Summer Share Eighteen September 20th/22nd 2022

Important information:

• The year’s annual field walk and potluck is scheduled for Sunday October 9^th; please watch for details in the next two newsletters.
• This is an even distribution for biweekly members at the farm and MAP.
  There are three more distributions for even week distribution members.
• The online registration for winter shares is now live @ https://promisedlandcsa.com/csa/sign-up/
• Summer shares will be available starting in November.

Farm News from Jane
This week is the last of the sweet corn; but ten weeks was a great run! Enjoy each bite; it’s a long time until next July… Hopefully you all enjoyed it as much as we did! The tomatoes have slowed down and the plants in the high tunnels will be removed for lettuces, kales and spinach; winter share crops. It is a big and messy job removing the tomato plants from the high tunnels. Because they are trellised from the ceiling, we clip the stems at the bottom and allow the vines to dry down so they are lighter to carry. Cleaning up all the stray green tomatoes is almost as much work! It is a necessary task as the l ones left become volunteer seedlings to weed out next spring! We have lots of helpful hands that are always so gracious. Some of the jobs are easier than others, like picking the trellised tomatoes versus removing them.
The crucifer/brassica family will be replacing the tomatoes and beans and the winter squash will all be shared over the remaining weeks. The last block of beans (burgundy) had such a light set that there are not enough for shares. Say so-long to beans as well. It’s hard to believe that we are in the last two weeks of September. We are hoping that we have an extended autumn like we did last year. The harvest is much more pleasant when the sun is shining and it is warm or cool rather than wet and chilly. The weather so far has been wonderful. We just began wearing raingear some mornings for wet field conditions or rain. Some of us are needing to update our wardrobe! Last year’s rain gear often doesn’t hold up for a year’s worth of harvest. Finding the right weight and size can be challenging… Thank goodness for online shopping!
And just a note about winter share membership. Our cap is less than half the amount of our summer shares. Although we are working on increasing cold storage capacity for winter crops there are still limits on production. So… Don’t wait, enroll today! The online enrollment utilizing credit is now available. Of course, an old-fashioned check and form by mail still works well for us!
Last week’s box was quite an interesting combination of vegetables. Finding the right recipe for the list of produce can be as entertaining as preparing the dish! Although this week’s box is not quite as colorful as last week’s “purple” box it is still quite diverse. And there are carrots! Have a great week, Jane

Produce:   Collards   Acorn squash   Farmer’s choice potatoes   Carrots   Sweet corn
Garlic   Bell and Hungarian hot peppers   Red cabbage

Fruit:      Niagara grapes      Peaches

Produce tips:
– Collard greens are a heavier texture and are best cooked at a slow simmer. See recipe suggestions.
– Hungarian hot peppers vary in heat from pepper to pepper and season to season. They are great for stuffing if you have the time and patience!
– Acorn squash is great oven baked or roasted or you can even cut it in half, pierce like a potato and microwave.  Slicing after removing seeds will give beautiful rings which cook up quicker and create a lovely presentation on your plate.

Recipes
COLLARDS & BACON GRILLED PIZZA
1 lb. whole-wheat pizza dough, 3 tablespoons garlic-flavored olive oil, 2 cups thinly sliced cooked collard greens, 1 cup shredded Cheddar cheese, ¼ cup crumbled cooked bacon
Preheat grill to medium-high. Roll dough into a 12-inch oval on a lightly floured surface. Transfer to a lightly floured large baking sheet. Bring the dough, oil, collards and Cheddar to the grill. Oil the grill rack. Transfer the crust to the grill. Close the lid and cook until puffed and lightly browned, 1 to 2 minutes. Using tongs, turn the crust over. Spread the crust with the oil and top with the collards and Cheddar. Close the lid and cook until the cheese is melted and the crust is lightly browned on the bottom, 2 to 3 minutes more. Return the pizza to the baking sheet. Top with bacon.

