Tag: Sweet Corn

  • Spring 2022 CSA – Week 5

    This week, our members will enjoy the following produce from our farm:

    • Rainbow Carrots
    • Baby Green Cabbages
    • Sweet Corn
    • Baby Fennel Bulbs with Fronds
    • Romaine Lettuce or Arugula
    • Bunched Dandelion Greens
    • Cured Sweet Red Onions
    • Murasaki Sweet Potatoes
    • Stone Fruit Medley – Peaches, Nectarines and Plums

    Tomato Peach and Corn Salad – Southern Living

    Ingredients
    • 2 beefsteak tomatoes, each cut into 8 wedges
    • 1 peach, diced (about 1 cup)
    • 1 cup fresh corn kernels (from 2 small ears or 1 large ear)
    • 1/4 teaspoon kosher salt
    • 1/4 cup Honey Vinaigrette
    • 2 ounces feta cheese, crumbled (about 1/2 cup)
    • 1/4 teaspoon black pepper

    Honey Vinaigrette : Combine all ingredients in a clean jar. Cover with lid, and shake until fully blended. Use immediately, or chill until ready to use.

    • ½ cup canola oil
    • ⅓ cup white balsamic vinegar
    • 2 tablespoons honey
    • 2 teaspoons minced red onion or shallot
    • ¼ teaspoon kosher salt
    • ¼ teaspoon black peppery Vinaigrette
    Directions
    1. Combine tomato wedges, diced peach, and corn in a medium bowl. Sprinkle with salt. Drizzle with Honey Vinaigrette, and toss to coat. Divide salad among 4 plates, or serve on 1 large platter. Top with feta, and sprinkle with black pepper.

    Lion’s Tooth Lemonade – Dandelion Green Juice – Lady Moon Farms

    Ingredients
    • 1 Head Romaine Lettuce
    • 1 Handful Dandelion greens about 4-6
    • 1 Whole Lemon seeds and all
    • 2-3 Fuji Apples cored
    Directions

    Place the ingredients into a juicer for a delicious and healthy green lemonade.

    Cabbage, Fennel and Orange Salad with Parsley and Mint – Food & Wine

    Ingredients
    • 1 pound green cabbage, cored and thinly sliced
    • 1 fennel bulb, cored and thinly sliced
    • 1/2 small red onion, thinly sliced 
    • 3 tablespoons extra-virgin olive oil
    • 1 tablespoon freshly squeezed lemon juice 
    • Kosher salt
    • Freshly ground black pepper
    • 2 oranges, peeled and chopped 
    • 1 cup loosely packed fresh flat-leaf parsley leaves
    • 1/4 cup chopped fresh mint leaves
    Instructions
    1. Put the cabbage, fennel and onion in a large salad bowl and gently toss to combine. Add the olive oil and lemon juice and season to taste with salt and pepper. Add the oranges and toss gently to combine. Let salad sit, refrigerated, for 30 minutes before serving.
    2. Just before serving, add the parsley leaves and chopped mint. Taste and adjust the seasonings.

    Ground Turkey Sweet Potato Skillet – Life, Love, Liz

    Ingredients
    • 3 small or 2 large sweet potatoes, peeled and diced (about 3 cups)
    • 1 pound ground turkey
    • 1 yellow bell pepper
    • 1 cup onion, diced
    • ½ cup mozzarella, shredded
    • ½ cup water
    • ¼ cup cilantro, chopped
    • 2 tablespoons olive oil
    • 1.5 tablespoons ground cumin
    • 1 tablespoon garlic, minced
    • 1 teaspoon chili powder
    • ½ teaspoon salt
    • ¼ teaspoon pepper
    Directions

    In a large cast iron skillet, heat olive oil over medium-high heat. Add garlic and cook for 1 minute and then add ground turkey. Use a wooden spoon to break apart meat and continue cooking approximately 8 minutes until browned.

