Summer Share Fourteen August 20th 2024

Posted by on Aug 20, 2024 in Uncategorized

Important information:

Farm News from Jane
What a different start to the week; a misty cool morning. It’s August; I shouldn’t be surprised. It was a pleasant start in the high tunnels picking tomatoes but as we moved into the field to harvest leeks and yellow beans the mist turned to a drizzle and it eventually started to soak in. But our harvesters were good sports and continued through till we finished. We are unable to use the bean harvester when it’s so wet; especially for those delicate yellow beans. So, thanks, crew! We will really enjoy these hand-picked beans at the peak of perfection; so tender and sweet!
Tomatoes! Enjoy them now… The high tunnel cherry and saladette varieties are producing vigorously and the field tomatoes are ripening quickly as well. However, the rains and wind brought a bacterial wilt in the first planting which causes the leaves to wither. We will pick them while a bit under ripe to get maximum yield. The second planting looks much better. So, make your salsa, fresh sauces and freeze some if you have too many. You can always pull them out for a cooked sauce another time. The eggplant and now producing well and we have four different varieties; traditional purple, a deep pink Italian variety, white and an Asian variety which is light purple, long and slender. They are as tasty as they are beautiful. Find a recipe and enjoy trying something new and delicious. There are plenty of recipes that combine tomatoes with eggplant; a yummy match for your palate. The corn continues to be stellar as so many of you have shared and we have felt the same way. Just such a good sweet corn season; whether it is the weather and also lack of pests, we’ll just continue to enjoy it a few more weeks. Then we’ll turn to the squash family starlets for sweetness and comfort starting with Spaghetti or Acorn.
It looks like we may catch a glimpse of the full moon tomorrow evening as it is supposed to start clearing off in the late afternoon. And if not, perhaps we’ll catch it setting in the morning. Did you know that it is not only a super moon but also a blue moon? The combination of a blue moon and supermoon is rare. The “super” part refers to the moon’s orbit, which brings it slightly closer to Earth this month, making it appear bigger and brighter. The “blue” part means that this is the third of four full moons this season, an unusual occurrence. A blue moon happens once every two or three years on average, according to NASA, but a blue moon that’s also a supermoon is even more uncommon. Super blue moons can come as much as 20 years apart − but in general, 10 years is the average. Time, so relative, isn’t it?

Until next time – Blessings, Jane

Produce:   Sweet corn   Bok choy   Eggplant   Hot peppers   Tomatoes; all sizes and shapes
Garlic   Leeks   Yellow beans   Thursday: Watermelon
Produce tips:
– Bok choy is a great stir fry addition or can be enjoyed raw like celery. Separate stalks from the head and rinse well under running water.
– Hot peppers are either mild- Anaheim, medium- Poblano or Hungarian Hot wax.
However, each season the same varieties vary quite a bit in heat. Test to know how it will fit your recipe.
– Leeks need to be rinsed under running water or soaked to remove the sand that nestles in between the leaves as they grow. First slice them into either rings or down the length of the shaft.
– Yellow beans; please be sure to open the beans if they are wet. The moisture will cause them to degrade quickly.

Fruit:      Freestone Peaches      purple Plums
Purple plums; these are the variety that they use for drying into prunes. Even tastier fresh!

Recipes
BOK CHOY SALAD
1/2 c red wine vinegar; 1/2 c olive oil; 1/2 c sugar; 1 T soy sauce; 1/4 c butter; 1/4 c slivered almonds; 1/4 c sesame seeds; 2 (3 ounce) packages ramen noodles; 1 medium head bok choy; 3 green onions

In a small bowl, whisk together the vinegar, oil, sugar and soy sauce until sugar dissolves. Set aside. Melt butter in small skillet. Crush the ramen noodles while still in their packaging. Discard seasoning packet and add noodles to the butter along with almonds and sesame seeds. Sauté until golden brown. Remove from heat and drain on paper towel. Chop the bok choy and green onions. Place in large bowl. Add noodle mixture and dressing; toss and serve at once. Makes 8 servings

CHOW MEIN
1/4 cup vegetable oil; 3 cups thinly sliced bok choy stalks; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 2 teaspoons sugar; 2 cups chicken stock; 11/2 tablespoons cornstarch; 1/4 cup cold water; 1/4 cup soy sauce; 2 cups bean sprouts; 2 cups slivered cooked chicken, turkey, or pork; chow Mein noodles; cooked rice
Heat oil in a wok or deep skillet. Add celery, salt, pepper, and sugar; stir-fry 1 minute. Add chicken stock and bring to a boil. Simmer for about 8 minutes. Meanwhile, blend cornstarch, water, and soy sauce in a small bowl. Add to skillet and stir until mixture thickens. Stir in bean sprouts and meat. Cook until heate4 through, 2-3 minutes. Serve over hot rice with chow Mein noodles. Makes 4 servings.
Recipe from James and Kathleen Mulvey

BOK CHOY SOUP
Chicken stock; bok choy, chopped; l tsp sugar; rice noodles, cooked
Measure as much chicken stock as you would like to have soup. Heat stock, add bok choy and sugar. Cook until bok choy is tender and heated through. Remove from heat, add noodles and serve.

