Jerk Lamb Corn and Fruit Kebabs. Jamaican jerk spices rubbed into the lamb add a Caribbean punch to any grilling. The allspice -- key to Jamaican food -- unexpectedly highlights the juicy fruit and sweet corn. Serve with a rum punch. Credit: Copyright 2015 Tami Weiser

Right now, farmers market corn is as sweet as it gets. Soaked in the husk for a few hours and then thrown onto the grill to steam until tender, the corn is salted and a bit of heaven is revealed. It’s summer, and fresh corn on the cob is what everyone wants to eat.

But don’t stop there. The in-season bounty demands experimentation. Fresh sweet corn is crunchy, sweet, light and versatile. Cut fresh from the cob, corn brightens up salads, stews … even ice cream.

We’ve pulled together 14 fresh dishes that will surprise and delight your family. This is the beginning of your corn adventure. Buy a bushel and let the fun begin!


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» Have fresh corn all year? Freeze it!

» The secret for velvety corn soup without the cream

» This year, try a corn dish from the first Thanksgiving

Main photo: Jerk Lamb Corn and Fruit Kebabs. Credit: Copyright 2015 Tami Weiser

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Stir-frying is among the ways the Chinese prepare peaches that differ from cooks and bakers in the U.S. Credit: Copyright 2015 Laura Kelley

One of China’s many gifts to world cuisine is the peach, and with the season in full swing, now is the time to celebrate this most ancient and beloved of fruits. Peaches have been an important aspect of traditional culture in China, and were first described in the agricultural manual, “Xiaxiaozheng,” written almost 4,000 years ago.

The Daoists considered them important symbols of immortality, and other works celebrate their association with youth. For example, in the “Shijing (Book of Odes),” a compilation of poetry and song from about 3,000 to 2,500 years ago, the peach tree is compared to a young bride with brilliant flowers, abundant fruit and luxuriant leaves:

The peach tree is young and elegant;
Brilliant are its flowers.
This young lady is going to her future home,
And will order well her chamber and house.

Culinary uses

Pickled peaches are traditional in China. Credit: Copyright 2015 Sasimoto/iStock

Pickled peaches are traditional in China. Credit: Copyright 2015 Sasimoto/iStock

The culinary uses of peaches in China are generally more varied than they are in the west. We tend to limit our use of peaches to sweeter dishes, such as pies, cakes, cobblers and fruit salads. Additionally, we use them to add a sweet flavor to oatmeal and other cereals, generally served at breakfast.

In China, peaches are featured in both sweet and savory dishes. From the familiar peach-based duck sauce, and savory and spicy sauces for meats, to pickled peaches and even half-sour peach kebabs, peaches are everywhere. Peaches in China also tend to be eaten when we would consider them to be a bit under-ripe and hard. So, even in sweeter dishes, they often have a slightly sour tang to them when compared to sweet peach dishes in the west.

Peach origins

Peaches ripening on a tree. Credit:Schwäbin (Wikimedia) / Lizenz: Creative Commons CC-by-sa-3.0 de

Peaches ripening on a tree. Credit: Schwäbin (Wikimedia) / Lizenz

Recent archaeological analysis of peach stones (pits) has concluded that peaches were first domesticated in China’s lower Yangzi Valley beginning almost 8,000 years ago. In the area just a little south and west of Shanghai, feral ancestors of today’s peach (Prunus persica) were consciously selected for fruit size and taste, time from germination to fruiting and length of fruiting season.

The domestication process was complete in China by about 6,700 years ago, and the peach was introduced to areas of coastal Japan by about 6400 years BP (before the present). The larger, sweeter cultivars spread quickly and were commonly eaten across China by about 4000 BP. Domesticated peaches were first seen in India by about 3700 BP — a tribute to the power of early Silk Road trade.

This new analysis from a team of international scientists is significant and challenges conventional wisdom that the peach was domesticated in northwestern China. It also questions accepted ideas about how early in the history of agriculture that fruit trees became important crops. The earliest changes from feral fruit type appears almost 1,000 years before the beginnings of rice farming in the Yangzi Valley when rhinoceros and elephants were still common wildlife in the area.

