College Run Farms

COLLEGE RUN FARMS

Pick-Your-Own and Freshly Picked Produce

Recipes

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GOLDEN CORN FRITTERS

1 c. self-rising flour
1 tsp. sugar
1 tsp. salt
1/2 tsp. pepper
2 eggs, beaten
1 1/2 c. fresh corn, cut from cob (about three ears)
1/2 c. milk
2 tsp. oil
Hot vegetable oil for frying

Combine first four ingredients in a large mixing bowl; mix well and set aside. Combine eggs, corn, milk, and 2 tablespoons vegetable oil; mix well. Stir corn mixture into dry ingredients. Drop mixture by rounded teaspoonfuls into oil heated to 375 degrees; cook fritters until golden, turning once. Makes 3 dozen.

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Salsa II
INGREDIENTS

6 pounds roma (plum) tomatoes
1/4 pound roma (plum) tomatoes, chopped
2 tablespoons garlic powder
1/4 cup lemon juice
1 1/2 tablespoons salt
1 tablespoon ground cayenne pepper
1 1/2 teaspoons ground cumin
1 red onion, chopped
1 white onion, chopped
1 yellow onion, chopped
1 pound jalapeno peppers, chopped
1/3 bunch fresh cilantro, chopped

DIRECTIONS
Bring a large saucepan of water to boil. Briefly place 6 pounds tomatoes into water to loosen skins and set color. Drain, peel and crush.
Mix chopped tomatoes, garlic powder, lemon juice, salt, cayenne pepper and cumin into the saucepan with crushed tomatoes. Whip to desired thickness. Bring to a boil. Mix in red onion, white onion, yellow onion, jalapeno peppers and cilantro. Continue boiling until vegetables are soft and mixture has reached desired consistency. Remove from heat. Refrigerate until serving.
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FROZEN FRUIT BARS

List of Ingredients:
2 cups fresh blueberries
1 Tbsp. sugar
1 tsp. lemon juice

Directions:
Puree fruit in blender, adding a tablespoon or two of water if necessary. Add sugar and lemon juice and blend. Pour into small cups and insert sticks. Freeze until solid. Just before eating, remove cups by running warm water over them.

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For direction on freezing blueberries and other berries, visit:
http://www.pickyourown.org//freezingblueberries.htm