GARLICKY BOK CHOY
3 Tbsp peanut oil; 1 tsp salt; 1 1/2 lb. bok choy; 4 garlic cloves, chopped
Heat wok over high flame 1 minute. Add the oil and heat. When it is very hot (on verge of smoking), add salt, garlic and bok choy. Stir-fry until bok choy is wilted, about 3 minutes. Serve as side dish. Makes 4 servings

EASY BOK CHOY RECIPE
1 tablespoon vegetable oil, 2 cloves garlic, bok choy cut into bite sized pieces, salt to taste
Heat the oil in a large skillet or wok over medium heat, and cook the garlic in the hot oil until fragrant, 1 to 2 minutes. Mix in the bok choy, and cook and stir until the green parts of the leaves turn bright green and the stalks become slightly translucent, 5 to 8 minutes. Sprinkle with salt to serve. Recipe from Allrecipes.com

STIR FRY CHICKEN AND BOK CHOY
For the Sauce: 2 tablespoons honey, 1/2 teaspoon freshly grated ginger, 2 cloves of garlic grated or minced finely, 2 tablespoons reduced sodium gluten-free soy sauce, 1 tablespoon rice wine vinegar,
For the Stir-Fry: 1 teaspoon sesame oil, 1 pound boneless skinless chicken breasts, cut into 1 inch chunks, 1 head of bok choy washed and cut into 1 inch strips, 2 large carrots peeled in strips or 1/2 cup matchstick carrots, 5-6 green onions diced, 1 tablespoon sesame seeds, 1/4 cup chopped cilantro if desired
Stir together all the ingredients for the sauce and set aside. Heat sesame oil in a large wok or skillet over medium-high heat. Add in chicken and cook for 5-7 minutes. Add in bok choy, carrots, green onions, and sesame seeds. Stir continuously for 3 minutes and then add in sauce. Cook until sauce has coated the chicken and vegetables and heated through. Serve with a sprinkle of cilantro if desired.

CHINESE STEAMED EGGPLANT
1 large eggplant, cut into 6 wedges; 2 tablespoons vegetable oil; 1/2 onion, cut into 2-inch pieces; 2 cloves garlic, minced; 3 tablespoons soy sauce; 1/4 teaspoon sugar; pinch of black pepper
Steam eggplant until tender, about 30 minutes. Heat oil in wok or large skillet. Stir-fry onion 1 minute. Add remaining ingredients. Stir-fry 3 more minutes. Makes 3-4 servings. Recipe from Dog Hollow Farm

GRILLED EGGPLANT SANDWICH
1 large eggplant; 1/4 c olive oil; 1 long loaf crusty French bread; 1/4 c prepared basil pesto; 1/4 lb. provolone cheese, thinly sliced; 6 sliced mild peppers, such as banana peppers; 1 fresh tomato, sliced (optional)
Slice eggplant 1/4-inch thick. Brush with olive oil on both sides. Grill over low to medium coals, turning once, until golden brown on both sides, 5-7 minutes total. Cut bread in half lengthwise. Spread pesto on cut faces of bread. Place eggplant, cheese, peppers and optional tomato in layers on one half of loaf. Top with other half of loaf. If desired, wrap loaf in foil and heat at 350 degrees 20 minutes. Cut crosswise into 4 sandwiches and serve. Makes 4 servings

EGGPLANT CAPONATA
3/4 pounds eggplant, cut into 3/4-inch cubes; 1/3 cup olive oil, divided; salt and pepper; 1 1/2 cups diced red onions; 3/4 pounds tomatoes, seeded and chopped; 1/2 cup green olives, pitted and chopped; 1 1/2 tbsp capers; 1 cup thinly sliced bok choy stems; 2 tbsp red wine vinegar; tsp sugar
Heat oven to 500 degrees. Toss eggplant cubes with 1/3 cup olive oil and season with salt and pepper. Spread in a single layer on large baking tray and roast 10 minutes. Continue roasting until eggplant browns, another 10-15 minutes, stirring every few minutes. Heat remaining oil in large skillet and sauté onions 10 minutes. Add tomatoes, olives, and capers. Reduce heat to simmer, cover, and cook about 15 minutes. Add eggplant and bok choy to pan and continue cooking, covered, for about 8 minutes. Remove cover, turn heat up to high, and stir in vinegar and sugar. Cook until vinegar evaporates and all flavors meld, about 3 more minutes. Season to taste with salt and pepper. Serve hot or cold, with bread, pasta, etc. Makes 4 servings.
Recipe from Christine Mulvey

TOMATO AND VEGETABLES WITH SHRIMP
1/8 cup olive oil; 1 small onion, quartered and thinly sliced; 1 clove garlic, minced; 2 large tomatoes, peeled, seeded, and chopped; 1 green pepper, coarsely chopped; 1/3 cup eggplant, sliced; ½ cup tomato sauce; ¼ cup cold water; 1/8 cup dry vermouth; 1/2 tsp salt; 1/4 tsp dried thyme, crushed; 1/4 tsp dried marjoram, crushed; 1 bay leaf; ¼ tsp ground turmeric; 1/8 teaspoon freshly ground pepper; 1 lb. raw shrimp or 1/2 lb. cooked shrimp (shells removed)
Heat oil in large skillet; add onions and garlic; sauté until tender, not brown. Add tomatoes, green peppers, mushrooms, tomato sauce, and water; stir and simmer 5 minutes. Add vermouth, salt, thyme, marjoram, bay leaf, turmeric, and pepper. Simmer covered about 20 minutes, stirring occasionally. Remove bay leaf. If shrimp are raw, add to sauce and cook 2 to 3 minutes or until they turn pink. If shrimp are cooked, add to sauce and just heat through. Serve over rice pilaf. Serves 4

ROASTED EGGPLANT & FETA DIP
Cover and refrigerate for up to 2 days.
½ pound eggplant; 1 tbsp lemon juice; 1/8 cup extra-virgin olive oil; 1/4 cup crumbled feta cheese; 1/4 cup finely chopped leeks; ½ small bell pepper, finely chopped; 1 tbsp chopped fresh basil; 1 tbsp finely chopped flat-leaf parsley; 1/4 tsp cayenne pepper, or to taste; 1/4 teaspoon salt; Pinch of sugar (optional)
Position oven rack about 6 inches from the heat source; preheat broiler. Line a baking pan with foil. Place eggplant in the pan and poke a few holes all over it to vent steam. Broil the eggplant, turning with tongs every 5 minutes, until the skin is charred and a knife inserted into the dense flesh near the stem goes in easily, 14 to 18 minutes. Transfer to a cutting board until cool enough to handle. Put lemon juice in a medium bowl. Cut the eggplant in half lengthwise and scrape the flesh into the bowl, tossing with the lemon juice to help prevent discoloring. Add oil and stir with a fork until the oil is absorbed. (It should be little chunky.) Stir in feta, onion, bell pepper, Chile pepper (if using), basil, parsley, cayenne and salt. Taste and add sugar if needed. Makes 6 servings, about 1/4 cup each.

