My Favorite Farm‑to‑Kitchen Tips—and the Mistakes You Should Never Make
As summer winds down, we’re still lucky enough to enjoy an abundance of fresh vegetables from our local farm. There is truly nothing like corn picked the very same day, and the tomatoes this year have been nothing short of spectacular. Our farm also grows potatoes, and once you taste a just‑dug one, the supermarket versions feel like a completely different food. So these tips may be arriving late in the season—but they’re too good not to share.
Corn: The Number One Rule—DO NOT SHUCK
If there’s one farm tip to take to heart, it’s this: never, ever shuck your corn ahead of time. Our local farm even has a giant sign reminding people.
The husk is the corn’s natural armor. Once you remove it, the corn immediately begins losing sweetness, moisture, and flavor. Keep it wrapped until the moment you cook it. Avoid pre‑shucked supermarket corn, and please—resist the urge to shuck while shopping. I have to bite my tongue every time I see someone doing it.
How to cook the freshest, sweetest corn:
- Grilled Corn — My husband’s favorite method. Soak the corn in its husk, grill for about 15 minutes, then shuck right before eating.
- Oven‑Roasted Corn — My new discovery. No soaking needed. Roast at 350°F for about 15 minutes, husks on.
- Microwave Corn — Not the best, but it works. Soak the corn, microwave for about 5 minutes, and let it steam in the husk.
Tomatoes: A Simple Trick to Keep Them Perfect
I just learned this—and it works beautifully. Place tomatoes on a paper towel stem‑side down on the counter. This helps preserve their texture and prevents premature soft spots.
The Best Baked Potatoes (My Husband’s Secret)
Scrub the potatoes well, then coat them in olive oil and a generous sprinkle of sea salt.
- Microwave for about 10 minutes.
- Finish on the grill for another 10 minutes or so.
The skins get wonderfully crisp. You can finish them in the oven, but the grill gives them that irresistible texture. But don’t tell anyone!
Basil: Keep It Growing All Summer
Our farm sells basil with the roots still attached. As soon as I get home, I plant it in a container on the deck. It thrives all summer long, and I have fresh basil whenever I need it.
So there you have it—simple farm‑to‑kitchen tips that make a world of difference.
The tomato behind The Three Tomatoes.
Cheryl Benton, aka the “head tomato” is founder and publisher of The Three Tomatoes, a digital lifestyle magazine for “women who aren’t kids”. Having lived and worked for many years in New York City, the land of size zero twenty-somethings, she was truly starting to feel like an invisible woman. She created The Three Tomatoes just for the fun of it as the antidote for invisibility and sent it to 60 friends. Today she has thousands of friends and is chief cheerleader for smart, savvy women who want to live their lives fully at every age and every stage. She is the author of the novel, "Can You See Us Now?" and co-author of a humorous books of quips, "Martini Wisdom." Because she's lived a long time, her full bio won't fit here. If you want the "blah, blah, blah", read more. www.thethreetomatoes.com/about-the-head-tomato
