This week at Farmers Market

Watermelons, cantaloupe, corn, okra, homegrown tomatoes, blackberries, Stratford and Harrah peaches, southern peas, slicing and pickling cucumbers, bell peppers, blue, yellow, white and zucchini squash, egg plant, jalapeno and banana peppers, onions, new potatoes, kale, mustard spinach, local pecans, vegetable plants, patio pots, flowers, candles, lotion, bath salts and scrubs, lye soap, jams, jellies, salsa pickles, pickled beets, homemade candy, fudge and baked goods, fried pies and quilts and crafts.
Items are subject to change because of weather conditions, and some items are available on Saturdays only. The farmers market is open from 8 a.m. to 2 p.m. Wednesdays and Saturdays just west of U.S. 177 on Hardesty Road.
This week’s recipe is southern style creamed corn. You will need:
8 ears fresh corn
1/4 cup butter or margarine
1/4 cup water
1/2 cup half-and-half or milk
2 teaspoons cornstarch
1/2 teaspoon salt
Cut off tips of corn kernels into a large bowl, scraping cobs well with a paring knife or vegetable peeler to remove all milk.
Combine corn, butter and water in a heavy saucepan. Cover and cook over medium heat for 10 minutes or until corn is done, stirring occasionally.
Combine half-and-half, cornstarch and salt by beating with a wire whisk until cornstarch is blended; add corn mixture, stirring well. Cover and cook three minutes or until thickened and bubbly, stirring often.