Congrats to last week’s winners!
I’m spoiled living here where fresh picked corn is everywhere. We have farm stands, corn sheds, pick your own and farmer’s markets. Corn Gazpacho at the Cook-Off
I admit I get to the point in summer where corn almost equals zucchini in abundance. Not because corn grows so fast but I keep buying it! Tomatoes too! Now wait. Let’s leave tomatoes out of this for now! On second thought, let’s leave them in there. In some Corn Gazpacho!
Corn Gazpacho is a great way to use extra corn especially if its been around for a few days. I came up with this recipe for our state vegetable promotion cook-off http://www.paveggies.org . I didn’t win but I did get a $25.00 gift certificate to my favorite farm’s stand, Lyon Creek Farms. That’s winning to me!
Serves 4
Homemade croutons with Tabasco and Lime give this sweet gazpacho zing!
Ingredients
Directions
Gazpacho
Reserve 2 tablespoons of corn and 1 tablespoon each of tomatoes, peppers, onion and cucumber for garnish.
Place remaining cups of corn, tomatoes, onion, peppers, cucumber, 3 teaspoons of Tabasco in a blender. Pulse until it reaches desired consistency. Salt and pepper to taste. Pour into serving bowls and chill for about an hour.
Preheat oven to 300 degrees.
Croutons
Place bread cubes on a cookie sheet and toast bread until golden brown. Toss cubes to brown all sides.
While bread is toasting, mix softened butter, 2 teaspoons Tabasco and lime juice together.
Toss toasted bread in butter mixture. Return croutons to oven and bake until golden brown.
Garnish the bowls of gazpacho with reserved vegetables. Add croutons. Serve.
Various heirloom tomato cultivars (Photo credit: Wikipedia)
Talk to your parents or grandparents about how vegetables tasted when they were young. I’m sure you will hear things like, “That’s when a tomato tasted like a tomato,” or “Today’s stuff doesn’t have any flavor.” But what does that mean?
Seeds hold the key.
Not all seeds are saved the same way. Learn 9 tips for saving, storing and using seeds at Whys and Hows of Saving Seeds at Garden Sense on #DailyDishMagazine.
Preserving heirloom seeds is so important. Organizations like Seed Savers Exchange are made up of members dedicated to keeping strains pure for future generations.
If you like pancakes and the convenience of donuts you’ll love funnel cakes. Funnel cakes show up at every county fair and parade in PA. These fried batter treats are Pennsylvania Dutch in origin and a big part of my heritage.
Funnel Cakes got their name by the way they’re made. The batter was dropped into a vat of oil by filling a funnel and removing and replacing your finger over the hole to adjust the flow. You can use a measuring cup with a spout, but it gives you less control. I like to use a squeeze bottle. The bottle keeps my hands farther away from the hot oil and splashes.
Directions
Mix together egg and milk.
In a separate bowl, mix together dry ingredients.
Slowly add wet mix to dry mix and stir until you have a smooth batter. While batter rests, heat oil to 375 degrees.
Place batter in funnel (remember to keep your finger in place), spouted measuring cup or squeeze bottle.
Drizzle batter into oil making circular or criss-cross patterns.
Fry until golden brown on first side, flip and fry until batter is golden brown and cooked all the way through.
Remove and set on a paper towel to absorb excess oil.
Sprinkle with powder sugar while still warm. Serve with fruit if desired.
Bread on the Boulevard
Hand-Held Savory Eats
To-Go Containers
Sweets on the Streets
Grab a Thermos
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