STUFFED EGGPLANT ITALIAN
1 medium eggplant; 2 tbsp olive oil; 1/2 onion, finely chopped; 2 cloves garlic, minced; 1/4 cup minced fresh parsley; 1 rib celery, finely chopped; 2 tbsp chopped pitted black olives; 1/2 tsp dried basil, crushed; 1/4 tsp dried oregano, crushed; 1/8 tsp cayenne pepper; 1/2 cup cracker crumbs; 1 tbsp fresh lemon juice; 1 egg, slightly beaten; 1/2 cup grated Swiss cheese; ½ pt tomatoes, chopped; Salt and freshly ground pepper to taste; 2 tbsp minced fresh parsley
Heat oven to 350°F. Cut eggplant in half and scoop out pulp, leaving a 1/2-inch shell with peel. In food processor or by hand, chop pulp into small pieces. Heat 1 tablespoon oil in skillet; sauté eggplant pulp for 3 to 4 minutes, stirring. Add onion, garlic, 1/4 cup parsley, and celery; sauté 4 to 5 minutes, stirring. Add olives, basil, oregano, cayenne pepper, cracker crumbs, lemon juice, egg, and 1/4 cup Swiss cheese; blend well. Fill eggplant shells with this mixture. Top each with equal amounts of chopped tomato; sprinkle with salt and pepper. Drizzle about 1 teaspoon olive oil on each. Place on oiled baking sheet and bake for 30 to 40 minutes or until hot and bubbly. Last 10 minutes of cooking time, remove and sprinkle with remaining 1/4 cup grated cheese mixed with 2 tablespoons minced parsley. Serves 4

EGGPLANT BASIL SANDWICHES
1 firm, slim medium eggplant, peeled and cut crosswise into 1/2-inch-thick slices (about 4 cups or 20-24 slices); kosher salt; 1 package (8 ounces) light cream cheese, softened; 1+1/2 cup minced fresh basil; 3/4 cup soft bread crumbs; 3/4 teaspoon salt; 1/4 teaspoon cayenne pepper; 2 large eggs; vegetable oil
Lightly salt eggplant slices with kosher salt; place in colander and weight the slices with a heavy pot. Let stand in sink at least 30 minutes. Rinse with cold water and pat dry with paper towels. Mix cream cheese and basil in small bowl until smooth. Combine bread crumbs, 3/4 teaspoon salt, and cayenne pepper on sheet of waxed paper. Crack eggs into a pie plate or shallow dish; froth with a fork. Spread eggplant slices with herbed cheese, using about 2 teaspoons on smaller slices and slightly more on larger ones. Make sandwiches with the slices. Dip sandwiches first in beaten eggs, then in crumbs until well coated. Heat oil to 1/8-inch depth in large, nonstick skillet over medium heat. When very hot, fry sandwiches, in batches without crowding, until crisp and golden on both sides, about 3 minutes per side. Serve warm (not hot). Sandwiches can be kept warm in preheated 225-degree oven while remaining sandwiches are cooked. These are nice with a thick tomato sauce. This recipe is contributed by Abby Mandel and is from her book, Celebrating the Midwestern Table. Makes 8-10 small sandwiches. Recipe from Abby Mandel

CHILES RELLENOS
6- 12 whole or halved hot or semi-hot chiles (Hungarian wax, Poblanos, Anaheim, jalapenos.), 1/4 cup flour; enough to cover bottom of a 9×13-inch pan; 1 1/4 cups milk; 1/2 teaspoon salt; 1 pound Monterey Jack cheese, cut into thin strips; 1/2-pound grated cheddar cheese; 5 large eggs; 1/2 teaspoon paprika
Seed the chiles. Slip strips of Monterey Jack cheese inside chiles. Beat eggs and gradually add flour, milk, and salt. Arrange chiles in well-greased pan. Sprinkle on the cheddar. Pour on egg mixture. Sprinkle on the paprika. Bake uncovered at 350 degrees 45 minutes. Makes 6-8 servings.
Recipe from MACSAC and Jose Nancy Crabb, Zephyr Community Farm member

CHILI CHEDDAR SAGE CORN BREAD
1 cup oil; 2 cups shredded cheddar cheese; 6 eggs; 1 can creamed com, or 2 cups corn with cream sauce; 1/3 cup hot peppers; 1/2 cup milk; 4 cups yellow cornmeal; 2 cups flour; 1 cup sugar; 1 tablespoon baking powder; 2 tablespoons chopped fresh sage; 1 teaspoon salt
Heat oven to 350 degrees. Grease a very large, heavy baking pan. Combine first 6 ingredients in large bowl. Combine last 6 ingredients in another bowl. Stir dry ingredients into wet ingredients until just combined (don’t over mix). Spread batter in pan. Bake until toothpick inserted near center comes out clean, 30-35 minutes. Makes 24 servings. Recipe from MACSAC

