The other day I snagged 6 cobs of corn at the farmer's market.

[conuly]

TOTALLY FREE. They were closing up and didn't want to bring any more home than they had to. Score! No cash is apparently no problem if you're willing to just wait long enough.

Anyway, I came home and immediately put on the water, because I do love me corn on the cob. My cobs were too big for the pot, and while looking at the part I'd broken off to fit them in I thought "Well, waste not, want not, why attract bugs?" and ate the leftover corn raw.

OMG IT IS SO DELICIOUS. Sweet and juicy and nummy and GOOD. Raw cob corn. And google tells me I'm not alone.

Corn is hard to grow in our area, what with the squirrels and raccoons and possums. (And now I know why! I just ate a whole ear just like that, totally raw, no accoutrements, no nothing.) But damn it, I'm going to try next year anyway so I can get it home and eat it even more fresh. (Even fresher? Even less old? Whatever.)

Note to self: Everybody gets paid tomorrow, order the winter cover crop.

Comments

[azarias.livejournal.com]

Also delicious raw: peas. Omgnom crowder peas fresh off the vine.

[fjorab-teke.livejournal.com]

Yep! My folks have a little organic garden just up the hill from the yard, and i've known for a long time that corn (especially Indian Sweet) is so delicious and sweet just eaten raw.

Other favorite raw foods that most people cook/can/fry:
Sugar snap peas
Spinach (i know why people hate it - they eat canned glop)
Green beans
Potatoes
Asparagus (eat it straight after picking)
And although i don't personally like tomatoes, my family thinks little cherry tomatoes are great fresh out of the garden.

[marveen.livejournal.com]

Canned spinach is an abomination before [Deity of your choice], I don't care WHAT that horrible sailor says about it. Fresh spinach is lovely, raw in salad or lightly sauteed in butter as you please.

I first tasted raw corn about the age of six, I think. I've never known a time I didn't greedily eat raw peas as soon as the first pods are filled (they don't make it in from the garden the first picking).

Purslane is good all three ways: raw and fresh in salads, cooked as you would spinach, or canned in a pickle. (Use the stems, the thickest parts.)

[conuly]

Frozen spinach works well enough if you're cooking it anyway, but it's such a hassle to work with that I never even bother.

As far as purslane goes, mmm, mmm, mmm!