Editor’s Welcome

In Our Fall 2016 Issue

By Jon Gast | Last Updated September 01, 2016
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fall 2016 edible door

EAT YOUR VEGGIES: THE LASTING MEMORIES OF CREAM-STYLE CORN

My father was a meat and potatoes kind of guy. He never really needed a menu when we went out to dinner. Just a nice medium-rare T-bone with a baked potato suited him fine. Vegetables made for a nice plate decoration, especially if they were green.

My dad passed away more than 35 years ago and some may contend that his eating habits played a role in it. But my father was a man who knew what he liked and he like creamed corn. In our house it was referred to as cream-style corn.

It’s been a big year for corn in our neck of the woods. The weather has been perfect with adequate rain and warm temperatures. I had some sweet corn off the cob the other night and it was some of the best I’ve ever had. But there’s something about cream-style corn that I really like now and maybe because it’s one of the few odd-ball foods that I remember my dad liking so I like it, too.

There’s nothing fancy about cream-style corn with its kernels shaved off the cob then placed in a frying pan to be sautéed in its own juices with milk or cream and some salt and pepper.

But then you could follow the directions my mother usually used: “Aisle 4 on the right,” might have been something my mom heard if she was in an unfamiliar grocery store.

Again, especially when canned, it wasn’t probably one of the healthiest of sides but I’m writing this because I want to emphasize the importance of what you feed your children and how it can leave an imprint on their memories.

And, as was the case with my father, I don’t remember being a huge fan of this runny side dish that seemed to mix with everything else on the plate. I just remember my dad gobbling it up and, frankly, I have a craving now and then to grab a can opener and follow in my dad’s footsteps.

But we should know better now and it’s hard to imagine that children would find a walk down the canned goods aisle more exciting than helping mom or dad choose from the selection of fresh-picked produce at the farmers market. Or, even better, help harvest that produce from the family garden. But as fall sets in it reminds us that winter can’t be far behind and all that great produce we pick up at the market can only last so long.

My dad wanted his cream-style corn all year round. Since he liked it out of a can, he probably didn’t care too much about the canning and the preserving process many people will undertake this fall. But he might be interested to fi nd out that his favorite canned corn might not have been bumping up against his baked potato had it not been for Bryan Donkin.

It was in 1813 that Queen Charlotte of England, wife of King George III, dipped into Donkin’s newly invented tin can and gave the beef a thumbs up. It’s not hard to believe that Charlotte had someone else try it fi rst but her approval changed the way we’ve eaten food ever since. It was especially popular with the British navy, whose men had been surviving on a limited menu of salted meat and hardtack for a couple hundred years.

Donkin’s invention played off the work of Frenchman Nicolas Appert who developed the basic method of canning many gardeners and farm market regulars still use today. Hopefully we will instill in our children the satisfaction of preserving their own food for winter.

Meanwhile, pardon me if I don’t on occasion reach to the back of the pantry for a can of cream-style corn. Thanks to Appert and Donkin it should still be good.

-on Gast, Co-Owner/Editor of Edible Door

4 Women Chefs Reflect on the Challenges and Passion Needed For Their Jobs

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We spoke with four women who chose cooking as a career and now work as professional chefs in Northeast Wisconsin. Their answers provide some insight and advice for women considering becoming a...

Edible Nation: Reasons to Eat it All Up!

eat it up!
"EAT IT UP!" helps people conserve money and food by providing 150 recipes to use every bit and enjoy every bite of food you buy.

In Good Taste: Fall 2016

cheese garden lasagna
Edible Door asks its advertisers to share some of the recipes that are featured on their menus, come from their markets or are the particular favorites of retailers. Thanks to the contributors and we...

Beer Garden with Scandinavian Flavor

beer garden
We bring you news of a Scandinavian Garden Bar which opened its doors this summer with a focus on specialty cocktails such as the Malmo mule and The Spicy Fresh.

You Have to "Dig" These Veggies

Various Root Vegetables
Root vegetables are ready to harvest, making appearances in your CSA box, favorite farmers market or, if you’re lucky, that backyard garden you’ve been nurturing all summer. With their crooked...

