Farmers' Corn Foibles

It's a miracle that in '09 Vermont summer history, farmers market yesterday was pleasantly steamy. Without complaint all vendors sort of plodded along lacking physical acclimation to the heat. At day's end while packing up, David Zuckerman (Full Moon Farm) asked me how our blueberry crop was faring. Many Intervale farmers have come to pick berries at our farm for over a decade and as a farmer he is no stranger to the vagaries of Mother Nature. As late afternoon traffic criss-crossed as we chatted, he offered to give me some corn that had not sold at the market. What!? How can one go home with corn, I say! I offered to pay for it and he gracefully refused. This is vendor speak. So then I point to some blueberries. Subtle dance is on. He accepts my move. Loads me up with husk after husk. Almost like a medieval fencing ritual, eh?


So today, stuck inside due to soaking rain (which is now the norm- I crave the time to 'cook' as that is basically what I do 5 days a week making cheese) I decide to do up some chili on a Sunday. Sauteed up our grassfed beef, onions, peppers, spices, and black beans.

Then I thought of David's corn. He gave me so much, I'll never be able to use it all before it goes by. Homemade corn bread with bacon and cheddar cheese is a staple in our home, my mom IS Southern, but well, I'm too tired due to the soporific-ness of rainy day, so corn fritters may be something to try in a pinch!

Found a great recipe from King Arthur Flour and made the call that this would satisfy as well as any comfort food. Sorry mom.

From KING ARTHUR FLOUR: (using Full Moon Farm's corn kernels):

CORN FRITTERS

1 cup unbleached all purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 large eggs
1/2 cup milk
1 teaspoon butter, melted
3-4 ears fresh corn kernels, cut off the cob and set aside
1-3 cups veg oil for frying

In a large mixing bowl, whisk together the flour, baking powder and salt. In a separate mixing bowl, whisk together the eggs and milk. Add to the dry ingredients and stir until smooth. Whisk in the melted butter and them stir in the corn kernels.

in a large skillet, heat up the frying oil over medium heat. Drop fritters into frying oil (approx 350 degrees F) and fry until tops puff up. Then turn over and finish cooking on the second side. Drain on paper towels and serve warm.


Chili, tequila, corn fritter............what better way to end my week. Thanks Full Moon Farm!