Farm Fresh Feast Recipes

Corn Stock

Utilizing the shaved corn cobs in the summer allows us to have the peak summer flavor throughout the fall and winter as well as using the corn to its full extent. Corn stock is a great addition to any soups or as the liquid in corn bread, polenta, rice or any other grain.

10 corn cobs, shaved

5 tarragon stems

1 white onion, quartered

5-6 whole black peppercorn

2 bay leaves

½ tsp fennel seeds

Add all ingredients to a large, heavy bottom stock pot and cover with water, filling two-inches above ingredients. Bring to light simmer and partially cover. Allow to simmer for 3-5 hours. The flavor should be sweet and strong with corn when complete. Refrigerate for up to 5 days, freeze for 6-8 months. 

Tomato Jam

This recipe is great for utilizing the ends and extra slices of tomatoes, any leftover and softer tomatoes work perfectly. The cherry vinegar can be substituted for any good dark vinegars, including red wine vinegar, balsamic, etc. Pair this with steak, on a BLT or simply a piece of toast.

2 lbs tomatoes (roughly 2 quarts chopped)

1 red onion

2 cups cherry vinegar

2 cups sugar

Thinly slice red onion, rough chop tomatoes. Add all ingredients into a heavy bottom pot and bring to a rolling boil. Once boiling, reduce heat to medium-low, bringing the pot to a steady simmer for 35 minutes. Check consistency, remove excess liquid. Continue to simmer for another 30 minutes until jam consistency is reached and flavor is sweet and acidic. Salt to taste, 3-4 tablespoons. Refrigerate and store for up to one month, ensuring to keep the rim of the container clean after each use.