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We are adding a new feature to our website:  Cooking Garden Vegetables and Fruits with Chef Linda Weiss.  Try a new vegetable in your garden every year and try a new recipe with the old standbys.

Linda attended La Varenne at The Greenbrier and Le Cordon Bleu of Paris' Catering School. She is a member of The James Beard Foundation in New York and the Southern Foodways Alliance at Ole Miss. Linda's first book, Memories From Home: Cooking with Family & Friends is available at or at her website.  

Linda is a free lance writer, has been the Food Editor for three magazines, and is a cooking teacher and a frequent television cooking show guest.

Everyone who grows sweet corn and is religious about getting it from the garden to the pot as swiftly as possible can relate to Linda's story about finding a roadside market where the corn was picked fresh every morning.  Enjoy Linda's reminiscences and these recipes for green beans and sweet corn, made fresh in your kitchen.

---Anne K Moore  August 15, 2009---


by Linda Weiss, Chef and author of
Memories From Home: Cooking with Family & Friends
photos by Robert Shober

When I lived in the upstate of South Carolina, I'd make sure that I made it to the Farmers Market early on Saturday morning, before 7:30 a.m. in corn season; otherwise the corn would be gone.  But, then one morning, knowing that I had gotten up too late to make the regular market, I decided that I'd drive up Highway 25 toward the mountains where on a previous trip I had found this jewel of a roadside market.

I didn't know it when I left for the drive that this would be my lucky day.  As I pulled into the parking lot a pickup truck loaded with fresh corn was coming in from the fields.  It pulled in behind me.

I was able to buy the freshest, creamiest corn that morning.  It was delicious no matter how I cooked it.  Needless to say, I took the drive up to that roadside market every Saturday morning until the corn was gone for the season. I enjoyed every delicious bite.

I grew up on, and love fried corn, a southern staple.  I usually always include it in a recipe article.  But, this time, I thought I'd give you something a little different. So, I've included a recipe for Corn Loaf.  This recipe is from a friend, Charlotte Hays, who has so graciously allowed me to use it in this article.  Charlotte and Gayden Metcalf are the authors of Being Dead Is No Excuse.  Every recipe I've used from their book has been delicious.  After I made the Corn Loaf and served it to my husband and sons, we all thought that it was the best new corn recipe we'd had in a long time.

The other recipe that I've included this time is for corn salad.  I've used this recipe in my cooking classes at Williams-Sonoma.  It's bright with lots of color, flavor, and texture.  You can also use it year round because the corn is saut�ed before making the salad.  So, if you freeze some of your corn from the garden, you can let it thaw, then use it for saut�ing.

And then, we have a caramelized green bean recipe.  So easy!  For additional flavor we've added green onions.  You can start it on the stove top and finish it in the oven.  I love green beans cooked this way.  This recipe makes a great accompaniment to the Corn Loaf, a tossed green salad or citrus salad, and salmon croquettes.

At the end of each recipe see the Linda Notes.  Here I've given you some additional ideas:  How to add to the recipes or serving suggestions.

Some other ideas for you: 

Corn and rice go well together so if you have leftovers of each put them together and add some cheese and chicken or vegetable broth to moisten, for a great casserole.

When you are cutting green peppers for the Corn Loaf, cut off the top and bottom, then cut through the middle and remove the core. Cut the peppers into strips from the inside because it is easier for your knife to penetrate. Then dice small.

Use the green onion tops for more flavor.  Enjoy, my friends.

Corn, Basil & Feta Salad

4 cups fresh corn kernels (yellow or white or a mixture of both- 4 ears corn)
4 tablespoons olive oil
1 teaspoon finely minced garlic
� cup thinly sliced green onions, including the tops
2 cups chopped tomatoes or 2 cups grape tomatoes
1.5 cups Feta cheese or 1-1/2 cups Feta cheese with basil and tomato
1/3 cup chiffonade of basil (basil is folded and cut into thin slices)
1-2 tablespoons lime juice or to taste
Salt to taste

Heat olive oil to a sizzle in a large skillet.  Add garlic, green onions and corn. Saut� until the corn is tender, stirring constantly to keep corn from sticking, and garlic from burning. Remove from heat and let the mixture cool slightly.  Add the tomatoes. Add the Feta in small crumbles, then stir in the basil and lime juice. Salt to taste. Serve at room temperature or refrigerate until ready to use. Serves 4-6.

Linda Note: This salad is great with barbecued chicken, or fresh salmon.

Corn Loaf

2 cups fresh corn kernels
1 cup chopped yellow onion
3 minced green onions (include tender stems)
1 cup chopped green pepper
1 cup chopped tomato
2 teaspoons salt
1/4 teaspoon cayenne pepper
1 cup yellow cornmeal
1 cup grated extra-sharp cheese
2 eggs beaten
1/2 cup evaporated milk
1/4 cup sour cream
1/4 cup water

Preheat the oven to 375 degrees.

Combine corn, onions, green pepper, tomato, salt, cayenne, cornmeal and cheese. Allow this to rest for 30 minutes. Mix well beaten eggs with evaporated milk, sour cream, and water. Be sure eggs are well incorporated into the mixture, and then mix with the vegetables. Bake in a buttered 4 � x 8 �-inch loaf pan for 1 hour. Let this sit for a few minutes before slicing. Serves 6.

Linda Note: You could spice this recipe up with �-1 small seeded and finely chopped jalape�o mixed into the recipe before baking. I think that a slice of cooked corn loaf saut�ed in butter would make a delicious breakfast with a fried egg on top, a couple of spoonfuls of black beans and a sprinkle of cilantro.

Caramelized Green Beans with Green Onions

1 pound green beans, stems and strings removed
4 tablespoons olive oil
6 green onions cut into 2-inch pieces (including green stems)
Salt and pepper to taste

Preheat the oven to 450 degrees. Heat the olive oil in a large heavy skillet over medium high heat. When the olive oil in very hot, add the green beans and onions, being careful not to splatter yourself with the oil.

Stir the green beans mixture for about 1 minute in the oil.

Place the skillet in the oven and bake for about 15-20 minutes or until desired tenderness. Stir once or twice during the cooking process to so that the green beans can cook evenly. Add salt and pepper to taste. Serves 4-6.

Linda Note: I love this recipe. It's quick and easy. Great as a salad. Just chill the green beans, add your favorite bottled Greek dressing and some crumbled Feta cheese. Also add a little thyme or fresh oregano for extra flavor.

Visit Linda at her website:
and her blog:

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