I am tempted to just chop everything up and make a big salad with a little of everything in it – yes, raw corn, and YES, raw okra. And that will be dinner tonight. But eventually we’ll want something else, so I’ve got three ideas here – two from my go-to New York Times (cold noodles with tomatoes!) but one that was demonstrated at the Decatur Farmers Market. I have to say that I truly miss restaurant chef demos at local farmers markets. At once time that was a mainstay of the markets and always a source of creative inspiration … now they’re extremely rare, but the Community Farmers Market folks have local cooks who do demos most every week, and their recipes are perhaps a bit more practical and maybe easier to pull off.
Ingredients:
1 tablespoon neutral oil, such as canola or grapeseed 1 (1-inch) piece ginger, peeled and finely chopped (about 1 tablespoon) 1 garlic clove, peeled and finely chopped 4 scallions, white and green parts separated and cut into 1-inch pieces 4 cups corn kernels (from 4 to 6 corn cobs) 2 celery stalks, halved lengthwise and thinly sliced 1 teaspoon kosher salt (such as Diamond Crystal) 1/4 teaspoon white or black pepper 1/2 cup pine nuts (or coarsely chopped cashews or peanuts) 1 tablespoon soy sauce or tamari 2 teaspoons sesame oil White or brown rice (optional)
Preparation:
I’m guessing that like me, you still have part of that big bunch of celery in your vegetable drawer.
Heat a large 12-inch skillet or wok on medium-high. When it’s hot, add the neutral oil, ginger, garlic and white parts of the scallions. Stir for 30 seconds until fragrant.
Add the corn, celery, salt and white pepper, and stir-fry for 1½ to 2 minutes, until the corn starts to soften.
Add the pine nuts, soy sauce or tamari and sesame oil, and stir-fry for another 1 to 2 minutes, until the corn is tender but still has a fresh, crisp bite. Add the scallion greens and toss for 30 seconds. Remove from heat and serve hot or at room temperature, with rice (if desired).