Thank you all so much for such a great year. We've had a really good time farming this season... we had great weather, a great staff and great CSA members. We also had to relearn how to farm this year... how to farm with kids. Gina and I have 8 years combined experience (two years overlapping) running CSAs specifically... we still have a lot to learn about farming, but we're very comfortable and relaxed with the process. Having Adeline and Emilia changed the game. The girls made it simultaneously harder and easier to get the farm work done... and they definitely made it the most fun Gina and I have ever had during a growing season. And now its come to a close... Gina's mom is coming to stay with us while we put the gardens to bed... its just about time to get the wood in... and we're finally going to get to that fencing project we've been putting off all year. This time of year is always a little bittersweet... We're ready for a rest, but its hard to put another season behind us. So thank you all for everything this year... you folks really make our jobs easy. Its so easy to get up every day and slog through the fields knowing that there are members waiting for this weeks harvest. Cheers to you, and never underestimate the power of combining sage and butternut squash. This weeks veggies Brussels Sprouts Carrots Herbs, Baby Fennel Herbs, Parsley Herbs, Sage Kale Leeks Onions Pumpkins, Carving Squash, Butternut Link of the Week http://www.mofga.net/ I'm not sure if I've given you this link before, but its a good one. This is the Maine Organic Farmers and Gardeners Association's interactive food search site. It'll help keep you in good local food all year long. Recipe of the Week First off, baby fennel is great when cut up fine with parsley and added to potato salad... it has a great licorice flavor fresh and a mellow celery like flavor when its cooked. Use the whole thing, baby bulb through the stalks. I'll attach the link to the page below the recipe... its a good link. Butternut Squash and Sage Pasta
Heat the oven to 375F. Peel and cut the squashI usually cut it in half lengthwise, scoop out the innards, and then peel each half before cutting the squash into about 1-inch pieces. I sometimes contemplate peeling the squash first, but I suspect that would make it more slippery and harder to cut in half. But that’s just me talking. You can come at that squash anyway that makes you happy. Once you’ve cut it up in to bits, toss it with the onion, garlic, olive oil, and salt and pepper, and spread out in a thin layer on a baking sheet. Mince half the sage leaves, and sprinkle them across the squash mixture, and roast the whole shebang for about 45 to 50 minutes. When the squash is done to your desired softness (meaning, would you prefer the squash to remain relatively solid, or for it to squashy puree sauce with the pasta?), heat a bit pot of salted water to cook the pasta. While the pasta is cooking, heat about half a tablespoon of olive oil in a large skillet. When it’s hot, add the remaining whole sage leaves, and cook them for about a minute or two, until they’re nice and crispy. Remove them from the oil, let them cool a bit, and then smash them into an oily pulp with a spoon. Now, add the cooked pasta and the squash to the pan and cook, stirring occasionally, until everything is heated through and well mixed. Add the pine nuts, the crushed sage, and the parmesan cheese, stir well, and cook for another few minutes http://kitchenilliterate.wordpress.com/2008/10/26/butternut-squash-and-sage-pasta/ 2 Comments The best part about collard greens is that you get to be a little rough with them. We've had collard greens a number of ways, with butter, with bacon, steamed with red beans and rice, sauteed with onion and brussels sprouts... and they all are great! The key, don't be afraid to cook the living hell out of them. Collard greens, like turnip greens, get tastier the longer you cook them. We don't mean burn them, make sure you have enough liquid in the pot, we mean cook them to all get out. Dixie be damned if they're really not my favorite cooking green... This weeks vegetables. Brussels Sprouts Carrots Collards Onions Parsley Potatoes Sun Tan Peppers Squash, Acorn Link of the week http://www.amateurgourmet.com/2010/03/collard_greens.html Recipe of the week Bread Stuffing With Crawfish (Shrimp works well as a sub), Bacon and Collard Greens
