First Fun with Food Tasting

Region 5 Interns here, Hannah and Lauren, covering this blog post.

We are in week 4 of the internship, and after this week we will be 1/3 of the way done already!

We’ve been staying busy with helping plan the summer Flavors of Northwest Iowa events, making appearances at the local farmers’ markets, visiting with local producers and touring farms, and this past week we did our first food demo! We bought all our produce we could for the food demo at the Sioux City Farmers’ Market and made a few slight changes to the recipe based on what produce is currently available as well as what equipment could be utilized at our demo site.
 

Here’s the original recipe:

Corn and Asparagus SaladCorn and Asparagus Salad

Total Time: 20 min
Prep: 10 min
Cook: 10 min
Yield: 4 servings

Ingredients
6 ears yellow corn, shucked                                                       
2 bunches asparagus, trimmed
1 small red onion, diced small
1/4 cup fresh basil leaves, chopped 
Dressing:                                                  
1/2 cup sugar
1 cup rice wine vinegar
1 teaspoon salt
1 teaspoon freshly ground black pepper

Directions
Fill a large stock pot with water, salt and bring it to a boil. Place shucked corn in boiling water and blanch the corn for 3 minutes until bright yellow. Then toss the corn into an ice bath. In the same water used for blanching the corn, blanch the asparagus for 1 minute and toss into the ice bath. For the corn, once cooled, remove the kernels off the cob with a sharp knife and cut the asparagus into 1-inch angled sections. Place both the corn and then asparagus into a medium size bowl.

In another medium size bowl, mix together sugar, vinegar, salt, and pepper. Drizzle over corn and asparagus. Mix together well and chill or serve at room temperature.
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The changes we made were to use frozen corn instead of fresh since sweet corn is still a few weeks away from the farmers’ market. We also didn’t have a stove available to us at our food demo site, so we used raw asparagus which was just as tasty as cooking it. We swapped out green onion for red onion, and we used dill instead of basil due to availability. It turned out great even with all the changes and had lots of positive feedback from our taste-testers.

You can spot us doing several food demos throughout the summer in Plymouth, Monona, and Woodbury counties!

~Hannah

Food Demo