Jul
13
Sweet Corn Recipe
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WPSU’s local food blog, Local Food Journey, is holding a contest to find the best local sweet corn recipe. I offered up the following:
I grew up next to a farm, and our neighbor, the farmer, had the perfect recipe for the most delicious sweet corn around. The secret is in the freshness of the corn. He grew his own and shared with us, allowing us kids to roam the fields all summer, and to pick corn for dinner in the evening.
Here’s his recipe, as it has been repeated in our family for years:
First, fill a large pot – the biggest you can find – with cool, clear water. Put it on the stove and start it to boiling.
Once it starts to boil, head out to the corn field. Pick a dozen or so ears, no more than you can hold in your arms, shucking the husks and dropping them on the ground as you go. You want to work quickly because fresh corn is best.
With your arms laden with your harvest, hurry back to the house. If you happen to drop an ear, leave it and keep going! It is too late for that one, and stopping to pick it up will make the others that much older.
Drop the ears in the pot, boil for about ten minutes. Remove the ears with tongs, and serve immediately. Butter and salt to taste.
Repeat as necessary until you are full.
I doubt it will win, but that’s what I think of when I think about sweet corn and summertime.
Aug
11
Cooking Without Abundant Tomatoes
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Cory Ramey writes about how several chefs are Living Without Abundant Tomatoes on Mark Bittman’s Bitten blog this afternoon.
My own cooking tends to the tomato-heavy, and I’m looking for ways to cope with the dearth of fresh, organic tomatoes and the concomitant high prices I’m certain are on the way.
We’re still hopeful that our crop can be saved. I’m going out to check them again this evening. My Soap-Shield should be here by the end of the week and that’ll hopefully buy us some more time if we do get it.
