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!
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.
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.