Melt butter in large skillet over medium-high heat. Add next 3 ingredients. sauté until soft, about 10 minutes. Add crawfish; sauté 2 minutes. Transfer to medium bowl. sauté bacon in same skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to bowl with vegetables. Pour off all but 1 tablespoon bacon fat from skillet. Add greens and 1 cup broth. Cover and simmer until greens are almost tender, about 5 minutes. Add greens and broth in skillet to vegetable mixture. Add parsley. DO AHEAD Bread cubes and vegetable mixture can be made 1 day ahead. Cover separately. Store bread at room temperature. Chill vegetable mixture. Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Stir vegetable mixture into bread. Add remaining 3/4 cup broth; toss. Transfer to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, 25 minutes. Uncover; bake until top starts to brown, 25 minutes longer. The squash is in... and this week we're sending you delicata. Delicata is a great squash... its very versatile. First of, and most importantly, you can eat the skin, its actually very tasty. Secondly, it is sweet, not stringy, tender and quick to cook. We often cut it the long way, scoop out the seeds, place it upside down in a baking sheet with a little water and whammo, baked until tender. We put a variety of things on it... maple and salt, butter and salt, braggs (or soy sauce) and nutritional yeast. We also use the cooked squash as boats... filling them with ground beef, seasoned tofu or a finely chopped flavorful vegetable medley. Alternatively, you can cut the delicata in thin rounds and cook them on the stove top with your favorite root vegetables or whatever. They also blend well in roasted vegetable dishes... if you've never had a delicata, you're in for a treat. Its a bit different than the rest of the squash family... and you can eat the skin... I love easy food. This weeks vegetables Brussels Sprouts Carrots Delicata Squash Husk Cherries Leeks Lettuce Mix Red Bell Peppers Tomatillo Tomatoes Link of the week http://www.localharvest.org/ This directory has most anything you're looking for in the world of local food... recipes, farms and articals... and very nice people to boot! Recipes There are so many good brussels sprouts recipes out there that I'm going to just post some different sites that we think you might like. Happy Cooking!Braised Brussels Sprouts http://www.cookography.com/2007/braised-brussels-sprouts Brussels Sprouts and Cream! http://orangette.blogspot.com/2006/12/best-thing-since-brussels-sprouts.html The Best Brussels Sprouts Ever... http://blogs.chron.com/cookstour/archives/2007/11/best_brussels_s.html Now we're down to the family... our apprentices are done for the year and we're adjusting to life as the four of us again. We love our apprentices, they are fun, hard working, interesting and always full of life. We love the community they bring to our home, our farm, by simply showing up. And with this early fall (sort of, the pumpkins and squash are already cut, and the onions and storage potatoes are curing in the greenhouse), we got a jump on hunkering down by having an apprentice group that finished early. And there are up sides, and down sides to this earlier parting... we can take more leisurely mornings with the girls now, enjoy our babies on our own schedule and not have to worry what we'll be making for dinner... then we have to farm our brains out. As it turns out, children don't help with productivity on the farm... I don't think those ye ole timey farmers were breeding helpers... I think they just had long winters. And so it goes... but we're glad, we love the fall, we love the air, the pace, the cider and pancake mornings... but for a few more weeks its going to be a dead sprint to get the harvest in. This weeks vegetables Cherry Tomatoes Cucumber Dragon Lingerie Beans Husk Cherries Kale Lettuce Mix Red Bell Peppers Tomatoes Watermelon Link of the week http://www.locavoremovie.com/ This is a neat little site full of interesting facts and people... the farm that put this together is in the same little town in Colorado where Gina cut her teeth farming. Recipe Ideas Look back to the first couple of weeks this year for Kale ideas... don't forget about crips or cold marinated kale salad, those two alone are tough to beat! Oven Roasted Green Beans Pre-heat your oven to 450°F 1 pound green beans, stem ends snapped off 1 tablespoon olive oil Table salt and ground black pepper Adjust the oven rack to the middle position. Line baking sheet with aluminum foil. Spread beans on baking sheet. Drizzle with oil and use hands to toss green beans to coat the evenly with the oil. Sprinkle with 1/2 teaspoon salt, toss to coat. Distribute in one even layer. Roast 10 minutes. Remove baking sheet and redistributed beans. Put back in oven and continue baking 10-12 minutes until the beans are dark golden brown in spots and have started to shrivel. Adjust seasonings with salt and pepper. Sorry for the delay in this weeks post. Mexican food is my comfort food. When I'm feeling down or tired or nostalgic or happy... or anything. I just love Mexican food... I love tacos, roast corn, paella, ceviche, Mexican barbecue, empanadas. The thing I love about it is that its simultaneously simple and expansive. Most dishes have just a handful of ingredients, but how you cook them can wildly change the flavor and character of the dish. I love Mexican food, and I don't love