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Corn, Sweet Bicolor
Four ears, trimmed and packaged per order.
Certified organic and regionally grown.
GROWING FOR YOU FOR OVER 100 YEARS
Careful and deliberate cultivation of the soil, a bold approach to business and an unwavering commitment to quality is the foundation of the Watson family legacy.
FOUNDED IN EARLY 1920’S
The farm’s founder, Joseph H. Watson Sr. was a pioneer in organizing fellow farmers in the early 1920s. His leadership and excitement inspired the introduction of asparagus, and later peaches, to the Ridge area of South Carolina.
Through the efforts of Joe, his wife Mary and their son Jerrold, the Watsons helped to form the Monetta Asparagus Association—a move which lead to Monetta, SC becoming the asparagus capital of the world.
Guided by “100 years of practice”, this Watsonia team produces a vast variety of high-quality organic fruits and vegetables
- 2 to 3 corn cobs depending on size of ears
Unblanched Whole Cobs - the easiest and quickest method:-Shuck, add to freezer bags, extract air, and toss in the freezer. (See Note* for cooking method.)
Uncooked Corn Kernels - the second easiest method, since you don't need to cook the corn first:-Shuck and cut the kernels off the cob into a large bowl.-Spoon kernels into freezer baggies (or containers), remove as much air as possible (I use my handy straw), seal and freeze.
Blanched or Cooked Corn Kernels - This third way is the most traditional way to freeze fresh corn:-Bring a large pot of water to boil.-Drop shucked ears into boiling water and cook 2-3 minutes.-Remove from water to a large bowl and let cool a few minutes until you can handle them.-Cut kernels off of cobs, spoon into freezer baggies, remove as much air as possible (again using a straw), seal and freeze.
- Bring a large pot of water to boil.
- Drop frozen ears of corn into boiling water.
- Cook for 3-5 minutes or until done to your liking.
- Whisk together the vinegar, 2 teaspoons salt and some pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.
- Shear off the corn kernels with a sharp knife over a bowl (you should have about 4 cups). Toss in the tomatoes, mozzarella and scallions. Pour the vinaigrette over the salad and toss to coat. Cover and let stand for at least 15 minutes and up to 2 hours. Before serving, tear the basil over the salad and stir.