Fresh from the Catskills
What's Fresh Now: August
Sweet Corn: August and September mark corn season in the Catskills, grown fresh and in bounty! Purchase a bushel this month at your local farmstand or farmers’ markets, freeze it and enjoy it all year long.
Did you know?
• Corn can be produced in various colors including blackish, bluish-gray, purple, green, red, white and the most common yellow.
• An ear or cob of corn is actually part of the flower and an individual kernel is the seed.
• On average an ear of corn has 800 kernels in 16 rows.
• Corn will always have an even number of rows on each cob.
• Corn is grown on every continent except for Antarctica
Find more corn information at: www.sciencekids.co.nz/sciencefacts/food/corn.html.
Tomatoes: Harvest season is upon us here in the Catskills, which means so is tomato canning season! Whether it is an old family recipe or you are attempting it for the first time, here are some basic tips for spicing up your homemade tomato sauce:
- Add some wine: red wine gives it added richness and a white wine adds a light fruity flavor. Just make sure you add it early in the cooking process right after the tomatoes are soft!
- Add some cheese: Fresh Parmesan or Romano cheese can give it a nice flavor while it is cooking.
- Add butter: if you like the taste!
- Roast the tomatoes first: roasting the tomatoes before you start making your sauce will give it a dynamic and different flavor. Try some roasted peppers and onions as well!
Potatoes: Have you ever noticed the difference in taste, touch and meal prep between small potatoes that you can buy at your local farmers’ market and the main crop potatoes at the store? Small potatoes are often referred to as “new,” which means they are freshly dug out of the ground without curing, and have thin, wispy skins and a crisp, waxy texture. They are young potatoes and unlike their fully grown counterparts, they keep their shape once prepared, cooked and cut. After harvest, most potatoes are stored to set the peel and heal any nicks or cuts, and for them to last longer. Without storing, “new” potatoes are sweeter because their sugar hasn’t converted into starch. They make a perfect and delicious side dish!
Sausage: Looking to be the hit of your end of summer party? Celebrate National Meat Month, and bring this Roasted Garlic Potatoes, Asparagus, and Sausage recipe as your dish to pass. More enticing recipes await you on the Pure Catskills Recipe page!
• 1 pound red potatoes Star Route Farm
• 8 ounces carrots Berry Brook Farm
• 1 teaspoon of EACH dried basil, dried thyme, dried oregano, and paprika Wellington's Herbs and Spices
• 1/2 teaspoon onion powder
• Salt and cracked pepper
• 1/4 cup olive oil separated
• 8 ounces (2 cups) asparagus Lucky Dog Farm Store
• 1/2 large yellow onion
• 1 package (13 ounces) sausage Burn-Ayr Farm, Catskill Food Company, Horton Hill Farm, Stone and Thistle Farm, Buck Hill Farm and Nectar Hills Farm
• 1 tablespoon minced garlic Grand Gorge Garlic
• 1/3 cup freshly grated Parmesan
• Optional: fresh parsley Elderberry Herb Farm
- Preheat the oven to 400 degrees F. Line a very large sheet pan with parchment paper or foil for easier clean-up (optional).
- Halve the baby red potatoes (or cube if they are larger). In a small bowl, mix together all of the seasonings: the dried basil, thyme, oregano, paprika, onion powder, and salt + pepper (I use a heaping 1/4 teaspoon of each). Mix together.
- Place the halved red potatoes and baby carrots on the sheet pan. Pour 2 tablespoons olive oil and half of the seasoning mix on top. Toss to combine and place in the oven for 20 minutes.
- Meanwhile, prepare the asparagus by trimming the ends and cutting into 2 inch pieces. Thinly slice the yellow onion. Coin the sausage.
- Remove the potatoes and carrots from the oven and using a spatula push them to one side of the pan. On the other side add in the chopped asparagus, sliced onion, sausage, and minced garlic. Add the remaining 2 tablespoons olive oil and remaining seasoning mix. Toss to combine and then toss those ingredients with the potatoes and carrots.
- Bake for another 10-15 minutes or until veggies are roasted to your desired preference. Top the dish with freshly grated parmesan and fresh parsley as desired.
- Enjoy immediately.