APPLE SALSA WITH GRILLED CHICKEN
2 c chopped apples; 3/4 c chopped Anaheim or Poblano pepper; 1/2 c chopped onion; 1/4 c lime juice; Salt and pepper to taste; 1/4 c dry white wine; 1/4 c apple juice; 1/2 tsp grated lime peel; 4 medium boneless, skinless chicken breasts
Combine apples, chili peppers, onion, lime juice, salt and pepper; mix well. Set aside about 1/2 hour for flavors to blend. Combine wine, apple juice and lime peel. Pour over chicken breasts in glass dish or sealable plastic bag. Marinate 20-30 minutes. Drain chicken; discard marinade. Grill over medium-hot coals, turning once, until chicken is done. Serve with salsa on the side. Makes 4 servings with salsa to spare

PERUVIAN POTATOES WITH CHILES AND CHEESE
2 pounds red potatoes; 2 tablespoons vegetable oil; 1 cup finely chopped red onion; 2 minced hot peppers; 1 tablespoon minced garlic; 1 cup milk; 6 ounces feta, crumbled; 3 hard-cooked eggs, chopped; 2 tablespoons chopped cilantro; salt and pepper to taste
Boil potatoes in salted water until nearly tender. Heat oil in large skillet over medium-low flame. Add onions; cook 5 minutes. Add hot peppers and garlic; cook until tender, about 2 minutes. Drain potatoes; cut into cubes. Add potatoes and milk to onions. Simmer until potatoes absorb some liquid. Stir in feta and eggs; heat briefly. Stir in cilantro, salt, and pepper. Makes 6 servings. Recipe from MACSAC

TUNA-STUFFED PEPPERS
2 banana peppers; 1/2 6-ounce can chunk light tuna packed in water, drained well; 1/2 tbsp lemon juice; ½ tbsp extra-virgin olive oil; ½ tbsp capers, rinsed and finely chopped; 1 anchovy fillets, finely chopped (optional); Freshly ground pepper to taste; 1/8 cup balsamic vinegar
Cut off and discard the pepper stems. Scoop out the seeds with a small spoon (a measuring teaspoon works well). Rinse the peppers to remove any residual seeds, and set in a colander to drain. Combine tuna, lemon juice, oil, capers and anchovies (if using) in a medium bowl.  Fill each pepper with the tuna mixture and place them on a serving plate. Grind some pepper over the stuffed peppers. Bring vinegar to a boil in a very small saucepan and simmer until syrupy and reduced to about 2 teaspoons, 3-31/2 mins. Cover and refrigerate stuffed peppers and balsamic syrup separately for up to 4 hours. Drizzle the peppers with the syrup just before serving.

HOT PEPPER CUMIN BUTTER
8 tablespoons (1 stick) butter, at room temperature; 1 Portugal pepper, seeded and minced; grated zest of 1 lime; 2 green onions, minced; 1/2 teaspoon ground cumin
Beat together all ingredients. Use this mixture to spread on hot baked squash, to dress cooked green beans, to stir into chili, etc. Makes 8 tablespoons. Recipe from MACSAC

CHICKEN CHILES RELLENOS CASSEROLE
2 tablespoons butter, 2 poblano peppers, seeded and coarsely chopped, 1 small onion, finely chopped, 2 tablespoons all-purpose flour, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/4 teaspoon salt
2/3 cup 2% milk, 1 package (8 ounces) cream cheese, cubed, 2 cups shredded pepper jack cheese, 2 cups coarsely shredded rotisserie chicken, 1 can (4 ounces) chopped green chiles, 2 packages (8-1/2 ounces each) cornbread/muffin mix
Preheat oven to 350°. In a large skillet, heat butter over medium-high heat. Add peppers and onion; cook and stir until peppers are tender, 4-6 minutes. Stir in flour and seasonings until blended; gradually stir in milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 1 minute. Stir in cream cheese until blended. Add pepper jack, chicken and green chiles; heat through, stirring to combine. Transfer to a greased 11×7-in. baking dish. Prepare cornbread batter according to package directions. Spread over chicken mixture. Bake, uncovered, until golden brown and a toothpick inserted in topping comes out clean, 35-40 minutes. Let stand 10 minutes before serving. Recipe from https://www.tasteofhome.com/

SLOW-COOKED CHICKEN ENCHILADA SOUP
1 tablespoon canola oil, 2 Anaheim or poblano peppers, finely chopped, 1 medium onion, chopped, 3 garlic cloves, minced, 1 pound boneless skinless chicken breasts, 1 carton (48 ounces) chicken broth, 1 can (14-1/2 ounces) Mexican diced tomatoes, undrained, 1 can (10 ounces) enchilada sauce, 2 tablespoons tomato paste, 1 tablespoon chili powder, 2 teaspoons ground cumin, 1/2 teaspoon pepper, 1/2 to 1 teaspoon chipotle hot pepper sauce, optional, 1/3 cup minced fresh cilantro
Optional toppings: Shredded cheddar cheese, cubed avocado, sour cream and crispy tortilla strips
In a large skillet, heat oil over medium heat. Add peppers and onion; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Transfer pepper mixture and chicken to a 5- or 6-qt. slow cooker. Stir in broth, tomatoes, enchilada sauce, tomato paste, seasonings and, if desired, pepper sauce. Cook, covered, on low 6-8 hours or until chicken is tender (a thermometer should read at least 165°). Remove chicken from slow cooker. Shred with 2 forks; return to slow cooker. Stir in cilantro. Serve with toppings as desired.
Recipe from https://www.tasteofhome.com/

SPICY RANCH SWEET CORN SALSA
I pt. sour cream, I tsp. minced garlic, ¾ diced avocado, ½ C diced red onion, 1 C. diced tomato, 1 C. cooked corn, 2-3 tsp. minced jalapeño, 1/2 C diced red pepper
Mix contents of dips packet with sour cream. Add garlic, avocado, red onion, tomatoes, corn, jalapeno, and peppers. Stir well to combine. Refrigerate 1 hour to thicken.

