If you are a carb-a-phobe, I’m going to ask you to calmly, but quickly, look away. This is not something you’ll be interested in and you’ll probably think less of me as a person. But, if you’re like me and carbs are friends, please continue to scroll.
I’m obsessed with those quick Facebook cooking videos. The only problem is that when I watch the videos I only remember bits and pieces of what the actual recipe was, and then I can’t ever seem to find the video again. This can be an issue when I go to re-create those recipes. I often try to replicate, sometimes I’m successful, other times… well, not so much. But let me tell you. I was successful on this one. Holy Moly it is delicious. Trust me.
What you’ll need for Farmers Market Corn Pasta:
Pasta of your choice(I used spaghetti noodles “made with veggies” because, healthy)
Cherry or grape tomatoes
Dry white wine or chicken stock/broth(about 1/2 cup)
Fresh sweet corn cut off the cob (from Ruby Branch Farms, duh) (4 ears)
Fresh herbs (I used basil and parsley)
The vast majority of the ingredients are things you probably have in your pantry already! Anything fresh can be picked up at the farmers market this time of year, so that makes this recipe even better!
Start off by heating up your saucepan with a couple of tablespoons of olive oil and throw in your cherry tomatoes. I used about 3/4 of the pint. Throw a little salt and pepper on them because it’s fun. Cook the tomatoes in the pan until they start to get plump and the skins begin to loosen up.
Add your finely diced onion and minced garlic to the tomatoes and cook them down until the onions are soft and translucent. By this time your tomatoes should be starting to burst.
Add about 1/2 cup of the liquid of your choice. I used chicken broth because I don’t generally have dry white wine in the house. I’m more of a Boone’s Farm kind of gal, if you know what I mean. Mince up some parsley and throw it in the pan, along with a little more salt and pepper.
When the liquid reduces by half, add your corn and let all of it get married in the pan. (At this point I did add a little bit of dry Italian seasoning and some garlic powder. I’m not certain it’s necessary, but it didn’t hurt either!)
After about 2 minutes, add your cooked and drained pasta to your saucepan and coat all of the noodles.
Serve your pasta up in a big plate or bowl, top with some parmesan shavings and chopped parsley and basil.
It’s fresh, delicious, easy, and full of farmers market flavors!
If you are a fan of spicing things up a bit, throw some red pepper flakes in with the liquid. Or a couple dashes of hot sauce, if you’re into that kind of thing. You could also eaisly sub out the spaghetti noodles for zuchini noodles! I actually think that would be quite tasty.
I had pretty much written Luke Bryan out of my country music playlist. It’s not that I didn’t like some of his stuff, it’s pretty catchy, but like all the other “bros” of bro-country, the cliché “country life” crap was starting to get on my nerves.
Then I got excited. I saw he had a new song out called “Here’s To The Farmer.” I thought, “Yes! Here is a redeemer song for my buddy Luke!” and hit the play button. Hey, this is pretty good, nice little groove, lyrics that don’t necessarily make me want to punch myself in the face. But alas, here comes the chorus, accompanied by the first little sucker punch :
Here’s to the farmer that plants the fields in the spring
That turn from green to that harvest honey
Hold one up for the banker downtown
That got him on his feet with handshake money
Here’s to the farmer’s wife that loves him every night
Okay, I do love MyFarmer every single day. But is the most important role that I play on this farm really just the fact that I supposedly, ahem, “love” him every night? Good lord I hope not. And are we really giving the BANKER more credit than the wife here?
But you know, I’m still willing to give this video a shot. I’m not going to pull out my pitchfork for one questionable lyric. The song ends, I’m feeling pretty good about it. Then it happens. The music is over, the camera moves over to Mr. Bryan, and he says it.
“Thank you boys.”
Here I am, right here, on this farm, with the ability to do virtually anything and everything my male husband can do. But don’t worry about it. Don’t worry about me or any of the other 969,671 female farm operators in the United States*. I guess the 30% of farm operators that are female probably don’t do much anyway. It’s not like we can actually drive equipment. A woman in a combine? Goodness, don’t be ridiculous! And lets be serious, the only place a woman has on a cattle operation is in the kitchen making hamburgers. Can you even imagine a WOMAN being an agronomist or livestock nutritionist? Lord help us all!
