The “corn” road signs for Dykeman’s Farm are finally up on Route 22 and other roads around Pawling. Traveling north or south on Route 22, travelers have been taking a short detour to stop at this third generation family-run farm, started in 1946, for the pleasure of picking up some of the daily picked corn or tomatoes, or other locally grown produce. Not only is this produce fresher and sweeter than from the big supermarkets, but it also helps support the local economy. Beth Dykeman (see photo with Bruce) would of course agree.

Over the years my family has tried many ways to cook corn on the barbeque. We have found it tastes best to shuck the corn just before grilling. Then depending on how many ears you are making, place the shucked corn in a brine (for 4 – add a quarter cup each of sugar and salt to a quart of water ) and soak for 15 –20 minutes. Then without rinsing place the corn on the hot grill cooking over indirect heat. Rotate the corn for approximately 15 minutes, then place over high heat for the last few minutes so the kernels become evenly toasted.

Dykeman’s Farm has become a “must visit” spot whether you are viewing local properties or as a stop on a weekend drive in the Hudson Valley before heading home.

Mention that you saw this blog, and Beth will surely add something to your grocery bag when you make your purchase at Dykeman’s.

Posted by:  Bruce L. Radler