VEGETARIAN SOUTHERN COLLARD GREENS
½ small yellow onion, diced, 3 cloves garlic, minced, 2-3 cups vegetable broth (I only used 2 cups), 1 teaspoon applewood smoked salt (or any kind of smoked salt), ½ teaspoon red pepper flakes, 2 lbs. collard greens, black pepper, hot sauce
Coat a large deep skillet or pot with vegetable oil. Sauté onions until almost tender over medium heat and then add in garlic. Cook until onion and garlic are fragrant, about 2-3 minutes. Add in vegetable broth. Season broth with smoked salt and red pepper flakes. Taste and adjust the seasonings if needed. Make sure it’s to your liking because this is how your greens will taste. Bring to a simmer and reduce heat. Add in the greens. Green will wilt down as they cook. Simmer for 1 hr-11/2 hrs. Do not boil. Add more vegetable broth if needed. May need more or less time so be sure to check them after 30-45 minutes. When done, greens will be dark green, tender and will not have a raw taste. Add in more smoked salt, black pepper, red pepper flakes and hot sauce, if desired. (I always do!) Enjoy! Add hot sauce or vinegar if desired. Notes ~TIPS~ Any type of smoked salt can be used. Cooking time may vary. Add fresh tomatoes and red peppers if desired. Recipe form: Divas can Cook!

AROMATIC WILTED GREENS WITH COCONUT MILK
2 T coconut oil, 4 garlic cloves, lightly crushed, 2 small shallots, 1 red chili (such as Fresno) thinly sliced, 1” piece of ginger, peeled, thinly sliced into matchsticks, 1 bunch scallions, thinly sliced, divided, kosher salt, 1 small bunch kale, ribs and stems removed and leaves torn, 1 small bunch collard greens, ribs and stems removed, leaves sliced 1” thick, ½ C coconut milk. Divided, lime wedges (for serving)
Heat oil in a large skillet over medium. Cook garlic, stirring, until golden brown, about 3 minutes. Add shallots, chili, ginger, and two thirds of scallions. Season with salt; cook, stirring often, until softened, about 5 minutes. Add kale and collard greens a handful at a time, letting them wilt slightly before adding more. Cook, tossing occasionally, until greens are crisp tender, about 6-8 minutes. Add half of coconut milk and toss to coat. Transfer greens to a serving bowl and top with remaining coconut milk and scallions. Serve with lime wedges. Recipe form Bonappetit

COLLARDS WITH POTATOES
2 bunches collard greens or a mixture of collards and kale; sea salt and freshly ground pepper; 3 medium yellow-fleshed potatoes, scrubbed and coarsely diced; 3 or 4 strips bacon, cut into small pieces, optional; 2 tablespoons peanut or olive oil; 1/2 onion, finely diced; 2 plump garlic cloves, finely chopped; good pinch red pepper flakes; hot pepper sauce or vinegar for the table
Strip the collard leaves from the stems and wash the greens. Bring a few quarts of water to a boil. Add salt and the greens, and then simmer for 10 minutes. Scoop them into a bowl. Add the potatoes to the cooking water and simmer until tender, 7 to 10 minutes. Meanwhile, cook the bacon in a large nonstick skillet over medium heat until browned. Set it on paper towels to drain, discard the fat, and wipe out the pan. Return the pan to the heat, add the oil, and when it’s hot, add the onion. Cook over medium-high heat for 5 minutes. Coarsely chop the cooked greens, and then add them to the pan along with the garlic and pepper flakes. Scoop some of the potato water into the pan as well so that everything cooks in a little moisture, adding more water as needed. When the potatoes are tender, scoop them out and add them to the greens. Add the bacon, and then toss everything together. Taste for salt and season with pepper. Keep everything distinct or mash the potatoes into the greens. It’s messy-looking this way but especially good. Season with pepper sauce or vinegar to taste.

