Farm Stand Fresh Corn on the Cob

From everyday meals to special occasions, Andi's motto is: Keep it simple. Keep it fun. And, above all, keep it delicious.

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I've cooked my way through life: as a toddler, a college student, a newlywed, a mom and, now, a grandma.

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Farm Stand Fresh Corn on the Cob
by AndiatBettyCrocker 8/12/2008 2:00:00 PM

We had Shrimp, Sweet Corn and New Potato Boil for dinner last night.

I really shouldn't be telling you this because we bought the corn from our friends' stand (Peterson Produce) on Sunday, which means that we kept it in the refrigerator overnight for dinner on Monday night. Al and Jean (our friends who are the farmers) believe that you should eat corn on the same day that it is picked but I'm willing to bet that even one day old, it was fresher than most of what we buy in the supermarket.

When I told Al and Jean that I wanted to mention their farm in my blog, Jean told me that they were recently chosen as the Hennepin County farm family for 2008. They have been growing produce on Jean's family's farm (just west of Minneapolis) for 26 years, employing local kids to do the picking. They use sustainable farming practices that are friendly to the environment and do not use herbicides or fungicides.

Here is Al at their stand.

Tags: corn on the cob, farm stands, Farmers' Markets

Comments (4)

4 Comments

skiparty said:
I've not had this type of boiled dinner before. I assume the potatoes would take longer to boil than the shrimp and corn (especially since I like my corn as fresh tasting as possible and usually only steam it for a few minutes). Do you cook the potatoes first and then add the rest? Also, how is it seasoned?

8/16/2008 10:48:12 AM

8/16/2008 10:49:16 AM

skiparty said:
Sorry... having some issues with my computer. Excuse the double post!

8/16/2008 10:53:23 AM

AndiatBettyCrocker said:
If you click on the recipe title (in red), you should be able to see the recipe. The seasoning is a 3-oz pkg. of Shrimp and Crab Boil which come in a box that can be found in the spice section of many supermarkets. If you can't find it, you can use 3 to 4 tablespoons of pickling spices with some red pepper flakes thrown in for a little spice. I often tie them into a little cheese cloth bag so that the whole peppercorns, bay leaves, mustard seeds etc. don't stick to my shrimp. But don't worry, it's OK if they do. The potatoes I used were really quite small, new red potatoes. If you have larger potatoes, just cut them into 1 1/2-inch pieces. I hope that you try this recipe -- it has been one of my favorites for many years. In the winter, we skip the corn and potatoes and serve the shrimp with a big salad and lots of French bread.

8/18/2008 7:22:37 AM

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