Intrigued, Fred Wiseman bit into one of the ground-cherries he had just purchased at a farm stand in Hardwick. Suddenly, his taste buds sparked memories of his grandmother’s cooking. “She made ground-...
- 1 cup Vermont cranberry or Marfax beans, soaked for 8 hours or overnight
- 4 ears fresh corn
- 4 tablespoons butter
- Salt and pepper to taste
- Freshly chopped parsley for garnish
Drain beans, then rinse and bring to a boil with 4 cups water. Simmer for about 40 minutes, or until they are tender. One cup of dry beans will yield 2 cups of cooked beans.
Meanwhile, cut the corn kernels off the cobs. Scrape the milk off the cobs into a bowl by using the back of a knife or a spoon.
Melt butter over medium heat. Add corn kernels, corn milk, and salt and pepper to taste. Cook for 5 minutes, stirring often.
Add beans, and cook for 5 more minutes. Adjust seasonings by adding more salt and pepper if you wish.
Serve garnished with parsley.