  • Summer 1 CSA – Week 2

    Members will enjoy the following produce in their shares this week:

    • Sweet Corn
    • Cucumbers, nonconformers
    • Rainbow Chard or Collard Greens, bunch – NSOF
    • Kale, Curly Green or Lacinato, bunch – NSOF
    • Malabar Spinach
    • Bicolor Okra
    • Cubanelle Peppers
    • Tri-Color Potatoes
    • Mixed Summer Squash
    • Plum Tomatoes

    Zucchini Fritters – source : Fifteen Spatulas

    Ingredients
    • 1.5 lbs zucchini (2 large)
    • 1/3 cup flour (all-purpose or whole wheat flour both work)
    • 1/3 cup Italian seasoned bread crumbs
    • 2 large eggs
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1/8 tsp freshly ground black pepper
    • Olive oil for frying, (1/2 cup maximum needed)
    Instructions
    1. Shred the zucchini. My preferred method, which I find to be the easiest and fastest for shredding zucchini, is to use the shredding blade of the food processor. You can also shred by using a box grater.
    2. Place the shredded zucchini into a thin kitchen towel and squeeze as much water out as you can.
    3. Place the squeezed zucchini into a bowl and add all the remaining ingredients except the olive oil. Lightly scramble the eggs in the bowl, then mix everything well until the mixture is moist and all ingredients are distributed.
    4. Heat a nonstick skillet over medium heat, and add 3 tbsp of olive oil. Use a 3Tbsp cookie scoop to portion mounds directly into the pan, then gently press down with a turner to flatten.
    5. Fry the zucchini fritters for about 4 minutes on the first side, and 3 minutes on the other, or until golden brown on each side. Enjoy while hot!

    Corn Okra Creole – source : Spicy Southern Kitchen

    Ingredients
    • 1 tablespoon Vegetable oil
    • 1 tablespoon butter
    • 1 green bell pepper, diced
    • 1/2 medium sweet onion, diced
    • 3 cups sliced fresh or frozen okra
    • 2 cups fresh or frozen corn
    • 1 (14-ounce) can petite diced tomatoes, undrained
    • 1 tablespoon tomato paste
    • 1/2 teaspoon Creole seasoning
    • 1/4 teaspoon dried thyme
    • 1 teaspoon hot pepper sauce
    • salt and pepper
    Instructions
    1. Heat oil and butter over medium heat in a large skillet. Add green pepper and onion and cook until starting to soften, about 3 minutes.
    2. Add okra and corn and cook, stirring occasionally for 8 minutes.
    3. Add diced tomatoes, tomato paste, Creole seasoning, thyme and hot pepper sauce. Let simmer for about 3 minutes.
    4. Add salt and pepper to taste.

    Roasted Potatoes, Peppers & Kale : Oven Roasted Vegetables – source : Oh! Homesteading

    Ingredients
    • 1 1/2 to 2 pounds of freshly scrubbed and sliced small potatoes ~Or~ Red potatoes.
    • One cup cuts red pepper. Cut in medium-size chunks
    • One cup washed and chopped Kale
    • One cup onion. Cut in medium size chunks or left whole if small
    • 1/4 cup melted coconut oil, or ghee
    Instructions
    1. Prepare all vegetables by rinsing and then either slicing or cutting into chunks. Next, toss all ingredients (except the chopped kale which will be added during the last 15 minutes of roasting) together in a mixing bowl to thoroughly coat vegetables with the coconut oil or ghee.
    2. Grind a sprinkling of black pepper and Himalayan pink salt over the vegetable mixture and spoon mixture into a 9×13 baking pan or dish.
    3. Bake for 30 minutes at 400 degrees. Stir the vegetables with a spatula to ensure even roasting. Set timer for 15 more minutes. At this point, check potatoes for tenderness by poking with a fork. If they need further roasting, set timer for 15 more minutes. You will be adding the chopped kale at the end during the last 15 minutes of roasting time. Stir again and recheck for tenderness.

    Bamya Okra and Tomatoes – Mediterranean Style Okra – source: The Mediterranean Dish

    Ingredients
    • Extra virgin olive oil
    • 1 small onion chopped (1 cup chopped onion)
    • 4 garlic cloves minced
    • 2 small green chiles such as jalapeno chopped
    • 1 lb frozen or fresh cut okra sliced into rounds (or small whole okra, trimmed)
    • Salt and pepper
    • 1 tsp ground allspice
    • ½ tsp coriander
    • ½ tsp paprika
    • 1 ½ cup crushed tomatoes
    • ½ cup water
    • 1 tomato sliced into rounds
    • Juice of ½ lime more to your liking
    Instructions
    • Heat the olive oil in a large skillet (or pan with a lid) over medium-high until shimmering but not smoking. Lower the heat to medium and add the onions, garlic and chopped jalapeno peppers. Cook for 4 to 5 minutes stirring regularly (do not let the garlic burn, if needed adjust heat).
    • Add the okra and sauté for 5 to 7 minutes over medium-high heat.
    • Season with kosher salt, black pepper and spices. Toss to coat.
    • Add the crushed tomatoes and water. Stir to combine. Add the tomato slices on top. Bring to a boil, then turn the heat to low and cover most of the way (leave a little opening at the top). Let the okra simmer on low heat for 20 to 25 minutes or until the okra has softened. Uncover and add juice of ½ lime (more to your liking).
    • Remove from heat and serve over rice or with warm pita bread.