FRESH CORN CAKES
2T butter, plus additional for brushing pan 3/4 C kernels cut from one large ear sweet fresh corn, 1/8 tsp salt plus additional for seasoning com 1 large egg, 1 1/4 C buttermilk 1/4 tsp vanilla extract, 1 T sugar, 3/4 C all-purpose flour, 1/4 C cornmeal, any kind 1 tsp baking powder, 1/2 tsp baking soda
Melt butter in a large cast iron skillet or griddle pan over medium heat. Add com and sauté for 4 to 5 minutes, until it begins to brown ever-so-slightly. Sprinkle with salt and set aside to cool. Wipe out skillet. Lightly beat egg in the bottom of a large bowl, then whisk in buttermilk, com, vanilla and sugar. In a smaller bowl, whisk flour, cornmeal, baking powder, baking soda and 1/8 teaspoon salt. Stir dry ingredients into wet, mixing until just combined but still lumpy in appearance. Reheat your skillet or sauté pan to medium. Brush the pan with butter and ladle 1/4 cup batter at a time, 2 inches apart. When the pancakes have bubbles on top and are slightly dry around the edges, flip them over and cook them until golden brown underneath. If they seem to be cooking too quickly (dark on the outside, raw centers) turn your heat down to low for the next batch and inch it up as needed. Repeat with remaining batter, and serve immediately with a pat of salted butter and a healthy dose of maple syrup.

CHILLED COCONUT CORN SOUP
2 T virgin coconut oil, 1 medium onion, finely chopped, 1 (1/2″) piece ginger, peeled, finely chopped (about 1 1/2 tsp), 1/4 tsp ground turmeric, 1 tsp kosher salt, divided, plus more to taste, 6 ears of corn, kernels cut off (about 5 1/2 cups), cobs reserved, 1 Yukon Gold potato (about 5 ounces) peeled, cut into 1/2″ cubes, 1 (14-ounce) can coconut milk, 2 (2″) strips lime zest, 1/2 C unsweetened coconut flakes, 2 T fresh lime juice, Diced avocado, cilantro leaves with tender stems, and lime wedges (for serving)
Melt coconut oil over medium heat in a large pot. Add onion, ginger, turmeric, and 1/2 tsp. salt and cook, stirring occasionally, until onion is translucent, 8–10 minutes. Break corn cobs in half and add to pot along with corn kernels, potato, coconut milk, lime zest, and 1 1/2 cups water. Bring to a boil over high heat, then reduce to a simmer and cook until potato is tender, 20–25 minutes. Discard corn cobs and lime zest, then transfer soup to a blender. Add 1/2 tsp. salt and purée until smooth. Let cool to room temperature. Transfer to a large bowl and chill, covered, at least 2 hours. Meanwhile, preheat oven to 350°F. Spread coconut flakes on a small rimmed baking sheet and toast, tossing occasionally, until golden, about 5 minutes; transfer to a plate. Stir lime juice into soup and adjust seasonings, thinning with water, if needed. Divide soup among bowls, then top with toasted coconut, avocado, and cilantro. Serve with lime wedges alongside. Do Ahead: Soup can be made 4 days ahead. Cover and chill. Recipe from Anna Stockwell; Epicurious August 2015

FRESH CORN CORNBREAD
4 T canola oil, divided, 1½ C fresh corn kernels, divided, 1½ C stone-ground cornmeal, ½ C all-purpose flour,
1 T bkg. powder, 1 tsp kosher salt, 1 tsp sugar, 1 C buttermilk, 2 large eggs, lightly beaten, butter, to serve
Preheat oven to 450°. In a 10-inch cast-iron skillet, place 2 tablespoons oil. Place skillet in oven until very hot, about 8 minutes. In the container of a blender, place ½ cup corn kernels; process until smooth. Set aside. In a medium bowl, whisk together cornmeal, flour, baking powder, salt, and sugar. Stir in ½ cup corn kernels. Make a well in center of cornmeal mixture; add buttermilk, eggs, blended corn, and remaining 2 tablespoons oil, stirring just until moistened. Carefully spoon batter into hot oil. Sprinkle with remaining ½ cup corn kernels. Bake until golden brown and a wooden pick inserted in center comes out clean, 15 to 17 minutes. Let cool in pan for 5 minutes. Remove from pan, and let cool on a wire rack for 10 minutes. Serve warm with butter

CORN AND TOMATO SOUP
2 cups cooked whole kernel corn; 2 medium tomatoes, chopped; 4 large stalks celery, chopped; 1-quart cold water; 2 tablespoons softened butter; 3 tablespoons unbleached flour; 1 cup milk; ½ cup grated Monterey Jack cheese; 1/2 cup chopped pimento; 2 tablespoons minced fresh oregano; Salt and freshly ground pepper
In a large soup pot, cover the corn, tomatoes, and celery with the cold water. Simmer, covered, for 30 minutes or until the vegetables are tender. In a small saucepan, melt the butter and blend in the flour, making a roux. Gradually add the milk and cook until thickened, stirring frequently. Add the milk mixture to the soup pot and stir well. Add the cheese, pimento, and oregano and stir until the cheese is melted. Add salt and pepper to taste and serve in heated bowls. 2 quarts. Recipe from Herbal Soups, Salads, Breads and Sweets

 

