Ok, so I know it’s been like a year I have been promising this, but I finally have all the homemadewine.net recipes, the tutorial and new recipes compiled and in PDF and Print form! WOOO HOO! And, as the Farm grows and my time becomes shorter for “fun” things I have had to make the decision to move the entire kit and kaboodle to the farm website. I know this will be an adjustment for many of you have bookmarks so I will leave this blog intact, but! The Homemadewine.net website is now part of The Farm at Nanticoke creek.

Look at it as a good thing…not only do you have all the homemadewine.net stuff, but you get all sorts of new things too!

AND!!!!!

Our first video…How to make great cordials for Gift Giving will be released VERY SOON. We hope to have it on ITunes and UTube along with the website so be sure to look for it.

Now what are you waiting for? Come on over to the Farm!

www.farmatnanticokecreek.com

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Corn season is just starting to hit high gear around Broome County. So what do you do with all those corn cobs you have left after you strip them for those luscious corn salads? Make corn Cob wine!

You really didn’t think I was going to tell you to just throw them away did you?!?!? Silly people…Waste not, want not, and this is actually very tasty! This is a fast, easy recipe that is a perfect introduction into the home wine making process.

Corn Cob Wine

Yield: One Gallon US
Ingredients:

1 dozen raw corn cobs
1 gallon boiling water
2 pkgs yeast
9 cups of sugar

Instructions: 1. Place cobs in a container and pour boiling water over them.

2. Cover loosely with cheesecloth or a dish towel and let stand for 24 hours.

3. Remove the cobs and add the yeast and sugar.

4. Cover loosely again and let stand for 9 days.

5. Strain through cheesecloth, cover loosely, and store in a moderately cool place until it is fermented, which may take as long as 10 weeks.

6. Bottle and enjoy!

So what are you going to do with all that delicious sweet corn you stripped to get those cobs? How about a wonderful salad that is crunchy sweet and perfect paired with some gorgeous chops from McRey Farm or Laughing Crow farm or one of the others locally that have sweet, succulant Tamworth (and other heritage breeds) pork.

Corn and Black Bean Salad

1 can cooked black beans, drained and rinsed
3 cups fresh corn kernels, steamed briefly and cooled
1/2 green pepper, chopped
1/2 red pepper, chopped
2 green onions, sliced
1 tablespoon minced parsley
1 tablespoon olive oil
2 tablespoons fresh lime juice
Freshly ground black pepper, to taste

Toss together ingredients, except pepper and then generously season to taste. Cover and refrigerate. This salad improves upon sitting, best if made the day before.

Fresh Corn Salad

DRESSING
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon fresh minced garlic
2 teaspoons dijon mustard
1/2 teaspoon pepper
1 tablespoon fresh lime juice
2 tablespoons fresh Florida parsley, chopped fine

SALAD
1 pound salad greens, mixed
1 avocado, large cubes
1/2 cup black beans, cooked and rinsed
1/2 cup corn kernels, cooked
1/2 cup papaya, chopped or sliced

1.    Combine first seven ingredients and mix well. Refrigerate.

2.    Place prepared salad greens, avocado, black beans, corn kernels, and papaya in salad bowl.

3.    Pour dressing over salad and serve.

Yield: 4 to 6 servings

So now you are armed with some fun things to try, please drop me a note or leave a comment if you try them!

Colleen

The Farm at Nanticoke Creek

The Farm at Nanticoke Creek, is a small family farm in the Southern Tier of New York. Heritage breeds of waterfowl, poultry and game birds are raised, using 100% organic farming methods and pasturing.


Colleen has a long time love of food, wine, art and design and hosts the internet’s oldest, and favorite resource for the home wine maker at HomeMadeWine.net.
Her blog and websites are viewed by thousands each day who enjoy her recipes, photographs and helpful kitchen tips.

Yield: One Gallon US
Beginning SG/PA: 1.085

Ingredients:
2 qts. watermelon juice
2 qts. water
1 1/2 lbs. sugar
2 1/2 tsp. acid blend
1/8 tsp. tannin
1 tsp. yeast nutrient
1 campden tablet, crushed
1 pkg. wine yeast

Instructions:

  1. Cut melons into quarters, remove all rind parts entirely and discard seeds. Cut meat of melons into cubes.
  2. Using nylon straining bag, mash and squeeze out juice into primary fermentor. Keeping all pulp in primary, tie bag and place in primary.
  3. Stir in all other ingredients EXCEPT yeast. Cover Primary.
  4. After 24 hours add yeast. Cover Primary
  5. Stir daily and check S.G.
  6. When ferment reaches S.G. of 1.040 (3-5 days) lightly press juice from bag. Syphon wine off sediment into glass secondary. Attach airlock.
  7. When ferment is complete (S.G. dropped to 1.000 — about 3 weeks) syphon off sediment into clean secondary. reattach airlock.
  8. To aid clearing syphon again in two months and again if necessary before bottling.

This wine is delightful! Those of us who plant watermelon each year always have an abundance. Now instead of woefully begging your neighbors to live on your extras, you can enjoy a taste of summer when the cool winds of fall start blowing in.  Enjoy!