Tuesday, July 27, 2010
CSA - July 28 - SCVWD
What's in the box?
White Corn, cucumbers, garlic, zukes, tomatoes, green beans, delicata or dumpling squash, German butterball potatoes, chives, basil, santalina, lavender and lilies.
This weeks gifts: bread and fruit salsa. Fruit salsa = peppers, peaches, apricots, pineapple, (okay the pineapple is not from the farm), chilis, onions, garlic, cilantro and lemon. If it's too hot, don't be afraid to mix it with tomatoes!
Chipotle Corn Chowder
4 cups par boiled corn kernels, removed from cob
2 cups chopped potatoes
1/2 onion, diced
3 tablespoons olive oil
1 tablespoon butter
1 teaspoon salt or to taste
2 diced chipotle peppers in adobo sauce
4 teaspoons adobo sauce from can of chipotles in adobo
3 cups milk
Heat oil and butter in a soup stock pot until butter foams. Add onions, potatoes and salt. Sautee until onions and potatoes are tender and just starting to go translucent. You don't want color on the onions.
Add ginger, corn, and milk and stir well. Heat through until all in the pot is hot. Don't let milk boil.
Add chopped chipotles and stir. Stir and taste. Adjust seasonings if necessary.
Blend soup in a food processor or with an immersion blender and serve with a one teaspoon swirl of adobo sauce from the chipotle chile can on top of each bowl. Serves 4 I canned some of this last night in the pressure cooker....yummy!
I spread the chive butter on fish fillets before grilling, buttered roasted corn-on-the-cob, and mixed it in with garden-fresh steamed vegetables. It can also be used to scramble eggs, or spread on toasted bread.
1 stick (1/2 cup) softened butter
4 tablespoons fresh chives, snipped
1 Tablespoon fresh lime juice
1/4 teaspoon sea salt
1/8 teaspoon black pepper, freshly ground
1/2 to 1 teaspoon garlic, finely minced (optional)
1. Use scissors to snip the chives into small pieces of similar size.
2. Cream the snipped chives into the softened butter.
3. Add the lime juice and mix until well blended.
4. Sprinkle with salt and pepper, mix together.
5. Add minced garlic, if desired, and mix well.
The butter will keep in the refrigerator for a week if stored in a small, covered container. It can also be rolled into a log, wrapped in plastic wrap or waxed paper and stored in the freezer to use in small batches when needed.
Answers to questions:
1. Yes, you can share and give away my recipes.
2. Yes, you can give away jars of my jam, etc. as gifts...however, you need to kick down for the jar. Regular Mason jars = $2.00, Italian or German Jars = $5.00.
3. The string I tie everything with is organic hemp from "Hemp in the Heartland"
4. Do we have room in our CSA? Yes, one spot and one spot only. Someone had a baby and won't be cooking for awhile.
5. Grapes and melons are coming along.
6. There are no more onions. It was a bad year for onions.
7. Canning questions. E-mail me if you want any specific ingredients or would like to make a request.
8. Recipes...yes! Send me yours!
Posted by Foothill Farm at 7:51 PM