POBLANO PEPPER AND CORN STEW
2 large boneless, skinless chicken breast halves; 3 tablespoons olive oil; 1 large Spanish onion, minced; 5 cloves garlic, minced; 2 fresh poblano peppers, chopped; 8 ounces good-quality cured chorizo, sliced and chopped in quarters; 1/4 teaspoon crushed red pepper flakes; 8 cups chicken stock, homemade or canned; 4 cups fresh corn kernels; Salt and cracked pepper to taste; 1/4 bunch cilantro, stems trimmed, minced; 1 bunch radishes, trimmed and sliced; Queso fresco, crème fraiche, or sour cream
In a heavy stockpot over medium to low heat, cook the chicken breasts on both sides in half the olive oil. Remove the chicken and allow to cool. Add the remaining olive oil to the pot and heat it. Add the onion, garlic, poblanos, chorizo, and red pepper flakes. Sauté until the onion is soft and translucent. Add the chicken stock and bring to a boil. Shred the chicken and add it to the boiling stock. Reduce the heat and simmer for 15 minutes. Add the corn, cook for about 2 minutes, and turn off the heat. Season the stew to taste with salt and pepper. Ladle the stew into bowls and garnish with the cilantro, radishes, and queso fresco. Serves 6. Recipe from The Café Pongo Cookbook.

WAVE’S RAVE SWEET CORN RISOTTO
4 ears sweet com; 2 tablespoons olive oil; 1/4 cup diced onion; 1/4 cup diced pepper; 2 teaspoons minced garlic; 1/2 cup Arborio rice; 1/3 cup grated Parmesan cheese; salt and pepper
Cut kernels off com cobs. Place cobs in a heavy saucepan with 6 cups water; bring to simmer and cook cobs 20-25 minutes. Strain; return water to pan. Add com kernels; return to simmer. After 2 minutes, remove half the kernels and set them aside. Continue cooking remaining kernels until tender, about 10 minutes. Puree water-com mixture in a blender, and then strain it through a fine-meshed sieve. Heat oil in the same pan. Add onion, sweet pepper, garlic, and rice; sauté 1 minute. Reduce heat to low; add pureed mixture 1 cup at a time, stirring constantly, until absorbed. Continue to add pureed mixture only until rice is barely tender-you may or may not need to add all of it. Add reserved com, Parmesan, and salt and pepper to taste, stirring until cheese melts. Serve immediately. Makes 4-6 small servings.
Recipe from Chef Wove Kasprzak, The Dining Room at Monticello

CORN CHOWDER
Feel free to add more vegetables or substitute as desired.
10 medium ears fresh yellow com, husked; 3 ounces salt pork, trimmed of rind and cut in half; 1 tablespoon butter; 1 large onion, preferably Spanish, chopped fine; 2 medium garlic cloves, minced; 3 tablespoons all-purpose flour; 3 cups chicken broth; 2 medium red potatoes (about 12 ounces), scrubbed and cut into 1/4-inch pieces; bay leaf; 1 teaspoon minced fresh sage; 2 cups whole milk; 1 cup heavy cream; 2 tablespoons minced fresh parsley leaves; 1/8 teaspoons salt; Ground black pepper
Use a chef’s knife to cut the kernels from 4 ears of com. Transfer the kernels to a medium bowl and set aside. (You should have about 3 cups.) Grate the kernels from the remaining 6 ears on the large holes of a box grater, then firmly scrape any pulp remaining on the cobs with the back of a: butter knife. (You should have 2 generous cups of kernels and pulp.) Transfer the grated com and pulp to a separate bowl and set aside. Sauté the salt pork in a Dutch oven over medium-high heat, turning with tongs and pressing down on the pieces to render the fat, until the cubes are crisp and golden brown, about 10 minutes. Reduce the heat to low, stir in the butter and onion, cover the pot, and cook until softened, about 12 minutes. Remove the salt pork and reserve. Add the garlic and sauté until fragrant, about 1 minute. Stir in the flour and cook, stirring constantly, about 2 minutes. Whisking constantly, gradually add the broth. Add the potatoes, bay leaf, sage, milk, reserved grated com and pulp, and reserved salt pork; bring to a boil. Reduce the heat to medium low and simmer until the potatoes are almost tender’ 8 to 10 minutes; Add the reserved com kernels and heavy cream and return to a simmer; simmer until the com kernels are tender yet still slightly crunchy, about 5 minutes longer. Discard the bay leaf and salt pork. (The chowder can be refrigerated in an airtight container for up to 2 days. Warm over low heat until hot; do not boil.) Stir in the parsley, salt, and pepper to taste and serve immediately. Serves 6

FRESH TOMATO SOUP
3 medium tomatoes, peeled and quartered, 1+1/2 C water, ½ C chopped onion (1 medium), ½ C chopped celery (1 stalk), ½ 6oz can of tomato paste, 2T fresh basil (or 2t dried), 2t chicken bouillon, 1t sugar

Seed tomatoes. Combine all ingredients; bring to boil. Reduce heat. Simmer about 20 minutes until vegetables are tender. May puree if desired. Makes four cups. Better Homes and Garden Cookbook

BASIL TORTELLINI SOUP
4 ½ C chicken broth, 1 9 oz pkg. of refrigerated tortellini, 1 15 oz can white kidney or cannellini beans, rinsed and drained, 1 C chopped fresh tomato, 1/3-1/2 C shredded fresh basil, 1-2 T balsamic vinegar, ¼ t salt, 1/8-1/4 t pepper, 1/3 C shredded parmesan cheese
In a large saucepan, bring broth to a boil. Add tortellini; cook until tender, about 6 minutes. Stir in the beans, tomato, and basil. Reduce heat; simmer, uncovered, for 5 minutes. Add the vinegar, salt and pepper. Serve with cheese. Yield: six servings

ROASTED PLUM TOMATOES
 plum tomatoes (about 1 1/2 pounds), halved lengthwise, 1 T olive oil, ¼ tsp. dried thyme, ½ tsp. coarse salt, ¼ tsp. ground pepper
Preheat oven to 425 degrees. Place tomatoes on a rimmed baking sheet; toss with oil, thyme, salt, and pepper until coated. Arrange in a single layer, cut sides up. Bake until soft, about 30 minutes.

