Hudson's Farm Fresh Hudson's Farm Fresh

Hudson's Farm Fresh

What's in Season?

October 10, 2017

SWEET CORN IS STILL AVAILABLE!

We are open at the Home stand.

If you are looking to FREEZE corn, the varieties available now are the best for freezing.

ALSO...

Who needs potatoes to get them through the winter months?

We are taking bushel orders of potatoes now! Give us a call to place your order! Red and White are available.  While quantities last.:

Potatoes

Beets

Squash (Butternut, Buttercup, Acorn)

Hours

Home stand (Panmure Rd.) - OPEN 11 - 6, DAY BY DAY

Pakenham Stand - CLOSED FOR THE SEASON! THANK YOU!

Almonte Stand - CLOSED FOR THE SEASON! THANK YOU!


Where to Find Us...

2831 Upper Dwyer Hill Rd.
Kinburn, ON
K0A 2H0

Corn Risotto Casserole

  • 3 tbsp. butter
  • 1 onion chopped
  • 1 c. each chopped carrot and sweet red pepper
  • 1 tsp. salt and dried oregano
  • ½ tsp. pepper
  • 1 c. Arborio rice
  • 2 c. cooked corn kernels (approx. 3 ears)
  • 1 c. milk
  • 1 egg
  • 1 tbsp. all-purpose flour
  • 2 c. shredded Asiago or White Cheddar
  • 1/3 c. chopped oil packed sun-dried tomatoes
  • 1/4 c. Parmesan cheese

In saucepan, melt butter over medium heat; cook onion, red pepper, carrot, salt, oregano and pepper, stirring for 5 minutes. Stir in rice for 1 minute. Pour in 2 ½ c. hot water and corn; bring to boil. Reduce heat; cover and simmer for 15 minutes or until liquid is absorbed.

In bowl, whisk together milk, egg and flour; stir in to rice mixture. Stir in cheese and sun-dried tomateoes. Spread in greased 8 inch square casserole dish. Sprinkle with Parmesan. Bake in centre of preheated 350 degree oven for 30-35 minutes or until liquid is absorbed and rice is tender. Serves 4-6.


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