Who hit the ‘pause’ button? I think our veggies have jet lag!
Diego, the Dixie Chile Ranch Wrangler here;
Who’d think that we’d be staring at July 1st and still waiting for our vegetables to be ready to harvest? It’s like someone hit the ‘pause’ button. We water, we hand-weed, we pick off the bugs and we fertilize – and the plants look back at us and say, “Not yet.”
But hang with us, they’re growing and putting on flowers and fruit and we should be harvesting shortly.
NOW FOR THE GOOD NEWS!!!
We’ll have fresh, locally-grown PEACHES AND CREAM SWEET CORN for sale within the next 10 days. Pre-Order your corn now at $5.00 per dozen for pickup at our E. Union Grove Road location. We’ll notify you when the corn is ready to be harvested so you can arrange to come to the farm and pick up your order on the same day we pick your corn. There’s nothing like fresh picked sweet corn, just off the stalk.
Go to http://dixiechileranch.com/You-Click_We-Pick.html#Purchase to purchase your sweet corn.
Now for this week’s two-part recipe: Diego’s Korny Maíz Bread Southwestern Style
Part 1: Creamed corn from corn on the cob:
8 large ears of Peaches and Cream corn
2 tsp. sugar
1/2 c. butter
1 tsp. freshly-ground pepper
1 cup whipping cream
1 tsp. salt
Cut uncooked corn from cob, scraping cob to remove pulp. Combine corn and sugar. Chill 1 hour. Melt butter in saucepan over medium heat. Add corn. Cook 1 minute. Stir in pepper. Gradually add whipping cream, stirring constantly. Cook uncovered over medium heat for 10-12 minutes or until liquid is absorbed, stirring corn frequently. Stir in salt.
If you can resist eating that delicious creamed corn at the very next meal, here’s the second part of the recipe, for
Diego’s Korny Maíz Bread Southwestern Style:
2 ½ cups corn meal
1 cup sifted flour
1 tsp salt
3 large eggs beaten
½ cup milk
½ cup vegetable oil
2 cups creamed corn
2 cups grated cheese
1 cup finely chopped onion
½ to 1 cup chopped Anaheim roasted green chiles (Seeds and veins removed unless you want it really spicy. A true New Mexican Chile Wrangler puts the whole cup in, but please feel free to do it to taste.)
Pre-heat oven to 425 degrees. Grease two 9” square baking pans.
Mix all dry ingredients together (stir with large spoon 30 to 40 times). Mix eggs, milk and oil together; then mix well into the dry ingredients. Add creamed corn, chopped chiles, onions and grated cheese. Stir so entire mixture is well-mixed.Pour cornbread mixture into the two greased baking pans. Bake 30 minutes in 424 degree oven, or until a toothpick stuck in the middle comes out clean. – Serves 8 to 10 people.