Local flavour: Locally grown fundraiser
Local is the theme this Saturday (Sept. 15) for Ladner's Guichon family.
And the younger generation of the pioneer farming clan is helping raise funds for the Delta Hospital Foundation by offering a taste of produce straight from local fields.
It's their third annual Corn and Potato Fundraiser. Selling from their popular roadside stand on Arthur Dr. near historic Kirkland House, the Guichons want to thank the community for supporting their business and in turn raise money for the hospital in memory of their late grandmother, Lorraine Guichon.
Last year, the event raised just under $3,500 with 100 per cent off the proceeds being donated from the one-day sale.
As with past years, the sale features new potatoes and purchase of corn that will be doubled at no extra charge.
What would someone do with an abundance of corn?
According Alicia Guichon, it can be frozen. Check the Leader's website for directions.
And what's an ideal way to use the new potatoes?
Her recipe for potato salad is a fine way to end the summer eating season.
For more information on the Guichons' Corn and Potato Fundraiser, visit their Facebook page.
'Pickle-Dilly' Potato Salad
Ingredients
3 lbs. new potatoes
3 hard-boiled eggs, peeled and chopped
8 dill pickle spears, coarsely chopped
3 celery stalks, chopped
1 small, red onion, chopped
4 radishes, chopped
2/3 cup mayonnaise
2 tbsp. Dijon mustard
2 tbsp. apple cider vinegar
2 tbsp. minced, fresh dill
salt and pepper to taste
Directions
Cook potatoes in a large pot of boiling, salted water until fork tender—about 30 minutes.
Drain and cool.
Then cut into chunks and transfer to a large bowl.
Stir in pickles, celery, onion, radishes, eggs. mayo, mustard, vinegar and dill.
Season to taste with salt and pepper. Serves eight.
How to freeze corn
1. Husk corn, removing silks
2. Boil water, then add corn.
3. Boil corn for 3 minutes, remove and put cobs in cold water for 10 minutes.
4. Take cobs from cold water, then use a thin knife and place the cob end down and cut the kernels off. Then turn the knife over and go down the cob, pressing firmly to get the "juice" or "milk" out. Do this on a cookie sheet to retain the liquid.
5. Put corn in a zip-lock bag, but remove as much air as possible before closing.
6. To prepare, remove from freezer and place in a pot. Add a splash of milk, heat up and enjoy.
—Peter Guichon
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