Lots to do with corn, green tomatoes

Just-harvested, fresh local corn is apparently still available, which explains why unending requests for a certain recipe keep arriving.

So, of course, we’ll reprint it again in just a minute.

In case you didn’t already know, Arlington cook Phyllis Hansen originally shared this technique in a Sept. 5, 2003, Forum column, and it instantly became one of those things cooks now consider a must-make every fall.

Another crop to be enjoyably dealt with is green tomatoes, a point Elaine Harmon makes, telling us, “I spent the day concocting a recipe to use some of the many green tomatoes we have and came up with this dessert. To chop the tomatoes, I use my onion chopper.”

Fresh-out-of-the-field frozen corn

40 ears sweet corn, husked, kernels cut off the cob
1 pound butter or margarine
1 pint half-and-half

In a large roasting pan, combine the corn kernels, butter or margarine and half-and-half, mixing thoroughly.

Bake at 350 degrees as follows: Cover corn and bake 30 minutes, stirring after 15 minutes. Stir, then bake another 30 minutes uncovered, stirring after 15 minutes.

Remove from oven, let cool, stir, and then transfer to self-sealing or other freezer bags.

Freeze.

Green tomato crisp

1/2 cup sugar
4 tablespoons flour
1 teaspoon lemon juice
5 cups chopped green tomatoes
2/3 cup rolled oats
1/3 cup brown sugar
1/4 cup whole-wheat flour
1 tablespoon cinnamon
2 tablespoons soft margarine, melted
Whipped topping or ice cream (optional)

In a medium bowl, combine the granulated sugar and flour; add lemon juice and tomatoes and stir to mix. Spoon into a baking dish.

For the topping, in a small bowl, combine the oats, brown sugar, wheat flour and cinnamon; stir in melted margarine.

Sprinkle topping over filling and bake at 375 degrees for 40 to 50 minutes or until filling is bubbly and top is brown.

Serve warm or at room temperature, topped with whipped topping or ice cream, if desired.

The next Forum will appear in Monday’s Good Life section.