hot, spicy food... I've found that Mexican food is rarely hot, sometimes it definitely is, but it is just as often sweet, smokey, salty or sour... spicy heat is just one element, and one element that is easy to avoid if it doesn't interest you. Try slow roasting a pork shoulder in a water, salt, lemon juice and crushed pineapple... roast it in a dutch oven until the meat is fall-off-the-bone tender. Then serve it on hot corn tortillas with some shredded cheese and a little roasted tomatillo salsa, or chipotle hot sauce. Simple and delicious. Or oven roast the tomatillos, husk cherries, sungolds and bunching onions... blend them together in a food processor with some salt and chili powder and use it as a main dressing for a dirty rice and fish dish. There are endless varieties of tacos... vegetable, beef strip, fish, pork, cheese. Quesadillas are a real food item... you don't have to overload the cheese to make it a quesadilla. Roast the peppers, onions and husk cherries, add some jack cheese and bake it until its good and golden. You could make the Mixteca version called a tlayuda (tlie-oo-da) which is an open faced quesadilla... cook the veggies first then put some cheese on a tortilla, add the vegetables and cook them on the stove top until the cheese is melted. Corn soup is an old standby... open a can of corn into a pot, add some water (or veggie/chicken/beef broth), roasted veggies and salt to taste. And most importantly, salsa is food, its not a condiment. Cutting up tomatoes, onions, peppers into a bowl is a quick and easy way to really enjoy the freshness of the summer harvest. We eat this standard American salsa as a cold soup, or with chips, or with tortillas, or with anything. Mexican food is doesn't have to be the greasy, fatty, spicy weirdness of taco bell or whatever... its fun, easy food, its wholesome, its forgiving and its easy to get a hold of. Roasting is key. Slow roast your meat in a dutch oven. Eat corn tortillas, better yet, make corn tortillas! Love lime. Trust us, its worth the effort. This weeks harvest Baby Broccoli Whole Basil Plants Red Bunching Onions Carrots Chard Cherry Tomatoes Dragon Lingerie Beans Husk Cherries Juliet Tomatoes Leeks Red Bell Peppers Tomatillos Tomatoes Link of the week http://www.rickbayless.com/recipes/ This guy is a goofball... but hes also a phenomenal mexican cook Recipe of the week BROCCOLI CREAM SOUP W/ SAUTEED LEEKS 2 cups chopped leeks 1 lb. fresh broccoli florets 1 (14 oz. can) chicken broth 6 tbsp. light cream cheese 1 cup skim milk 1/8 tsp. ground red pepper 3/4 tsp. salt 1/3 cup finely chopped green onions (white and dark green parts) Spray a large dutch oven with cooking spray. Put pan over medium-high heat. Add leeks, spray leeks with cooking spray. Cook 4 minutes. Add broccoli and broth. Bring to boil over high heat. Reduce to simmer. Cover, simmer 10 minutes or until broccoli is tender. Puree broccoli mix in blender 1 cup at a time. Return pureed soup to pan over medium heat. Whisk in cream cheese until melted. Stir in milk, red pepper and salt. Cook 2 minutes or until heated through. Top each serving with green onions. I've got a couple of things to talk about this week. 1. I should have mentioned this last week, but as its one of my favorite things to talk about, I'm going share a little about mucilaginous endocarps this week, and hopefully it'll help you at some point going forward. All fruits (with just a couple of very weird exceptions), have three structural levels to them. The exocarp (outside), mesocarp (middle) and endocarp (inside) are those three levels. Its easy to see the levels in a tomato... with the skin (exo), meat (meso) and juice (endo), but all fruits have them. Apples, squash, eggplant, cucumbers all have defined structural levels. One of the most important defining characteristics of the Solanaceae family (tomatoes, peppers, eggplant, potatoes, husk cherries, tomatillos and so on) is that they all have what is called a mucilaginous endocarp... or juice around the seeds. Its easy to see in tomatoes... but in peppers it takes just a little imagination. In peppers, the mucilaginous endocarp is a slimy coating around the inside of the pepper walls and on the seeds... and in some peppers that slimy coating is very hot. You will hear a number of theories about how to deal with the spice of a hot pepper... take out the seeds, peel the ribs, soak them in water, but the surest way to have a very flavorful spicy pepper without too much heat is to scrape out the seeds and scrape the inside wall of the pepper with a knife... or in short, get rid of the mucilaginous endocarp. This is a very useful trick. I've found that since I've learned this, I've started using many more hot peppers in cooking. Hot peppers can have a wonderful fruity spice, but sometimes (most of the time) the heat is too prohibitive to really think of hot peppers as a main ingredient in life. Roasting hot peppers whole ahead of time makes it much easier to deal with the innards. 