I really enjoy the emails & conversations I have with people as to how they enjoy the food we grow. Here are a couple email recipes I recently received and wanted to share with the group. I'm encouraging more communication like this so post your comments, recipes, suggestions on Maple Creek Farm's Facebook Fan Page-or email them to me for posting :)
from csa member Ken Serwatowski
Michelle, JoAnn and I picked up our double farm box on Friday and had the wonderful dilema of what to do with all the corn which was great by the way. Here is a recipe I hope you like, we have been living on it for three days now
5 ears of corn
15 to 20 green onions
Bacon 1/2 slice per bowl was perfect or at least I thought so.
1 TBSP butter
1 jalapena or serrano pepper
1 tsp kosher salt, use less if you have regular salt
Approx 4- 6 grinds of fresh white peppercorns
2 -14 to 15oz cans low salt chicken broth
1 large or 2 small Yukon Gold potatoes 1/2in dice
1 1/2 tsp fresh thyme or about 1/2 tsp of powder thyme
2 TBSP of heavy cream.
Fry bacon, discard all but one TBSP of drippings. Chop the green onions seperating dark green from the white and light green parts.. Add one TBSP butter to the drippings and saute the light and white onions, jalapena,salt and pepper. Add broth to pan, cut corn off cobs reserving two of the cobs, add the corn and two cobs to pan. Add pealed potatoes and thyme and bring to a boil covered for 15 minutes. Discard the cobs. Puree part of soup in blender or by using an immersion blender. Stir in 2 TBSP of cream and a handful of the dark green onion parts. Warm for two minutes. Serve with crumbled bacon and additional dark green onion parts.
Hope you enjoy, we cant stop eating it,
from csa member Tricia Huneke
I made this ridiculously delicious soup last night. I was so excited because I had all of the ingredients (except the recipe call for corn tortillas, not fresh corn - that was an easy substitute). I used water, not chicken broth, and it was perfect.
Zucchini Soup with Cilantro and Mint
Adapted by me from Local Flavors by Deborah Madison.
2 Anaheim chile (or poblanos)
3 zucchini, quartered, then chopped into 1/2-inch pieces (Rond de nice were perfect)
2 cups fresh cilantro and stems, well washed, plus more for garnish
1 large sweet or red onion, medium dice
1-2 Tbs olive oil
juice of 1 lime
3 Tbs fresh parsley, rinsed, chopped
2 Tbs mint, rinsed, chopped
4 ears of corn, cut from cob
sea salt to taste
5 cups water or chicken stock
sour cream for garnish (optional)
Roast anaheim chiles (I just put them on my gas burner). Cool, remove skin and discard pepper seeds, then mince the peppers. Separate cilantro leaves from stems. Slice stems finely and chop the leaves, keeping stems and leaves separate and reserving several attractive whole sprigs for garnish. Heat half the oil over medium-high heat in a large soup pot. Add chile pepper, onion, zucchini, cilantro stems, parsely, and mint. Cook, stirring occasionally, until onion is limp and zucchini is soft - about 10 minutes. Add corn to vegetables and saute another 2-3 minutes. Add water or stock and about 2 teaspoons of salt and bring to boil. Simmer, covered, until zucchini is soft - about 15 minutes. Add cilantro leaves. Puree with stick blender until desired consistency. Taste and season with additional salt (probably not needed) and lime juice. 6 servings.