Peach varieties

Fieldcrest peaches are one of 2,000 peach varieties. Credit: Copyright Patrick Tregenza/USDA

Fieldcrest peaches are one of 2,000 peach varieties. Credit: Copyright Patrick Tregenza/USDA

Globally there are more than 2,000 varieties of peaches that can be harvested from late spring through the end of October. Of these, 300 are commonly grown in the United States. Peaches are classified in three groups: freestone, clingstone and semi-freestone. The classifications refer to the way the fruit’s flesh clings to the pit.

Clingstone varietals ripen between May and August, and have yellow flesh that turns mild red to bright red close the pit. Clingstones also have a soft texture, and a high sugar and juice content, making them good for eating raw. Freestones, on the other hand, have firm texture, relatively low level of juiciness and mild sugar content, making them ideal for baking. Freestone varietals bear fruit between late May and October. The semi-freestones combine two of the most prized qualities of clingstones and freestones — a relatively high sugar content and juiciness along with flesh that doesn’t cling to the pit.

Varying by geography

Flat peaches, such as the Saturn, took more than a century to catch on in the United States. Credit: Wikimedia Creative Commons

Flat peaches, such as the Saturn, took more than a century to catch on in the United States. Credit: Wikimedia Creative Commons

Peach varieties tend to vary a great deal by geographical area. In the Central Atlantic, most farms are now featuring Glenglo and Early Red Free peaches with Red Havens ripening in the next week or two. August promises the greatest variety of peaches in this area with peaches available for almost any use.

The global produce market makes many varietals available at supermarkets regardless of the local fruiting season. The most interesting additions to these markets has been the flat Saturn and Jupiter peaches, also called doughnut peaches. These are freestone varieties with low acidity and high sugar content, best eaten raw. Interestingly, flat peaches (Peento variety) were introduced to the U.S. from China in 1869, but the idea of a flat peach didn’t catch on with consumers until the late 1990s and early 2000s.

Chinese stir-fried peaches

This is an authentic, savory way to enjoy the fruits of the summer. For a real Chinese touch, use an under-ripe peach, or one with a low-sugar, high-acid content for a sweet and sour treat.

Prep time: 10 minutes
Cook time: 6 to 10 minutes
Total time: 16 to 26 minutes
Yield: 4 servings

 Ingredients

1 tablespoon dark soy sauce

3 tablespoons hoisin sauce

2 tablespoons Shaoxing rice wine

1 tablespoon rice vinegar

2 to 3 teaspoons lightly roasted sesame seeds

2 tablespoons sugar (Demerara or palm sugar is best)

6 peaches

2 tablespoons sesame oil

2 to 3 tablespoons grated ginger

1 to 2 tablespoons minced garlic (or Chinese chives)

Directions

1. In a small bowl or cup, combine the soy sauce, hoisin, rice wine, rice vinegar and sesame seeds. Add sugar. Mix well and set aside.

2. Thickly slice peaches and remove the stones. You may skin the peaches if you wish, but it is not mandatory.

3. Heat the sesame oil in a wok until it just starts to smoke, and add the ginger and garlic and stir for 1 to 2 minutes until partially cooked. Add the peaches and stir until well coated. Cover and cook for 2 to 3 minutes, stirring several times, until the peaches start to soften. It may be necessary to cook longer if the peaches are very firm.

4. When the peaches are partially cooked, add the soy sauce mixture and stir well to coat. Cover and cook until peaches are of a desired tenderness, about 2 to 3 minutes longer. Serve immediately.

Main photo: Chinese stir-fried peaches. Credit: Copyright 2015 Laura Kelley

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Give your summer cocktails a summer kick with basil, rosemary, thyme and other herbs. Credit: Copyright Josh Wand

The best summer cocktails are light and refreshing and reflect the flavors of the season. Across the United States, bartenders are turning to summer herbs to add bright, fresh flavors to their drinks. Here are 10 easy ways to add your favorite herbs to your own cocktails.