2. French onions soup is way better than I remembered... especially if you up the cheese and bread in the recipe. 3. Thank you so much for supporting our farm. It is enormously difficult to make a diversified farm profitable in these ultra-modern times. Value just isn't what it used to be... Most of our farmer friends are commodity farmers... of one sort or another. They grow tomatoes, or corn... they grow quite a lot of the most profitable vegetables with the idea that they will make a reasonable living. They are good farmers, good people and they have figured it out. We might be dumb as rocks. We grow a percentage of cash crops to help with the bottom line, but we're also interested in growing a wide range of vegetables to round out the harvest. But no matter how you run the numbers, green beans and radishes are not nearly as profitable as tomatoes. In the winter, we plan as a whole farm, not by individual crops, and put together formulas that work. If we planned by bottom line per crop alone, there would be no husk cherries, carrots, string beans, potatoes or watermelons... those crops have such a small profit margin that they need massive levels of industrialization to make them profitable. So we have to get creative, and thats where you folks come in. In a lot of ways, we're not unlike very large scale gardeners... and thats how we think of ourselves. We think of ourselves as being private gardeners for 50 families. And by blending everything together, thinking about our scene as a very large home garden and not a commodity farm, we can provide our community with a wonderful array of vegetables. We all sacrifice and benefit together. We don't make the money we would if we stuck to just the high dollar crops, but we get to have the fun of growing a wide variety of vegetables that have very different needs... it helps keep it fresh for us, and helps us keep our grocery bills down. You folks don't get the choice of vegetables and have to endure crop failures (beets, eggplants and lettuce this year) because of climate or farmer error, but you get a wicked bang for your buck on your investment in our farm, your farm. All of this is a very, very long winded way of saying thank you... we love farming, we love growing food for you, and we really couldn't do it without you. This is the best deal going for a farmer... we know who you are and we feel a level of responsibility to treat you well. Thank you, we can't thank you enough. This weeks vegetables Acorn Squash Carrots Cherry Tomatoes Dragon Lingerie Beans Husk Cherries Red Bell Peppers Red Onions Tomatoes Watermelon Quarter White Onions Link of the week http://wrightnewsletter.com/2005/05/19/the-health-benefits-of-eating-onions/ Recipe Ideas The Best French Onion Soup Notes: For the best flavor, make the soup a day or 2 in advance. Alternatively, the onions can be prepared through step 1, cooled in the pot, and refrigerated for up to 3 days before proceeding with the recipe. Ingredients: Soup
For the soup:
My god do we have tomatoes... how many tomatoes constitute too many? We're really enjoying this time of year at the farm. After last years cold, wet nearly tomatoless summer, we're all in heaven right now. We've been eating BLTs, BTs, BTCs (and cabbage), BTPOs (and pickled onions), BTKs (and kale), BTChs (and chard)... we've been eating bacon, tomato and everything. Its a neat thing living in a cold, short seasoned part of the world. We've come to really enjoy the simple new item in the garden every week. When tomatoes started to come this past week, we really enjoyed them... more than they should be enjoyed. Or shallots two weeks ago, it was like I'd never had a shallot before in my life. And the same can be said for peppers, husk cherries, winter squash and carrots. How much fun can we wring out of a little garden... more than should be allowed, and definitely more than I could have ever imagined before I started farming. Farming is the best. This weeks veggies Cherry Tomatoes Concho Hot Pepper French Fillet Beans Kale Leeks Scallions Shallots Tomatillos Tomatoes Zucchini This weeks link http://csagourmet.blogspot.com/ Tomatillos are a wonderful little fruit that is very, very misunderstood in the North East. They are tart, green, enhusked little gems that, when treated well, become beautiful, sweet, blossoming treasure chests. Tomatillos are the heart and soul of green salsa... they are green salsa, everything else is just window dressing. For tangy green salsa, simply put the unhusked fruits into the food processor, add salt and chili powder and blend to a smooth texture. Much better than that is to roast the unhusked tomatillo... in the oven, 350 or so, until slightly blackened and soft. At this point you can do anything with tomatillos and please a crowd. Blend it with equally roasted conchos