And in This Week’s Box…..

  • 1- 12 Oz. Loaf of Whole Wheat Bread
  • 1- Dozen Sweet Corn
  • 1- Head of Cabbage
  • 3 lbs- Gold Delicious Apples
  • 2 lbs- Tomatoes
  • 1 pt- Heirloom Yellow Pear Tomatoes
  • 2 lbs- Zucchini
  • 1 lb- Red Bell Peppers
  • 2 lbs- Japanese Purple Skin Sweet Potatoes
  • 1 lb- Butternut Squash
  • 1 lb- Green Bell Peppers

That all sounds tasty, doesn’t it!! Can’t wait to make a BLT with some of that whole wheat bread! And in anticipation for all these goodies, it was once again time to clean out the fridge! Last night we made a corn/potato chowder to use up some of those delicious potatoes (see the last post) and corn. Here’s the recipe I used (from My son had two helpings of it last night, and asked specifically for me to load him up on the potatoes! Erin ate only the bacon. Figures!

Summer Corn Chowder with Scallions, Bacon & Potatoes

Serves six as a first course.Yields about 5-1/2 cups.

5 ears fresh corn
7 oz. scallions (about 20 medium)
3 slices bacon, cut into 1/2-inch pieces
1 Tbs. unsalted butter
1 jalapeño, cored, seeded, and finely diced
1 tsp. kosher salt; more to taste
Freshly ground black pepper
3-1/2 cups low-salt chicken broth
1 large Yukon Gold potato (8 to 9 oz.), peeled and cut into 1/2-inch dice (about 1-1/2 cups)
1-1/2 tsp. chopped fresh thyme
2 Tbs. heavy cream

Husk the corn and cut off the kernels. Reserve two of the corn cobs and discard the others. Trim and thinly slice the scallions, keeping the dark-green parts separate from the white and light-green parts.

Cook the bacon in a 3- or 4-qt. saucepan over medium heat until browned and crisp, about 5 minutes. With a slotted spoon, transfer the bacon to a paper-towel-lined plate. Pour off and discard all but about 1 Tbs. of the bacon fat. Return the pan to medium heat and add the butter. When the butter is melted, add the white and light-green scallions and the jalapeño, salt, and a few grinds of black pepper. Cook, stirring, until the scallions are very soft, about 3 min.

Add the broth, corn, corn cobs, potatoes, and thyme and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer until the potatoes are completely tender, about 15 min. Discard the corn cobs.

Transfer 1 cup of the broth and vegetables to a blender and puree. Return the puree to the pot and stir in the cream and all but 1/3 cup of the scallion greens. Simmer, stirring occasionally, for a couple of minutes to wilt the scallions and blend the flavors. Season to taste with salt and pepper and serve sprinkled with the bacon and reserved scallions.

I also made a quick black bean salsa, using up some of the tomatoes, corn, and red peppers. Added a little avocado and red onion, and tossed with a quick chili-lime vinaigrette. Main course was BBQ chicken sandwich on Brioche rolls (from Nova bakery).

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