search
Quick Links
 
 
Page Tools
 

Email Hen House Market - Jasper mirabile

 
Your Name*
Your Email Address*

Recipient's Email Address*
(Separate up to 5 email addresses with commas.)

Personal Message

The email address(es) that you supply to use this service will only be used to send the requested page.

To help us distinguish between emails submitted by individuals and those automatically entered by software robots, please type the case-sensitive skewed letters shown here into the box below.
Email Code

* Denotes required information

Live! From Jasper's Kitchen
 
Andy's Candy Summer Corn Salad
4 oz. fresh mozzarella
1/3 cup olive oil
2 Teasp. balsamic vinegar
Freshly ground black pepper and salt to taste
4-6 ears of Andy's Candy Fresh Corn (husked and silk removed)
2-3 Heirloom tomatoes (seeded and cut into squares)
20 fresh basil leaves

Cut the mozzarella balls into small pieces and marinate in the olive oil and balsamic, tossing with salt and black pepper. Scrape the corn kernels from the ears of corn. In a large pot, partially filled with water, bring water to a boil. Add the corn kernels to the boiling water. Immediately turn off heat. Let sit 5-10 minutes, drain and rinse with cold water. In a large bowl, gently combine corn kernels, tomatoes, mozzarella with marinade, and basil. Adjust seasonings to taste. Refrigerate. Serve chilled!

Jasper's Notes: Corn was on the first Thanksgiving table in 1621. If it had not been for corn, the Pilgrims of Plymouth Colony might have starved to death during their first year in America. The Indians taught settlers how to grown corn, pound corn into meal, and how to cook with it. On Corn Hill in Cape Cod, Massachusetts, a sign reads "And sure it was God's good providence that we found this corn for we know not how else we should have done."