CRISPY SMASHED POTATOES
2 pounds small-to-medium red or yellow potatoes, 1 tablespoon plus ¼ teaspoon fine sea salt, divided, 4 tablespoons olive oil, divided, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, freshly ground black pepper, to taste, 2 tablespoons chopped fresh parsley, chives and/or green onion

To prepare the potatoes, scrub them clean if dirty and rinse under running water. Remove and discard any nubby sprouting areas. Place the potatoes in a large Dutch oven or soup pot. Fill the pot with water until the potatoes are submerged and covered by 1 inch of additional water. Add 1 tablespoon of the salt. Bring the mixture to a boil over medium-high heat and continue cooking until the potatoes are very easily pierced through by a fork (smaller potatoes are done around 20 minutes, and medium around 25 minutes). While the potatoes cook, preheat the oven to 425 degrees Fahrenheit and drizzle 1 tablespoon of the olive oil over a large, rimmed baking sheet. Brush the oil so it’s evenly distributed over the sheet. When the potatoes are done, drain them in a large colander and let them cool for about 5 minutes, until they can be handled safely. Evenly distribute the potatoes over the prepared baking sheet, and use a potato masher or a serving fork to gently smash each potato to a height of about ½ inch. (Thinner potatoes are more crispy.) Drizzle the remaining 3 tablespoons of olive oil over the smashed potatoes. Sprinkle the garlic powder, onion powder and remaining ¼ teaspoon salt over the potatoes. Finally, sprinkle them lightly with freshly ground black pepper. Bake until the potatoes are nice and golden on the edges, about 25 to 30 minutes. Sprinkle them with chopped fresh herbs, and serve hot. Recipe from https://cookieandkate.com

GARLIC ROASTED POTATOES AND CARROTS1 lb. small potatoes, whole, or larger potatoes cut into chunks; 1/2 lb. baby carrots, whole or large carrots cut up; 1 tbsp. olive oil; 1/2 tsp. kosher salt, 1/2 tsp. ground black pepper, 1 clove garlic, minced, 2 tsp. fresh thyme, mined
Heat oven to 400 degrees. In a large mixing bowl, combine the potatoes, baby carrots, olive oil, salt, pepper, garlic, and thyme. Stir to mix well. Pour the potato-carrot mixture into an oven-safe large skillet (or can spread out on a rimmed baking sheet lined with tin foil). Heat oven to 400 degrees. In a large mixing bowl, combine the potatoes, baby carrots, olive oil, salt, pepper, garlic, and thyme. Stir to mix well. Pour the potato-carrot mixture into an oven-safe large skillet (or can spread out on a rimmed baking sheet lined with tin foil). Place the skillet into the oven and roast for 25-30 minutes, stirring occasionally. The potatoes and carrots are done when they are tender when pierced with a fork. Serves 4; Recipe from Center Cut Cook

ROASTED CARROT GREEN GODDESS SALAD
1 lb. carrots, peeled, 1 to 2T olive oil, ¼ tsp salt, ½ tsp freshly cracked black pepper, ½ tsp garlic powder, 6 C butter lettuce greens, or whatever greens you have
Preheat the oven to 400 degrees F. Peel the carrots and place them on the baking sheet. I like to keep them whole, but it depends on how large they are. If they are really big or thick carrots, slice them in half either lengthwise or width wise. You can also use baby carrots here too! Drizzle the carrots with the olive oil and toss week. Cover with the salt, pepper and garlic powder. Roast the carrots for 15 to 20 minutes, until tender. While the carrots are roasting, place the greens in a large bowl or plate. Toss them well with salt and pepper. Make the green goddess dressing and drizzle the greens with it, lightly tossing. Top with the roasted carrots. Add more green goddess if you’d like and serve.
Green goddess dressing: 1/2 avocado, 1/3 cup plain Greek yogurt I like full fat or 2%, 3 tablespoons mayonnaise, 2 garlic cloves, 1/3 cup baby arugula or spinach greens, 2 tablespoons chopped fresh parsley, 2 tablespoons chopped fresh basil, 1 tablespoon snipped chives, 1 tablespoon freshly squeezed lemon juice, pinch of salt and pepper, pinch of crushed red pepper flakes
Add all ingredients to a food processor or blender and blend until combined.

