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Seneca Falls Farmer’s Market Report – 7/27

Come and get some of the freshest produce available anywhere! Cherries, apricots, grass fed beef, farm raised chicken, green beans, fresh baked goods and (just maybe) fresh grown local CORNEven though my wife and I are “empty nesters”, I still buy a dozen ears of corn while the season lasts. We eat 3 or 4 (or 5 or 6) ears with our meal, strip the rest off the cob and freeze it for the day when we want fresh corn in the midst of a wintry blast. Wrap it securely, seal it well and that corn will taste like it just came right off the farm regardless of when you bring it out of your freezer.Here’s an idea of what to do with it….. Mother Buccieri’s Corn Chowder Ingredients 6 – 8 slices bacon 1 medium onion, chopped 2 white or three red potatoes, peeled and cubed ½ cup water 2 cups milk 2 cans (about two cups) cream-style corn 1 can (about one cup) whole kernel corn 1 cup chopped celery ½ teaspoon salt ½ teaspoon dill ½ teaspoon basil ground black pepper to tasteDirections1.Fry bacon until crisp; remove bacon, setting aside 2 tablespoons drippings. Crumble bacon and set aside.2. Sautee onion in bacon drippings until tender; add potatoes, celery and water. Cover and simmer 15 to 20 minutes or until potatoes are tender.3. Stir in milk, corn, and spices to taste; continue to cook, stirring frequently, until heated through. Sprinkle with crumbled bacon to serve. Or, just mix in the bacon and you can keep it in the fridge for a few days, or freeze it for 3 – 4 months!4. Serve with some fresh baked, crusty bread because you’ll want to get every drop out of the bowl!

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