and shallots for a roasty sweet delight. At that point it can be put on tacos, burgers, salad or pork chops. Tomatillos are also wonderful roasted and then put in a waldorfy salad... apples, nuts and spinach with a sweet dressing. They can be sliced thin when fresh and put on crackers with a soft cheese and hot pepper jelly... lots can happen with these little suckers. It takes a little getting used to having them around, they are not as forgiving as tomatoes or husk cherries, but once you learn about tomatillos, its hard to go back. good luck and happy cooking. The alliums are in. The Onions, Leeks, Shallots, Garlic and Scallions are all here are ready to go. Alliums are a primary food group in our family. They all have their own special quality... a sweet and spicy taste that isn't replicated anywhere else in the garden. I like thinly sliced onion on my peanut butter and jelly sandwiches, or sauteed shallots in eggs, leeks in a thin chicken broth and tarragon soup, scallion pesto for potatoes. The alliums, act like a spice, but have a nutritive quality that calls to be featured... it can be a support system for fish or meat, or a hero all unto its own, al a roasted halved onions with a gorganzola cream center. You can do most anything with them... fresh and sharp, roasted and sweet, pickled and sour. We always keep a jar of thin sliced leeks and shallots, or red onions, in lime juice with salt in the fridge. They are a great add on to any burger, taco or plated dinner. The alliums are the most selfless vegetable group in the garden. Thats what I think... and aint no one changing my mind. This weeks veggies Cherry Tomatoes Corn Cucumber French Fillet Beans Leeks New Potatoes Onions Savoy Cabbage Tomatoes Zucchini Link of the week http://pistachioandthorn.blogspot.com/2010/01/potato-yam-leek-soup.html Tommy Hancocks Tomato Pie 2-1/4 c. Bisquick 3 Tbsp. butter 2/3 c. milk 1 large onion, diced 2 cloves garlic, minced 2 Tbsp. butter 6 medium fresh tomatoes (only “just picked”) 1/2 c. chopped fresh basil 1/4 tsp. salt 1/2 tsp. pepper 1 c. grated cheddar cheese 2 Tbsp. lemon juice 1/3 c. mayonnaise Preheat oven to 400 F. Mix Bisquick, 3 Tbsp. butter, & the milk together. Knead a couple of times. Divide in 1/2 & roll out for two crusts. Place the bottom raw crust in pie plate. (Any hardy pie crust recipe will work.) Sauté onion & garlic in the 2 Tbsp. butter. Slice tomatoes 1/2” thick & place evenly over raw crust, usually two layers but 3 is okay. Cover with the sautéed onions & garlic. Add the basil evenly over the top along with the salt & pepper. Sprinkle the cheese evenly over the entire pie. Mix together the lemon juice & mayonnaise; drizzle over the cheese. Place the top crust on the pie & make a few vent slashes in the dough of the top crust. Bake 25 – 30 minutes until golden brown. Tarnish Plant Bug, Colorado Potato Beetle, Three Stripe Potato Beetle, Cabbage Worms, Rose Chaffers, Cucumber Beetle, Squash Bug, Flea Beetle, Horn Worm, Cut Worm, Asiatic Lily Beetle, Japanese Beetle and Slugs. We are in a delicate dance with the less-than-desirable insects at our farm. Organic farming is a negotiation. We're worried about the health of the soil, the health of the plants. We build our soils so that they can support strong, vigorous plants that can withstand bugs and disease. Weak plants draw insects, they act as willing hosts for fungus and blight... We believe in stewarding the land, the plants, in ways that build a healthy micro-ecosystem, ones that can hold strong during times of woe and want. And sometimes good stewardship isn't enough... sometimes we spray. Now, all the sprays we use are very mild, very safe. They're bacterias that have shown the ability to do unspeakable things to small insects, but safe enough for a healthy adult human to drink... not that I recommend that at all, drinking the stuff wont kill you, but definitely would give you a belly ache. We chose to spray as a last resort. Heavy spraying creates strains of bugs that are resistant to insecticides... We spray every other life cycle or so. And we alternate what we spray with... In between spraying we pick bugs, or as the agricultural intelligentsia would say, we control them culturally. It seems very easy these days, even popular, to mortgage one's future... do the easy thing now and pay the price for it later. Its a bit scary, everything is more expensive, we work harder for less time off, we pay for water and give away the last bits of local culture to marketing firms owned by Coke and Pepsi. Its all very hard... and its hard to keep an even perspective. But we're trying in one small way by controlling our spray habits. We may have holes in our greens or blemishes on our cabbage, but we're not making our lives worse, and hopefully, over time, we can learn to work with the pests, their rhythms, and invite them to not be such a large part of our farming culture... At