GINGER BEER GLAZED CARROTS
1 cup strong ginger beer, such as Reed’s Extra Ginger Brew, 1 cup chicken stock, 2 1/4 lbs. carrots, peeled and cut into 2-inch segments, 2 tsp. butter, 4 tsp. chopped fresh parsley, 1 tsp. chopped garlic, 1 tsp. chopped orange zest
In large skillet, boil ginger beer and stock until reduced to 1 cup, 10 to 15 minutes. Add carrots and butter; season. Cook over medium-high, stirring occasionally, until tender and glazed, about 15 minutes; season. Chop together parsley, garlic and zest. Sprinkle over carrots.

BALSAMIC ROASTED CARROTS
1 T olive oil, ¼ tsp salt, ¼ tsp ground black pepper, ½# carrots, 2T balsamic vinegar

Preheat oven to 425 degrees F. Line a 9×13-inch baking pan with aluminum foil. Combine olive oil, salt, pepper, and carrots in a bag or bowl; toss to coat. Pour the carrots into the prepared baking pan. Bake in the preheated oven until tender, about 30 minutes. Sprinkle the balsamic vinegar over the carrots; shake the pan to coat evenly. Return to oven and bake until the liquid is absorbed, 5 to 10 minutes. Serve hot.
Recipe from Allrecipe.com

CARROT YOGURT SALAD
1 lb. carrots; peeled and coarsely chopped, 2 medium- sized tart apples; grated, 1-2 T lemon juice, 1-2 T honey, (optional), pinch of celery seed, salt and pepper to taste, 1 c. firm yogurt.
Optional additions: 1T poppy seeds or toasted sesame seeds, ¼ c. minced almonds or cashews; lightly toasted, ½ c. very finely minced celery, a handful of raisins or currants, ¼ c. shredded unsweetened coconut, lightly toasted, ½ c. finely chopped pineapple (or crushed canned in juice).
Combine all ingredients and mix well. Chill. (This preparation goes fast if you use a food processor with a grater attachment.) Yield 4-5 main dishes for lunch; more if serving as a side dish.
Recipe from The New Moosewood Cookbook.

ARABIAN SQUASH CHEESE CASSEROLE
2 medium-large Acorn or carnival squash; 1 cup onion; 2-3 cloves crushed garlic; 1 cup red or green pepper, chopped; 3 Tbsp butter; 1 tsp salt; 2 beaten eggs; 1 cup buttermilk or yogurt; l/4 cup sunflower seeds; 1 cup crumbled feta
Heat oven to 375 degrees. Cook squash for 35 minutes or until soft. Scoop out and mash squash. Sauté onion and garlic in butter and salt, when the onion is translucent add the chopped peppers. Sauté until just done. Beat eggs with buttermilk. Crumble in the feta cheese. Combine everything and mix well. Add salt and pepper to taste. Spread in butter casserole or baking pan. Top with sunflower seeds. Bake at 375 for 25 minutes covered and then 10 minutes uncovered.

STUFFED SQUASH
1 squash, cut in half and cooked; 1 cup cooked rice; ½ tbsp butter; ¾ cup minced onion; 1 clove garlic, minced; 1 medium apple, diced; 1 ½ orange, sectioned; ¼ tsp cinnamon; ¼ tsp allspice or cloves; ½ tsp salt; 1 tbsp honey; ½ chopped almonds
Melt butter in a medium skillet. Add onion and sauté for about 5 minutes, or until translucent. Add garlic, apples, oranges and spices, and sauté over medium heat about 5 minutes more. The orange sections may fall apart, but that’s okay. Add the sauté to the rice and mix well. Season to taste with salt and honey. Preheat oven to 350 degrees. Fill the prebaked squash halves and top with chopped nuts. Bake uncovered until heated through- about 20 to 30 minutes.