Meet Your Farmer: Hmong Presence at Green Bay Farmers Markets

soung family
In many ways the Hmong have become a prominent face in farmers markets throughout Wisconsin, with the Soung Family being some of them.

Chef Ace 'Championing' His Unique Style of Cooking

Ace Champion
Watching Chef Ace Champion is a culinary carnival show of sorts as the Louisina-born chef blends his Cajun-infused recipes with a little Wisconsin humor capped off by some pretty impressive carving...

Rising Star: Heidi Gilbertson of the Island Café & Bread Company

Island Cafe
The Island Café and Bread Company is a friendly, open-scheme small-town diner with big-city flavor and cachet. Heidi’s menus don’t just feature regional ingredients and handcrafted preparation,...

Grasse's Grille: Built on Family

Grasses Grille
Jimmy Grasse cultivated an appreciation for family traditions and made-from-scratch recipes that delight his customers and influences the Grasse's Grille menu.

Apple Season Boasts Flavorful Options

caramel apples
With it being apple season, writer Melissa Corbin celebrates all things apple and goes on a quest to find the region’s tastiest of treats, all containing apple.

Off the Beaten Path: Modern-Day Eli Whitney and His Brooms

Bob Duffrin and his brooms
Bob Duffrin, entrepreneur turned artisan, found his passion of making brooms and now can be found selling them at the Sturgeon Bay Farmers Market.

Greens and Goat Cheese Pizza

Call it a nifty shortcut or a sneaky cheat, but using a tortilla as a pizza crust makes this little homemade pie a snap. Whip it up for lunch or a light dinner, or cut it into squares and serve it as...

Red Cabbage Apple Slaw

This cabbage apple slaw is the perfect fall meal accompaniment. Served as a side or topped on a sandwich, the apple brings out a fall flavor you will love.

Cheese Garden Lasagna

cheese garden lasagna
This cheese garden lasagna is one vegetarians can enjoy. With a variety of greens and other veggies, plus a lot of cheese, this dish will be a crowd pleaser.

Apple Berry Salad with Lemon Ginger Cream

apple berry salad
This salad incorporates one of fall’s most beloved fruits: apples along with berries and is topped with a lemon ginger cream, a treat in itself.

Ginger Snap Cookies

Ginger cookies are one of my personal favorites. Making them brings back warm memories (I grew up with that smell in the kitchen every late summer into fall). It reminds me of my favorite season. Now...

Turkey Tetrazzini

Worn out recipe cards are things to be treasured, reminding us of people and events that you long to hold on to. Yellowed with age is a hand-written recipe for turkey tetrazzini from my late mother,...

Homemade Lasagna

I started cooking at a very young age with my mom. She was a country cook–we had homemade meals every night. I was about 10 and we never could find a good spaghetti sauce so we made our own. I make...

German Chocolate Layer Cake

I particularly remember my grandmother’s German sweet chocolate cake. After studying pastry in Paris, working in a pastry shop in Chicago, etc. I still find myself referring back to the wonderful...

Shaved Vegetable Harvest Salad With Hard Cider Vinaigrette

shaved vegetable salad
This salad just looks like fall with the festive, earthy colors. Simple to make: just combine the shaved veggies, nuts, dried cherries and herbs in a bowl.

Apple and Parsnip Soup

apple and parsnip soup
This rich and creamy, not to mention beautiful in color, soup may not look it, but it is gluten and dairy-free (if you choose to forego the garnish).

Roasted Carrots with Whipped Feta

roasted carrots with feta
To make this dish festive for fall, look for multi-colored carrots such as orange, yellow and purple to add some extra color to the dish.

Triple Whiskey Apple & Chèvre Galette

Triple Whiskey Apple & Chèvre Galette
This triple whiskey galette dessert is sure to make its way to the adults-only table. As eye-catching as it is tasting, it’s perfect for a dinner party.

What’s happening near you

April 08 - May 04

Seasons of Blossoms

Door County Visitor Bureau
Sturgeon Bay
April 23 | 11:00 AM - 2:00 PM

Bread & Booyah

Belgian Heritage Center
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