Tag Archives: eggs

Corn Fritters

Organic corn, non-GMO, is prone to attack from worms. This is not really a problem. The worms are not dangerous, they just like corn kernels as much as we do. When you take the husk from the corn you tend to see a trail of munched kernels. Just remove the worm if it is are still there and carry on.  Frog Song must have had a bit of an infestation this week because our corn came pre-husked and trimmed. Even so there was an occasional missing kernel. So it was not the perfect corn cob, to be briefly boiled, slathered in butter and eaten. What to do?

Stripping the kernels from the cobs leaves you with a lovely pile of fresh, crunchy, kernels. There are a thousand ways to prepare corn kernels. One of my favorites is corn fritters. The sweetness of the butter and the creaminess of the eggs both amplify the same qualities of the corn.

Corn Fritters.

Corn fritters almost done.
Corn fritters almost done.
  • Half a small onion, diced.
  • Corn kernels from about four cobs.
  • Two eggs, lightly beaten.
  • 2 tbsps of butter.
  • Salt and pepper to taste.
  • Papalo for garnish.

 

Melt the butter in a skillet until it foams. Mix the corn into the eggs with the onion  and seasoning. Place large tablespoonfuls of the mixture in the hot skillet. You will probably have room for four or five. Don’t crowd them. As the egg sets and you see the edges beginning to brown, turn them once and brown on the other side. About three minutes per side. Lift from the skillet and place in a warm serving dish. Continue with the remainder of the mixture until finished. Mine made seven fritters. Garnish with papalo, or parsley if you have either.

Lett’s talk a bit  more about Genetically Modified Organisms (GMO.)  I am not opposed to GMO food. Humans have been genetically modifying food, both animal and vegetable, since the Neolithic agricultural revolution. I see no reason to stop now just because we are using new genetic techniques for doing so. We have seven billion people (and growing) on this planet to feed and we have to do so in a sustainable way that does not have too much of a negative impact upon the environment. If GMO crops can reduce the use of herbicides or pesticides, increase yields, or create varieties able to survive and thrive in what had been adverse temperature and moisture conditions; great. Go for it. I also think the health concerns about GMO foods are bogus.

I am less happy about proprietary control by corporations of GMO seeds

Corn fritters.
Corn fritters.

etc. In my day job, as an information professional, I am a proponent of open access (providing access to information at no cost of the end user and in ways that enable information to be used, reused, and modified at will.)  I think we also need to be as open with seeds. So that farmers can collect seeds and sow them the next season, can modify them, and so that governments and others can create generic GMOs, as they can with generic drugs (that are no longer patented.) if we don’t do this, I worry that we give too much power to transnational agribusiness corporations.

 

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Playing with Papalo

It has been fun trying this new (to us) herb from Frog Song Organics, papalo, in various ways. It is also known as Bolivian Coriander and is said to taste like cilantro, so that is what we tried first.

I have been growing okra in the garden this year, so for brunch this Sunday I made a okra frittata and sprinkled papalo on top. Here is the recipe. It makes enough for four people.

Okra Frittata

Okra Frittata with Papalo
Okra Frittata with Papalo
  • One dozen okra
  • Four eggs
  • Tablespoon of olive oil
  • Salt and pepper to taste
  • Chopped papalo leaves for garnish.

Heat a ten inch skillet, add olive oil. Slice the okra in rounds. Add to the skillet and sauté until bright green (2-5 minutes). Beat the eggs and add salt and pepper. Pour the eggs into the skillet and cook until browned on the bottom. Loosen the frittata from the skillet bottom. Place a large plate over the skillet and turn it over. Add more oil to the skillet if necessary, then slide the frittata back into the skillet and brown the other side. Repeat the plate trick with a clean plate, sprinkle with papalo and serve warm.

Succotash

As everybody knows, succotash is a Native-American dish made largely from corn and beans. So we brought a couple of ears of sweet corn (Bethany was not sure if it was Georgia or Florida corn, but hey) and we headed home for lunch. Here is the recipe.

Corn, okra, tomatoes, and onion.
Garlic and Lima beans are in the pot, we are ready to go.
  • 2 ears of corn, shucked.
  • As many Lima beans as you can gather from the garden. Only a dozen in our case.
  • Half a dozen grape tomatoes, quartered.
  • One onion
  • one clove of garlic
  • Half a dozen okra, chopped into rounds.
  • Two sweet peppers, roasted, seeded, and chopped.
  • Olive oil and salt and paper to taste.

Sauté the garlic in the oil over a medium heat until you can smell it. Add the fresh Lima beans and enough water to cover them. Boil the water away. As the water evaporates add the thinly sliced onion. As the onion softens, add the tomatoes. As the tomatoes soften add the corn and then the okra. Add the roasted and chopped peppers. Cook only until the corn and okra have cooked through. The okra will turn bright green. Add salt and pepper to taste. I like to finish it with a splash of good olive oil from Ancient Olive ( a Spanish Pichual) and a sprinkle of sea salt.

Beautiful!
Beautiful!

With an arugula salad (from Frog Song) dressed with good shaved reggiano cheese and a poached egg from Lake Meadows Farms, and a slice of Olde Hearth’s whole wheat levain bread, this makes a lovely lunch. This pairs well with our favorite rose wine.