Tomato Taste Test

 

Cullipher Farm Market is pleased to announce a very special event this Saturday (August 16th). We are having a Tomato Tasting between 10:00 - 11:30. This is the result of a cooperative effort between the Virginia Ag Council, Virginia Tech Eastern Shore and Cullipher Farm Market. We are proud the be partners in a Tomato Variety trial and taste testing. The goal of this research is to determine the best variety (or varieties) for this area that also have the best eating qualities. Your help is needed in determining which varieties taste the best. Please join us Saturday morning! 

 

 

Green Bean with Bacon and New Potatoes

 

4 slices bacon, cut into thirds

1 medium onion, finely chopped

2 pounds fresh green beans, ends trimmed

8 small new potatoes, halved if large

Salt and freshly ground black pepper

 

In a large saucepan or medium Dutch oven, cook bacon over medium heat until it has rendered most of its fat and has begun to brown, about 5 minutes. Add the onion and saute until translucent, about 5 minutes. Add the green beans and potatoes and enough water to just cover them. Bring to a boil, then reduce the heat to low. Season with salt and pepper, to taste, then cover the pan and simmer until the beans are very tender, about 1 hour, stirring occasionally and adding more water if necessary to keep the beans covered. As the beans get close to being done they will become quite fragile, so take care when stirring.

 

 

Creamed Corn

 

3 cups fresh corn kernels, divided

3/4 cup low-fat milk

1 tablespoon cornstarch

1/4 teaspoon salt

 

Place 2 cups corn, milk, cornstarch and salt in a blender; blend until smooth. Transfer the puree to a medium saucepan, and add the remaining 1 cup corn. Cook over medium-high heat, stirring constantly, until the mixture simmers and thickens and the corn is tender, 5 to 7 minutes. Allow to rest additional 10 minutes to allow flavors to meld.

 

 

Roasted Tomatoes and Onions with Fresh Ricotta

 

4 medium sized onions

½ cup extra-virgin olive oil

8 ripe plum tomatoes, halved lengthwise

½ cup fresh basil

 

Ricotta

Toasted bread

 

On baking sheet, brush onions and tomatoes with olive oil and bake for 15 minutes. Flip and cook additional 25 minutes. Garnish with fresh basil. Serve with bead and ricotta.