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Main photo: Give your summer cocktails a summer kick with basil, rosemary, thyme and other herbs. Credit: Copyright Josh Wand

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The memorable scallop ramen at the roadside restaurant found on the way north to Wakkanai. Credit: Copyright 2015 Hiroko Shimbo

It began at 3 a.m., a bursting, loud, rumbling noise that broke the rural silence and my sleep. It came and went continuously. I couldn’t take it anymore and got up to investigate.

I was staying at a Japanese resort hotel next to Lake Saroma on the northeastern coast of the island of Hokkaido. Little did I know that the jarring racket in this usually quiet town would lead me to discover one of the most memorable meals of my trip and one of the area’s most lucrative food industries: scallop farming.

Scallop farming starts with a perfect lake

The calm and beautiful Lake Saroma. This is the view from my room at the hotel. Credit: Copyright 2015 Hiroko Shimbo

The calm and beautiful Lake Saroma. This is the view from my room at the hotel. Credit: Copyright 2015 Hiroko Shimbo

Lake Saroma, the third largest lake in Japan, is adjacent to the Sea of Okhotsk, separated from the sea by a narrow sand spit. It was once a freshwater lake. Every year in April and May, snow melt from the mountains gushed into the 13 rivers that empty into the lake and flooded the area. Aside from destroying homes and villages, it also ruined the livelihood of the fishermen. To prevent future floods, locals dug out a bit of the sand strip to create a channel.

The narrow passage not only let the freshwater out to ease flooding, it also allowed seawater to come in, especially during high tide, leaving much of the lake brackish.

The passage frequently closed because of moving sand during winter storms, and locals worked to reopen the channel every year. People soon discovered other advantages to keeping the passage open.

New fish come to the lake and scallops, too

Kuniyoshi Ooi, a scallop farming fisherman. Credit:  Copyright 2015 Hiroko Shimbo

Kuniyoshi Ooi, a scallop farming fisherman. Credit: Copyright 2015 Hiroko Shimbo

Fishermen could now easily catch salmon, herring and ocean trout that swam into the lake. Scallops and oysters that thrive in brackish water also found a home. In the 1950s, Japan studied the idea of introducing scallop farming at the lake, and it has been very successful. Today the lake has two permanent, man-made concrete passages to the sea.

When I checked into the hotel the day before, I found a pair of binoculars in the room and admired the calm, silent lake and the sea beyond. The next morning I rubbed my drowsy eyes and tried to reconcile two very different experiences: the prior day’s calm with the early morning noise. Soon I saw the source of the racket: boats moving at high speed on the lake. I noticed that the boats raced out, stopped for a while and then raced back to shore. They looked as if they were competing. I quickly dressed and went to the reception desk to find out what was happening. “They are scallop farmers at Sakaeura Fishery,” I was told. Without having breakfast, I dashed to the fishing port about a mile from the hotel to get a firsthand look at the operation.

Fishermen work day and night bringing in scallops

Boat that retrieves scallops on Lake Saroma in Japan. Credit: Copyright 2015 Hiroko Shimbo

Boat that retrieves scallops on Lake Saroma in Japan. Credit: Copyright 2015 Hiroko Shimbo

Fishing boats were still coming in and leaving the port every few minutes. I approached a senior fisherman, Kuniyoshi Ooi, who seemed to be overseeing the operation. He told me that 90 fishermen in this port are licensed to farm scallops. Each fisherman has his own boat, and each employs an average of 10 part-time workers — students from a nearby university — at this busy time of the year. Students are attracted by the good pay, $25 dollars an hour for work from 3 a.m. to 8 a.m., Ooi said. The workers, dressed in bright colored uniforms, work as if part of a conveyor belt operation inside a long shed, extending several hundred feet along the quay.

Baby scallops are retrieved from the sacks

A scallop farmer removes 1-year-old chigai from the sack. Credit: Copyright 2015 Hiroko Shimbo

A scallop farmer removes 1-year-old chigai from the sack. Credit: Copyright 2015 Hiroko Shimbo

Scallop farming in Lake Saroma is a sustainable, environmentally friendly business. The first year of scallop culture begins in May when the fishermen drop a rope with a knitted sack to collect natural scallop larvae in the lake. Scallop larvae in nature affix themselves to the grass in water. In farming, it’s different. The larvae attach to the ropes lowered by the fishermen.

