from farm to table

Over the next few days, we'll be featuring some favorite recipes straight from the market farmers. They'll be packed full of wholesome ingredients that will all be available at the market this weekend.

Amy at Quigley Farm in Whiteford, shares her favorite way to prepare sweet corn:

At Quigley Farm, we like the following cooking method for fresh sweet corn from the farmers market:

Fill a large pot with approximately 2 inches of water and place on stove on a medium to high setting until water boils.

• Remove the husk and silk from the sweet corn.
• Carefully place the sweet corn into the boiling water with tongs.
• Put the lid back on the pot and steam for 5 minutes exactly (we recommend using a kitchen timer).
• Remove the sweet corn with tongs and place on a large serving tray.
• Allow to cool slightly and serve.

We particularly enjoy the spray-able "I Can't Believe It's Not Butter" and a little Old Bay on our corn for some extra Maryland flair!

Coming up: Baked Peach French Toast, and Grilled Ratatouille Salad.

BE SURE TO VISIT YOUR FARMERS' MARKET THIS WEEK IN SUPPORT OF
NATIONAL FARMERS' MARKET WEEK
 

Comments

[Farmers Market Business]

I love this blog about farmers markets. Your writing is in-depth and the pictures are great. I just wrote a book about farmers markets.