Cooking with Delaware Farmer’s Market Produce

Whatcha Got Cookin?

IMG_5060Delaware is incredibly lucky to have a great Farmer’s Market that runs twice a week (Wednesdays from 3-6pm and Saturday mornings from 9:30-12:30) downtown. The typical season is May to October, so if you haven’t made it to Sandusky Street to find fruit, vegetables, jams, salsas, and so much more made in our area, you still have time to get down there!

I love to cook, and using fresh, whole ingredients is not only healthier, but it just tastes better! The satisfaction from eating something that is simple and delicious that I made with my own hands is incredible. I want to share two of my Alabama family recipes with you. One features one of Ohio’s biggest crops– sweet corn, and the other is a fruit cobbler that you can use throughout the season with any type of berry or stone fruit that is fresh at the market this week.

Creamed corn is a great side dish for most any meal! This baked version adapted from a recipe I got years ago is perfect next to any grilled meat, barbecued chicken or just salt & peppered steak. It’s easy and great for taking to a potluck meal as well.

IMG_5066Baked Cream Corn (makes about 4 servings)

ingredients: 4-6 ears of fresh Ohio sweet corn, ½ cup heavy cream, 2 Tbsp butter,1 small chopped onion (optional, and any kind of onion will work just fine.), ½ tsp salt (or to taste), ¼ tsp ground black pepper (or to taste)

How to do it:

1. Preheat the oven to 350º.

2. In a small saucepan, sautée onion until tender, about 5 minutes.

2. While onion is cooking, husk the corn removing all the silk strings too, and cut off the kernels in a large bowl with a sharp knife (sometimes it helps to cut off the tip of the ear of corn to stabilize it in the bowl as you cut off the kernels). Use the back of your knife to scrape each ear to get out all the good stuff out of the cob.

IMG_50653.  Add cream and salt & pepper to the bowl of corn. Let the onions cool just a little before adding to the milk mixture. Stir together and pour into baking dish.

4. Bake at 350º for 30 to 45 minutes until warmed through.

Now Something Sweet!

This cobbler recipe is simplicity at its best! Great for taking to friends with new babies, or for an easy dessert at home, you can use any berry or stone fruit (think peaches, nectarines & cherries) combination that sounds good to you. This month, I would choose a combination of peaches and blackberries. But blueberry cobbler is my all-time favorite!

IMG_5061Basic Cobbler Recipe

ingredients: 1 stick of butter, 1 cup of self-rising flour (if you don’t have self-rising flour on hand, substitute with 1 cup all-purpose flour + 1 ½ tsps of baking powder + ¼ tsp salt), 1 cup of granulated white sugar, 1 cup of milk, 2 cups of fruit of your choice.

How to do it:

1. Preheat your oven to 350º.  Place your stick of butter in the baking dish, and put it into the preheating oven to melt.

 2. When the butter is melted, pull out the dish (it will be hot!) and add directly to the butter the self-rising flour, sugar, and milk. Stir until well mixed. There will still be a few lumps, but try to break up the big ones.

3. Sprinkle fruit evenly over the top of the batter you just made. If the fruit is a little tart, sprinkle the top of the cobbler with another 1-2 Tablespoons of sugar.

4. Put into the oven and bake for 40-50 minutes until golden brown on top. Let it cool for 10 minutes before digging in. And don’t forget a nice scoop of ice cream on top!

About Tara Salsman

A native of Alabama, Tara now calls Delaware "Sweet Home." She is a wife, a mother of twins, a calligrapher, and an aspiring everything. Despite an unfortunate haircut in the critical middle school years, she strives to find beauty in every day life.

Comments

  1. There is also a farmers market at the fairgrounds underneath the grandstand every Saturday from 9am-12pm. And at Oakland Nursery on Sundays from 1pm-4pm 🙂

    • Tara Salsman says:

      Thanks for the tip, Megan! Since I live so close to downtown I forget about the markets I would have to drive to.

  2. You left off step 1 for the cobbler, and is the “1 cup to melt” a container, or a measurement for an unlisted ingredient?

    • Tara Salsman says:

      Thanks for the heads up, Jeff! Something must have gotten off when we uploaded to WordPress. I think I have it fixed now!

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