  • Spring CSA – Week 12

    We are providing the following produce from our farm in our last week of the Spring CSA:

    • Tulsi Basil, bunch
    • Baby Green Cabbage
    • Sweet baby Carrots, loose
    • Sweet Corn
    • Scallions
    • Squash, Mixed Varieties
    • Green & Yellow Snap Beans
    • Melons, Cantaloupe
    • New Red Potatoes
    • Slicer Tomatoes – TFG

    Excerpt of an article from NCBI : Within Ayurveda, Tulsi Basil AKA Holy Basil, is known as “The Incomparable One,” “Mother Medicine of Nature” and “The Queen of Herbs,” and is revered as an “elixir of life” that is without equal for both its medicinal and spiritual properties. Studies have shown that tulsi protects against toxic chemical-induced injury by increasing the body’s levels of anti-oxidant molecules and enhancing the activity of anti-oxidant enzymes, which protect cellular organelles and membranes by mopping up damaging free radicals caused by lack of oxygen and other toxic agents. Modern research has revealed that tulsi has anti-bacterial, anti-viral and anti-fungal activity, that includes activity against many pathogens responsible for human infections.

    Fresh Tulsi Tea for Immune Defense and Inner Peace

    1. Gently rinse a handful of tulsi sprigs
    2. Bring a quart of water just to a boil, and turn off heat
    3. Add tulsi to pot and let steep for 10-15 minutes
    4. Sweeten if desired
    Pork and Holy Basil Stir Fry (Pad Kra Pao) source: The Woks of Life
    Ingredients
    • 3 tablespoons vegetable oil
    • 2 shallots (thinly sliced)
    • 7 cloves garlic (sliced)
    • 3 Thai bird or holland chilies (de-seeded, if desired, and thinly sliced)
    • 1 pound ground pork 
    • 1 teaspoon sugar
    • 1 tablespoon fish sauce
    • 1 tablespoon thin/light soy sauce
    • 2 teaspoons dark soy sauce
    • 2 teaspoons oyster sauce
    • ⅓ cup low sodium chicken broth or water
    • holy basil leaves (about 1 1/2 cups packed)
    Instructions
    1. In a wok over medium high heat, add the oil, shallots and garlic, and fry for 3 minutes. Add the chilies and cook for another minute. Crank up the heat to high, and add the ground pork, breaking it up into small bits and allowing it to crisp up.
    2. Add the sugar, fish sauce, soy sauce, dark soy sauce, and oyster sauce. Stir-fry for another minute and deglaze the pan with the broth or water. Because your pan is over high heat, the liquid should cook off very quickly. Add the basil, and stir-fry until wilted. Serve over rice.

    Holy Basil Lemonade – source: Our Cooking and Travel Diaries

    Ingredients
    • 10-15 Holy basil leaves
    • 2-3 Lemon
    • 1/2 cup Sugar
    • 3-4 cups Water
    • 1 tsp Basil seeds Soaked in 1/2 cup water for 10 minutes
    Instructions
    1. Wash the leaves thoroughly. Dissolve sugar in a cup of water in a saucepan by heating it over a medium flame and add leaves into it. Let it come to a boil. Switch off the flame. Let it rest for 5-10 minutes so that the flavors are released. This would take around 4-5 minutes.
    2. In a large vessel combine the tulsi leaves water(strain the leaves and remove), lemon juice squeezed from 2-3 medium lemons and 2-3 cups water. Keep refrigerated.
    3. Add basil seeds soaked in water. Garnish with tulsi leaves, ice, and lemon wedges.
    Notes
    • Adjust the sweetness and tanginess according to your taste
    • If you dont like the dominant flavor of tulsi add few leaves. Also if so After boiling immediately remove the basil leaves.

