FROMONLINE | 2014-07-09

  • July 9, 2014
  • 435
                        
I’m waiting on your garden Column Summary You know your produce is fresh from the farm garden when you stop by an Amish produce stand when driving the back roads of Wayne, Holmes, and Tuscarawas Counties. We gave up gardening many years ago. What was once an impressive plot of green and peaking red, our home gardening interest dwindled down to a couple of rows towering stalks and six Big Berthas. Now that green space is mowed golf-course style and is the perfect space for dog walking and large gathering parking. So since we are not grooming a vegetable garden any more we both wait for our Amish neighbors to stock their roadside stands with fresh-picked goodness. My husband passes by several stands traveling back roads to work; Wooster to West Salem. He stops often to bring home ingredients. Last evening he brought home first pick red tomatoes, green tomatoes for frying, and a zucchini, also for frying. But I will have to wait for cucumbers, they have yet to harvested, and the ones available at the flea market last week were not from a home grown garden but from a produce auction. A couple nights ago I stopped at my friend Rachel’s roadside store and bought two pounds of green beans, a box of baby red potatoes, and a red onion. All day long the potatoes and beans cooked in my Crock-Pot with a big chunk of smoked ham, the house smelled wonderful; supper was ready whenever we were. The green beans were the most tender and the baby reds were the creamiest I had ever eaten, they deserved real dairy butter. Looking forward to lunchtime leftovers this afternoon, as all three of us packed last night’s dinner. I was hoping his township shopping would score some cucumbers, for my cucumber, tomato & onion salad, but I am on the waiting list. The black raspberries were picked early that morning but were sold out before noon; his request for cobbler is on hold. He asked, “Do I have a recipe for cobbler?” I just grinned. We will have to pick up more big and meaty garden tomatoes, just to eat sliced or chunked they don’t need anything, sometimes not even salt. A grilled burger does require a large slice of red garden tomato, because the pink tomatoes in the off-season would only insult the burger, so we go without. So far I have seen heads of cabbage bigger than official size basketballs measuring 29 1/2 inches in circumference. I have seen onions as round as base balls and green onion bulbs the size of golf balls. Quite an impressive selection and the harvest is just beginning. I can just imagine the size of zucchinis and pumpkins in the fall. What are your paper plate favorites? Share your summertime recipes with Country Cupboard, 5973 Blachleyville Rd., Wooster, Ohio, 44691. Emails are always welcome; thewritecook@sssnet.com Sweet Corn Mac & Cheese 1 (16 ounce) can creamed corn 1 cup milk 1/4 teaspoon onion powder 1 tablespoon cornstarch Pinch nutmeg Salt and pepper 3 dashes hot sauce 2 cups macaroni 1 (8 ounce) package grated mild Cheddar cheese 1 (12 ounce) package grated mozzarella 1 egg, lightly beaten 1 cup croutons 1 tablespoon olive oil In a saucepan, simmer the corn with the milk and onion powder for 5 minutes. Combine the cornstarch with 2 tablespoons water; stir well. Add the cornstarch to the corn mixture and whisk over medium heat for 3 minutes. Season the corn mixture with nutmeg, salt, pepper and hot sauce. Remove from the heat, cover. Cook macaroni as directed on package; drain, add to the corn mixture. Add the Cheddar cheese, half of the mozzarella and the egg. Stir well. Pour a 12-inch cast iron skillet; top with the rest of mozzarella. Lightly crush the croutons; stir oil into croutons and spread over the top of the macaroni and corn mixture. Bake on top rack at 350 degrees for 20 minutes. Sweet Corn Ice Cream 1 (15 ounce) can creamed