Our Blog: What's Cookin' At Potash Bros.
Category: Seasonal
August 13, 2010 | Permanent Link
It’s August, time to savor summer and enjoy the first harvests. We’ve heard that the corn stalks are over 8 feet tall in some areas!
When buying corn, the husks should be bright green and fit snugly around the ear of corn. The kernels should be tight in their rows, plump and juicy right up to the top of the ear. Here’s some ideas for enjoying fresh corn on the cob.
Grilled corn. Soak the corn in the husks for at least 15 minutes, completely submerging all the ears. Then, remove and drain excess water. Once your grill is hot, place corn, still in the husks, on the grill and cover. Turn every 5-10 minutes, depending on the grill. Remove when the husks are dark, crispy brown, even burned. Shuck and rinse under warm running water and serve.
Steamed or boiled corn. Shuck the corn and rinse under cool water to remove excess silk. Place in steamer basket, cover and steam for 8-10 minutes. To boil, place enough cold water to submerge corn, bring to boil and add corn. Boil for about 7-10 minutes, or until done.
Microwaved corn. If it’s too hot to heat up the stove-top or the grill, you can microwave your corn, especially if you only cooking 2 or 3 ears. Submerge corn (in husk) in water and let it soak for about 1/2 hour. Place in microwave safe dish and microwave for about 5-7 minutes. Or, you can shuck the corn, rinse and place in a dish with a few tablespoons of water. Cover with plastic wrap, create a steam vent, and cook on high for about 6 minutes.
Filed Under: Cooking Tips, Fruit & Vegetables, Seasonal
June 10, 2010 | Permanent Link
In our global economy we have the ability to acquire any foods we want year around. No matter what time of the year, we can usually get most fruits and vegetables from the grocery store.
So, what does it mean to say that a fruit or vegetable is “in season”?
The seasonality of food refers to the times of year when a food is at its peak in terms of harvest or flavor or both. An easy way to identify which produce are at their peak at the grocery store is that they are on special or less expensive than usual.
So, it’s a win-win! You have the opportunity to save money when the food is freshest. You are getting the most out of that food nutritionally and financially!
Check out our seasonality list on our Facebook page.
Filed Under: All Natural, Fruit & Vegetables, Seasonal
March 12, 2010 | Permanent Link
The word corn in corned beef is actually a bit misleading. In this case, the meaning for the word corn is a “small hard particle, a grain, as of sand or salt.” Corned beef is most commonly a brisket cut of beef that is cured in a salt brine, sometimes with spices.
Corned beef has become popular in the U.S. for the Reuben sandwich, and, of course, as a celebratory dish eaten around St. Patrick’s Day.
Corned beef and cabbage became popular in America when Irish immigrants used it as a substitute for their traditional dish of Irish bacon and cabbage.
Works cited: Wikipedia, WiseGeek
Filed Under: History, Meat, Poultry and Fish, Seasonings, Seasonal
November 10, 2009 | Permanent Link
Howard Kauffman and his family have been raising turkeys on their independent owned and operated farm, Kauffman Turkey Farm, located in Waterman, Illinois, for over 70 years. The Ho-Ka turkeys are minimally processed with nothing added, and each turkey has a government seal of inspection.
“Our Turkeys are grown from one day of age until they are dressed in the farm’s federally inspected plant. We raise our birds with the emphasis on quality. This means that the turkeys grow more slowly and develop a richer flavor and denser texture.”
Check out the Kaufmann Turkey Farms fun facts.
Call to order you fresh Ho-Ka or fresh Rosebud turkey, or frozen Norbert or Butterball turkeys from your local Potash Bros. store today.
Filed Under: All Natural, Meat, Poultry and Fish, Seasonal
November 05, 2009 | Permanent Link
As we look forward to the Thanksgiving feast, let’s ponder a little slice of history.
Food historians say that the sweet potato, introduced to Europe in the 16th century, was greatly prized by some European kings and queens. Henry VIII of England thought that the plant, planted in the court gardens by his in-laws, King Ferdinand and Queen Isabella, was an aphrodisiac. This, along with the expense, gave the sweet potato an exotic quality. Henry ate his sweet potatoes in heavily spiced and sugared pies.
In other parts of the world, such as West Africa, the sweet potato quickly became incorporated into local cuisine as it was introduced and made it into the American South in early colonial days, where it became a cornerstone of southern home cooking.
Sweet potato pie is sometimes served with marshmallows, which have historically been used as a whipped cream substitute and decoration for the pie.
Let’s not forget that the sweet potato is a vegetable rich in vitamins A & C, and offers many health benefits, including lowering blood pressure. So, you can guiltlessly have that second piece of sweet potato pie this Thanksgiving!
This season, Potash Bros. offers sweet potato pie as one of the many items on the holiday dinner and ala carte menus.
Works cited: Foodtimeline.org
Filed Under: Dessert, History, Seasonal
October 12, 2009 | Permanent Link
It’s that time of year again. The air is getting crisp and the leaves are turning golden, amber, and copper. It’s time to leave summer BBQs behind, break out your fall sweaters, and welcome the crisp cozy harvest weather.
As you think about new entertaining possibilities, or just how you are going to enjoy your fire tonight, let us share with you some of our favorite fall beers available now at Potash Bros.
A unique amber ale artfully crafted with all the flavors of fall: vine ripened pumpkins, cloves nutmeg and all spice.
Brewed in the honor of the harvest. This copper colored ale is made with Cascade hops and the richest midwestern malts for a toasty malt flavor and fresh fruity hop aroma. Worthy of your devotion.
A light beer flavorfully brewed with corriander and citrus peels. Surprisingly full with light beer drinkability. Always refreshing.
Filed Under: Seasonal, Spirits
October 09, 2009 | Permanent Link
1 12 oz. bag fresh cranberries
1 cup sugar
1 cup water or juice
Zest from 1 orange
1/2 teaspoon kosher salt
Place all ingredients in a saucepan, bring to boil, stirring often. Reduce heat to low & simmer until most of the cranberries “pop”, stirring occasionally, approximately 10 minutes. Transfer sauce to a bowl. Cool, cover refigerate. This can be made up to a week ahead!
I like to use apple juice in mine and add apples to it also.
Try it today!
Chef Pearl
Filed Under: Chef Notes, Seasonal
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