Written by Susan from Susan A. Lane Events
Hi everyone and welcome to my first blog. I will be writing as often as I can about “What to Cook”. This is a very broad topic allowing me to talk about everything from “What to Cook” last minute for dinner, easy drinks and cocktails for last minute guests, taking advantage of all the Farmer’s Markets right now, and how to stock the perfect pantry! I hope you enjoy these posts. If you would like additional recipes or information about restaurants, party planning tips or anything else having to do with food, do not hesitate to contact me!
I love to write and enjoy sharing my knowledge of food with all of you.
Right now it is summertime and you must, must take advantage of all the little farmer’s markets and farms selling local, fresh produce. No reason to waste $ on produce that’s been shipped thousands of miles and is flavorless by the time it arrives here. Make time to feed yourself and your family the best that Massachusetts has to offer. It doesn’t last long. I was on my way to a client meeting yesterday and passed a little farm with signs for local green beans, corn, tomatoes. I stopped quickly and picked up a few things and was on my way.
Here is the link to all the farmers markets in Massachusetts:
Last night I made a quick corn & green bean salad with the ingredients:
Corn and Green Bean Salad
1/2 lb. Fresh Green Beans
2 ears fresh corn
1 large or 2 small fresh tomatoes
1/2 Red onion or Vidalia
3 T. Tarragon- chopped (optional but gives great flavor)
1-2 T. Apple Cider vinegar
Canola Oil (or Walnut oil or other veggie oil)
Kosher salt and fresh ground pepper
Snap one end off green beans. Set large pot of salted water over high heat. When boiling, add green beans. Cook for 3 minutes and use slotted spoon to remove. Run cold water over the beans to cool. Place ears of corn in the same boiling water and cook for 9 minutes. Remove and run under cool water. When cool enough to handle, slice kernels off the cob. Place beans and corn in large bowl. Chop tomatoes and place in bowl. Slice 1/2 red onion (or vidalia) very thin and add to bowl with chopped tarragon. Season with 1-2 Tablespoons Cider Vinegar to taste and drizzle with choice of oil. Sprinkle with kosher salt and fresh ground pepper and serve.
I’ve also printed below a recipe for my favorite Jamaican Jerk Chicken. My brother is an organic fruit and vegetable farmer. He has farms in Jamaica and Madison, Wisconsin. He gave me this recipe.
Jamaican Jerk Chicken Marinade
2 cups white wine vinegar
1 cup fresh lime juice
1 cup veggie oil
4 T. soy sauce
4 onions- coarse chop
16 scallions, coarse chop
2 scotch bonnet peppers- wear plastic gloves to remove seeds and chop fine
8 garlic cloves, coarse chop
4 inches of ginger, peeled and finely chopped
Combine above ingredients in food processor
Combine below ingredients then add to above mixture
¼ c. ground allspice
8 T. ground thyme
4 T. packed brown sugar
2 T. black pepper
4 t. salt
4 t. cayenne
1 t. cinnamon
Two whole chickens cut into pieces
Pour mixture into large plastic sealable bags. Place chicken pieces in bags and turn bags over several times to distribute marinade. Marinate in fridge over night. Grill pieces 25-30 minutes, turning pieces several times. Grill should be on medium heat.