- Summer Squash
- Sweet Corn
- Carrot Bunch
- Walla Walla Onions
- Eggplant (Families Only)
Corn makes it’s first appearance! We have a hard time with sweet corn here in Western WA and it’s not always a crop that succeeds, so it’s kind of exciting to see it this year. Besides just eating it right off the cob, I love a good corn soup. Why no recipe for this? Because it’s literally just corn cooked in good stock and pureed, seasoned with some salt and pepper and slurped up. If you’re feeling decadent saute the corn in a bit of butter and garlic first and finish it with some heavy cream, maybe a grilled shrimp or 3 and a scattering of basil.
I’ve had pasta on the brain lately and this sounds like the answer. Finishing this with some fresh chopped tomato sounds pretty darn good as well.
1 large head cauliflower
3 (or more) garlic cloves, smashed and peeled
¼ tsp pepper flake
1 medium onion, diced
½ C dry unoaked white wine (not chardonnay)
1 ½ C water
1 spring rosemary
Salt and pepper
12 ounces fusilli or other short sauce grabbing pasta
1tbsp lemon juice
3 tbsp butter
1 C grated good parmesan
Cut the center stem from the cauliflower and cut the head into small florets. Chop the stem into small chunks as well.
Heat ¼ C olive oil, garlic and the pepper flake in a large deep skillet or dutch oven over medium high heat. Add about 2/3 of the cauliflower florets and chopped stems and the onion. Add the wine, 1 C water, rosemary sprig, 1tsp salt and a good hearty pinch black pepper. Stir everything together.
Cover the pan and adjust the heat so the mixture simmers nicely. Cook until the cauliflower is fairly tender, about 25 minutes, stirring and smashing it with a wooden spoon or spatula as it cooks.
Add the rest of the cauliflower and the remaining ½ C water and cook until the second batch of cauliflower is very tender, though it will have more tooth to it than the first batch. This second cooking should take another 20 minutes or so. The ragu at this stage should be loose but not watery, so if it seems dry at all, add a few tablespoons of water.
Meanwhile, bring a large pot of water to a boil and salt till it tastes like the sea. Add the pasta and cook till 2 minutes shy of al dente (according to package directions). The pasta will finish cooking in the ragi. With a ladle or measuring cup, scoop out about 1 cup pasta cooking water and then drain the pasta well.
Add the pasta to the ragu, along with the lemon juice, butter and parmesan, and fold it all together. Taste and adjust with more salt, lemon, pepper or cheese and adjust the texture to make it creamy by adding a splash or two of the reserved pasta water. Serve right away.
From Six Seasons
Corn and Tomato Salad with Torn Croutons
Sure you can call this a panzanella or bread salad if you’d like, but torn croutons makes it sound more rustic doesn’t it? Did you get eggplant in this weeks box? Grill or roast some up and toss it in here! That summer squash could slip in here real nicely grilled as well. Some little bocconcinior other mozzarella product? Yes ma’am!
2 C sweet corn kernels, cut from 2-3 ears. Don’t forget to scrap the ears with the back of a knife to get all the milky corn goodness out of them!
1lb tomatoes, cored and chopped into wedges or chunks
½ smallish walla walla onion, sliced super thin
¼ C red wine vinegar
Salt and pepper
2 C torn croutons (recipe below)
½ C grated pecorino romano
1 handful basil leaves
1 handful mint leaves
Good olive oil
Put the corn, tomatoes and onion in a large bowl. Add the vinegar and toss gently to mix. Season generously with salt and pepper and toss. Taste and adjust the seasoning as needed.
Add the croutons, pecorino, basil and mint and toss again. Taste and adjust the salt and pepper. Drizzle a 1/3 C olive oil over the top and toss again. Check seasoning one more time and serve slightly chilled.
2 large thick slices country bread
2 tbsp olive oil
Salt and pepper
Heat oven to 400.
Tear the bread, crust and all into bitesize pieces. Toss the torn bread with the olive oil and a sprinkling of salt and pepper. Spread the croutons on a baking sheet and bake till golden brown, checking every 4-5 minutes, stirring up the croutons on the pan as you go. This will take 10-20 minutes depending on the bread.
Slide onto paper towels to absorb an excess oil when done, season again lightly with salt and pepper.
Morning Glory Breakfast Loaf
As soon as it gets slightly cooler out I start thinking about baking again. I saw this and wanted it for breakfast immediately. School is just about back in session and I think those kids would even like this one! I always like using our carrots for these kinds of things, I find the carrot-y flavor comes through so much more than with those boring old grocery store ones.
1/2 cup canola oil (can sub with grapeseed oil or melted coconut oil)
1/2 cup honey
1/2 cup unsweetened apple sauce
2 eggs, lightly beaten
1 teaspoon vanilla extract
1 cup grated carrots
1 ½ cups whole wheat pastry flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 ½ teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 cup shredded coconut
1/2 cup raisins
1/2 cup chopped walnuts
sprinkle of pumpkin seeds for topping (optional)
sprinkle of oats for topping (optional)
Preheat the oven to 350F. Grease a 9 inch loaf pan with oil and set aside.
In a medium sized bowl whisk together the oil, honey, apple sauce, eggs, and vanilla. Add the grated carrots and set aside.
In a large bowl whisk together the flour, baking powder, baking soda, salt, spices and coconut. Add the wet ingredients to the dry ingredients and stir until evenly incorporated. Gently fold in the raisins and walnuts. Pour the batter into the prepared loaf pan. Sprinkle the top with pumpkin seeds and oats. Bake in the oven for 45-55 minutes or until a toothpick comes out clean when inserted in the center of the loaf. Cool the bread for 15 minutes in the pan before slicing and serving.
From Dishing up the Dirt