Kathy and John Augustin set no rain date for the corn roast they planned all summer. It turned out to be unnecessary. Saturday's weather was a perfect ten as the longtime farm couple who run the last Greenwich farm prepared for a crowd.
With several friends on hand to set up for the event, and master griller Mark Goldstein at the helm, a steady stream of visitors noshed on roasted or boiled corn, samples of six varieties of apples, and Goldstein's now-famous sweet and sour corn relish.
After one savvy guest, frustrated by the small portion of relish that would fit atop a corn chip, instead filled a plate with relish and put the chips on the side, others followed suit. Goldstein's recipe was in such demand, he submitted it to Patch rather than write it out by hand for each request.
Mark Goldstein's Sweet and Sour Corn Relish Recipe
- 5 ears of corn
- 1 1/2 cup chopped red onion
- 1 cup chopped bell pepper
- 3 cups white wine vinegar
- 1/2 cup sugar
- 1 teaspoon mustard seed
- 1 teaspoon celery seeds
- 1 teaspoon corse kosher salt
Cut the kernels off corn cobs
Combine all ingredients in large saucepan, bring to boil and reduce heat to simmer until mixture thickens slightly. Approximately 40 minutes.
Set aside to cool and refrigerate until ready to serve
Also, better if made a day or two beforehand
Some Corn Now, Some Corn Later
Michelle Minks took home extra ears to make the corn chowder she freezes in anticipation of months without fresh corn. "Right around March there's nothing better than defrosting and heating up Michelle's corn chowder," said Michelle's husband John. "The corn is still crisp in the soup."
In the spirit of sharing, Minks shares her corn chowder recipe with Patch readers.
Michelle Minks Corn Chowder Recipe
- 1/4 lb bacon cut into small pieces
- 1 small onion finely chopped
- 2 lbs of potatoes peeled and cut into 1/2" pieces
- 1 sweet red pepper, diced
- 48 oz. chicken stock
- 2 sprigs of thyme
- 4 cups of corn (approx. 8 ears worth)
- 1/2 cup milk or whipping cream (optional)
Place bacon pieces in large pot over medium heat. Sauté til crisp. Transfer to paper towels leaving bacon drippings in pot. Set bacon aside.
Add onion to bacon drippings over medium heat and sauté until softened but not brown, 3-5 minutes. Add potatoes and sauté until slightly softened, about 3 minutes. Add the red pepper and continue to sauté another minute while stirring.
Raise the heat to medium-high and add chicken stock and thyme. Bring to full boil. Reduce the heat to medium low. Cover partially and simmer until potatoes are tender, about 20 minutes. Discard thyme sprigs.
Use soup "wand" to puree all potato mixture, then add corn and milk or cream (optional) and cook another five minutes. Add salt and pepper to taste.
Using ladle, fill freezable containers and freeze. Defrost re-heat on a chilly fall or winter afternoon when you're reminiscing about a glorious summer afternoon on the farm.