Food.Farmer.Earth Newsletter: Corn

A Farmer and His Corn

Organic farmer Anthony Boutard sells direct to the public rather than to distributors, he (and his wife Carol) joined what they describe as a “cook’s market,” the small but well-curated selection of vendors at the Hillsdale Farmers’ Market just outside the city’s core. Many of the city’s premier chefs soon heard about the quality and unusual variety of Ayers Creek’s produce, especially the chicories, tomatoes, garlic and the polenta that Anthony grinds from heirloom flint corn. And many became regular customers.

That corn has become Anthony Boutard’s passion, so much so that he wrote a book about it called “Beautiful Corn: America’s Original Grain from Seed to Plate.” (You can read the chapter Soon the Snow Flies on Cooking Up a Story.) Not bad for a crop he says was originally just a whim, borne from childhood memories like the smell of cornbread fresh from the oven.

Street-Style Enchiladas with Homemade Adobo Sauce

Chef and restaurateur Kelly Myers of Xico in Portland, Oregon shows us how to make a quick form of enchiladas she refers to as street style, they are cooked on a grill or stovetop without any baking. Myers also whips up a tasty adobo sauce from scratch using dried chilli peppers, and spices. Check out the Red Chile Enchiladas with Zucchini, Potatoes, and Cheese recipe (including making Adobo sauce) from this video on Cooking Up a Story.

Cornfield in Winter: A Farmer’s Reflections

Organic farmer and former forester Anthony Boutard speaks of the meaning to him of his cornfield. Not just during the more active periods of the growing seasons, but over the dormancy of winter; his cornfields serve as a sanctuary for insects, birds, and other wildlife, helping preserve a vibrant ecosystem that extends beyond just the idea of producing yields of edible corn.

Coming Next: Corn

  • Tuesday
    Food writer and cookbook author Ivy Manning takes the mystery out of making homemade crackers. For the upcoming holiday season – she shares one of her favorites, a hazelnut cracker recipe. In addition, Manning shows us how to make a complimentary spread called Figgy Bourbon Conserve that she also uses as a spread for her crackers. What a way to begin the holidays!
  • Wednesday
    Along a rushing creek, in a small, rural community in south central Washington, there sits Cedar Creek Grist Mill, an old hydro-powered grist mill. Unlike many of her bygone counterparts, this mill not only has survived, it operates as a working museum that draws scores of daily visitors from around the world. A handful of volunteers –“The Friends of the Cedar Creek Grist Mill” — set to work to restore the building to its original splendor. Watch how they used to grind grain into flour and meal and get a memorable sense of living history.
  • Thursday
    Where did all the small grist mills go? Why did they shut down? Museum volunteer Tom Henrich, explains the demise of the local community grist mill.

The Weekly Roundup

Sign up for the Food.Farmer.Earth Weekly Newsletter: Don’t miss our journeys of discovery connecting the dots between the earth, the farmers, and the food we eat.  Join us throughout the week as we travel in the Kitchen, to the Field, and deep into Food Wisdoms on the “road to find out’ more about food, and the people behind our food. Like us on Facebook and follow us on Twitter for meaningful curated content.

Leave a Reply

Your email address will not be published. Required fields are marked *