Food for a Year: October 17-November 1
On Cairncest Farm in Plainfield, two brothers, Edmund and Garth Brown, have resolved to eat only what they raise/grow/forage/hunt themselves for an entire year. Edible Finger
corn
Fossie’s Charred Corn and Potato Salad
Fossie’s Charred Corn and Potato Salad From Mr. Wilkinson’s Well-Dressed Salads by Matt Wilkinson Serves 4 2 pounds and 3 ounces boiling (waxy) potatoes, such
Sweet Corn and Oyster Mushroom Salad
Sweet Corn and Oyster Mushroom Salad From the Ithaca Farmers Market Cookbook by Michael Turback Serves 4 ½ pound tomatoes, quartered 3 tablespoons red wine vinegar
Fresh Corn Griddle Cakes
Fresh Corn Griddle Cakes By Amy Maltzan Yields 12 griddle cakes 2 cups fresh corn kernels (from about 3 ears of corn) ½ cup thinly sliced
Double-Corn and Zucchini Spoon Bread
Double-Corn and Zucchini Spoon Bread By Samantha Izzo Makes 6 servings 2 cups whole milk 1/3 cup cornmeal 1½ cups fresh corn kernels from 2-3
Corn and Edamame Succotash
Summertime Succotash By Michael Welch Serves 6 2 cups fresh shelled edamame (green soybeans, frozen works) 3 tablespoons butter 1 clove garlic, minced 1 small
Grilled Corn on the Cob
Grilled Corn on the Cob By Michael Welch 6 ears fresh corn 6 tablespoons butter, room temperature Salt and pepper to taste Soak the corn
Grilled Corn with Cilantro-Lime Butter
Classic grilled corn on the cob is rubbed with herby cilantro-lime butter just before serving. To save yourself some time between grilling and putting dinner
Please Support Our Sponsors!
