Tag Archives: Farmer’s Daughter

World’s Best Corn on the Cob

Every summer, when the amazing fields in the area produce the most amazing vegetables, I imagine all sorts of delicious ways to devour them.  The recipes are in all of the popular magazines and newspaper food sections.  But then, year after year, I find that simply grilling the veggies and not adding anything beyond the occasional splash of balsamic is really the best.  No need to add cheese of this or that sort.  No desire to try the lovelies in casseroles.  Just grill the veggies lightly and let the natural flavors speak for themselves.  Mmmmm.

Until now.   This recipe may sound odd.    Ok, it does sound odd.  Mayo on corn?  But trust me on this one.  Your mouth will do the happy dance when you eat the world’s best corn on the cob concoction ever!

World’s Best Corn on the Cob

serves 8

Ingredients:

  • 6 TBS mayonnaise
  • 2 garlic cloves, minced
  • 3/4 tsp kosher salt
  • 3/4 tsp cayenne pepper
  • 3/4 cup Cotija cheese, crumbled
  • 8 ears of fresh corn
  • 2 limes, quartered

Directions:

Short version: mix first 4 ingredients, grill corn, schmear corn with mayo mix, roll in cotija cheese, serve with lime for squeezing on the corn.

Explicit version:

  1. Stir together mayonnaise, garic, salt and cayenne until well combined.  Crumble cheese onto a dinner plate.
  2. Preheat the grill to medium heat.  Carefully pull back the husks of the corn, remove the silks. and pull the husks back up.  Put the corn on the grill, turning every 10 minutes and moving the cobs on the grill so they each cook evenly.  When the corn is cooked, about 30 minutes, remove from the grill and set aside until just cool enough to handle.
  3. Pull back the husks so they create a handle for the corn cob, using a brush or your hands, cover each cob with a light coat of the mayonnaise mixture then roll in the crumbled cheese.
  4. Serve with lime to squeeze onto the cobs.
Notes:
  • If you can get your hands on some Brentwood Sweet Corn, use that!
  • For this photo, the corn was grilled straight on the grill.  I do that whenever I need to cook quite a bit.
  • Photo taken at Farmers’ Daughter in Brentwood, California,  after delivering enough of this corn for their amazing staff.

Grilled Corn with Marinated Tomatoes

With the opening of Lon’s Organic farm stand, summer is officially here!  The cool Spring made for a late crop of tomatoes but they are finally gracing us with their presence.  Living amidst endless plots of Brentwood Sweet Corn and tomatoes, we eat them daily while in season then go cold turkey during the off season.  Even living in the land of plenty, it is easy to depend on just a few go to recipes.  Truly, I am a master of the corn with black bean and tomato salads.  Yes, it makes for a delicious mixture and provides a healthy snack for the nibblers in the family.  (ok, that would be each of us!)  And yes, I do have a few variations, but I was ready for a new version to come into my life.  Thank you Gourmet for offering that subtle spark and rejuvenating my standard side dish.  And thank you t0 Gourmet Unbound for nudging me towards this delish variation.

Grilled Corn with Marinated Tomatoes

Corn from Farmer’s Daughter, tomatoes from Lon’s

inspired by Corn and Tomato Scramble

Gourmet  July 2009

Ingredients:

2 TBS extra virgin olive oil

2 TBS rice vinegar

1/2 tsp kosher salt

3/4 tsp freshly ground black pepper

1 1/4 pounds tomatoes, cut into bite size pieces

4 green onions

6 ears corn, shucked

Directions:

1. Whisk together oil, vinegar, salt and pepper.  Add tomatoes, mix gently, and set aside.

2.  Heat grill to medium high.  Grill green onions and corn until each are slightly charred.  Remove from grill and allow to cool.  Cut kernels from corn cobs and slice green onions into 1/4 inch pieces.  Add to marinated tomatoes and mix gently.  Serve cooled or at room temperature.

Notes:

  • With seasonal ingredients, this is simply delicious!
  • I tend to go heavy on the black pepper with tomatoes, so hold back if that is not your personal bent.
  • The original recipe actually required you to dirty a pan.  Obviously that needed to be changed.
  • Yes, those are people fishing in our back yard.  Life on the lake is not for those requiring their home to be a sanctuary of privacy.

Closing Time

Yesterday morning, just as I was thinking of making brine for some pork chops, I came across the Food Blogga recipe for Skillet Boneless Pork Chops with Rosemary Peaches. Perfect. My next door neighbor has oodles of rosemary and kindly invites me over to snip a bit here and there, and I do love rosemary in brine. So, the pork chop part would be fine, but I needed peaches.