TOMATO-THAI BASIL SALAD
2 T Dijon mustard, Juice of 1 lemon, 1/2 C extra virgin olive oil, 4 large ripe tomatoes, mixed colors, 1″ large dice, 1 small red onion, 1/4″ dice, 1 C picked Thai basil leaves, salt and black pepper to taste
In a large bowl, whisk together the Dijon and juice. Drizzle in oil. Add the tomatoes and onion and season. Check for seasoning. Can be stored in an air tight container for up to 4 hours before serving. Right before serving, toss with the basil leaves. https://www.foodnetwork.com/

CHEESE TORTELLINI WITH TOMATOES AND CORN
1 pkg. (9oz.) refrigerated cheese tortellini, 3 ½ c. fresh corn or 1lb. frozen, 2 cups cherry tomatoes; quartered; ¼ c. thinly sliced green onions, ¼ c. minced fresh basil, 2T. grated Parmesan cheese, 4 t. olive oil, ¼ t. garlic powder, 1/8 t. pepper
In a Dutch oven, cook tortellini according to pkg directions, adding the corn during the last five minutes of cooking. Drain and rinse in cold water. In a large serving bowl, combine tortellini mixture and remaining ingredients; toss to coat.

LEEKS AU GRATIN
1 lb. leeks; 2-1/2 T butter; 1 T flour; 6 T milk, 1/2 T white wine; 1/4 tsp nutmeg; salt and pepper to taste; 1/2 cup grated Swiss cheese
Cut white and tender portion of green leek leaves lengthwise and then into 1- inch pieces. Boil until tender, about 20 minutes. Drain; place in a buttered casserole. In a saucepan over medium heat, melt 2 T butter; stir in flour. Whisk in milk and wine. Stir and cook until thickened, 3-5 minutes. Add nutmeg, salt and pepper; pour over leeks. Sprinkle with cheese. Bake at 400 degrees 15-20 minutes or until bubbly. Dot with remaining butter and brown under broiler, 3-5 minutes. 8 servings.

LEEK AND POTATO SOUP
3 c sliced leeks; 3 c diced peeled potatoes; 2 qts water; 1 Tbsp salt; 1/4 c heavy cream or 3 Tbsp butter, softened; 2 Tbsp fresh minced chives or parsley
Simmer leeks and potatoes in water with salt, partially covered 40-50 minutes, or until tender. Mash vegetables with fork or put through food mill. Set pot off heat and stir in cream or butter. Serve in bowls and sprinkle with herbs. Makes 8 servings

LEEK, MUSHROOM AND LEMON RISOTTO
8 ounces trimmed leeks; 8 ounces mushrooms; 2 tbsp olive oil 3 garlic cloves, crushed; 6 tbsp butter; 1 large onion, roughly chopped scant 1 3/4 cups rice; 5 cups hot vegetable stock; grated zest and juice of l lemon; 1/3 cup freshly grated Parmesan cheese; 1/4 cup mixed chopped fresh chives and flat-leaf parsley; salt and freshly ground black pepper; lemon wedges and sprigs of flat-leaf parsley, to serve
Wash the leeks well. Slice in half lengthwise and roughly chop. Wipe the mushrooms with paper towels and roughly chop. Heat the oil in a large saucepan and cook the garlic for 1 minute. Add the leeks, mushrooms and plenty of seasoning and cook over medium heat for about 10 minutes, or until softened and browned. Remove from the pan and set aside. Add 2 tablespoons of the butter to the pan and cook the onion over medium heat for about 5 minutes. Stir in the rice and cook for 1 minute. Add a ladleful of stock to the pan and cook gently, stirring occasionally, until all the liquid is absorbed. Stir in more liquid as each ladleful is absorbed; this should take 20-25 minutes. The risotto will turn thick and creamy, and the rice should be tender but not sticky. Just before serving, stir in the leeks, mushrooms, remaining butter, grated lemon zest and 3 tablespoons of the juice, half the Parmesan and the herbs. Adjust the seasoning and serve, sprinkled with the remaining Parmesan and herbs. Serve with lemon wedges and sprigs of flat -leaf parsley. Serves 4

BAKED EGGS WITH CREAMY LEEKS
1 tablespoon butter, plus extra for greasing; 8 ounces leeks, thinly sliced; 5-6 tablespoons whipping cream; freshly grated nutmeg; 4 eggs; salt and freshly ground black pepper
Preheat the oven to 375°F. Generously butter the bottoms and sides of four ramekins or individual soufflé dishes. Melt the butter in a small frying pan and cook the leeks over medium heat, stirring frequently, until softened but not browned. Add 3 tablespoons of the cream and cook gently for about 5 minutes, until the leeks are very soft and the cream has thickened a little. Season with salt, pepper and nutmeg. Arrange the ramekins in a small roasting pan and divide the leeks among them. Break an egg into each, spoon 1-2 teaspoons of the remaining cream over each egg and season lightly. Pour boiling water into the roasting pan to come halfway up the side of the ramekins or soufflé dishes. Bake for about 10 minutes, until the whites are set and the yolks are still soft, or a little longer if you prefer them more well done. Serves 4

POACHED SEAFOOD WITH LEEKS
2 medium fish fillets or 2 small whole fish; Juice and grated peel of 1 lemon; 4-6 sprigs parsley, chopped; 6 tablespoons butter or margarine; 2 leeks, leaves separated
Place fish in shallow buttered pan. Sprinkle with lemon peel and parsley. Add lemon juice and dot with butter. Cover all with separated leek leaves. Seal pan with aluminum foil. Bake in preheated 3250 F. oven for 25 to 35 minutes. Serves 2. Recipe from The Fruit and Vegetable Stand.

