Freezing Kutchey Corn

  • Take corn, shuck it, rinse well under water and attempt to remove as much of the silk as possible.
  • Dry cobs with papertowel.
  • Cut kernels off of the cob into a big bowl.
  • Transfer the cut corn to a big pot with about 3 inches of water on the bottom.
  • Cook on medium heat and keep turning the corn JUST until the corn turns a bright yellow.
  • Dump blanched corn into a colander and rinse w/ very cold water to stop the cooking process.
  • Transfer drained and cooled corn to zip-lock freezer bags in your choice of size.
  • Date and freeze.

Tip: Laura uses a straw when closing the zip lock bags. She puts the straw into the zip lock bag at the top corner and when closing the bag, sucks the little bit of air out of the bag at the final closing. Less air, less freezer burn.

Roasted Brussel Sprouts

  • Start with cleaned brussel sprouts
  • Pre-heat oven to 350
  • Put cleaned brussel sprouts in a bowl
  • Generously drizzle olive oil on them
  • Sprinkle with salt, pepper, and a little garlic powder
  • Toss to coat
  • Lay evenly on a cookie sheet
  • Bake at 350 for 45 minutes

Brussel sprouts will turn a dark brown and a little crispy. Cool a few minutes and enjoy.

Fried Green Tomatoes

  • Start with Kutchey green tomatoes (3-4)
  • Slice tomatoes about 1/4 inch thick.
  • Dip each slice in eggwash
  • Dredge each slice in seasoned flour or cornmeal (I season with salt, pepper, a little garlic powder and sometimes chili powder)
  • Place in a frying pan of oil and fry each side to a light golden brown
  • Drain on papertowel

Enjoy with a little ketchup or horseradish sauce for dipping.