Outer Banks Produce - Locally Grown Seasonably Fresh

How To Make One Minute Corn

Anna Carol — Wed, 24 Aug 2011 14:50:57 +0000

If the Peach is the Queen, then Corn is the King. Eating “White Sweet Corn”: Shoepeg (also known as Country Gentleman) and its newer hybrids, Silver Queen and Silver King is about as southern an experience as one can have. These varieties are smaller than their “yellow” cousins, which taste more “corny”. Then there is the “Peaches and Cream”, a bi-color corn. All are delicious, but nothing starts a stampede in the south like the “Whites”.

Headline!

Today, the “Whites” you find in the supermarket are not the same strain that we look for our stand. The corn in supermarkets are strains developed to increase shelf-life. What we look for is not meant to be on a shelf. We look for corn to fly off the shelf. That means we look for farmers who grow corn that is meant to go to kitchen tables close to their fields. It It is generally agreed that Roberts Ridge Farm in Currituck County is one of the top dogs in those fields. It also means trips to their fields three or four times a week. Once a farm is “picked” out, we branch to other farms to transition for smooth supply source. Geography is a factor, together with individual farmer’s planting schedules, heat surges and the blessing of water.

One Minute Corn

The White Sweet Corn we look for our stand is what we call “One Minute Corn”. The content has less carbohydrates and are lot higher in sugar (shelf life), than what you find in the supermarket, not to mention being just picked.

Boil water (don’t add sugar like your grandmother did to add “sweet”, because it’s already built-in);
Drop the corn in, (I like to do six ears at a time to bring the corn up quickly and uniformly) and return to a boil;
Boil for ONE MINUTE – NO MORE (not two, not three, not nine – I don’t care what your mother or mother-in-law says).

I’ll add the “Butter Trick”. As the corn comes out of the pan, place in a rectangular casserole dish large enough to accept the corn. Add a big blob of butter and the corn and swing side to side By the time you’ve “swung” in the butter, the next One-Minute round of corn is ready for the “Butter Bin”, and you are rollin’ those buttered cobs to the table.

The Peach, Our Queen, And How To Treat Her

Anna Carol — Thu, 18 Aug 2011 14:50:22 +0000

The quest for a juicy Peach is rivaled only by the quest for a juicy Tomato. Fresh, local peaches (grown less than a day’s drive away) still exist. When the Peaches “come in”, they come in fast and in abundance. However, the Peach season is short. As a girl, when our orchard “came in”, the whole clan was enlisted to bring them in. Even little ones could be handed a small bucket of Peaches to be loaded up. Anyone who could be trusted with a paring knife was recruited. We were all on the Peach Wagon. Boys and girls were good and well behaved and were rewarded by the ultimate — Fresh Peach Pie.

Well first, a little bit more about Peaches. Once the Peach is plucked from the tree, it will not get one bit more ripe than at that first plucked moment – FACT. A peach cannot be picked unripe, set on the kitchen counter and become miraculously ripe and delicious — it just gets mushy.

Great care is required to get Peaches to the table at their peak. Quick cooling (immersion in cold water) reverses the field heat, slowing down the inevitable. Proper storage (cool) and gentle handling in the days ahead helps that bruise free perfect Peach to the table.

The Peaches from your local Outer Banks produce stand have been properly picked, stored and handled. So, you can skip these steps to choosing a quality peach. (So, don’t blow it by leaving the peaches in the car while you go in for lunch — your peaches will be “cooked” when you get back.)

ICICLE PEACHES

When the Peaches would come in, they came in big and fast, so we had many ways to enjoy fresh peaches. Before Supper, my mother would peel, pit and slice one peach at a time into small paper cups with a sprinkle of sugar on top. She would pop these “Iced Peaches” into the freezer. After Supper, they’d be an “icicled” peach — Crisp on the outside and still fresh peach inside (The sugar binds with the open outer cell wall of the sliced peach and freeze crispy, while the inside still remain soft.)

Extending Our Enjoyment Of Peaches

Farm families (and our city relatives) worked together to extend our enjoyment of Peaches, the most seasonal of fruit.

So, how do we extend our enjoyment of the Peach? How can we have Peach Pie at Thanksgiving? At Christmas? We learn to preserve them. Peaches that are properly frozen taste and look almost like ones we have in July. Canned Peaches come in second, but are insurance against electrical outtage. However, canning stuff is a lot more complicated than freezing stuff: all those boiled jars, etc. So, let’s stick to freezing for now.

Let’s give it a Go.

Pick good quality Peaches and get to work as soon after harvesting as possible. Freezing retains the quality , but it won’t create quality that is not there. Once the season starts, they come fast, so have a plan.