I’m not going to sit here and lie and say that I could hop in our combine or planter and take off no problem, but I personally know a bunch of women that could. But on that same token, if you asked MyFarmer when the last time the mums/kale/pansies/pumpkins were sprayed, what they were sprayed with, and the rate, he would say, “ask Laney.”
I’m so incredibly proud to be a farmers wife. I love MyFarmer and being married to him is such a fun ride. But I’m also proud to say that I am a farmer. I think as women we tend to just be proud of our husbands and settle for calling ourselves “famers wives”, but dammit, we are so much more than just wives, we are farmers in our own right. And it’s time we are recognized for what we do every day.
So, Mr. Bryan, I’m sorry that you don’t see us out here. Truth be told, you’re missing out on some pretty bad ass women. Your loss.
We are so excited to be starting another year at Ruby Branch Farms and we are ready to give you all a sneak-peak of what you will be seeing at the farm this year!
The first thing you’ll notice is “The Bin”. We were able to recycle this old bin from our grain farming operation and utilize it as our new sales pavilion!
We are now just a couple weeks away from picking sweet corn! This year we are growing yellow and bi-color corn that will be available for quite a few weeks this summer. Sweet corn will be available for purchase at Ruby Branch Farms on Lake Spring Rd. in Franklin, KY and with Garden Spot Produce at the Franklin-Simpson Farmers Market. It will be on the honor system at the farm so you will be able to pick it up at any time! Be sure to like our page “Ruby Branch Farms” on Facebook and check back often to keep up with when we are picking!
We potted our mum plugs over the weekend, and it was quite the family affair! Along with MyFarmer and I, we had ScubaSteve, MyMaja, and 2 high school boys help us out. It ended up taking us a little over 6 hours, but we have almost EIGHT HUNDRED mums! This year we have 14 different color varieties that we know you all are going to love! Upon customer request, we have added an 8 inch pot to our line-up of 12 and 20 inch pots. We now have a size that will fit everyone’s mum needs! We can’t wait for you to see them all!
This fall we will have an even larger selection of pumpkins and gourds than we did last year. Whether your looking for the classic Jack-o-lantern or something more whimsical and unique, we will have what you are looking for. We can’t wait to see what all Garden Spot Produce brings us this year!
Just as last year we will have a large selection of indian corn, corn shocks, straw, and other fall decor items available!
NEW THIS YEAR
Mums for Moms – This October we will be taking part in Breast Cancer Awareness Month by having our first annual “Mums for Moms” event. Throughout the entire month of October a portion of the sales of pink mums will be donated to breast cancer research. #mumsformoms
Pumpkin Patch – We are very excited to have a pumpkin patch for all the kids (and kids at heart!) to pick their own perfect pumpkin. Opening weekend we will have a “ruby mine” game for all kids to win a free mini pumpkin from the patch!
Fall Pansies – they will be available in 6 packs and in decorative pots. They are sure to add some fresh color to your fall decor, and if planted will be there to greet you in the spring!
Ornamental Kale – these plants will keep color in your flower beds well into the gray winter months!
Frequent Flyer Discount – Since mums are only at their peak 4-5 weeks, we are giving you a discount to “refresh” your decorations! Bring your receipt back and receive $1 off per mum for your next purchase!
DATES TO REMEMBER
First week of July (ish) – when we are expecting our first crop of sweet corn to be ready – be sure to check back on the Ruby Branch Farms Facebook page to get exact days that we are picking!
August 20th – Ruby Branch Farms will be a stop on the Simpson County Twilight Farm Tour! This tour is free to anyone in the community and will be making 5 stops. Dinner and transportation will be provided. This will be a great event!
September 6th – I will be on Farm and Home, a local TV show on WBKO promoting Ruby Branch Farms and sharing a couple fun crafts!
September 10th – OPENING WEEKEND!
October 29th – Boo-Fest Fall Festival on the square in Franklin, Kentucky
There are a lot of awesome things going on in my little world right now that I feel the need to share with the blogosphere.