BACON-CHEESE BROILED LEEKS
3-4 medium leeks; 6 strips bacon; 6 ounces cheddar, Monterey jack, or Havarti cheese, grated
Split leeks lengthwise and blanch in boiling water. Fry bacon strips. Drain on paper towel. Crumble when cool. Place drippings in bottom of shallow baking pan. Place leeks in pan. Cover with cheese. Bake in preheated 3500 F. oven until cheese melts. Place in broiler briefly until cheese just begins to brown. Sprinkle with crumbled bacon. Serves 4. Recipe from The Fruit and Vegetable Stand.

PLUM CRISP
1/2 cup chopped, blanched almonds; 1 tablespoon honey; 1/2 cup whole wheat flour; 2 tablespoons wheat germ 1/4 teaspoon salt; 1/4 cup butter, diced; 2 pounds fresh red or purple plums, pitted and sliced; 1 tablespoon lemon juice; 1 tablespoon honey, or more (to taste); 1 cup plain yogurt or sour cream
In a medium-size bowl, mix the almonds, honey, flour, wheat germ, and salt. Add butter and work into the mixture with your fingers until well blended and crumbly. Refrigerate while preparing the fruit. Preheat oven to 400 F and butter a 9 x 9-inch baking dish. Arrange the plums cut side up in the baking dish. Sprinkle them with the lemon juice and honey. Spoon the almond mixture over the fruit and bake on the middle shelf of the oven for 35 to 40 minutes, or until top is crisp and lightly browned. Cool 15 minutes or longer before serving. Serve with yogurt or sour cream. Yield: 6 to 8 servings Recipe from Naturally Delicious Desserts and Snacks.

LATE SUMMER PLUM CAKE
1-1/2 C all-purpose flour, spooned into measuring cup and leveled-off, 1-1/2 tsp baking powder, 1 tsp  cinnamon, 1/4 tsp nutmeg, 1/8 tsp cardamom, 1/2 tsp  salt, 8 T (1/2 cup) unsalted butter, softened, plus more for greasing the pan, 1 C plus 2 T sugar, divided, 1  large egg, 1 tsp vanilla extract, 1/2 C milk (low fat is fine), 1 pound plums, pitted and quartered
Preheat oven to 350°F and set an oven rack in the middle position. Grease a 9-inch springform pan. Alternatively, the cake may be made in a 9-inch cake pan or pie pan and served directly from the pan.) In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cardamom, and salt. In the bowl of an electric mixer fitted with the paddle attachment or beaters, cream the butter and 1 cup of the sugar until pale and fluffy, about 3 minutes. Add the egg and vanilla and beat on low speed until well combined. Gradually add the flour mixture, alternating with the milk, and beat on low speed until smooth. (Note: the batter will be quite thick.) Transfer the batter to the prepared pan and smooth the top with an offset spatula. Arrange the plums on top, skin side up, in a circular pattern so that they mostly cover the batter. Sprinkle the remaining 2 tablespoons of sugar over the plums. Bake for 60 to 70 minutes, until golden on top and set in the center. When the cake is hot out of the oven, run a knife around the edges of the pan and then remove the springform edge, leaving the base in place (if using a springform pan). Let the cake cool on a rack completely. Slice and serve with ice cream or whipped cream, if desired. Note: This cake keeps well, loosely covered at room temperature, for several days. Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving. Recipe form Onceuponachef.com

WHIPPED RICOTTA WITH HONEY & SUMMER FRUIT
3/4 lb. fresh ricotta, 1/4 cup heavy cream, 1 tsp vanilla extract, 1 pint fresh strawberries, hulled and halved, or 3 ripe plums or ripe nectarines, pitted and cut into eighths, or 1 pint fresh figs, stemmed and halved (or a combination of the three), 1/4 to 1/2 cup clover honey (base on sweetness of fruit), Fresh black pepper, Fresh mint sprigs, for garnish
Combine the ricotta, heavy cream, and vanilla extract in a large bowl and whip using a whisk until light and fluffy, about 1 1/2 minutes (or place in a bowl and whip using a hand-held mixer until light and fluffy.) Spread the ricotta on a platter, top with the fruit, drizzle with some honey, and season with a sprinkling of freshly ground black pepper. Garnish with fresh mint sprigs. Serves 4.

FRESH PEACH GELATO
8 servings Prep: 25 min. + chilling Process: 20 min. + freezing Yield: 1 quart
3 cups sliced peeled peaches or apricots, 1tbs vanilla, 1/2 tbs almond flavoring, 2 tablespoons water, 2 cups whole milk, 3/4 cup sugar, 4 egg yolks, beaten, 1 cup heavy whipping cream, red and yellow food coloring, optional, 1 tablespoon peach schnapps liqueur, optional
Shock the peaches so that the skins fall off easily, Place peaches and water in a large skillet; cook, uncovered, over medium heat until tender. Place in a food processor with vanilla and almond; cover and process until blended. Set aside. In a small saucepan, heat milk to 175°; stir in sugar until
dissolved. Whisk a small amount of the hot mixture into egg yolks. Return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. It will curdle up if you do! Remove from heat immediately. Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream, peaches and liqueur if desired. Plastic wrap onto bowl of the custard Havarti. Refrigerate several hours or overnight. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with any remaining gelato mixture.

GRILLED PEACHES
4 ripe, fresh peaches, sliced in half, cinnamon, to taste, grapeseed oil
Optional: 1/4 cup mascarpone or cottage cheese, drizzle of honey
Slice peaches in half and brush the cut side with grapeseed oil. Place on a heated grill and cook with flesh side down for 4-5 minutes. Serve warm with cottage cheese or mascarpone cheese and a drizzle of honey
Recipe from: ameesavorydish.com