least we don't have Corn Borers. This weeks vegetables Asian Braising Greens Basil (With appologies to the Tuesday on-farm and Bridgton pick ups, we'll have basil for you next week.) Cabbage Cherry Tomatoes Cucumber Husk Cherries (Don't eat the husk) Kale Mix Greens Potatoes Scallions Zucchini Asian Braising Greens are sweet, robust, crisp and phenomenal when lightly cooked in sesame oil. Sesame oil is a staple in our home. You don't need much of it ever... it really packs a rich, smokey punch. We'll often lightly saute' Asian Greens in sesame oil, add a touch of Braggs Amino Acid (or soy sauce, braggs is very, very similar to soy sauce, only some how its healthier for you) and a drizzle of honey. The sweet, smokey, salty finished product is amazing. Try cutting up the scallions and starting them a minute or so ahead of the greens for a little more flavor complexity. Or better yet, cut the cabbage into fine ribbons, saute them in butter for 5 or 10 minutes and then add a drizzling of the sesame oil/braggs/honey trifecta for an astoundingly provocative slaw. Good luck and happy eating! We don't get much time off in the summer... The up side of farming is that we get to enjoy every day outside all season long, the down side is that we're stupid busy. Its a good deal really... we love being outside, enjoying the sun and wind and rain... we get to breathe fresh air and always know what time it is by the sun. And in the winter, we get to drink coffee by the fire, play cribbage and listen to the radio... if it snows, it snows... if its cold, its cold... we are free to be as comfortable and cozy as we want. But we don't get much time off in the summer. So we invent beach holidays on the lawn... we have a lot of cookouts... and we try and squeeze out as much sitting around as we can in the evening, watching the sun set and not thinking of everything that has to be done, or was left unfinished. We invent beach holidays on our side porch after dinner, a leisurely life, kings and queens of summer... its mostly fantasy, but it works. This Weeks Veggies Baby Lettuce Cherry Tomatoes Corn Garlic New Carrots New Potatoes Scallions Zucchini New potatoes are entirely different than store bought storage potatoes. They still have quite a bit of moisture in them. We often will par-boil them and then toss them in a pan with scallions and garlic. The best way to eat new potatoes is to make them the way they do in upstate New York... Salt Potatoes. Get a pot of salted water boiling on the stove... this is the kind of salted water you are going to need the salt box for... forget about that little shaker on the table, you want this to be as salty if not saltier than the ocean. And boil the potatoes whole... this is very important, don't cut them up or they will be inedibly salty. When the potatoes are cooked, drain and put into a bowl... cut up 4 tablespoons of butter per pound of potato and let the butter melt all over the potatoes. Roll them around the butter, put them on a plate and serve. These are heart-stoppingly amazing... literally. We only eat them once or twice a year... but its worth it. They are so moist, tender and rich. They go perfect with lobster... another heart-stoppingly salty and buttery food. I also wanted to introduce Sonoran Street Corn to you folks. I used to live in Arizona, on the boarder, and I've traveled some into Mexico... And, I can say with a good deal of certainty, they are much better at eating corn than we are. My favorite way to eat corn on the cob is the way they do it in the northern state of Sonora. First, husk the corn completely. Then, put it on a cookie sheet and put it under the broiler, or put it on a hot grill outside. You are looking to roast the corn, some of it will blacken, thats desirable, and it will all turn a golden brown shade of corn color. While that is happening, mix some chili powder, not cayenne powder, in with a cup of mayonnaise until the mayonnaise is a reddish shade of white. Miracle Whip, Veganaise and all the other mayonnaise substitutes work fine too. We like the olive oil mayonnaise ourselves. When the corn is roasted, spread the mayonnaise on the corn, not too thickly, just enough to moisten the whole outside and fill the cracks in between the kernels. Then roll the corn in flaky parmesan cheese, you can buy it pre shredded in bags at Hannafords or Shaws. The powdered stuff doesn't work that well or taste that good on the corn. The corn is sweet, creamy, a little spicy and very, very good. If it doesn't work that well for you, let us know and we'll have you up to the house for some pineapple pork tacos and Sonoran corn... we have a lot of experience getting the recipe down. For a less rich Mexican corn on the cob experience, roast the corn and then juice a half a lime over the top of the cob, salt and eat... its very refreshing on a hot day. |
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