corn 1 1/2 cups Half-and-Half 1/2 cup sour cream 2/3 cup sugar 1/2 teaspoon vanilla 5 large egg yolks Caramel corn, crunchy garnish Whisk the corn, Half-and-Half, sour cream, sugar and vanilla in a medium saucepan; bring to a simmer over medium heat. In a medium bowl, lightly beat egg yolks. Slowly whisk about 1/4 cup of the warm corn mixture into the beaten egg yolks, then pour into the saucepan and return to medium heat. Cook, stirring constantly, until the mixture thickens. Put hot custard into a blender, process until smooth and keep the filler cap slightly open to let steam escape. Strain through a sieve into a large bowl; discard the solids. Stir often until the mixture cools to room temperature. Lightly press plastic wrap directly against the surface of the custard to prevent a skin from forming. Chill for 3 hours. Use an ice cream freezer to process the ice cream. Scoop and sprinkle with caramel corn. Black Bean, Corn and Tomato Salad For the salad: 3 tablespoons olive oil 1 onion, diced 1 tablespoon salt 1 teaspoon paprika 1/2 teaspoon cayenne pepper 4 ears corn, kernels cut off 1 dried bay leaf 3/4 cup chicken broth 2 (15 ounce) cans black beans, rinse and drain 2 chopped tomatoes 1/4 cup chopped fresh cilantro leaves For the dressing: 2 tablespoons lemon juice 2 tablespoons lime juice 2 tablespoons maple syrup 2 tablespoons lemon zest 2 tablespoons lime zest 1/4 cup olive oil Salt and pepper In a large skillet, heat the oil over medium heat. Add the onion, salt, paprika, and cayenne pepper. Cook for 8 minutes. Add kernels and bay leaf. Cook and stir constantly for 2 minutes. Add the broth and black beans. Bring the mixture to a boil, reduce the heat and simmer for 4 minutes. Add the tomatoes; stir until warmed through. Remove from heat. In a small bowl, combine the lemon juice, lime juice, maple syrup, lemon zest, and lime zest. Whisk in the olive oil until the mixture is smooth; season with salt and pepper, to taste. Remove the bay leaf and put the salad in a serving bowl. Pour the dressing over the salad and mix well. Add chopped cilantro; serve warm or at room temperature. Mama’s Fried Green Tomatoes 1 cup cornmeal 1 cup flour 1 tablespoon garlic powder Pinch cayenne pepper 1 1/2 cups buttermilk Salt and pepper 4 large all green tomatoes, thick sliced 1/2 cup vegetable oil Combine cornmeal, flour, garlic powder, and cayenne. Pour the buttermilk into a separate bowl and season with salt and pepper. Dip the tomatoes in the buttermilk and then dredge in cornmeal mixture, coat both sides. Coat a large cast iron skillet with oil and heat over medium heat. Pan-fry the tomatoes in batches until golden brown and crispy on both sides, about 3 minutes on each side. Drain on paper towels. Neighbor Lady’s Fried Green Tomatoes Oil 4 green tomatoes cut into 1/4-inch slices Salt and pepper 3/4 cup flour 1 tablespoon garlic powder 4 eggs 2 tablespoons milk 1 1/2 cups bread crumbs Pinch cayenne pepper Pinch paprika Dipping Sauce: 1 cup apple cider 1 tablespoon brown sugar 3/4 cup buttermilk 3/4 cup mayonnaise 2 tablespoons barbeque sauce Juice of 1 lime Salt and pepper Heat deep-fryer to 350 degrees. Season tomatoes with salt and pepper. In #1 dish place flour and garlic powder, in #2 dish beat eggs with the milk, in #3 dish mix bread crumbs with cayenne and paprika. Dredge the tomatoes through the flour, then the eggs, and then through the bread crumbs. Fry a few pieces at a time, so they can cook evenly, about 3 minutes. Drain on paper towels and serve with Dipping Sauce. In a small saucepan over medium heat, combine the apple cider and brown sugar; cook until thick. Remove from heat and let cool. In a medium bowl, add buttermilk, mayonnaise, barbeque sauce and lime juice; whisk well. Add in the apple cider mixture. Cover and refrigerate until ready to serve.


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