Fresh tips from Pahl's Market - KMSP-TV

Farm-fresh sweet corn, pickles and tomato relish

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Jackie Overom, master gardener and green house gal from Pahl's Market in Apple Valley, Minn. shares some farm-fresh tips and recipes for you to utilize all year.

Grandma Pahl's Frozen Corn

9 C – fresh corn, removed from the cob
2 C – cold water
1 Tbsp. salt
¼ C sugar
1 stick of butter (cut up and spread evenly over corn)

Place corn in a 9" x 13" pan.  Add 2 cups of cold water, spread evenly cut butter over corn, sprinkle salt and sugar.  Bake at 350 degrees for 30 minutes. Bag corn but let cool before sealing bags (approx. 1 ½ to 2 cups of corn with juices per bag).  Freeze.  Enjoy all year round!


Refrigerator Pickles


10 cloves of garlic, peeled

2 cups white vinegar

6 teaspoons kosher salt

Several sprigs of fresh dill

1 teaspoon celery seed

1 teaspoon coriander seed

1 teaspoon mustard seed

½ teaspoon black peppercorns


6 cucumbers, quartered lengthwise

6 young spring carrots, peeled and cut in half lengthwise

1 handful green beans

4 small hot red chiles or 2 jalapenos


In a medium saucepan, bring 4 cups of water to a boil, reduce heat so the water simmers and add the garlic.  Cook for 5 minutes.  Add the vinegar and salt, raise the heat until it boils stirring until the salt dissolves.  Remove from the heat. 

In 2 clear 1-quart jars place a few sprigs of dill.  Divide the seeds and peppercorns between the jars.  Using tongs, remove the garlic from the brine and place 5 cloves in each jar.  Then pack the jars full of cucumbers, carrots, green beans and chiles.  You want to stuff them tightly.

Bring the brine back to a boil, pour it over the vegetables to cover completely.  Let cool and then cover and refrigerate.  The pickles will taste good in just a few hours, better after a couple of days, and they will keep in your refrigerator for about 3 months. 


Tomato Relish


1 pound ripe tomatoes with seeds and juices, finely chopped

2/3 cup finely chopped red onion

¼ cup Italian parsley

¼ cup extra virgin olive oil

3 Tablespoons fresh lemon juice

3 serrano chiles, seeded and finely chopped (2T)


Combine tomatoes, red onion, parsley, olive oil, lemon juice, and Serrano chiles in a medium bowl.  Season generously with salt and pepper.  Cover and chill.  Can be done a day ahead and refrigerated until needed.


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