KYF2 Feature Farm: VanBuren’s Markets Sweet Corn
Joanna visits with Josh Gilpin of VanBuren’s Markets in Morgantown to talk about his family farm.
The farm was developed around 1875 and is now in its sixth generation. Josh runs VanBuren’s Market which a retail side of the farm. The family also run row crops and a livestock side to the farm. At VanBuren’s Market, they provide locally grown food sources for the community that they live in! They have beef, pork, vegetables, and fresh cut flowers that are grown in Butler County. VanBuren Meats, their private labeling for Beef and Pork is farm raised and grain finished. They believe that finishing the livestock on grain provides the added flavor that our customers can never get enough of. Their vegetables and fresh cut flowers will be available seasonally but well worth the wait through winter. All of the produce will be field raised and quality checked before making it to your kitchen. They also look to add fruits and even more flowers to the market in the coming years. Check out this next video for a tasty Fresh Corn Salad using “ambrosia” sweet corn from VanBuren’s Market.
Corn is low in fat and is a good source of fiber and B vitamins, with 90 calories in a one-half cup serving. Look for ears with green shucks, moist stems, and silk ends that are free of decay. Kernels should be small, tender, plump, and milky when pierced. They should fill up all the spaces in the rows. The recipe is as followed:
5 ears of fresh corn, ½ cup diced red onion, 3 tablespoons cider vinegar, 3 tablespoons olive oil, ½ teaspoon salt, ½ teaspoon black pepper, and ½ cup freshly chopped basil.
Shuck and remove silks from corn. In a large pot of boiling water, cook the corn for 4 minutes. Drain. Cool by immersing in ice water. When corn has cooled, cut the kernels off the cob. Toss the kernels in a large bowl with red onion. Combine vinegar, olive oil, salt, and pepper. Pour over corn and gently toss. Chill to allow flavors to blend. Just before serving, add fresh basil.