On vacation last spring, DH and I went to Rudy’s for barbecue. We got a sampler of all kinds of delicious things and a side of creamed corn. My only other experience with cream corn was when my mother was “stocking up” in the 70’s and accidentally got a case of canned cream corn – nasty!. Rudy’s cream corn was absolutely delicious and I could have eaten it at every meal for the entire week – to hell with the meat – bring on the corn.
5 ears fresh sweet corn
8 oz cream cheese, cut into squares
1/2 C cream
1/4 C butter
1/2 t pepper
1/4 t salt
Shuck the corn and cut the kernels off. Use a butter knife to scrape the ‘milk’ from the cobs.
Combine ingredients in the bowl of a crock pot and cook on low for 4 hours.
We’re not huge fans of kale or greens around the Backyard Farm, we get a huge bunch in every CSA delivery and the stuff seems to stay fresh forever. I still can’t do much since the knee surgery so I decided to clean out the refrigerator and preserve some of the produce. I thought I’d make some Green Powder for smoothies. All I did was rinse and dry the greens, remove the center rib and slice into ribbons. After everything dries, I’m going to grind it up and run it through a sieve. It should be good in smoothies or perhaps added to soups this winter.
Trays 1 & 2 are Lacinato Kale
Trays 3 & 4 are Russian Red Kale
Tray 5 is Mustard Greens
Tray 6 is another experiment – Tromboncino Zucchetta chips with a little olive oil and salt
At Nola Doughnuts in Lake Oswego, the la’ssant doughnuts are made with dough similar to croissant dough which is made using a three-day process. They also make some lovely beignets, light and fluffy , mine came with a delicious side of Marionberry preserves.