    Garden-Fresh Corn Salad – source : Cookie and Kate

    Ingredients
    • 3 cups raw corn kernels (from about 4 cobs)
    • 1 medium tomato, chopped (about ½ cup)
    • ¾ cup chopped green onion
    • 1 cup quartered and thinly sliced cucumber (preferably English cucumber)
    • ½ cup chopped fresh leafy herbs (choose from basil, dill, mint, parsley and/or cilantro)
    • ½ cup chopped radishes
    • 1 medium jalapeño, very thinly sliced (omit if sensitive to spice)
    • ¼ cup extra-virgin olive oil
    • 1 tablespoon red wine vinegar or white wine vinegar, to taste
    • 2 medium cloves garlic, pressed or minced
    • ½ teaspoon fine sea salt, to taste
    • Freshly ground black pepper, to taste
    • ⅓ cup crumbled feta cheese or 1 ripe avocado, diced
    Instructions
    1. In a large serving bowl, combine the corn, tomato, green onion, cucumber, herbs (don’t skimp on the herbs!), radishes, and jalapeño.
    2. In a liquid measuring cup or small bowl, combine the olive oil, vinegar, garlic, salt and several twists of black pepper. Whisk until blended, then pour it over the salad. Toss to combine.
    3. Add most of the feta or avocado (reserve some for garnish), and gently toss. Taste, and add more vinegar for more tang (I usually add another full tablespoon), or salt for more overall flavor. Garnish with the remaining feta or avocado.
    4. Serve promptly, or chill for later. This salad keeps well for 3 to 4 days in the refrigerator, covered.

    Summer Chili with Vegan Cornbread

    Ingredients
    • 1 medium onion, diced
    • 3 medium carrots, diced
    • 2 corno de toro pepper (or bell/sweet pepper), diced
    • 1 jalapeno, if desired, diced
    • 1 medium summer squash, cubed
    • 2 ears of fresh sweet corn, cut from cob, plus 1 more cup if adding to cornbread
    • 1 1/2 inch piece of fresh turmeric, grated
    • 1 can of black beans, drained and rinsed
    • 1 can tomatoes
    • 1 cup broth of choice or water
    • 1 1/2 tbsp cumin
    • 1/2 tbps smoked paprika
    • salt and pepper to taste
    • Fresh Herbs to garnish – I used fresh basil and parsley
    1. I added a cup of sweet corn to our corn bread recipe ! While the cornbread bakes, heat a couple tablespoons of your choice of oil (I used coconut) to medium high.
    2. Add onion, peppers, carrot, stirring occasionally until onion becomes translucent.
    3. Add summer squash, spices, grated turmeric and a few twists of salt and pepper, stir.
    4. Add canned tomatoes and broth, stir and reduce heat.
    5. Let simmer for fifteen minutes. Add black beans and fresh corn, stir. Let simmer for a few more minutes.
    6. Garnish and Serve with corn bread!

  • Spring CSA – Week 11

    Our members will enjoy the following produce in their shares this week:

    • Lemon Basil, Bunch – use anywhere you would use fresh basil and lemon flavors!
    • Green and Yellow Snap Beans
    • Sweet Corn
    • Cucumbers
    • Romaine Lettuce
    • Peaches
    • Red Radishes, Bunch
    • Sweet Yellow Onions, cured
    • Fresh Turmeric

    Southwest Roasted Potato Salad – source: Aberdeen’s Kitchen

    Ingredients
    • 2 lbs baby red potatoes, halved
    • 1 corn on the cob, husk on
    • 1 red bell pepper, diced
    • 1 orange bell pepper, diced
    • 1 green bell pepper, diced
    • ½ teaspoon cumin
    • ¼ teaspoon ancho chili pepper powder
    • 1 tablespoon coarse salt
    • 1 teaspoon pepper
    • 1 tablespoon fresh dill, minced + extra roughly chopped to garnish
    • Green onion, thinly sliced to garnish
    • 3 tablespoons olive oil
    Instructions
    1. Preheat oven to 400˚F.
    2. Toss potatoes, bell peppers, cumin, ancho chili pepper, salt, pepper, minced dill, and olive oil until coated on a roasting pan. Spread the vegetables out into a single layer, leaving an empty space for the corn on the cob. Place the corn on the cob, husk still on, in the empty space.
    3. Put the pan on a middle rack in the oven and bake for 30 minutes. Remove the corn on the cob and set aside. Put the pan back in the oven and cook for another 30 minutes, or until potatoes are tender.
    4. While vegetables continue to cook, remove the husk from the corn and slice off the kernels.
    5. When the potatoes are tender enough to be pierced with a fork, remove the pan from the oven. Stir in the corn kernels and add the remaining fresh dill and green onion to garnish.