My precious little 4-H horse judging team WON STATE CONTEST this week. I’m so proud of them! That earns our team invitations to compete at Southern Regional’s in Perry, Georgia, Eastern Nationals in Louisville, KY and The All American Quarter Hose Congress in Columbus, Ohio.
Barley Harvest has begun! I love the fact that we get to have 2 “harvest seasons” in Kentucky. We grow barley and wheat as cover crops in the winter (cover crops are great because they help prevent soil run-off and add extra organic matter back into the soil, among other things) and we will plant soybeans after the barley and wheat are cut. That’s called double-cropping for those of you interested in farm terminology. I KNOW you are here for educational purposes.
Our sweet corn and Indian corn are looking AMAZING. I swear if you sit there and watch it you can hear it grow. Almost. Well, not really, but you get the point: it’s growing fast. Some of our first-planted will be tasseling in less than a week. Not much longer until we have delicious sweet corn! Oh, and if you’re wondering, the Indian corn struggle is still real. Growing that stuff makes me question life.
The Florida State Seminoles softball team made it to the World Series again this year! GO NOLES! In case you’re wondering why I care about a softball team in Florida so much, MyFarmer’s brother, LaCraig, is an assistant coach for FSU Softball. So I’m contractually obligated to be a fan. HA!
Delilah, Daphne, and baby Salvador Petrillo Snider went to summer camp this week! The girls were very excited to see their sisters and cousins and Sal is going to have so much fun playing with the other babies. I do miss them already though! And every time I go by their empty pasture I have a moment of panic because the cows are not in there, and that’s usually not a good thing.
MUM PLUGS COME IN NEXT WEEK! This year we have close to 800 plugs coming, compared to about 215 last year. It’s going to be a long week but I’m so excited!
While we are talking about mums, lets talk about our latest addition at Ruby Branch Farms – “The Bin”. We took an old grain bin that we no longer use on the farm and converted it into our sales pavilion. I LOVE IT. I’m so excited to decorate it this fall!
My “baby sister” Juju got married and I was NOT emotionally prepared for it, apparently. I was a complete hott mess. I cried EVERY TIME I looked at her in that wedding dress. I wanted nothing more than to force her to be 7 years old showing DZ’s Rockin Reba in walk/trot again. But I am so happy for her and her new husband. Fun fact, my sister, Juju, and I all married farmers. What are the odds? Actually, if you know the three of us you would say the odds were probably pretty high.
Apparently I’m going to be on a radio show today to talk about a horse show that I am putting on for the fair board on the 25th. The text message telling me this was happening came through about 4 minutes ago. That should be fun!
I have pumpkins growing! This year we are having a little pumpkin patch for the kids at Ruby Branch Farms. This is our first time with pumpkins so it’s going to be an adventure. More to come on that I’m sure. HA!
I hope you are having a great day, friends! And if you’re not, try writing down 10 awesome things going on in your life right now. Automatic great mood!
Man this summer is flying by! This is definitely the “year of the weddings” for me and I love it. Weddings are awesome. I had the honor of being a bridesmaid for my BFF DanaDoodle this past weekend for their GORGEOUS wedding near Chicago. Can we just talk for a couple minutes about legit Italian food? I’m not talking Olive Garden here people. I’m talking like the real stuff. All 47 courses of it. Calamari, vodka cream sauce, prosciutto, tiramisu, creamy chicken, mozzarella, do I need to say more? It was heavenly.
That’s enough jibber-jabber, let’s get down to the meat and potatoes of this post. Well actually, the baked corn of this post.
The original baked corn recipe came from my Nana, who is my maternal great-grandmother. I made a couple little changes to use the fresh sweet corn instead of canned corn/creamed corn. Let’s get to it!
Nana’s Baked Corn
9 -10 ears fresh Ruby Branch Farms Sweet Corn
1/2 stick butter
2-3 T. flour
1-2 T. sugar
1-1/2 cups heavy cream
1 cup sour cream
1 box Jiffy corn muffin mix
Salt and Pepper to taste
First of all, we have to make the “creamed corn.”
Start off by cutting the kernels off of 4-5 ears of sweet corn.
Melt about 2-3 tablespoons of butter in a pan.
Once it’s melted, add about the same amount of flour. Maybe a little more, maybe a little less. Enough to soak up all the butter.