SAVORY WINTER SQUASH WITH SAUSAGE STUFFING
1 Medium-size winter squash, cut in half and seeded; 1/3 lb. sausage meat; 1 medium-size onion, peeled and finely chopped; 1/4 Cup corn bread cubes; 1/4 Cup fine dry bread crumbs; pinch of allspice; 1/4 cup warm water; salt; 1 egg yolk, lightly beaten; Melted butter

Crumble the sausage meat into a large skillet and fry until light brown. Pour off all but 2 tablespoons fat. Add the onions and sauté for 5 minutes. Mix in the bread cubes, bread crumbs, allspice, water and salt to taste. Mix well with your fingers, breaking up any large sausage pieces. Stir the egg into the stuffing. Preheat oven to 350 degrees F. Fill the squash cavities with the stuffing and arrange the squash halves on a baking sheet. Use crushed aluminum foil to keep the halves from tipping. Bake for 1 to 11/2 hours or until tender, brushing occasionally with melted butter. Serves 2

ROASTED ACORN SQUASH SALAD
1 acorn squash – peeled, seeded, and cut into 1-inch cubes, 2 T olive oil, ½ t cinnamon, ½ tsp onion powder, ½ tsp cumin, ½ tsp salt, ¼ tsp black pepper, 3 T apple cider vinegar, 2 T maple syrup, 1 T Dijon mustard, 1 tsp grated orange zest, 1 tsp garam masala, 1 clove garlic, minced, ½ tsp salt, ½ tsp black pepper, ½ C olive oil, 5 oz. baby arugula, ¼ C dried cranberries, ¼ C chopped pistachios

Position a rack into the center position of the oven and preheat oven to 400 degrees F (200 degrees C). Line a baking sheet or jelly roll pan with parchment paper. Spread acorn squash cubes onto prepared baking sheet and toss with 2 tablespoons olive oil. Mix cinnamon, onion powder, cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl; sprinkle spice mixture over squash cubes. Bake on the center rack of preheated oven until squash are tender, 15 to 20 minutes. Remove from oven and allow to cool completely. Whisk apple cider vinegar, maple syrup, Dijon mustard, orange zest, garam masala, garlic, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a bowl until thoroughly combined; slowly drizzle olive oil into vinegar mixture, whisking constantly, until olive oil incorporates into the dressing. Refrigerate while completing remaining steps. Toss cooked acorn squash cubes, baby arugula, cranberries, pistachios, and goat cheese in a salad bowl; drizzle with dressing and serve. Recipe from Allrecipes.com

RED CABBAGE AND CELERY SOUP
½ medium size red cabbage, thinly sliced, 4 celery stalks or 2 C celeriac, finely chopped, 1 large white onion, finely chopped, 2 garlic cloves, crushed, 1 green apple, finely grated, 1 T apple cider vinegar, 1 T olive oil, 1 tsp smoked paprika, 2 qts vegetable stock, freshly parsley for garnish, Greek yogurt for garnish, Salt & pepper to taste * You may add maple syrup or honey if sweeter soup desired
In a big pan fry the onion with 1 tbsp olive oil over medium heat for 3-4 minutes until it is just softened.
Add the garlic and cook for another minute, stirring continuously to ensure the garlic doesn’t burn.  Add the red cabbage, celery, grated apple, paprika, salt & pepper and stir well.  Cover with a lid and sweat for around 10 minutes. Stir in the vinegar and vegetable stock, cover with a lid and simmer for around 30 minutes. Blend the soup in a food processor until smooth. If the soup is too thick, add more water to achieve the desired consistency. You might want to taste the soup at this stage and add more seasoning or sweeten if desired. Serve with a dollop of Greek yoghurt or crème fresh and chopped parsley. Recipe from Further Food

RED CABBAGE SOUP
2 T olive oil, 6 cups of sliced red cabbage, 1 Leek, sliced, 1 onion, peeled and chopped, 1 small potato, peeled and diced, 1 qt. veg. stock or water, 3-4 oz almond milk, 1 tsp. sea salt (or salt to taste)
Have all the vegetables well washed and prepared as indicated in the ingredients description.
Heat the EVOO in a large saucepan over moderate heat. Add the leeks and onion and a pinch of salt and sauté for about 3 minutes until soft. Add then the diced potato and 2 tablespoons of vegetable stock or water and sauté for about 10 minutes until the potatoes are cooked. Add then the sliced red cabbage and sauté for 5 minutes. Cover with the rest of the stock and bring to a boil over medium heat. When it has reached a boil remove the saucepan from the heat. Add the almond milk, one teaspoon sea salt (or salt to taste) and puree with hand mixer, blender or emulsifier until perfectly combined. Serve hot.
Recipe from Margarita @ Tasty Mediterraneo

