Chef Ed only cooks with fresh local products!

See what is happening this week at:

St. Charles Farmers Market

Volunteers Needed at the
Markets
The Market is always looking for volunteers to
help at the market and behind the scenes. If
you have a couple of hours once a month and
would like to volunteer, please contact Wayne
Andrus at 985-758- 2593 or Don & Ann
Montgomery at 985-764-9762

 Grilled Corn Salad:

Recipe of the week

4 fresh ears of corn
1/2 cup bottled reduced-calorie clear Italian
salad dressing
2 cups shredded fresh spinach
2 cups red and/or yellow cherry tomatoes,
halved
2 teaspoons snipped fresh oregano or basil
2 tablespoons finely shredded Parmesan
cheese
Fresh oregano or basil leaves (optional)
Directions
1. Remove husks and silks from corn. Brush with some
of the salad dressing. Grill on the rack of an uncovered
grill directly over medium heat for 15 to 20 minutes or
until tender; turning often. (Or place in a shallow baking
pan; bake in a 425 degree F oven for 30 minutes,
turning once.) When corn is cool enough to handle, cut
kernels from cobs (you should have about 2 cups
kernels).
2. In a large bowl, combine corn kernels, spinach,
tomatoes, and snipped herb. Add remaining salad
dressing; toss gently to coat.
3. To serve, spoon corn mixture into 6 small mugs or
bowls. Sprinkle with Parmesan cheese. If desired, top
with oregano leaves. Makes 6 (1-cup) servings.