The Peaches from Nags Head Produce have been properly picked, stored and handled. So, you can skip these steps to choosing a quality peach for freezing.

The quality of the frozen peaches and the length of time they can be stored depends on the care used before freezing, quality of the packaging materials and temperature of your freezer. (So, don’t bungle it by leaving them in a hot car while you go to the Beach.)

In addition to the sugar, an antioxidant is required to prevent darkening. “Fruit Fresh” and “Ever Fresh” are brands you can find in most supermarkets. Speed is also a factor in reducing darkening. So, peel, pit and slice in small batches and get them in the freezer.

Use FREEZER zip bags, not regular ones. The Freezer zips are stronger. Mark the date (and in the case of a “sugar pack”, the amount of sugar used, so you can adjust for recipes after thawing) on the bag BEFORE you start peeling. Open it up and be ready to accept the peaches. Otherwise, you will have peach juice in a lot of places you don’t want it.

Once frozen peaches are defrosted, they need to be used pronto. They lose quality fast. Defrost in the refrigerator over night, under running water in half the time, or on the counter in a couple of hours.

Make sure to keep up with our blog for more great information about our fresh local produce!

Why Fresh White Sweet Corn is King

Anna Carol — Mon, 15 Aug 2011 14:51:21 +0000

If the Peach is the Queen, then Corn is the King.

Eating “White Sweet Corn”: Shoepeg (also known as Country Gentleman) and its newer hybrids, Silver Queen and Silver King is about as Southern an experience as one can have. These varieties are smaller than their “Yellow” cousins which taste more “corny”. Then, there is the “Peaches and Cream”, a bi-color corn. All are delicious, but nothing starts a stampede in the South like the “Whites”. Today, the “Whites” you find in the supermarket are not the same strain that we look for our Local Outer Banks produce Stand. The corn in supermarkets are strains developed to increase shelf-life. What we look for is not meant to be on a shelf. We look for corn to fly off the shelf. That means we look for Farmers who grow corn that is meant to go to kitchen tables close to their fields. It It is generally agreed that Roberts Ridge Farm in Currituck County is one of the top dogs in those fields. It also means trips to their fields three or four times a week. Once a farm is “picked” out, we branch to other farms to transition for smooth supply source. Geography is a factor, together with individual Farmer’s planting schedules, heat surges and the blessing of water. The White Sweet Corn we look for our local Outer Banks produce Stand is what we call “One Minute Corn”. The content has less carbohydrates and are lot higher in sugar (shelf life), than what you find in the supermarket, not to mention being just picked.

One Minute Corn In 3 Steps

Boil water (don’t add sugar like your grandmother did to add “sweet”, because it’s already built-in);
Drop the corn in, (I like to do six ears at a time to bring the corn up fast and uniformly) and return to a boil
Boil for ONE MINUTE – NO MORE (not two, not three, not nine – I don’t care what your mother or mother-in-law says).

I’ll add the “Butter Trick”. As the corn comes out of the pan, place in a rectangular casserole dish large enough to accept the corn. Add a big blob of butter and the corn and swing side to side By the time you’ve “swung” in the butter, the next One-Minute round of corn is ready for the “Butter Bin”, and you are rollin’ those buttered cobs to the table. Don’t forget to keep up with our fresh produce blog for more great information about Local Nags Head Produce!

Picking, Caring, and Enjoying Deliciously Fresh Peaches

Anna Carol — Thu, 11 Aug 2011 14:49:48 +0000

The quest for a juicy Peach is rivaled only by the quest for a juicy Tomato. Fresh, local Peaches (grown less than a day’s drive away) still exist. When the Peaches “come in”, they come in fast and in abundance. However, the Peach season is short. As a girl, when our orchard “came in”, the whole clan was enlisted to bring them in. Even little ones could be handed a small bucket of Peaches to be loaded up. Anyone who could be trusted with a paring knife was recruited. We were all on the Peach Wagon. Boys and girls were good and well behaved and were rewarded by the ultimate — fresh Peach Pie. Well first, a little bit more about Peaches. Once the Peach is plucked from the tree, it will not get one bit more ripe than at that first plucked moment – FACT. A peach cannot be picked unripe, set on the kitchen counter and become miraculously ripe and delicious — it just gets mushy. Great care is required to get Peaches to the table at their peak. Quick cooling (immersion in cold water) reverses the field heat, slowing down the inevitable. Proper storage (cool) and gentle handling in the days ahead helps that bruise free perfect Peach to the table. The Peaches from Nags Head Produce have been properly picked, stored and handled. So, you can skip these steps to choosing a quality peach. (So, don’t blow it by leaving the peaches in the car while you go in for lunch — your peaches will be “cooked” when you get back.)