In August, fishermen remove the ropes with larvae from the water, transfer them to a larger, roughly knitted square sack and drop it into the water again. By the following May, the scallops in the sack have grown to about 2 inches. The boats retrieve the sacks, 200 at a time, with 1-year old scallops, called chigai.

Mostly students work on the scallop harvest

Workers harvest the scallops. Credit: Copyright 2015 Hiroko Shimbo

Workers harvest the scallops. Credit: Copyright 2015 Hiroko Shimbo

It was the roar of the boats engaged in this process that woke me from my deep sleep.  The part-time workers removed the scallops from each sack, cleaned and sorted them, and transferred them into large, blue plastic bins. After unloading the sacks for processing at the dock, the boat again sped back onto the lake to fetch more.

No words were exchanged among the workers; each silently and rapidly did his job — on the boat, on the pier and in the shed. Neither did anyone show any interest in the visitor watching them and snapping iPhone photos so early in the morning. I learned that the year-old scallops are then transported through the channels to the sea and remain there to mature for 3 years before being harvested and sent to market.

Scallops go back to the sea for three more years

Scallops are in the sack, but other sea creatures cling to the outside. Credit: Copyright 2015 Hiroko Shimbo

Scallops are in the sack, but other sea creatures cling to the outside. Credit: Copyright 2015 Hiroko Shimbo

According to Ooi, the scallop harvest from the lake is about 44,000 tons each year. Fresh, frozen and dried scallops from this port not only satisfy the market in Japan but are exported to China, Hong Kong, Southeast Asia and the United States. The 90 fisherman are part of a cooperative that provides for all of their needs, including food and housing allowances, funds for boat upkeep and crews, and generous retirement benefits. Ooi said last year’s profit from the scallop harvest, after all expenses, was more than $250,000 for each member of the co-operative. Not a bad catch; these fishermen are not poor.

The sustainable side of scallop farming

Scallops out of the sack. Credit: Copyright 2015 Hiroko Shimbo

Scallops out of the sack. Credit: Copyright 2015 Hiroko Shimbo

In addition to their sustainable scallop farming operation, the Tokoro Fishery Association, of which the Sakaerura Fishery is a part, helps maintain the health of the local environment. In the past, cutting trees for opening the nearby land upstream from the lake for commercial development created problems at the fishery. Eroded sand and soil entered the lake and suffocated the fish. And the chemical contamination from the developed land degraded the water quality, which also affected the fishery.

The sustainable side of scallop farming

The uploaded chigai in sacks are stacked up and waiting to be processed. Credit: Copyright 2015 Hiroko Shimbo

The uploaded chigai in sacks are stacked up and waiting to be processed. Credit: Copyright 2015 Hiroko Shimbo

In 1959, seven years after the establishment of the scallop culturing industry, the association purchased 1,500 acres of upstream land and planted 600,000 trees. The Tokoro Fishery Association is one of the pioneers in recognizing the important connection between healthy land and a healthy fishery. You might say the noise from the early morning fishing boats woke me up physically and mentally; the experience educated me on one of the most successful, sustainable and ecologically sound aquaculture systems in the world. And, of course, it stimulated my appetite for Lake Saroma scallops.

The next day on my way north to Wakkanai, the northernmost city of Hokkaido, I stopped at a roadside restaurant to sample the “scallop ramen.” As I devoured the delicious dish, vivid memories of my early morning visit to the fishing port flashed back to my mind. No scallops ever tasted better than the ones in my ramen.

Main photo: The memorable scallop ramen at the roadside restaurant found on the way north from Lake Saroma to Wakkanai. Credit: Copyright 2015 Hiroko Shimbo

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Stir-fried Tofu and Beans. Credit: 2015 Martha Rose Shulman

Every summer I go to a farmhouse in Provence with friends. We do one major supermarket shop on the first day to stock up on all the staples we will need for the week. We know we’ll eat well with just fun trips to the farmers market for produce and fish. The best news: This quick and easy trick works just as well when I’m home.

