Sweeeeeet Corn

I've returned from my trip to Santa Monica and stand in awe at the Produce Section at the corner of 15th & Main! We've got vegetables galore out there ripe for the picking and the eating. Although you might think I am biased, I've never tasted such decadently sweet corn, butter crunch lettuce, or sun-ripened tomatoes. Beautiful. Thanks for all of those who continue to love and care for our little corner garden patch.

If you're interested in picking this sweet corn, there is trick or two to know before you pick. If the husk meets these two criterion, you should soon be enjoying a tasty little corn or two.

1. Look to see that the silk at the tip of the husk is all bronzed and dried up.
2. Feel to see that the corn is nice and full and extends up into the tip of the husk.


I like to soak the complete husk in a sink full of water for 30 minutes and then throw the entire husk on the grill for about 30-40 minutes, depending on the size of the corn. The soaking fills the husk with moisture so that there's a lovely steam effect inside the husk while it's grilling. Delicious.

If you'd like to try some butter crunch lettuce, then simply take a pair of scissors with you and cut the lettuce off at the base. Do not pull it from the ground as it may bloom again for us. Soak the lettuce in a water bath, pat dry and eat with hundreds yellow and cherry tomatoes! Let me know how it tastes!