    Basil Simple Syrup – source: Herb Society

    1 ½ cups water
    1 ½ cups sugar
    About 8 to 10 sprigs lemon basil (or other type of basil)
    In a small saucepan, combine water and sugar. Gently bruise the basil leaves and add to the
    mixture. Bring to a boil over moderate heat. Remove from heat, cover and let stand for at least
    30 minutes. Squeeze the leaves as they are removed from the pan and discard. Cool and store
    in the refrigerator for 6-8 weeks or freeze.

    Lemon Basil Cashew Sauce – source: Zested Lemon

    Ingredients
    • 2 Tbsp. lemon juice
    • Zest from 1 lemon
    • 1/2 cup cashews (soaked over night if you don’t have a high quality blender)
    • 1/2 cup water
    • 1/2 cup olive oil
    • 1 cup fresh basil leaves, lightly packed
    • 1/2 tsp. salt
    • 1/4 tsp. pepper
    Instructions
    1. Blend all ingredients on high speed until smooth. Use immediately or store in a sealed container in the fridge until needed.
    2. Use it as a dressing on salads and grain bowls. Use it as a pasta sauce with your favorite noodles. Dip fries or veggies in it. Spread it a your favorite sandwich or wrap. So many options!

    Fresh Corn Salad – source : Harvest to Table

    Ingredients
    • 6 to 8 ears fresh corn, husks and silk removed
    • 10 cherry tomatoes halved (or substitute tomatillos, blanched, peeled, and sliced into ⅛-inch rounds)
    • 1 medium green bell pepper, remove the ribs and then chop (or substitute 1 large avocado, pitted, peeled, and cut into ½-inch cubes)
    • 1 small to medium red onion, diced or thinly sliced
    • 3 tablespoons fresh chopped cilantro leaves (or substitute ⅓ cup chopped basil)
    • 2 tablespoons Champagne vinegar (or substitute white wine vinegar with a touch of Meyer lemon juice if you want a less sweet taste)
    • 1 teaspoon Dijon mustard
    • ¼ cup extra-virgin olive oil
    • Coarse kosher salt and freshly ground black pepper to taste
    Instructions
    1. Cook—blanch–corn in a large pot of boiling water until warmed through, 2 to 3 minutes; drain and then plunge into ice water or cool under cold running water.
    2. Hold each cob vertically over a wide, shallow bowl. Using a sharp knife, slice straight down, cutting under the kernels letting them fall into the bowl.
    3. Combine corn, chopped tomatoes, onion, bell pepper, and cilantro in a large bowl.
    4. Make vinaigrette by combining the remaining ingredients and whisk until blended. Pour the vinaigrette over the combined corn and vegetables and toss gently.

  • Mexican Street Corn “Elote” Soup

    Corn on the cob, an American classic, is known as Elote in Mexico, where it’s boiled or roasted and served on a stick or with the husk as a handle. Street vendors across Mexico and large cities in the U.S. all have their own take on elotes, but they all start with the same simple ingredients: grilled corn on the cob lathered in a mixture of mayonnaise, sour cream, cotija cheese, chili powder, garlic and cilantro. Yum!

     

     

     

     

     

    Ingredients:

    1/2 lb bacon, cooked and crumbled

    1 cup cilantro

    6 cups sweet corn kernels

    5 cloves of garlic (minced)

    3 jalapenos ( 2 minced, 1 sliced for garnish)

    1 white onion, medium (chopped)

    4 cups chicken or vegetable stock

    1 tsp chili powder

    2 tsp ground cumin

    3 tbsp flour

    2 tsp salt

    1 tbsp sugar

    4 tbsp butter

    1/2 cup cotija cheese

    1 1/2 cups heavy cream

    Directions:

    • Melt the butter in a large saucepan over medium high heat. Add in the onions and minced jalapeno and sauté for about 5 minutes, then stir in garlic and cook an additional 1 minute.
    • Stir in the flour, cumin, and chili powder and cook 1-2 minutes. Whisk in the chicken stock until smooth and bring to a boil. Add in the corn, sugar, and salt. Once it returns to a boil, reduce the heat to low and simmer 10 minutes.
    • Stir in cream and cilantro. Serve topped with crumbled bacon, cotija, and jalapeno slices.