Okay, before the pumpkin cooking/eating/creating frenzy begins, I wanted to introduce some lovely Fall veggies that everyone will like.
The Farmer’s Market near you is filled to bursting with end of summer bounty–tomatoes have never been so cheap! Buying at the Farmer’s Market gives you achance to wander and drool over new things you haven’t tried. Most the produce is organic, and you’ll leave less of a carbon footprint because you’re not trucking in your food from 4 states away. See how responsible you are? If you aren’t sure where to find a Farmer’s Market, click here for a location close to you.
The first? Skewered Brussel Sprouts: grilled brussels sprouts with whole grain mustard… 1 pound of Brussels Sprouts 2 Tablespoons whole grain mustard 2 Tablespoons Olive oil Salt & pepper, to taste. Parboil sprouts, skewer on sticks, baste with mixture and grill 5-10 minutes.
Beautiful Heirloom Tomatoes: there’s a pile of different varieties right now at your local Farmer’s Market and a great way to intrigue a picky palate. Some taste sweet, some salty. There’s a variety that tastes like cherries and another that has the distinct flavor of licorice.
And corn! Who doesn’t love fresh corn? There’s a killer Sweet Corn Relish recipe I’m dying to try from A Farmgirl’s Dabbles: recipe is below.
- 8 c. cooked sweet corn kernels, cut from the cobs of 10 to 12 medium ears
- 1-1/2 c. diced red bell pepper
- 1 c. finely chopped onion
- 1/2 c. diced poblano pepper
- 2-1/2 c. distilled white vinegar
- 1-1/4 c. sugar
- 2 tsp. mustard seed
- 1 tsp. cumin
- 1 tsp. coriander seed
- 1/2 tsp. celery seed
- 1/2 tsp. crushed red pepper
- 2 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 1/4 c. water
- 2 T. cornstarch
A couple notes about the sweet corn: Only use the freshest, most tender sweet corn you can find. I learned the hard way that an ear or two of tough or mushy corn can ruin the whole batch. I test every ear I cut now! Also take care to not over cook the corn on the cob. After adding the corn to boiling water, and after the water returns to a boil, only cook the ears for about 3 minutes. Then cool immediately in cold water.
In a large bowl, combine the corn, red pepper, onion, and poblano pepper. Set aside.
In a large pot, combine the vinegar, sugar, mustard seed, cumin, coriander seed, celery seed, crushed red pepper, salt, and black pepper. Bring to a boil over medium-high heat, then add the corn mixture. Return to a boil and then reduce heat to low. Simmer uncovered for 15 minutes. Spoon off any accumulated foam.
Stir together the water and cornstarch and then stir it into the corn mixture. Turn heat up to medium and cook for 5 minutes, or until mixture starts to thicken, stirring occasionally.
Ladle into 4 pint or 8 half-pint sterilized canning jars. Cover jars with lids and screw on the bands. Let cool to room temperature and then refrigerate for up to 3 months.