I am particularly proud of these 2 recipes because they are what my grandmother would call ‘resourceful’. Meaning, they made use of some random stuff in the fridge, almost all of it from our CSA share. It’s my favorite kind of cooking–nothing wasted!
Summer corn chowder
3 tbsp butter
3 ears corn, kernels cut off
2 carrots, chopped
2 stalks celery, chopped
3 cloves garlic, minced
1 jalapeno, roasted and chopped
4 small red potatoes, diced
4 cups chicken broth
1/2 c half and half
Salt and pepper
Roast the jalapeno, then sweat it in a paper or plastic bag, remove blackened skin, seeds and membrane, dice. Saute the onion, carrots and celery in butter until soft, about 5 min. Add jalapeno, garlic and saute another minute. Add diced potatoes and corn. Add broth and simmer for 20 minutes until potatoes are soft. Add half and half (or cream or milk to adjust fat levels). Season with salt and pepper to taste. Puree with a hand blender some, but not all, of the soup, if a smoother texture is desired.
Cold cucumber soup
3 cucumbers, peeled, seeded and chopped
3 green onions rough chopped
1 clove garlic
6oz plain greek yogurt
1/2 c light sour cream
1/4c or a rough handful each of parsley and mint
juice of 1/2 lemon
Puree all of it in a blender or food processor. Chill 2 hours.
Finally! My tomato plants are producing lovely bite-size red ones, and slightly larger yellow sungellas. Mostly, I just throw them straight into salads, but I also like to do this marinade, which gives them kind of a sauce. It can be eaten as is or thrown over lettuce, pasta or other grains, like farro or quinoa. It captures the best of summer!
- 2c mixed small or cherry tomatoes, quartered
- 1/3c olive oil (I used the VOM FASS orange!)
- 2 cloves garlic, smashed
- 1/2 cup mixed chopped herbs (Basil, parsley, oregano, thyme, tarragon, dill all work)
- Zest of one lemon & a generous squeeze of lemon juice
- 1 cucumber, peeled, seeded and cut into half rounds
- 1c fresh mozzarella balls (Or feta or skip it)
And one bonus recipe for those of you looking to use a common CSA vegetable: fennel. Chipotle-marinated pork tenderloin with fennel salad. Served it with dill baby red potatoes and corn on the cob with cayenne/lime juice/feta and of course, butter. The pork was flavorful, but not too spicy, for those of you with Minnesota palates 🙂
First off, a confession. I committed murder for this week’s recipes. Beet murder.
My least favorite thing about beets is that they are messy to prep. But fun, if one takes the right attitude! 😉
Quick and easy this week while we were at the lake — and attempting to use up the misc share vegs and some lovely dill. I ended up doing a simple lettuce salad with beets, goat cheese and dill, just some of that fab EVOO and balsamic to dress, carrots (threw into a tinfoil packet on the grill while brats cooked and more dill+butter to finish) and cucumber sour cream salad. This one was the highlight–super easy, fresh and healthy.
Creamy Dill Cucumber Salad
1 cup sour cream
3 tablespoons cider vinegar
1 teaspoon sugar
1/4 cup minced fresh dill
Salt and black pepper
3 medium cucumbers (about 1 1/2 pounds)
Halve each cucumber lengthwise, peel and scoop out seeds. Slice into 1/4-inch rounds. Whisk the sour cream, vinegar, sugar, dill and salt and pepper to taste in a medium bowl. Add the cucumbers; toss to coat. Serve chilled. Note: cucumbers have a ton of water in them. Meaning if you don’t like watery salads, you’ll want to sweat the cucumbers first by tossing in salt and letting them sit for an hour or so. Rinse, then toss with sauce. I didn’t find this step necessary since we were eating right away. This salad also called for shaved red onion. No thanks, said the boys.
PS I don’t know about you, but I am itching as my tomatoes start to ripen now….this is the best month of the year!