Icicle Peaches

When the Peaches would come in, they came in big and fast, so we had many ways to enjoy fresh peaches. Before supper, my mother would peel, pit and slice one peach at a time onto plate and sprinkle of sugar on top. She would pop these “Iced Peaches” into the freezer. After supper, they’d be an “icicled” peach — crisp on the outside and still fresh peach inside (The sugar binds with the open outer cell wall of the sliced peach and freeze crispy, while the inside still remain soft.)

Extending Our Enjoyment of Peaches

Farm families (and our city relatives) worked together to extend our enjoyment of Peaches, the most seasonal of fruit. So, how do we extend our enjoyment of the Peach? How can we have Peach Pie at Thanksgiving? At Christmas? We learn to preserve them. Peaches that are properly frozen taste and look almost like ones we have in July. Canned Peaches come in second, but are insurance against electrical outtage. However, canning stuff is a lot more complicated than freezing stuff: all those boiled jars, etc. So, let’s stick to freezing for now.

Let’s give it a Go.

Clingstone Peaches (the fruit clings to the pit) become ripe early in the season. Clingstones, fresh and ripe from the tree, are more crisp than the later season Freestones. (Though more crisp than the Freestones, they are still much more flavorful than those you get snookered into purchasing a today’s typical supermarket.) Freestone Peaches (the fruit falls from the pit and juice runs down your chin) ripen later (late June). Pick good quality Peaches and get to work as soon after harvesting as possible. Freezing retains the quality, but it won’t create quality that is not there. Once the season starts, they come fast, so have a plan. The Peaches from Nags Head Produce have been properly picked, stored and handled. So, you can skip these steps to choosing a quality peach for freezing. The quality of the frozen peaches and the length of time they can be stored depends on the care used before freezing, quality of the packaging materials and temperature of your freezer. (So, don’t bungle it by leaving them in a hot car while you go to the Beach.) There are a number of freezing methods, but the “sugar-free pack” and the “ sugar pack” are the simplest and serve most purposes. Packing the peaches with sugar helps the fruit retain their color, flavor and texture and can be stored 8 to 12 months; unsweetened fruit, 3 to 6 months (You will still make it to the Holidays with the “sugar-free pack“. If the freezer temperature is higher than Zero degrees, storage time is reduced. In addition to the sugar, an antioxidant is required to prevent darkening. “Fruit Fresh” and “Ever Fresh” are brands you can find in most supermarkets. Speed is also a factor in reducing darkening. So, peel, pit and slice in small batches and get them in the freezer. Use FREEZER zip bags, not regular ones. The Freezer zips are stronger. Mark the date (and in the case of a “sugar pack”, the amount of sugar used, so you can adjust for recipes after thawing) on the bag BEFORE you start peeling. Open it up and be ready to accept the peaches. Otherwise, you will have peach juice in a lot of places you don’t want it.

Sugar Free Pack

Let’s start with the “sugar-free pack”. Five good size peaches yield about one quart (four cups) of frozen peaches. The antioxidants’ give directions for a quart (four cups). BUT, most peach pie recipes call for five cups of peaches (it’s always something, isn’t it?). Don’t go mental. Solve it with the “heaping move”. Peel, pit and slice one quart plus one cup (five cups) of peaches — a “heaping quart” and use a “heaping tablespoon” of the antioxidant. Use a large, shallow mixing bowl. Sprinkle half the antioxidant in the bottom. Slice directly into the antioxidant (I like to sprinkle as I go.) When you have arrived at the “heaping quart”, sprinkle in the rest of the antioxidant. Gently fold the peaches so that the antioxidant touches them uniformly. Be gentle. Then, into the bag, allowing about a half inch of “head room” (room to expand) making sure no product interferes with the seal. If it does, wipe clean with a damp paper towel. Squeeze all the air out of the bag and seal to within about a half of an inch. Take a soda straw (Yes, I saw this on the internet. I couldn’t help myself. It solves a problem.) and suck (vacuum) out the remaining air. Zip tight and head directly to the freezer.

Sweetened Pack

The “sweetened pack” is prepared just like the “sugar-free pack”, EXCEPT for sugar is mixed with the antioxidant. Use a “heaping 1/3 cup” sugar. This can vary with your taste. Just make sure you have the amount of sugar marked on the label so you can adjust according to your recipe when you are ready to use them. Once frozen peaches are defrosted, they need to be used pronto. They lose quality fast. Defrost in the refrigerator over night, under running water in half the time, or on the counter in a couple of hours. If a Peach is the Queen of Desserts, then the finest pie crust is its Throne.

