Grandma’s Corn Chowder
A Springdell Farm recipe from Farmer Jamie! Bacon ends are a perfect item for making chowder…especially for those of you who have some corn in the freezer from your summer share.
Corn, also known as maize, is a large, common, and hugely consumed plant. When you receive fresh corn on the cob it has green leaves, corn silk, and the cob itself.
Corn can be eaten raw, blanched, grilled both in and out of its husk. For a simple blanch of your corn peel off the outer layers of green leaves, remove the corn silk and place the ears of corn into boiling water. Turn the water off, cover the pot and let the corn sit for between 5-10 minutes depending on how you like your corn.
Use the whole corn! The husks can be used to make great Tamales and the cobs can be used in Corn Cob Jelly!
At Springdell we are all huge fans of sweet corn, often bread and butter corn, and we have also been given some popcorn! Cornmeal is also a frequent in the winter share boxes. All of which come from the corn plant. Farmer Jamie, in an effort to avoid using pesticides, has been rumored to grow a variety of corn that
It is best to use fresh corn immediately, but corn also freezes very well. Blanch the corn, remove it from the cob and freeze in bags.
Per Farmer Jamie, if you do not have the time to do that and want to keep it fresh, toss it in a plastic bag with a splash of water. Be sure to keep it in its husk as the husk protects the corn from drying out. Toss it in your fridge. Jess has been known to add sugar to the water if not cooking it for 2 days, as this compensates for some of the sugars that are lost over time.
The result is an herb butter to fancy up our corn on the cob! Just a small amount of effort give a huge amount of change to this classic summer veggie!
This is another way to punch up the flavor of your corn on the cob. Sarah made a spread with sour cream, a little bit of mayo, feta cheese, paprika, cayenne pepper, and cilantro. Spread that on, squeeze a bit on lime on there are you have a winner.
A Springdell Farm recipe from Farmer Jamie! Bacon ends are a perfect item for making chowder…especially for those of you who have some corn in the freezer from your summer share.
Lacos, or “lettuce tacos” can be an easy way to go gluten-free or paleo with your dinner. It’s also fun and delicious, the ingredients are very flexible, it’s more of a concept than a recipe… Next time you get that big leafy lettuce in your garden or your CSA, consider if it’ll make a nice alternative to a tortilla, and if so, prepare your taco ingredients!
This one was shared by fellow Springdellian Dawn DeMeo a great one to use up the last of the seasonal corn, peppers, jalapeños and onion. The source is Cooks Illustrated, a fabulous local test kitchen. It’s a wonderful recipe as it’s very flexible in its ingredients, and easy to make your own. Check them out and try this one today!