My first try was at Arata Fruit, which was a gamble as they are only open for a bit each summer.

But I found:

So I headed over to Farmers Daughter, hoping they were still open but knowing that they tend to close up shop in early September.

From there, I heading just across the street to TK’s Bes

t. Bingo! They told me that they’ll stay open for another 8 weeks, but I couldn’t help but notice that their selection is dwindling. Currently they have just a few of the Chinese eggplants and various p

eppers that they are so well known for along with a smattering of fruits from other local farms. But I did get my peaches!

Now I just need to figure out how to make a similar pork chop recipe on the grill. With the temperatures hitting triple digits pretty early today, there is just no way the stove is going to be used for dinner!

Cherry Crisp

Cherries were the catch of the day yesterday at the Farmer’s Daughter farm stand. Arriving home, I hit my favorite recipe web sites, honing in on something easy and quick for my precious cherries. Pie crusts have never been an area of strength for me, so the focus of the search quickly moved to crisps and cobblers. Two recipes had promise, one at Epicurious.com and another at allrecipes.com. Looking more closely at the ingredient lists, I went with the Fresh Cherry Crisp at allrecipes.com simply because the shopping list would be shorter. This was to be a “let’s have a nice, simple dessert” kind of dish, not a “let me show you how I can take a simple ingredient and 5 hours of time to make something magnificent” kind of dish.

The recipe being decided and the few extra ingredients purchased, I took a good look at those beautiful cherries and suddenly realized, duh, they have pits! Do I have a cherry pitter? No, which explains why I don’t cook with cherries. Fortunately, my friends D & J have a nice assortment of gadgets they are willing to share. I specifically knew they had a cherry pitter because just last weekend they bought a full case of cherries, pitted them, and froze ’em for a rainy day. (Industrious friends, they are.)

Cherry pitter in hand, I got to work. D, my grown son, was over and found it quite interesting, and ended up pitting most of the cherries. From there, this recipe was easy as pie.

Fresh Cherry Crisp

INGREDIENTS

* 4 cups pitted sour cherries
* 1 1/2 cups white sugar
* 4 tablespoons all-purpose flour
*
* 1 1/2 cups all-purpose flour
* 1 cup old-fashioned oats
* 1 cup brown sugar
* 1/2 cup butter
* 1/2 cup shortening

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl 9 by 13 pan, combine cherries, 1 1/2 cups white sugar, and 4 tablespoons flour. Pour into 9×13 inch baking dish. In a medium bowl, combine 1 1/2 cups flour, oats, and brown sugar. Cut in butter and shortening until crumbly. Sprinkle over cherries.
3. Bake in preheated oven for 45 to 50 minutes, or until topping is golden brown.

The result? Beautiful! I enjoyed a sample lakeside after a dinner of BBQ ribs and corn. First bite was divine, second was crunchy, and then … yuck! I got a gob of that awful shortening in my mouth. Egads, what a terrible mouth feel! That being said, by simply swapping out the dreaded shortening for some more butter (Paula Deen would approve) I think this is a winner. Easy, tastey, and really shows off those beautiful cherries.

Farmer’s Daughter

Having missed the farmers’ market this morning, I popped out to a near by farm stand later in the day. The Farmer’s Daughter is always a strong choice for picking up seasonal fruits and veggies. They have U-Pick peaches along with the traditional “they picked” choices available. From the road, this place looks comparatively huge, with the sign up on a shed / barn. They tend to bring in lots of business because they have a great parking lot, which may sound like a minor point, but once you visit a few of the smaller places you’ll really appreciate it. Walking up, you realize that the shed is actually for storage and farm equipment and that the food is all out front.

The Farmer’s Daughter knows all about presentation! Its like Thanksgiving in summer time with a literal cornocopia of the freshest vegetables spilling out of baskets all along a long table. The corn sells so quickly here that they don’t even try to keep a table stocked. Just ask for it at the check out and the kind checker will hand you a bag of corn from behind the register. Fruit here is beyond beautiful, and whenever melons are in season, they are displayed out front. This is a great place to get the “Classics” such as tomatoes, corn, peppers, squash, cukes, apricots and peaches. Today I went for a bin of beautiful cherries to make into some type of crisp or cobbler.

I understand that this place is really owned and run by a farmer’s daughter. You go girl!