CSA Week 11: Corn, peppers & squash

This is the eleventh week of the 2012 CSA farm share from Sol to Seed Farm.  There is not just one, but TWO huge Alisa onions, six small ears of sweet corn, more sweet peppers and summer squash this week, which means it will soon be time to prepare calabacitas.

A New Mexican tradition, this casserole features summer squash, sweet corn, onions and green chiles.  My aunt Danice who resides in New Mexico shared this recipe with me back in 2001.  I make it every year during late summer (yes chiles grow in Washington thanks to some determined farmers.)  I have since learned that there are many “traditional” recipes for calabacitas.  As long as the primary ingredients are honored the end results can vary.  I started adding sauteed mushrooms and cream a few years ago, and I’ve seen some recipes that include Cream of Mushroom soup as a binder.  I personally don’t think these extras are necessary anymore.  Less is more.

Roxy and Cassius admire Sol to Seed's CSA Share Week 11

This week’s box includes:
  • Onions
  • Basil
  • Summer Squash
  • Cucumbers
  • Broccoli
  • Romaine Lettuce
  • Rainbow Carrots
  • Sweet Corn
  • Garlic
  • Peppers
  • (and a free loaf of Kalamata Olive bread from Grand Central Baking Co.)
Mis-En-Place for Calabacitas

Mis-En-Place for Calabacitas

Here’s the recipe for calabacitas the way my Aunt Danice makes it:
  • 1 1/2 T butter (salted or unsalted)
  • 1 medium or 1/2 large onion, peeled and chopped
  • Sweet corn (shaved off of 3 medium or 6 small ears)- doesn’t have to be precisely measured
  • Five or six medium summer squash, halved lengthwise and sliced into 1/4″ slices
  • 2-3 Anaheim green chiles, chopped (stems and seeds removed)
  • 1 1/2 cups shredded Monterey Jack Cheese
Preheat oven to 375 F.  In a large saute pan, saute the onion in one tablespoon of butter until soft.  Add the shaved fresh corn and saute on medium-low heat until corn “sort of pops” (may be somewhat browned but not burnt). Add the squash and stir to combine and then cover with a half cup of water, cover and cook until squash is tender, about 10-15 minutes.
Add chopped chiles and cover for another 5 minutes.  Then add 1 cup shredded Jack cheese, stir to combine and remove from heat.
Butter a casserole dish with remaining 1/2 tablespoon of butter.  Transfer the squash corn chile and onion mixture to the casserole and top with remaining Jack cheese.  Bake for thirty minutes or until cheese is melted and golden on top.

5 thoughts on “CSA Week 11: Corn, peppers & squash

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