I told you all about my love affair with the farm stand in my last post when I made cinnamon brown sugar crusted chocolate chip zucchini bread.
Because the vegetables are so beautiful there, I tend to (heavily) overbuy when I visit. (Typical Sarah.) If your eyes are ever bigger than the stomachs in your family, no worries...you can prevent your gorgeous produce from going to waste! You just need to look closely at what you came home with and give it a good assessment.
For instance, some produce needs to be eaten within a couple days, such as tomatoes and raspberries, while others have a longer shelf life, such as carrots and potatoes. Zucchini can be eaten right away or shredded and frozen flat in Ziplocs for future baking (ahem...make the bread)!
Produce such as sweet corn should be eaten as soon as possible - you will experience it's peak flavor that way! The day I brought my produce home, I peeled the husks back on my sweet corn, removed the silk, pulled the husks back over, soaked them in water, and grilled them to perfection. I cut the corn off of the leftover cobs and put them into the fridge to play with my potatoes later in the week.
My Dad used to make something he called "Hobo Potatoes" in foil packets. They were the culinary highlight of my childhood, especially when paired with his barbequed chicken on the grill. The technique is the same here - except that we are adding that leftover corn and chopping up the potatoes.
You will need:
1 pound red potatoes - diced into 1/2 inch pieces
1 medium red onion - diced
2-3 ears grilled corn, removed from husks (substitute frozen corn here, thawed and drained)
1/2 stick cold butter, diced
seasoning (I used Penzey's Northwoods seasoning)
Preheat the oven or grill to 450 degrees. Place a large piece of tinfoil over a large cookie sheet. Place a piece of parchment paper to cover the foil. Drizzle with olive oil, then layer 1/2 the potatoes, 1/2 the onion, and 1/2 the corn. Sprinkle with seasoning and a little salt. Repeat with the remaining ingredients and drizzle top with a little more olive oil. Put the butter cubes on top of the potato/onion mixture being sure to spread them out. Cover with another large piece of tinfoil, and crimp the sides to seal it into a large packet. DO NOT PIERCE. You can make individual packets by cutting smaller pieces of tinfoil - just use the same process.
Cook for 20-30 minutes or until the potatoes start to crisp along the edges but are cooked through throughout. Be careful when you open the packet to check the potatoes...it's HOT and STEAMY in there! Toss gently before serving and add salt to taste if desired. (This will depend on the seasoning you use.)