RED CABBAGE SALAD WITH WARM PANCETTA-BALSAMIC DRESSING
1/4 cup dried currants; 3 tablespoons balsamic vinegar; 6 cups thinly sliced red cabbage; 1 3-ounce package thinly sliced pancetta (Italian bacon), finely chopped; 1 tablespoon finely chopped shallot; 1 tablespoon extra-virgin olive oil; 1/2 cup whole almonds, toasted, coarsely chopped; 1/4 cup chopped fresh Italian parsley
Place currants in small bowl. Heat vinegar in saucepan over medium heat until hot (do not boil). Pour vinegar over currants; let soak until currants soften, 15 to 20 minutes. Place cabbage in large bowl; set aside. Heat large nonstick skillet over medium high heat. Add pancetta; sauté until brown and crisp, about 5 minutes. Add shallot to pancetta and drippings in skillet; sauté 1 minute. Remove from heat. Stir in currant vinegar mixture and olive oil. Season with salt and freshly ground black pepper. Pour pancetta mixture over cabbage and toss to coat. Season to taste with salt and pepper. Let stand 5 to 10 minutes. Add almonds and parsley; toss to blend. 6 Servings

JEWEL COLESLAW
1 head purple cabbage; 1 large white onion; 1 large green pepper; 3/4 cup balsamic vinegar; 1/2 cup corn oil; 3/4 cup sugar; 1/2 teaspoon salt; 2 teaspoons minced fresh savory; 1 teaspoon celery seeds
Using the shredding blade in a food processor, shred the cabbage, onion, and green pepper. Toss together in a glass or plain white salad bowl. Bring the vinegar, oil, sugar, salt, savory, and celery seeds to a boil. Pour over the vegetables and chill well. 6-8 Servings Recipe from Herbal Soups, Salads, Breads and Sweets.

ROASTED CHEESE-STUFFED GREEN PEPPERS
sweet peppers; low-fat cheese
Using tongs or long-handled fork, hold whole pepper over open flame, turning occasionally, until skin blisters all around. Cool and peel off skin. Open pepper from top carefully; remove seeds and core. Fill with low-fat cheese, and pop in low oven until cheese melts and conforms to shape of pepper. Chill overnight. Slice pepper; serve with other vegetables or use in a sandwich. Makes any number of servings.

ROASTED PEPPER RISOTTO
2 large bell peppers; 1 medium onion, finely diced; 3 tablespoons chopped fresh dill; juice of 2 small lemons; 8-9 cups vegetable stock; 3 tablespoons olive oil; about 2 1/2 cups Arborio rice; 1/2 cup dry white wine
Heat oven to broiling temperature. Place peppers on baking sheet. Broil close to heating element, using tongs-to turn peppers to char skin evenly on all sides. Remove from oven, place in paper bag, and close bag. Let peppers stand while you chop onion and dill and juice lemons. Remove peppers from bag; peel off charred skin, remove stem and seeds (don’t rinse them, as this will weaken the flavor), and cut into small strips. Heat stock in saucepan over medium-low flame. Heat oil in large saucepan over medium flame. Add onions; cook until soft. Stir in rice with wooden spoon until all grains are evenly coated. Add dill, stir 1 minute, then add wine and stir until wine is absorbed. Add 1 cup stock; stir until stock is absorbed. Continue cooking, stirring, and adding 1 cup of stock at a time until the rice is al dente and suspended in a smooth sauce, 15-25 minutes. Remove from heat; stir in lemon juice and red peppers. Makes 6-8 servings. Recipe from Amy Simonson

