The four Cs (+recipes)

Corn, cucumbers, courgettes and carrots are seasonal treats that add colour, vitality and variety to meals. When you buy sweetcorn make sure it's very fresh.
And try to use it as soon as as possible to enjoy its special flavour and tenderness. As corn ages it looses its goodness and becomes starchy and tasteless.
Fresh, raw, juicy sweetcorn kernels are delicious in salads.
Choose cobs with grass-green tender husks. The silk should be dry but not brittle. You can store the unhusked cobs of sweetcorn in a plastic bag in the refrigerator.
Evidence of cultivated corn goes back more than 5000 years. Scientists believe that corn originated in Peru and was improved over generations by selecting plants that grew the greatest number of kernels on a single plant.
Cucumbers have been cultivated for at least 3000 years. They originated in the foothills of the Himalayas and eventually found their way to Egypt and were subsequently highly valued by the Romans and Greeks.
Cool cucumbers are delicious in side dishes with Indian curries. They also make an excellent salad combined with diced watermelon, chopped mint and a little red onion, or cut diagonally into thick slices and pan-fried in butter.
Courgettes originated in the Mediterranean where they were popular long before they became a staple in Western cuisine. Courgettes are also called zucchini.
If you grow your own then you will usually have enough of the prolific courgettes to pick while they are still tiny and have their flowers attached. The latter are great stuffed with ricotta, herbs and garlic, given a light dipping in a thin batter and then deep-fried.
Carrots are native to Afghanistan and early varieties were purple. It wasn't until the 17th century that the orange carrot was developed in the Netherlands. Carrots grow most of the year around and this is the time to plant carrot seed for your early winter crop. When buying, choose medium-sized, smooth-skinned, brightly coloured carrots. Large, thick carrots tend to be tough and lack flavour.
RECIPES
MOROCCAN-STYLE CARROT SALAD
500g carrots
Juice 1 large orange
1 clove garlic, crushed
2 tbsp  each: olive oil, lemon juice, chopped coriander
1 tsp  each: ground cumin, honey
Salt and black pepper to taste
Pinch of cayenne pepper
Peel carrots and slice diagonally into 5mm-thick ovals. Put in a medium-size saucepan.
Reserve a tablespoon of the orange juice. Pour the rest over the carrots. Add enough water to cover and simmer on low heat for 2-3 minutes or until crisp but tender. Drain and cool.
Whisk together the reserved orange juice, garlic, olive oil, lemon juice, chopped coriander, cumin, honey, salt, pepper and cayenne in a small bowl. Mix the cold carrots with the dressing and refrigerate until ready to serve. Serves 6.
CUCUMBERS IN SOUR CREAM
Brine:
1 1/2  tbsp salt
3 cups water
Salad:
3 medium-sized cucumbers
1/2 cup sour cream
2 tbsp  cider vinegar
1 tsp  sugar
2 tbsp  chopped dill or fennel
Salt and freshly ground black pepper to taste
Dissolve the salt in the water.
Peel the cucumbers and thinly slice. Layer in a medium-sized bowl.
Add enough brine to just cover the cucumbers. Chill for at least 30 minutes.
Drain and rinse in clear water. Drain again and pat dry. Place in a serving dish. Blend sour cream, vinegar, sugar and dill or fennel. Fold into the cucumbers. Season. Serves 6.
CORN & COURGETTE MUFFINS IN HUSKS
About 8 husks - the leaves that directly cover the corn kernels - are used to hold the batter. Or use paper cases.
1 cup each: fresh whole kernel corn, grated courgette, shredded tasty cheddar cheese
1 cup flour
1 1/2  tsp  baking powder
Salt and white pepper to taste
1/2 cup canola oil
2 tsp sugar
2 large eggs
1 tsp smoked paprika
Choose husks that are free from blemishes and trim ends. Wash well and place in a bowl. Pour boiling water over to soften. Drain and pat dry. Tear lengthwise into 4cm-wide strips.
Preheat the oven to 190C. Lightly grease 8-9 holes of a muffin pan. Place 2 or 3 strips of corn husk in each muffin hole at right angles to each other, crossing them at the base so the husks cover most of the sides of the holes.
Combine the corn, courgette and cheese in a large bowl. Sift in the flour, baking powder, salt and pepper and mix. Make a well in the centre.
Lightly beat the oil, sugar and eggs. Pour into the well and stir just enough to moisten the dry ingredients.
Fill each lined muffin hole with the mixture. Dust with the paprika.
Bake for about 20 minutes, until cooked and golden.
Freeze if required and reheat in the microwave. Makes 8-9 muffins.
VEGETARIAN SUMMER STRATA
8 slices wholemeal sandwich bread
1 cup whole-kernel corn
1 medium courgette, sliced
1 small red pepper thinly sliced
1 cup shredded tasty cheddar cheese
4 eggs
1 1/2 cups milk
1/2 tsp  chilli flakes
Salt and freshly ground black pepper
Trim the crusts from the bread. Cover the base and sides of a lightly greased 22cm square baking dish. Spread the corn evenly over the bread.
Arrange the courgette slices over the top then the red pepper. Sprinkle with cheese. Lightly beat the eggs, milk and seasonings together. Pour over the cheese. Cover and refrigerate for 2-4 hours to allow the bread to absorb liquid.
Preheat oven to 190C. Bake until lightly browned and puffed, about 30 minutes. Great with salad. Serves 4.

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