Nags Head Produce Draws $50 Gift Certificate Winner – Week of 7/27

obxproduce — Sat, 30 Jul 2011 18:22:55 +0000

Watch as the lovely Mary pulls this week’s lucky winner out of our entry box:

And The Winner Is…

Mr. Randy Draper!! We’ve already contacted Randy, who was thrilled with his $50 Gift Certificate.

You Can Win Too!

Sign up for the drawing using the contact form to your right OR come sign up in person at the stand – Nags Head Produce is at 3711 S Croatan Hwy, Nags Head, NC 27959.

Tomatoes on the Outer Banks!

Anna Carol — Tue, 26 Jul 2011 16:54:35 +0000

If the Peach is Queen and Corn is King, then the Tomato is the “Good Soldier”. The Tomato, chock full of nutrients, guards our health. It protects the American way of Life: on hamburgers, hot dogs, and fries. Tomatoes uphold our cultural diversity in pasta, pizza, gumbo, salad and salsa. Tomatoes comfort us in soups, stews and casseroles. We wax poetic when we contemplate the “Perfect Tomato Sandwich”.

Tomatoes are also one of the most controversial of foods. When a group of tomato growers (or fans) get together, things can get stirred up discussing the most superior way to pick ‘em, eat ‘em, ripen ‘em, and store ‘em. Each believes their opinion is the most superior, but the consensus opinion is that the subject of tomatoes is of the utmost importance. Is that American or what?

Tomato is a Fruit (Science) v, Tomato is a Vegetable (Politics)

We typically consider the Tomato a vegetable. But, scientifically, it is a fruit. In 1883, Congress passed a law placing a tariff on imported vegetables. Congress intended that imported tomatoes would be subject to the tax. An Importer brought suit based on the “the science that the tomato is a fruit,” which is correct. Ten years later the case reached the US Supreme Court (no less). The Supreme Court was not going to have any of that science stuff mess up a revenue stream and therefore, the tomato was declared to be a “vegetable” and subject to the tax. (I am not making this up.)

Tomato Sandwiches

I’ve asked my friends how they like their Tomato Sandwiches. Some say with butter. Others will take each other to task “to duke” over Dukes Mayo or Miracle Whip as superior on Tomato sandwiches. Some go gourmet, and start adding spices, basil, etc. Most agree, however, that “squishy white bread” is the ultimate delivery system for the Tomato. I asked one friend how she likes her Tomato Sandwiches. She replied she likes them with bacon, lettuce and mayo. That sounds like a BLT to me, but to her, it’s a Tomato Sandwich.

And remember, if you want fresh tomatoes or local Outer Banks produce, stop by Nags Head Produce, right next to Austin Seafood in Nags Head.

Rocky Hock Melons on the Outer Banks!

Anna Carol — Wed, 15 Jun 2011 23:45:20 +0000

Watermelons and cantaloupes may not be on your list of reason to visit the OBX, but they should be. When you say the words “Rocky Hock” on the Outer Banks, almost everyone knows that you are talking “melons”! Old timers living in Dare county won’t eat anything but a Rocky Hock while they’re coming off the vine.

What Makes a “Rocky Hock” Special?

The Outer Banks is surrounded by Farms and the traditional summer vacation at the Beach was inspired by those Farmers. After planting their crops, many of the farm families in Northeastern NC would head to the Outer Banks to escape the sweltering heat and humidity inland (and the bugs). They’d bring whatever was coming off back at the farm to feed themselves and to share with the locals. Fresh Outer Banks produce like sweet corn, snap beans, butter beans, squash, tomatoes and so on, but nothing was as refreshing as the cantaloupes and watermelons from Rocky Hock! Now you know what “Rocky Hock” means!

Rocky Hock, North Carolina is farming community in Chowan County, north of Edenton, down by Rocky Hock Creek, where they have “magic melon dirt” that makes for the sweetest melons in North Carolina – And the same families are still growin’ them today the same way they’ve grown ‘em for generations.

Think About It…

High Water Table by the Creek;
Sandy Soil, so the melons’ roots reach way down deep;
The intensity of the candle power of the Sun at Rocky Hock;
Long sunny, hot days of inland farmland;
And it all goes to SWEET!

Willis Ray Byrum, a Rocky Hock Farmer is one of Nags Head Produce Partners. He makes sure that we have a stream of Rocky Hocks as long as they’re pickin’ over in Rocky Hock. Rocky Hocks are the real deal at Nags Head Produce. You ought to get ya’self some!