Place ears of corn in your refrigerator as soon as possible. Leave the husk on, if possible, and let the corn sit in the fridge uncovered. Keep the temperature at or below 40 degrees to reduce the amount of natural sugars in the corn from turning to starch at higher temperatures



Grilled Corn

Fresh Corn Salad


Freezing Procedure

Don’t freeze more than 2 pounds of food per cubic foot of freezer capacity per day. To package whole-kernel or creamstyle corn:

  • Fill pint or quart plastic freezer containers, tapered freezer jars, or zip-type freezer bags. Squeeze air from plastic bags, seal, and label.

If using rigid freezer containers, allow ½ inch of headspace for whole-kernel corn and 1 inch of headspace for quarts of cream-style corn.

To package corn-on-the cob, fill into quart or half-gallon freezer bags. Squeeze out air, seal, label, and freeze.

Canning Procedure

  1. Corn must be processed in a pressure canner.
  2. Wash jars. Prepare lids according to manufacturer’s instructions.
  3. Whole-kernel corn may be canned in pints or quarts. Cream-style corn must be packed in half-pint or pint jars only.
  4. If desired, add 1 teaspoon of salt per quart, ½ teaspoon per pint, or ¼ teaspoon per halfpint jar.

For raw-packed

  1. Whole-kernel-style corn, fill jars with cut product, leaving 1 inch of headspace.
  2. Add boiling water over the corn in each jar, leaving 1 inch of headspace. Remove air bubbles.
  3. Wipe sealing surface of jars with a clean, damp paper towel, add lids, tighten screw bands, and process.

For hot packs

  1. Add 1 cup of hot water for each quart of whole-kernel corn or 1 cup of hot water for each pint of cream-style corn, and heat to a boil.
  2. Fill jars with hot corn and cooking liquid, leaving 1 inch of headspace. Remove air bubbles. Wipe the sealing surface of the jars with a clean, damp paper towel, add lids, tighten screw bands, and process.

To Process in a Pressure Canner

Corn must be processed in a pressure canner.

  1. Wash jars. Prepare lids according to manufacturer’s instructions.
  2. Whole-kernel corn may be canned in pints or quarts. Cream-style corn must be packed in half-pint or pint jars only.
  3. If desired, add 1 teaspoon of salt per quart, ½ teaspoon per pint, or ¼ teaspoon per halfpint jar.

Today’s recipe is from our Brand Ambassador Libby Collar – visit her instagram @nourishedfreedom to see more!

This week’s @newsouthcoop CSA brought #alltheveggies and I just had to roast ’em up for a spring veggie roast! The potatoes and carrots take a bit longer, so they cook for 10 min before adding the other veggies. Root veggies can be pretty dense, but the lemon juice lightens the flavor along with the broccoli and zucchini.

6 carrots, quartered lengthwise
4-6 red potatoes, chopped in 3/4″ pieces
1 head of broccoli, chopped
1 zucchini, chopped
1 small red onion, quartered
2 T avocado oil or ghee, melted
1 T lemon juice
1/2 t sea salt
Garlic powder and paprika to taste.

Preheat oven to 400*. Toss the carrots and potatoes in oil and place on a rimmed baking sheet for 10 min. Remove from oven and toss all veggies together with the remaining 1 T of oil, lemon juice & sea salt. Place on baking sheet and sprinkle with garlic powder & paprika. Bake for 30 minutes. Enjoy as a side to any dinner, add to salads, or for a hearty breakfast w/some protein.

This weeks recipe comes from Brand Ambassador Chelsea Stockdale.

Here’s what you’ll need:

1) 1 package of Rotini Noodles (I used GF Lentil Noodles)
2) A handful of baby tomatoes
3) 1/4 cup Balsamic vinegar
4) 1/2 cup olive oil
5) 1/2 farm fresh red/purple onion
6) 1/2 teaspoon dried oregano
7) 1 tsp minced garlic
8) 1 handful crumbled feta cheese (Use your New South cheese share if you can here!)
9) 1/2 tsp salt
10) 1/8 tsp pepper
11) 1/2 farm fresh cucumber

Total Time: 20{ish} Minutes
Prep Time: 5-7{ish} minutes
Cook Time: 10 minutes
Serves: 4

Step 1) Cook your pasta. Bring 4 quarts water and a pinch of salt to a boil. Add pasta and cook according to the packaged instructions. This is usually around 7-10 minutes. Once your noodles are tender and cooked, drain well and rinse them with cold water. Set them aside in a separate bowl that you’ll use as the serving bowl.