PEPPER PASTA
3 large bell peppers; 3 lbs. chicken breast cut in 2-inch pieces; Salt and black pepper, to taste; 1/4 c vegetable oil; 6 green onions, chopped; 4 cloves fresh garlic, pressed; 1 lb. hot, cooked fettuccine; 1/4 c bottled teriyaki sauce; 1/4 c soy sauce
Cut red, orange and yellow bell peppers into strips. Season chicken with salt and pepper. Heat oil in large skillet over medium heat. Saute green onions and garlic 1 minute to soften. Add chicken. Stir-fry 5 minutes. Add bell peppers; saute 3 minutes. Add teriyaki sauce and soy sauce; cover, reduce heat to low, and steam 2-3 minutes, until peppers are just tender. Pour mixture over pasta in serving dish. Season with black pepper. Serve hot. Makes 9 servings

HOW SWEET IT IS CORN AND PEPPER SALAD
4 ears sweet com; 1 green bell pepper, diced; 1 red bell pepper, diced; 1/4 cup diced red onion; 2 tablespoons slivered basil; 2 tablespoons balsamic vinegar; 1 teaspoon Dijon mustard; 1/2 cup olive oil; salt and pepper
Husk com and boil or grill until crisp-tender. Cool and slice off the kernels. Place com in bowl with sweet peppers, onions; and basil. Whisk balsamic vinegar and mustard in a small bowl, then slowly whisk in olive oil a little at a time. Toss with the vegetables. Season with salt and pepper to taste. Makes 4 servings.

APPLE SALSA WITH GRILLED CHICKEN
2 c chopped apples; 3/4 c chopped Anaheim or green 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

ROASTED POTATOES AND PEPPERS
2 pounds waxy potatoes; 1 pepper; 1 large onion, cut into wedges; olive oil; 2 sprigs of fresh rosemary; salt and freshly ground black pepper
Preheat the oven to 400°F. Wash the potatoes and blanch for 5 minutes in boiling water. Drain. When the potatoes are cool enough to handle, peel them and halve lengthwise. Cut pepper lengthwise into 8 strips, discarding the seeds and membrane. Oil a shallow ovenproof dish thoroughly with olive oil. Arrange the potatoes and peppers in alternating rows and stud with the onion. Cut the rosemary sprigs into 2-inch lengths and tuck among the vegetables. Season the dish generously with olive oil, salt and pepper and bake, uncovered, for 30-40 minutes, until all the vegetables are tender. Serves 4

SPANISH POTATO PEPPER STEW
1 1/2 tbsp olive oil; 1 cup chopped onion; 3 pounds potatoes, peeled and thick-sliced; 6 ounces andouille or other smoked spicy sausage, chopped; 1 can (14 1/2 ounces) chicken broth; 1 pepper, quartered and thick-sliced; 3 tbsp; chopped parsley; 2 tbsp sweet paprika; 1/2-ounce dried ancho or Anaheim chiles, soaked in hot water (optional); salt
Heat olive oil in large, heavy pot over medium-high heat. Add onions; sauté until limp. Stir in potatoes and sausage; cook 10 minutes, stirring often. Add 1 cup chicken broth; cook, stirring often, 10 minutes. Add remaining broth, peppers, parsley, paprika, and 1/2 cup water. If you are using chiles, drain, remove seeds, mince, and add to potatoes. Simmer, stirring occasionally, until potatoes are tender and sauce is thickened, 15-20 minutes. Season to taste with salt. This recipe is adapted from one in The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins. Serve it as main course or side dish, or even for brunch. Makes 6-8 servings. Recipe from MACSAC

MEXICAN GRILLED CORN
2 tbsp low-fat mayonnaise; 2 tbsp nonfat plain yogurt; 11/2 teaspoon chili powder; 4 ears corn, husked; 4 tablespoons finely shredded Parmesan cheese; 1 lime, quartered
Preheat grill to medium-high. Combine mayonnaise, yogurt and chili powder in a small bowl. Grill corn, turning occasionally, until marked and tender, 8 to 12 minutes total. Spread each ear with 1 tablespoon of the sauce and sprinkle with 1 tablespoon Parmesan. Serve with lime wedges. Makes 4 servings.

