Friday, August 10, 2018

Support Farmers

Buy local, eat local, and support your local farmers by way of their farm stands, their store near the farm, or local farmers markets. via 
I had fresh tricolor corn tonight and it was delicious. I cook mine in the microwave. I wrapped two ears (that had been shucked and silks removed) in waxed paper and microwaved for 6 minutes. It was perfect. I have a small countertop microwave, not a huge one. I started out with 4 minutes and that didn't seem enough. After 2 more minutes, it smelled right and it was. The ears were pretty big. Try it, you'll like it!!!

5 comments:

Pam said...

Well, I'm going to try that cooking tip, Rosemary. Sure beats boiling a big pot of water, and we only eat a couple of ears for a meal. Nothing beats truly fresh food that has been picked at its peak. Today, I picked some huge red heirloom tomatoes (Brandywines), fried a pound of bacon (also produced locally) for BLTs. Thought I'd died and gone to heaven! Buying from the local farmers might cost a little more, but it sure is worth it, plus, you're helping your neighbors.

Mia Farrago said...

Corn on the cob is one of the joys of summer. I learned via the internet that you can microwave the corn still in the husk, about two and half minutes per ear. I cut the bottom off the ear, just where the leaves start to curve in, and peel the outer layers off since they're a little dirty. Then, when done cooking, I use hot pan holders to grab the silk end of the husk and pull gently. The whole husk will pull off and it does a wonderful job of pulling the silk off the ear all at once. You want to cut the bottom off because you want to let the husk slide off the ear without grabbing the bottom of the ear. I still haven't figured out the best way to butter it. I did see an elegant melted butter pitcher at the Phila Museum of Art, a small silver job with a long spout. Would love to own that and drizzle just the right amount of butter along the ear. Ever grow your own, Rosemary?

Content in a Cottage said...

Mia Farrago -- Mia, I would like that silver pitcher too for melted butter. The best way to butter corn is to run a whole stick across and keep turning the corn. Hold on to the butter still in its paper wrapper. I do this before I put the corn on the table. I have corn dishes that I love but I rarely use the silver corn holders poked in each side of the corn. I love the dishes because they collect the melted butter and you can keep rolling your ear of corn around to collect more.
Read today's post about my adventures growing corn!!!
xo, Rosemary

Content in a Cottage said...

Pam -- The BLTs you made are making my mouth water. They are truly the sandwiches of summer. I love the big tomato slices that cover the entire piece of bread. YUM.
xo, Rosemary

Linda Sand said...

One of my favorite bumper stickers said, "Farming is everyone's bread and butter."