Step 2) While your pasta is cooking, (or while it’s set aside, either way) make your dressing. In a small bowl mix together the garlic, vinegar, oil, oregano, 1/4 tsp salt and 1/8 tsp pepper. Set this aside.

Step 3) Next, chop and prepare your veggies. Go ahead and slice your onions, cucumber and tomatoes and put them aside.

Step 4) Place your chopped veggies and feta cheese onto the noodles. Then, top your noodles with the dressing.

Step 5) Last step, mix all ingredients around to coat evenly with the dressing. Serve and enjoy!



To read more about this plate and for more recipes from Chelsea, visit her website HERE

This kale is slow cooked with savory flavors until tender. Enjoy with some Grass Roots Farmers’ Cooperative grilled steak.

1 bunch kale, any variety
2 cloves of garlic, chopped
2 Tbs. extra virgin olive oil
1 cup red wine
¼ tsp. salt
Pinch of fresh ground black pepper

Wash kale and remove tough stems. Next roll leaves in a “cigar” shape and sliver. Heat oil in a heavy 2 quart sauce pan; add garlic and stir until it begins to soften but not brown. Add kale and stir until leaves are coated with oil. Add wine and reduce heat to low, cover pan and cook slowly until the kale is tender (estimated time 20 minutes). Remove from heat and stir in salt and pepper.

Recipe courtesy of Sandra Karcher, Heifer Village Volunteer

To learn more about volunteering with Heifer International please check out

From our contributor Libby Collar at Nourished Freedom:

Did you know cabbage and cauliflower are sulfur-rich cruciferous vegetables that help protect and detox the liver by supporting Phase II pathways? Liver congestion is involved in blood sugar dysregulation, skin issues, sleep disturbances, hormone imbalances, etc. If you’re dealing with any of those, you may want to bump up sulfur-rich vegetables like cabbage, broccoli, cauliflower, garlic, kohlrabi, Brussels sprouts, bok Chou, radish, turnips.

Here’s the recipe:

2 Tbsp coconut oil
1-1.5 lbs chicken breasts
1 small white onion, thinly sliced
1 head cauliflower, cut into florets
1/2 head green cabbage, thinly sliced
2 carrots, peeled and shaved into ribbons or chopped
3 cloves garlic, minced
1 tsp fresh ginger, grated
1/4 cup coconut aminos (or soy sauce)
1/4 cup chicken stock or bone broth
salt and pepper to taste

Heat oil in a large skillet until it starts to simmer. Season the chicken with salt and pepper, and add to the pan. Cook until browned.
Stir in the onions and ginger, and cook for 4-5 min.

Add the cabbage, cauliflower, carrots, garlic and broth.  Cook an additional 4-5 min until veggies start to get tender.
Drizzle with coconut aminos, stir and turn off heat. Can be eaten alone or served on rice. Enjoy!

Recipe courtesy of nourishedfreedom.

This fresh strawberry nacho recipe hits your taste buds like a sweet summer-y heavenly treat with each bite. It also doesn’t hurt that it’s gorgeous to look at.

1 pint fresh strawberries
whipped cream
1 Tbsp coconut oil
raw cane sugar
ground cinnamon
fresh tortillas or pita bread

Step 1) Heat your coconut oil in a sauce pan to “fry” your tortillas until they’re golden brown on each side. Flip it over once they’re pretty soft and brown on the outsides.

Step 2) Remove your tortillas from the saucepan and add them to a paper towel. Sprinkle on a generous mixture of sugar and cinnamon to both sides of the tortilla. Then, cut them into bite-size triangles. Set aside.

Step 3) Dice a couple of the strawberries to make for your “salsa”. Then sprinkle a little bit of your sugar on top. Let these sit for about 10 minutes, then toss around.

Step 4) Time to layer up your “nachos”! I put my tortillas on the bottom, then the whipped cream in the middle, then added the strawberry “salsa” on top.

Recipe courtesy of Chelsea Stockdale at chelseabehealthy.

This is great as a sandwich spread but equally enjoyable on a thick slice of tomato.

