There are many ways to cook fresh sweet corn. On top of your stove in a pot of water or steamer, on your grill, in your microwave and I’ve even tried cooking a large number of ears for a party in the dishwasher.
The most popular way to cook fresh sweet corn on the cob in our family is boiling it although everyone uses different techniques to boil it and both come out great. Start with a large pot of cold water, add the corn and bring to a boil. When the water comes to a rapid boil, the corn is done.
Green Beans – We also prepare, wash, clean and package Green Beans. also known as French beans and Runner beans (British English), are the unripe fruit of any kind of bean, including the yardlong bean, the hyacinth bean, the winged bean, and especially the common bean (Phaseolus vulgaris), whose pods are also usually called string beans in the northeastern United States, but can also be called snap beans. Ours are ready to eat out of the bag.
There are many ways to cook Green beans. You can just chop them with a knife. Add beans to a large pot of boiling water, with big pinch of salt. Cook for about 5 mins ( you want them crisp, but not raw). Drain and set aside. Cook up 4 strips of bacon, till crisp…remove from pan, set aside. Leave half the bacon fat in pan to cook onions. Add onions to pan and cook in the Bacon fat, over medium heat till they have started to caramelize. Return the green beans to pan, with butter and sour cream. Stir till well coated, turn heat down to simmer and let the sour cream and butter blend and thicken (about 2-5 min). Season with Salt and Pepper
Tomatoes – We also prepare and package Tomatoes. typically red, edible fruit, as well as the plant (Solanum lycopersicum) which bears it. Originating in South America, the tomato was spread around the world following the Spanish colonization of the Americas, and its many varieties are now widely grown, often in greenhouses in cooler climates.
There are many ways to cook Tomatoes. Core whole tomatoes, creating 2 1/2-inch opening at top. Using melon baller, scoop out tomato, transferring juices and pulp to small bowl (for filling). Turn tomatoes, cut side down, onto paper towels to drain. Heat 1 tablespoon oil in large deep skillet over medium-high heat 1 to 2 minutes. Add corn and toss until tender and beginning to color, 2 to 3 minutes. Using slotted spoon, transfer corn to medium bowl. Add remaining 2 tablespoons oil to same skillet. Add onions and sauté until translucent, about 4 minutes. Using garlic press, squeeze in garlic; stir 30 seconds. Add chopped tomatoes and reserved tomato pulp and juices. Sauté until tomatoes are soft, about 5 minutes. Mix in zucchini, epazote, oregano, and corn. Sauté until sauce thickens and zucchini is just tender, about 8 minutes. Season generously with salt and pepper. Arrange tomato shells, cut side up, on small baking sheet. Spoon in filling, mounding high. DO AHEAD Can be made 2 hours ahead. Let filled tomatoes stand at room temperature. Preheat oven to 350°F. Bake tomatoes until filling is heated through and tomato shells are just tender, about 25 minutes.
Fresh Beans & Carrots – Carrots are a biennial plant which grows a rosette of leaves in the spring and summer, while building up the stout taproot, which stores large amounts of sugars for the plant to flower in the second year. The flowering stem grows to about 1 metre (3 ft) tall, with an umbel of white flowers that produce a fruit called a mericarp by botanists, which is a type of schizocarp.
There are many ways to eat carrots. You can eat them raw. You can eat them diced up in salad. You can add diced carrots to soup. You can add carrots to a juicer to make juice. The combinations are endless.