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So I was out shopping this morning in the rain, going to be days before I can get back to garden matters......... So time to make some Goulash with you guessed it vidalia onions. All the prep work is done so the wife is putting the finishing touches on the sauce and the crock pot will slow cook our supper today.

BTW we got some fresh corn that was really good and that was yesterdays supper. Not sure where they get corn at this time of the year but I was impressed. Have some more for tomorrow but will go back later in the week for more, I mean for 6 ears for $2 how can you go wrong.

Now that I've made some of you hungry I can go and find some lunch for myself, have to eat light now and get to enjoy the fruits of my labor later. My prep time was in excess of an hour........ but it will be worth it!

Ed

Maybe they are not fresh but I can get corn (honey and cream) and Vidalia onions almost anytime (I think). Now I'll have to watch. I only eat corn on the cob when I have steak so I might be out of touch.

dusty wrote:Maybe they are not fresh but I can get corn (butter and cream) and vidalia onions almost anytime (I think). Now I'll have to watch. I only eat corn on the cob when I have steak so I might be out of touch.

You are supposed to be the 'first' consumer of the corn, not the second!

The semi official start date for this year was 4/25/16 for Vidalia onions but they just dropped in price to I think it was $.69 a pound from in the $1 a pound range where we shop.

This is sort of a tradition with me, at least since I retired some years back. We do buy them later in the season too but this first batch goes in to the Goulash meal.

The corn is fresh, it has been only the last few years that we can get this sweet corn early on, then it goes to stuff that should be for the animals before we start getting local IL corn from a farm stand down the road... He plants 4 different varieties, they are all good but there one I'm sure is served in heaven. We were out of town and missed it last year. Hope that doesn't happen again.

Ed

My wife just informed me that I need to do more of the grocery shopping. According to her (and you) Vidalias are seasonal and I can't tell ordinary sweet corn from the honey and cream variety which she says is a rarity in the markets here.

I agreed - I don't know beans but I'm not going to do the grocery shopping just to get better informed.

Up in WI we have been getting FL sweet corn for a few weeks.

I froze the extra corn from my garden last summer, so I'm still using that corn. If done right, frozen corn will taste almost like fresh, and if you grow it yourself, it is organic and you know how it was handled.

Dusty, is that Hungarian Goulash? Tenderloin tips, onions, a little Red Wine, and LOTS of Paprika, over egg noodles or Spatzel?
Some times I will add diced tomatoes, instead of the wine, the acidity is still there with them. It helps break down/tenderize the meat and adds its own flavor.

ERLover wrote:Up in WI we have been getting FL sweet corn for a few weeks.

I have never in my life bought corn on the cob from a grocery store. When I was a young kid in the 50's in Rhode Island my father always bought corn on the cob from a road side stand. I don't know but I doubt it was sold in grocery stores back then. Grocery stores did not exist any where near the way we know them today.

His first question to the vendor was "When was it picked". He wanted it picked that day. To this day I am the same way. I only buy it from road side vendors in season and have done so here in Utah for over 30 years from the same vendor. We buy a dozen at a time and my wife and I only eat 4 ears max. I take the rest and cut it off the cob raw and freeze it in two serving size packages. By the end of the summer we have more than enough in the freezer for the winter. In fact, this year we have a bunch left over.

Me too John, in the past, but the shipping, and storage is so good now a days that grocery store stuff this time of year is pretty good, and when in season here only buy from stands, BUT they are disappearing as as you get Urban/Suburban growth unless you live on the edge of it or have a weekly farmers market near where you live.
Once picked the sugars start turning into starches and changes the flavor.