1 medium cucumber, peeled & grated
1 medium onion, peeled & grated
1 tsp. salt
8oz cream cheese
1 Tbs. mayonnaise

Mix together cucumber, onion, and salt then let stand 30 minutes. Put in a sieve and drain off liquid. Next mix in the cream cheese and mayonnaise. Add salt and pepper to taste.

Recipe courtesy of Sandra Karcher, Heifer Village Volunteer

To learn more about volunteering with Heifer International please check out

From Chelsea Be Healthy:

Today is all about eating the colors of the rainbow with this delicious Super Veggie Power Bowl. This recipe is about simplicity and freshness to make for one heck of a delicious and nutritious meal. Now, you’re more than welcome to mix and match, switch it, change it–re-arrange it however you’d like. This is just a starting off point to get your bowl moving and shaking. Feel free to top it off with whatever your taste buds are hungry for.

Here’s what I used:

Sweet Potato (Peeled and Sliced)
1 handful Spring Mix lettuce
1 handful Spinach
1/2 head of Broccoli (chopped evenly)
1 handful of Beets
2 Carrots
1/2 Avocado
1 bunch Asparagus

For my added protein, I chose shredded rotisserie chicken that I picked up from Whole Foods. This is where you can choose any type of extra protein you’d like: Eggs, turkey, salmon, tuna, etc.

Step 1) Prepare your veggies. Go ahead and peel, slice, and chop up your fresh veggies. I like to add a little drizzle of avocado or olive oil on top to make sure they get nice and crispy. Then I sprinkle a pinch of salt and pepper on top. Trust me, this is where all of the yummy flavor comes out when they’re done roasting. 

Step 2) Roast your veggies at 400 degrees for about 15-20 minutes. Sometimes, the sweet potatoes take a tiny bit longer than the rest–but just keep an eye on all of them to make sure you don’t overcook the rest. I like to set my timer for 10 minutes and go in to mix everything around and rotate them to make sure they cook nice and evenly. Then I set my timer for a few additional minutes to finish up their roasting time.

Step 3) Layer it all in. I like to put my sweet potatoes on the bottom then layer the rest of the veggies/protein on top. Feel free to mix it around though to keep the flavor going throughout the whole dish. Enjoy!

Enjoying a fresh, Arkansas strawberry is the promise of spring. Pile freshly sliced strawberries on top of these cookies for a sweet afternoon treat. Top with whipped cream for an added touch.

1 cup butter, softened
1/2 tsp almond extract
2-2/3 cup all-purpose flour
1/2 cup granulated sugar
1/8 tsp salt
coarse sugar, optional

Mix softened butter and almond extract together until smooth. Shape into a log, cover, and refrigerate until firm. Preheat oven to 325 degrees F. In a large bowl, stir together flour, granulated sugar, and salt. Break or cut butter mixture into small pieces. Cut butter mixture into flour mixture with a pastry blender until mixture resembles fine crumbs and starts to cling together. Knead dough until smooth; form dough into a ball. (Dough will eventually come together during kneading from the warmth of your hands.)

Divide dough in half. Roll each portion of dough to ¼-inch thickness on a lightly floured surface. Cut out dough rounds or squares with a scalloped edge 1-1/2 to 2-in cookie cutter. Place cutouts 1 inch apart on ungreased cookie sheets.

Bake for 12 to 14 minutes for 1-1/2 inch cookies or 14 to 16 minutes for 2 inch cookies, or until edges just start to brown. Transfer cookies to wire racks and cool completely. Sprinkle cookies with coarse sugar while still warm, if desired. Let stand until set. Top with sliced fresh strawberries and a dollop of whipped cream, if desired.

Recipe courtesy of Chef Bonner Cameron at Bistro Catering.

This recipe is so easy and easy to adapt, you can make it throughout the spring and summer, changing out the greens with the season.

4 cups fresh arugula
1 Tbsp minced garlic
1 cup sunflower oil or olive oil
2 Tbsp pine nuts, roasted*
1/2 cup freshly grated Parmesan cheese
*raw cashews or pistachios are a good substitute

Put all ingredients in a food processor and blend. Enjoy on fish, as a salad dressing, on bruschetta, sandwiches, and of course pasta. Store in a covered container in the refrigerator or place in freezer-safe container and freeze for up to 6 months.

Recipe courtesy of Chef Bonner Cameron at Bistro Catering