THE BEET : VOLUME 12, ISSUE 8
In this week’s BEET:
- CSA FYIs
- Windflower Farm News
- Spotlight on Corn: Three very different ways to enjoy your upcoming corn
- Corn and Radish Salad with Spicy Lime Dressing
- Corn Chowder
CSA Pickup Thursday 5-7:30pm at PS 56 at Gates and Downing (enter on Downing)
- Windflower Farm Open House August 24th-25th
- More information in Farmer Ted's letter, below
- Please sign-up here ASAP if you plan to attend the open house.
- CHCSA will organize a van to take people to and from Windflower farm. More information to come.
- Please remember: children are not allowed in the PS 56 courtyard and please do not bring dogs in the school.
- Sign up here for a distribution shift! Every household must volunteer for four hours each season.
WINDFLOWER FARM NEWS
Spotlight on Corn--3 very easy recipes
Below are three simple, delicious recipes for you to enjoy your late summer corn. You can always grill it or eat it fresh off the cob, but here are some ideas if you want to do something different--but still simple!
Raw Corn and Radish Salad with Spicy Lime Dressing (from Food and Wine)
- 2 tablespoons fresh lime juice
- 1 small jalapeño, seeded and coarsely chopped
- 1 1/2 teaspoons honey
- 1/4 teaspoon cumin
- 1/4 cup vegetable oil
- Kosher salt and freshly ground pepper
- 4 cups fresh corn kernels (from 4 ears)
- 6 medium radishes, halved and thinly sliced crosswise
- 1/2 cup coarsely chopped flat-leaf parsley
- 1/4 small red onion, thinly sliced
- In a blender, puree the lime juice, jalapeño, honey and cumin. With the machine on, add the oil. Season with salt and pepper.
- In a large bowl, toss the corn with the radishes, parsley, red onion and dressing. Season the salad with salt and pepper, transfer to plates and serve.
Spicy Corn Chowder (from The Pioneer Woman)
[This is one of my favorite go-to dishes. It's a very simple, inexpensive meal with only a few ingredients. It's got a nice kick and is ALWAYS a hit! Great in the winter with mac and cheese, or in the summer for lunch with some bruschetta.]
Prep Time: Cook Time: Difficulty: Easy Servings: 8
- 2 slices Bacon, Cut Into 1/2-inch Pieces (or Smaller) [optional]
- 2 Tablespoons Butter
- 1-1/2 whole Yellow Onion, Diced
- 5 ears Corn, Shucked (about 4 Cups)
- 2 whole Chipotle Peppers In Adobo Sauce, Finely Diced
- 1 whole 4-ounce Can Diced Green Chilies
- 32 ounces, fluid Low Sodium Chicken or Vegetable Broth
- 1-1/2 cup Heavy Whipping Cream
- 1/2 teaspoon Kosher Salt (more To Taste)
- 3 Tablespoons Corn Meal OR Masa
- 1/4 cup Water
(Carefully) slice the corn kernels off the cob. Set aside.
Add bacon pieces to a pot or dutch oven over medium heat. Cook for a couple of minutes. Throw in diced onion and stir, cooking the onion for 3 to 4 minutes. Add butter and melt. Add corn. Stir and cook for one minute. Add both kinds of chilies and stir.
Pour in chicken broth and cream. Add salt. Stir and bring to a boil. Reduce heat to low.
Combine cornmeal (or masa) with water. Stir to combine, then pour into the chowder. Cover and cook for 15 minutes over low heat. If chowder needs more thickening, add another tablespoon of cornmeal mixed with water. Cook for another ten minutes.
Elotes: Grilled Mexican Corn (via the Kitchn)
makes 4 servings
4 ears corn 1/2 cup mayonnaise 1/2 cup Cotija cheese (Parmesan will work if you can't find it) 2 limes, cut into wedges 2 tablespoons chili powder 1 tablespoon cumin salt
Prepare a grill or grill pan with high heat. Keep corn in husks, or remove one strip of husks. Place directly on grill. Cook for 10-15 minutes, turning occasionally, until husks are well blackened and the kernels are bright yellow.
If serving on the cob, remove husks and slather each ear with a generous spoonful of mayonnaise. Add the juice of one lime wedge per ear, followed by a pinch of salt, a healthy sprinkle of cheese and a light dusting of cumin and chili powder.
If serving off the cob, cut the kernels off of each ear. Place into a jar or small cup and top with remaining ingredients.
If you prefer, serve the corn with the toppings on the side and let everyone dress their own.