You, too, can shop once and then forget those dreary checkout lines. I’ve organized my staples into eight categories and suggest a dish or two for each. There is a lot of room to hack the formula.

With summer’s produce bounty at its peak, the farmers market is the only place you want to shop.

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Main photo: Stir-fried Tofu and Beans. Credit: 2015 Martha Rose Shulman

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A true farmers market features local producers, not wholesalers, so the produce you see is all in season. Credit: Copyright 2015 Zester Media

Farmers markets are everywhere. Thanks to a rapid expansion in recent years, there are more than 8,000 farmers markets in the U.S., making it possible for almost everyone to buy fresh food directly from farmers. But with so many stalls and so many different foods, farmers markets can feel overwhelming. How do you find the best produce? Who’s who? And what’s what?

Follow our slideshow to learn the tricks to getting the most out of shopping at your local farmers market. In no time, you will be addicted to the super fresh fruits and vegetables and the seemingly endless variety. Shopping for produce and the other delicacies you can find at a farmers market will become a joy instead of a chore.

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» Shopping for a farmer at the farmers market
» Hey growers, be honest with your farmers market customers
» Changing farmers markets
» How to cook up your own romance in a French market

Main photo: A true farmers market features local producers, not wholesalers, so the produce you see is all in season. Credit: Copyright 2015 Zester Media

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Wing-chi Ip, the proprietor of a beautiful teahouse in Hong Kong Park in Hong Kong, has been sourcing teas from mainland China since 1986, the first year that China re-opened its borders. Credit: Copyright 2011 Josh Wand

A tea shop can be just what we need on a hectic day. Tea takes time. It steeps. Scrumptious teatime goodies are nibbled, slowly. We read in tea shops; talk quietly with friends; pause to think.

Americans are learning to love the tranquility of traditional tea shops, to savor their distinctive smells, each tea with its signature aromas. With our amped-up lives, we crave their meditative quiet.

Fortunately, the U.S. boasts an abundance of glorious new tea shops designed to meet that need. We’ve collected a few of the best to share with you, coupled with a sampling of some of the best tea shops from around the world. The bar is high for quality teahouses and the U.S. increasingly is meeting those international standards.

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Main photo: Wing-chi Ip, the proprietor of a beautiful teahouse in Hong Kong Park in Hong Kong, has been sourcing teas from mainland China since 1986, the first year that China re-opened its borders. Credit: Copyright 2011 Josh Wand

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Carrot and radicchio salad. Credit: Copyright 2015 Clifford A. Wright

The grill is blasting away, people are licking their chops, and you’re asking yourself, “what sides?” A great approach is a salad, of course. But why stop at merely one salad? And too often that salad is one of the heavy mayonnaise-based standbys, macaroni salad or potato salad.

An approach I love is four salads, all of which should be easy to make and easy to make ahead of time. The first is a refreshing and simple salad of julienned carrots and a slightly bitter red radicchio that you can put together while the meat cooks. Young carrots are cut into matchsticks with radicchio sliced into strips and tossed with extra virgin olive oil, salt and pepper, and that’s it.

Make the most of ripe tomatoes

Tomato, egg and olive salad. Credit: Copyright 2015 Clifford A. Wright Photo credit: Clifford A. Wright

Tomato, egg and olive salad. Credit: Copyright 2015 Clifford A. Wright

A second nice salad is a tomato, egg and olive salad. You would assemble this beautiful dish as you would a work of art. It’s stunning to look at and eat. Choose vine-ripened juicy tomatoes, preferably from your own tomato plant, and the best olives, not too bitter, not too salty.

Hard-boil the eggs and slice them interspersed with sliced tomatoes and black olives, all arranged in a spiral, and garnish with parsley, extra virgin olive oil, fresh lemon juice, salt and pepper. Do not refrigerate this dish.

