 17g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 21mg | Potassium: 253mg | Fiber: 2g | Sugar: 6g | Vitamin A: 180IU | Vitamin C: 6mg | Calcium: 10mg | Iron: 1mg
English
Spanish
Arabic
French
Amharic
Armenian
Basque
Chinese (Simplified)
German
Khmer
Lao
Malay
Myanmar (Burmese)
Pashto
Persian
Serbian
Somali
Sudanese
Swahili
Leave a Reply