Cook the flour and butter over med/low heat for a couple minutes to cook out some of the flour taste.
Then grab a bottle of the good stuff.
Heavy cream. What did you think I was talking about?? Start off with a cup, add more as you need it. It will start to thicken up really quickly. Best to keep stirring it around. Once it gets really thick and yummy, add in your corn.
Pretty much you just made corn gravy. You’re welcome. At this point, throw in some S&P and a little sugar. Then you’ll need to taste test about 4 wooden spoonfuls for quality assurance. Pull it off the heat and let it hang out.
Now cut the corn off of the rest of your ears and throw it in to a bowl. Add the sour cream, 4 eggs, and a little more sugar. Mix all of that together until it is thoroughly combined. If your creamed corn is still warm, you will need to temper your corn/egg mixture. So grab a small spoonful of the warm mixture, add it to the cold mixture and stir. Repeat that process a couple times. If you were to just dump all the cold into the warm you could scramble your eggs. Nothing good can come from that.
Once you are sufficiently tempered, throw what’s in the bowl into the skillet with the creamed corn. Mix it all together until it’s happy. I’m using a 10″ cast iron skillet. If you don’t have a cast iron skillet you can use any kind of casserole dish you have.
Then grab a box of America’s Favorite.
Sprinkle the deliciousness all over the top. I used the whole box because it feels so good to be bad.
Once the top is covered, throw some pads of butter on the top. I’m sorry if you’re on a diet this week.
Stick that bad boy in the oven on 350 degrees for about an hour. (Keep an eye on it. Your cooking vessel will determine how long it will take!)
Oh that’s a beautiful sight to behold.
Serve it up hot!
Baked corn is the perfect side dish for TONS of meals. We had it with pork chops, baked potatoes and fresh from Indiana squash/zucchini (thanks Jojo!) last night. It’s easy enough for a weeknight dinner, but fancy enough to impress the in-laws.
I hope you all had an awesome 4th of July weekend! Mine was pretty outstanding, thanks for asking. What did I do?
I made mini peach cobblers
I went to my Stockdale’s BFF’s wedding! It was beautiful. She rode her favorite horse, Cat, to the alter. I cried. It’s what I do. They had brisket at their wedding. There’s a reason we are friends.
While driving home to a friends house for a cookout I came across a group of cows standing in the middle of the road. There I was, in the dark, in my dress and 4 inch wedges herding cows across a busy state highway. Thankfully there were plenty of people sitting in their cars watching me. Just a typical Laney day.
Once I got to my friends house I gorged myself on sweet corn and my LP’s famous pasta salad. She puts mini pepperonis in it. It’s heavenly.
I did nothing noteworthy on Sunday. I don’t feel bad about that.
Now that you all have been recapped on my weekend, lets get back to the real reason for this post: Sweet Corn Recipe’s.
I totally understand that not everyone in the world can eat corn on the cob all day, every day, for their entire lives like I can. So for those of you that are fans of fresh sweet corn, but tend to burn out on the “on the cob” situation, I’ve decided to channel my inner Ree Drummond and help y’all out. It is my promise that I will share one sweet corn recipe a week for every week that we have sweet corn to sell. (That way you all don’t have an excuse to not buy delicious Ruby Branch Farms sweet corn every week! ha!)
I loooove this recipe. It’s sooo easy and sooo delicious. The cool thing about it is that I never make it the same twice. It can be totally customized to what you like and have on hand. The only mandatory ingredient is fresh sweet corn, from Ruby Branch Farms, of course! 🙂
I apologize for the poor iPhone quality photos. The problem is that I don’t have a fancy camera. Plus, I don’t know how to work a fancy camera. There’s also the whole “I have no eye for anything artistic” thing. Whatever. I’m awesome at other stuff. Like making delicious corn salsa.
RBF Sweet Corn Salsa
4-5 ears fresh Ruby Branch Farms Sweet Corn
1 can black beans, drained and rinsed
1/2 Jalapeño finely chopped (if you dig spicy use the whole one!)
