This week’s CSA share is outstanding. Sol to Seed Farm, where these vegetables were grown, is situated in the Snoqualmie Valley where sweet corn, peppers and tomatoes seem to grow really well, especially this time of year. This week’s box includes:
Sweet Corn (6 ears)
Dragon’s Tongue Beans
and a loaf of Rustic Whole Grain Bread from Grand Central Baking Co
There are many delicious summer recipes that I could feature here today. One of my favorite corn recipes is a simple and quick cooking corn chowder from Barbara Kafka’s Soup: A Way of Life that uses four ears of corn, two large sweet peppers, and an onion. I make this every summer because it tastes best when these ingredients are in season. I reserved these items so I can make it on Saturday afternoon.
I would now like to go on record and state that this corn may be the best corn I have ever eaten- raw or cooked. Thank you Matt and Deanna Tregoning at Sol to Seed Farm for sharing this corn with CSA subscribers and for not hoarding it for yourselves.
Tonight was taco night. Instead of preparing the usual side dish of refried beans, I made a quick and incredibly delicious corn, poblano and onion saute with items from today’s share (these vegetables were just picked yesterday). While this recipe will be good with store-bought ingredients, if you grow your own vegetables, or shop at a farmers market or take a CSA share from a local farm like I do, you will be impressed at how ridiculously good this simple recipe tastes.
By the way, I also chopped up some of the CSA lettuce for the tacos and snacked on cherry tomatoes while I cooked. The pickled jalapenos in the photo were canned last year. If I haven’t convinced you by now that pickled jalapenos are “the” staple pantry condiment of the decade, you haven’t been paying attention.
Sweet Corn, Poblano Chile and Onion Saute
- 1 tablespoon cultured butter (I used Little Brown Farm’s butter from Freeland, WA)
- 1/4 onion, chopped
- 2 ears of sweet corn, kernals shaved from cob
- 1 poblano chile, cored, seeded and chopped
- salt and freshly ground pepper to taste (optional)
In a medium saute pan, melt the butter and add onions and peppers and cook, stirring to coat the vegetables in butter and cook until golden brown. Add the corn and stir to combine with the sauteed peppers and onions. Cook for a minute and remove from heat. Salt and pepper are optional. The cultured butter will have some salt in it so taste it first before adding more seasoning. Warning: If you taste this, you may not be able to stop yourself from eating all of it. It’s that good.
Finally, because it’s summer, and I had the ingredients on-hand, I made strawberry buttermilk shakes for dessert. I bought a half-flat of Sakuma Bros Farms strawberries at a regional supermarket chain over the weekend and strawberry shakes are a great way to use up a pint of of very ripe (i.e. about to go bad) strawberries quickly. The buttermilk makes this recipe. Please use premium vanilla ice cream for best results.
Strawberry Buttermilk Shakes
3/4 pint of Danish Vanilla Bean ice cream (I prefer Snoqualmie Ice Cream)
1 pint very ripe strawberries, stems removed with a paring knife
1/3 cup Bulgarian-style buttermilk
1 teaspoon honey
Combine ingredients to a blender and process until smooth, about 60 seconds (depending on your blender). The portions are just right for two people. It’s very rich. The shake tastes like a drinkable strawberry mousse.