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 It’s a perfect cheese to highlight in a cheese course or share with a loved one over a glass of wine.

 Come on by our cheese counter and find out what else we are excited by.

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Corn

And here are some recipes to keep you going!

Spicy Corn on the Cob

2 or 3 ears corn, shucked, cut into 3” pieces

1 tablespoon oil

1 medium onion, halved and thinly sliced

2 cloves garlic, thinly sliced

1/4 teaspoon red pepper flakes

1/4 teaspoon cumin (optional)

1/4 teaspoon chili powder

Sea salt and freshly ground pepper

Bring a pot of water to boil, add corn and cook for 3 to 4 minutes. Meanwhile, heat oilin the large, wide skillet over medium high heat and sauté the onion, garlic and spices until the onion is lightly browned. Remove the corn from the water with tongs and add it to the skillet. Stir to coat with oil and seasonings. Cook until some of the kernels are lightly browned. Transfer to a serving platter and pour the onions and any pan juices over the corn.

Serves 2 to 4 © 2007 Jannequin Bennett The Complete Vegan Kitchen

Raw Corn Salsa

4 ears of fresh corn, kernels removed from cob

2 medium tomatoes

1 bell pepper, any color

1/2 teaspoon cayenne

1 teaspoon sea salt

1 clove garlic, pressed or minced

1/4 cup chives or scallions, finely chopped

1 tablespoon olive oil

2 teaspoons lemon or lime juice

1/4 cup fresh cilantro, finely chopped

Mix all ingredients well. Puree 1 or 2 cups in a blender then fold it back into the salsa. Makes 8 cups                        from Yoga Oasis

Fresh Creamed Corn

3 or 4 ears of fresh corn

Salt

1 teaspoon sugar (optional)

Cut the corn from the cobs. Be sure to scrape the cobs well to get all the starch and juice. Put the kernels and all the juices in to a small pot over medium heat. Add 1 cup of boiling water. Bring the mixture to a boil and cook for about 5 minutes or until thickened. Taste and adjust seasonings with salt and sugar. Remove from heat and let sand 5 minutes before serving.

© 2007 The Complete Vegan Kitchen Jannequin Bennett

Cyndi’s experience makes her uniquely qualified for this position. After running her own business for several years, she came to Ellwoods and served as the store’s assistant manager and quickly rose to store manager. She is passionate about supporting local businesses and now she gets to devote a majority of her time to it. 

Chris Castillo is a new addition to Ellwood Thompson’s and comes to the store after working as the director of operations at Tom Leonard’s. Chris will take over the store manager responsibilities as Cyndi transitions into her duties as the local forager. Chris brings a great deal of grocery experience with him as well as relationships with local farmers. 

When you see Chris in the store please say hello; he’d love to meet you! If you have ideas about how we can improve the store to meet your needs, please let him know. You can also email info@ellwoodthompsons.com and note “store suggestion” in the subject.

Also, if you own a local business or want to recommend a local product to Cyndi, please email info@ellwoodthompsons.com and note “local product” in the subject.

 Think all Goat Cheese taste the same, well here is your opportunity to come learn about how different the range of cheese are being made with goat’s milk. From local to international, we carry a wide variety of cheese here at Ellwood Thompsons. Please come join us for this lively class.