Member Diary #16: McGuffey

Hi!  My husband Mitch and I have the Bridge share.  The last bi-weekly share we had was full of delicious fruits and veggies: corn, white onions, leeks, summer squash, radishes, swiss chard, romaine lettuce, mint, cilantro, papalo, sugar plums and nectarines.  We are both from the South, Alabama and Mississippi to be exact, so I apologize in advance for the amount of butter used in a couple of these dishes the way our mothers and grandmothers taught us to cook is not always the healthiest, but I promise it is delicious.

I was so excited about the fruit this week, so I will start with my two recipes that used up the sugar plums and nectarines.  The cobbler recipe has been passed down through several generations, and it worked beautifully with the sugar plums!  And the smoothie recipe was the perfect way to use up the ripe nectarines and it provided a wonderful breakfast all week.
Sugar Plum Cobbler
2 lbs. sugar plums (pits removed)
1 C self-rising flour
1 C sugar
1 C milk
1 stick of butterCombine the first four ingredients and place in a baking dish.  Slice the stick of butter and dot the top of the cobbler with the slices.  Bake at 350 degrees for 45 minutes.  If you prefer a less runny cobbler, bake for an additional 10 to 15 minutes.  Serve with a scoop of ice cream.
Smoothie
1/2 C orange juice
1/2 C low-fat or non-fat plain yogurt
1 banana
1 nectarine (pit removed)
Ice (as desired)Combine all of the ingredients in a blender and blend until smooth.
When we picked up the corn, I knew exactly what I wanted to make with it…..creamed corn.  Man how I miss my grandmother’s creamed corn.  She has a crazy contraption that you grate the corn down that will not only take off the kernels but will also ensure you get all of the necessary milk from the cob.  We don’t have said contraption, so we went about it the hard way, with a knife.  I would not say this batch was on my grandmother’s level, but it was pretty darn good.

Shuck the corn and ensure all of the silks are removed.  Cut the kernels from the cob, but only cut about half of the kernel off.  Once you have taken all of the kernels off of the cob, take the back of the knife and run it down each side of the cob.  You should see the natural milk from the corn flowing off onto your cutting board and knife.  Ensure that you save all of this milk because that is what makes your corn creamy.  Once you have done this with four ears of corn, put all of the kernels and cream into a skillet with a half stick of butter and salt and pepper to taste.  If the corn is not creamy enough, add water a little bit at the time.  The natural starches in the cream will thicken and give you a wonderful Southern side dish.
We sometimes get to the end of our week and still have vegetables left over.  Mitch’s mom makes a delicious beef and vegetable soup that will use up all of our extras.  It freezes wonderfully and tastes better the day after it is made.  There is nothing fancy about this recipe, but it is easy…and sometimes I just want something simple.Ellen’s Vegetable Soup (with beef)
1 1/2 lbs. ground beef
2 cans Campbell’s Homestyle Vegetable Soup
1 can diced tomatoes with green chillies
1 can stewed tomatoes
Leftover vegetables, diced (I used squash, celery, onion and carrots)
Spicey V8
Chili PowderBrown the meat and season with salt, pepper and chili powder.  Drain off the excess grease and add to a soup pot.  Add the following four ingredients to the beef.  Pour in the Spicey V8 until the soup reaches your desired consistency.  Simmer on low for an hour.  Serve with crackers or corn bread.  (You could easily omit the beef and make this an actual vegetable soup)
One last recipe that I made in a prior week that used both carrots and peaches from our share.  This bread is the perfect start to your morning.  The recipe can be found here (http://www.myrecipes.com/recipe/spiced-peach-carrot-bread-50400000113922/).

Happy Cooking!

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