SOUR CREAMED CORN
4 large ears corn; 2 Tbsp butter; 1/4 c sour cream; Dash of Tabasco; Salt and black pepper, to taste; 1/4 c chopped fresh dill; Chopped parsley for garnish
Cut corn kernels from cobs, and place kernels in a bowl. You should have about 2 1/2 c. Hold each cob over the bowl and scrape with back of a knife to extract juices. Melt butter in a large heavy skillet over medium-low heat. Stir in corn; cook until barely tender, 4-5 minutes. Add sour cream and Tabasco. Cook until warmed through; do not allow to boil. Add salt and pepper. Sprinkle with dill and parsley. Makes 4 servings

SUCCOTASH CHOWDER
½ medium potato, diced; ½ tbsp butter; 1 cup chopped onion; 2 cloves garlic, minced; 2 stalks celery, minced; ¾ tsp salt; 1 tsp basil; ¼ tsp thyme; 1 ½ cups corn; 1 cup cooked lima beans; 2 cups milk; pepper to taste
Cook the diced potato in boiling water until just tender. Drain well and set aside. Meanwhile, melt the butter in a kettle or Dutch oven. Add onion, garlic, celery, salt and herbs. Sauté over medium heat for about 10 minutes, or until the onion and celery are tender. Stir in the corn and sauté for another 10 minutes. Add the cooked lima

CORN BEAN SALSA
2 cups chopped peppers; ½ cup chopped onion; ¾ cup lime juice; 1 cup chopped cilantro; 4-5 cups cooked corn; 1 can black olives, sliced; 2 tsp cumin; 1 cup dried apricots, chopped; 1 28 oz can vegetarian baked beans, extra liquid drained off; 1 15.5 oz can pinto beans, drained and rinsed; 1 15.5 oz can black beans, drained and rinsed.  Toss all ingredients together and refrigerate. Serve as a salad, as a salsa with chips or as taco filling.

COLORFUL CORN
1/4 cup butter; 3 cup corn, cut from cob; 1/2 cup chopped green pepper; ½ cup chopped pimiento; 1/2 cup sliced stuffed green olives; 1/4 cup chopped parsley; 2 tbsp chopped onion; 1/4 cup flour; 1 tsp salt; 1/2 tsp pepper; 2 cup milk; 3 eggs, slightly beaten; 1 cup shredded cheese
Melt butter in skillet. Add corn, green pepper, pimiento, olives, parsley and onion. Cook 2 minutes, stirring. Cover and simmer over low heat 10 minutes. Blend in flour, salt and pepper. Add milk and cook, stirring, until thickened. Gradually stir hot vegetable mixture into eggs. Stir in cheese. Turn into greased 2-qt. casserole. Set casserole in pan of water and bake in moderate oven (350°) 45 to 50 minutes, or until set. Makes 8 servings.

FRESH CORN CAKES
Makes about 9 to 10 4-inch pancakes
2 tablespoons butter, plus additional for brushing pan 3/4 cup kernels cut from one large ear sweet fresh corn, 1/8 teaspoon salt plus additional for seasoning com 1 large egg, 1 1/4 cups buttermilk 1/4 teaspoon vanilla extract, 1 tablespoon sugar, 3/4 cup all-purpose flour, 1/4 cup cornmeal, any kind 1 teaspoon baking powder, 1/2 teaspoon 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

SPICY RANCH SWEET CORN SALSAEON
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

HOW SWEET IT IS CORN AND PEPPER SALAD
4 ears sweet com; 1 green bell pepper, diced; 1 red bell pepper, diced; 1/4 cup diced red onion; 2 tablespoons slivered basil; 2 tablespoons balsamic vinegar; 1 teaspoon Dijon mustard; 1/2 cup olive oil; salt and pepper
Husk com and boil or grill until crisp-tender. Cool and slice off the kernels. Place com in bowl with sweet peppers, onions; and basil. Whisk balsamic vinegar and mustard in a small bowl, then slowly whisk in olive oil a little at a time. Toss with the vegetables. Season with salt and pepper to taste. Makes 4 servings.