|Boulevard Raspail Corn on the Cob|
"While most people associate agriculture with our nation's heartland, New Jersey is home to more than 9,800 farms covering 790,000 acres of farmland. The state is among the leaders in many forms of agricultural production. For example, New Jersey ranks: 2nd in blueberry production, 3rd in cranberry production, 3rd in spinach, 4th in bell peppers, 4th in peach production and 4th in head lettuce. The state also produces an abundance of tomatoes, corn, apples, strawberries, potatoes, hay, soybeans and nursery stock.”
Pretty impressive, right?
I’ve been in NY City for the past few days with my husband. We love to take advantage of the wonderful things the city has to offer. Dinner, a show, a walk through Central Park, the Highline to name a few! One of my sons lives there, and we always meet for dinner. On our way home today, I stopped by my local farm stand and picked up some beautiful corn, just picked this morning. I make corn on the cob quite often in the summer. Usually I just peel and boil it. When I’m not boiling it I grill it but, this week Dorie suggests placing the ears in a 400 degree oven for 40 minutes, 20 minutes on each side, unhusked. Then peel, butter and sprinkle with salt and pepper. That’s it! A non-recipe really!
Now, here’s where it gets tricky. I’m not sure if this corn was absolutely delectable because of Dorie’s
roasting it in the husk, or our corn is just plain delicious! I have to say, I think it’s a little of both. I loved this method for cooking the corn! Easy, tender, moist and delicious! Thanks to Dorie, I’ve learned a new technique for cooking our wonderful Jersey corn! Oh, and in our house we eat it on the cob. The good ol' American way! Happy Friday everyone!
This recipe can be found in Dorie Greenspans cookbook “Around My French Table”.
|Roasted corn on the cob|
|The corn was so tender and cooked perfectly|
|Boulevard Raspail Corn on the Cob served with roasted chicken and a lovely bean-tomato salad|
|This is one of my local farms and their corn maze…amazing! It’s also where I buy my corn.|
|Jersey Fresh!! My farm stand picks several times a day…first thing in the morning and in the afternoon|
|One of the many cornfields in my neck of the woods….an hour and a half out of NYC!|