Take bean salad inspiration from Greece

Mavromakita fasolia (black-eyed pea salad). Credit: Copyright 2015 Clifford A. Wright

Mavromakita fasolia (black-eyed pea salad). Credit: Copyright 2015 Clifford A. Wright

Many people must have a bean salad in summer, and a wonderful Greek version is made with canned black-eyed peas. Canned beans will work fine, as long as they are packed only in water. If you can’t find beans canned in water, you can boil some dried black-eyed peas instead.

After this step, the salad takes just five minutes to put together. For six servings, open two 15-ounce cans of black-eyed peas and rinse them. Toss with two trimmed and finely chopped scallions, a little salt, one small finely chopped clove of garlic, three tablespoons chopped fresh dill, five tablespoons extra virgin olive oil and freshly ground pepper to taste.

Show off seafood in a rice salad from Sicily

Riso al mare (seafood rice salad). Credit: Copyright 2015 Clifford A. Wright

Riso al mare (seafood rice salad). Credit: Copyright 2015 Clifford A. Wright

The last of our summer salads is a bit more involved, but not hard, and I provide you a recipe below. Years ago, in Sicily, I had a riso al mare, a seafood rice salad, that was probably the best I’ve ever had.

We were skin diving off the tiny port of San Gregorio and were exhausted and ravenous when we exited the water, which may have helped in the enjoyment of this salad.

Riso al mare (Seafood Rice Salad)

Rice for riso al mare (seafood rice salad). Credit: Copyright 2015 Michelle van Vliet

Rice for riso al mare (seafood rice salad). Credit: Copyright 2015 Michelle van Vliet

Prep time: 30 minutes

Cooking time: 30 minutes

Total time: 60 minutes

Yield: 6 servings

Ingredients

6 mussels, scrubbed and bearded just before cooking

6 littleneck clams, scrubbed

1/2 carrot, peeled

1 squid, skin pinched off, viscera removed, tentacles cut off below the eyes, washed clean

3 tablespoons unsalted butter

2 1/2 cups medium-grain rice (Spanish rice)

2 1/2 cups water

Salt to taste

6 cooked medium shrimp, shelled and very finely chopped

One 3-ounce can tuna packed in oil, very finely chopped with its oil

3 ounces Norwegian or Scottish smoked salmon, finely chopped

2 canned hearts of palm, drained and finely chopped

2 teaspoons beluga or salmon caviar (or 1/2 teaspoon black or red lumpfish caviar)

3 tablespoons extra virgin olive oil

1 tablespoon finely chopped fresh parsley

Salt and freshly ground black pepper

Directions

1. Place the mussels and clams into a pot with a few tablespoons of water and turn the heat to high. Cover and cook until they open, 4 to 8 minutes. Discard any that do not open and remain firmly shut. Let the mussels and clams cool, remove from their shells, and chop very finely. Set aside in a mixing bowl.

2. Place the carrot in a small saucepan, covered with water, and turn the heat to high. Bring to a boil and cook until crisp-tender (or whatever you prefer), about 10 minutes. Drain and chop finely.

3. Put the squid body and tentacles into the pot you cooked the mollusks. Add 3 tablespoons water and cook on a high heat until firm, about 4 minutes. Let cool, and chop the body finely. Cut the tentacles in half and set aside. Add the rest of the chopped squid to the mixing bowl with the clams and mussels.

4. In a heavy 4-quart enameled cast-iron pot or flame-proof casserole with a heavy lid, melt the butter over medium-high heat. Add the rice and cook, stirring frequently, for 3 minutes. Add the water and 2 teaspoons salt, reduce the heat to very low, cover and cook undisturbed for 12 minutes. Do not lift the lid until then. Check to see if the rice is cooked and all the water has been absorbed. If it hasn’t, add a little boiling water and cook until tender. Transfer the cooked rice to a second large mixing bowl, spreading it out so it will cool faster.

5. Once the rice is completely cooled, use a fork to toss it well with the mussels, clams, carrot, squid, shrimp, tuna, smoked salmon, hearts of palm, caviar, olive oil and parsley. Check for seasoning and add salt and pepper as desired.

6. Arrange attractively on an oval platter and garnish each end with the squid tentacles and parsley sprigs.

Main photo: Carrot and radicchio salad. Credit: Copyright 2015 Clifford A. Wright

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