Corn Man Corn Chowder

Local Edibles

Corn Man Corn; Morningview Farm Canadian Bacon (on sale at the co-op!)

(additional ingredients: chicken stock, onions, butter, carrots, potatoes, flour, milk, spices, etc.)

What I did: here in Ashland, we have a local legend: the Corn Man.  Every summer, the Corn Man sets up shop in town (albeit briefly) in a parking lot, and the masses flock to him because those in the know KNOW that Corn Man corn is the BEST corn in town.  However, a few weeks back, our local newspaper published a FRONT PAGE STORY on the Corn Man.  Bloody hell!  Now, of course, everybody and their mother (and their mother's cousin's brother) know about the Corn Man...and the lines are sometimes 15, 20, 25 people deep to pick up a few ears of corn.

But you know what?  It's worth it.  And I was lucky enough to have a kind co-worker pick up a dozen ears for me the other day while she was waiting in line.  And since Corn Man corn is the BEST corn (so sweet!  so succulent!  so PERFECT) I always prefer to eat it simply, either right off the cob OR highlighted in a quick chowder.  Since I had some delicious Canadian bacon from Morningview Farms on hand, I decided to go ahead and whip up a batch.  Here is what I did:

First, I diced my Canadian bacon, onions, potatoes and carrots and sauteed them together in butter and oil.  Note: I specifically choose to cook with CANADIAN bacon when I make Corn Man corn chowder as opposed to 'regular' bacon, because I feel as if regular bacon overpowers the sweet and delicate taste of the corn...and I don't want that.  I want the CORN to be the star of the show here (deservedly so) and I find that Canadian bacon (especially Morningview Farm Canadian bacon, which is just phenomenal) is a perfect accompaniment.

At any rate, after I sauteed my CB and veggies, I deglazed the pot with chicken stock, and let everything simmer for a bit.  I added milk, made a roux with butter and flour to thicken everything up, and added my corn (freshly cut from the cob, about 2 1/2 cups worth) at the end.  Personally, I prefer my corn chowder to have plump, fresh corn kernels (and not mush), and since Corn Man corn is SO sweet and SO good...there really is no need to roast it or cook it before you add it to the chowder.  Hell, I've been known to drunkenly gnaw on raw Corn Man corn cobs on the beach in Cornucopia on occasion--because it is THAT good!

The Verdict
The Corn Man did not disappoint, as usual!  His cobs were perfect.  This chowder was easy to make and delicious.  It tasted like SUMMER!

Taste: 8.5
Appearance: 7
Creativity: 5

Improvements for next time: perhaps add celery?  A little green color might improve the aesthetic.

Pickles? Pickles?! PICKLES!

Local Edibles

cucumbers, garlic, dill

(additional ingredients: vinegar, sea salt, pickling spice, alum)

What I did: for the first time in my LIFE I made pickles!  Oh, happy day!  Seriously though, I think I have been intimidated my entire life because my mother makes a damn fine pickle, and I was worried I would fail miserably or pale in comparison.  But I didn't.  In fact: I succeeded! (I know this because one of my cans didn't seal, so they became refrigerated pickles...which meant I got to TASTE one a few days ago.  And they were delicious!)  The process was easy: I bought a few pounds of cukes from the community garden on campus, dill and garlic from the local farmer's market, rounded up my canning supplies, read about 1,802 articles on pickling and canning (recommended: the tried and true Joy of Canning), and hunkered down one night to make them.  Here were the results:

I must say: I found some DELICIOUS garlic at the farmer's market...check out those cloves!  Incredible.

I had a crazy dill bouquet that I cut up for my cukes; I'm sad to report that I only had a few tiny little pieces left after stuffing my quart jars.  It appears I'm going to have to get more dill for my next pickling adventure... (I'm looking at you, dilly beans!)

I stuffed my jars as best I could, but I have to say...as a first timer...I could've done a better job at compacting my cukes.  Oh well, you live and you learn!  As a totally random side note: check out that AWESOME green color.  I wish pickles would stay that vibrant green for the duration of the process, but that pesky vinegar just has to have its way, doesn't it?

An ariel shot.  As you can see, I dutifully cut off the 'blossom end' of my cucumbers.  This was a step that was repeatedly stressed in ALL pickling recipes I researched...apparently, leaving that end on in the pickling process leaves a bitter taste (and also somehow contributes to a soggy pickle).  It is highly recommended that these be removed before canning, so I happily obliged.

Into the canner they go!  OH, oh hot.  How steamy!

And...viola!  The finished product.



The Verdict

All in all, I have to say my first pickling experience was a pleasant one.  And YES, I realize I didn't go into detail with this post pontificating on all the how-what-and-whys of pickling and canning, but there is SO MUCH information out there on the subject matter...I felt like I didn't need to throw my hat in the ring.  I used my mama's pickling recipe (+ an addition of pickling spice from the co-op), so, really--it wouldn't be that exciting for all you readers out there to hear about.  What IS exciting, however?  EATING PICKLES WHENEVER I WANT!


Taste: TBD

Appearance: 7

Creativity: 0

Improvements for next time: hard to tell.  I'll let you know once I taste a pickle from one of my canned jars...in about a month or so!