1 small red onion finely chopped
1/2 avocado diced
1/2-3/4 quart of cherry tomatoes(or any other type of ripe tomato)
1 bunch fresh cilantro
1 tsp. sugar
Salt and Pepper to taste
Shuck and rinse your sweet corn, and put it on a HOT grill pan that has a light coating of olive oil. Turn the ears until they get good grill marks all the way around. We aren’t really cooking the corn, just getting those pretty and delicious grill marks.
Open up your can of black beans, drain them into a strainer and rinse thoroughly. Set them to the side to dry off a bit.
While that is going on, dice up your red onion. I loveee red onion, some people aren’t huge fans. You can use as little or as much as you want.
Then super finely chop your jalapeno. Almost a mince but not quite. I took out the membranes and seeds because I’m a bit of a spicy wimp and that is where most of the heat lives. I also had a random little sweet banana pepper hanging out in my garden, so he went in there too.
Halve your cherry tomatoes. Or you can chop up a regular tomato or two. Or you can opt out of tomatoes. So many choices!
Dice up your delicious, creamy, yummy, avocado. If you think you don’t like avocado, do yourself a favor a put some in your corn salsa. All of the flavors blend together and it is delish. Just trust me.
By this point your sweet corn should be done and cooled off enough to handle, so start cutting the corn right off of the cob. Don’t be afraid to really get down into the cob. That’s where all the sweetness lives.
Grab a handful of cilantro. Roughly chop about half of your handful, and mince the other half. Side note, did you know that cilantro tastes like soap or metal some people? There’s a real scientific reason for it. My condolences to those people because cilantro is AMAZING.
Once everything is in the bowl, grab your lime and squeeze half of the juice over everything. Then throw in your sugar, and a pinch of salt and pepper. It is delicious and nutritious at this stage, but I suggest that you cover it up and stick it in the fridge for a couple hours, and oh baby, you’ve created a beautiful piece of sweet corn art.
You can serve this corn salsa up how ever you want! It’s a big hit as a dip with tortilla chips(I suggest the scoop variety), it can be used as a pico de gallo substitute for your Mexican meals, over cilanto-lime quinoa and/or rice, on tacos and fajitas, or just eaten shamelessly with a spoon out of the bowl with the refrigerator door standing open. Totally up to you.
I’ll leave you with a terrible joke:
Why can’t the corn farmer keep any secrets? There’s too may ears around!
Mowing is so dumb / Zero turning strait to hell / The grass needs to die
I hate mowing. I loathe the lawn mower. Cutting grass is a slow, hot, sunburn causing, asthma attack inducing, hell.
And. It. Never. Ends.
The stupid grass just keeps growing, no matter how many times I scalp the lawns in my attempts to get them to die. I currently have 4 lawns under my jurisdiction, which total about 8 hours worth of bouncing, sneezing, tree branch wacking, misery. Well, technically it’s closer to 12 hours a week, considering ScubaSteve has a strict “lawns must be mowed every 4 days” policy. The guy wears a polo shirt with swishy pants on a daily basis, but heaven forbid the yards not be perfectly manicured.
But I digress.
In other, less ‘Laney shut up you’re being a whiner’ news, our first batch of sweet corn has tasseled! Hip Hip Horray! My mouth is watering. The variety of sweet corn that we raise is so sweet and delicious. I’m hoping I don’t eat all of our profits… literally. Our awesome friends at Garden Spot Produce will be selling our sweet corn at the Simpson County Farmers Market. The farmers market is open Tuesday 8:00am – 4:00pm, Thursday 1:00pm – 6:00pm, and Saturday 8:00am – 1:00pm. You all need to check that place out. The new facility is awesome and the food selection is amazing! If you are reading this and you don’t live near Simpson County, I encourage you to check out your local market and support local farmers!
Other great news – we have Indian corn growing! We have a great stand going, but MyFarmer says we need to thin out some of the plants. It was such a battle to get them going, the thought of pulling some of them up just hurts my soul. Did I mention I get a weird emotional attachment to all of my garden/crop plants? Don’t judge me.
Other even more exciting news! Our first trays of mums have come in! We will be potting our little hearts out this weekend.
I hope everyone has a great Fathers Day weekend! Make sure you call all of your dad people and tell them that you love them… even if they won’t say it back. (looking at you, Scuba!) Ha!