October 12, 2011 CSA - SCVWD

Second to the last box of the season.  The last CSA box will be October 26.  

So what's in the box?
Posole Corn, Cabbage, potatoes, tomatoes, eggplant, peppers, basil, some squash, green beans and tomatillos.

Leo pointed out to me that not every kitchen is stocked with Cal Lime, so I have prepared it for you.  It is in the small bag in the bag of the beautiful Morado Corn.  (Purple!)  I use Mrs. Wages which is in the pickling section at Nob Hill.


This week's special gifts:  Bread, Dilly Green Beans & Eggs

Nixtamal

Ingredients:
    1.    1 pint organic field corn
    2.    1 tbls Lime/Cal
    3.    2 quarts water
Method:
    1.    Rinse corn and remove any chaff.  Drain through a colander.
    2.    In a non-reactive pot, mix water and lime over high heat until lime is dissolved.
    3.    Add the corn and bring to a boil for 30 minutes.
    4.    Remove pot from heat, cover, and let soak overnight.
    5.    The next day, drain the corn through a colander and rinse.  If making hominy for posole, remove hulls at this time. The hulls are the little brown tips which can be rubbed or picked off.  This is not absolutely necessary, it just makes the corn bloom more.
    6.    Place corn in a bowl and cover with water.  Allow to soak for 5 - 10 minutes moving the corn kernels with your fingers and then rinse again.  Repeat this process one more time.  This will ensure all traces of lime are washed away.
    7.    Drain the corn through a colander and your done.  Homemade nixtamal!
Once your nixtamal is completed you can now use the corn in your posole recipe or you can grind it to make homemade tortillas or tamales. 

Homemade Posole

Prepared Corn
1 1/2 onions, white or red, peeled and halved
Salt
4 to 6 garlic cloves, peeled
15 to 20 tomatillos, paper skins removed and 1 tomato skin removed and chopped
2 ancho chiles chopped
1 jalapeno chile chopped
1 cup coarsely chopped cilantro
2 teaspoons dried Mexican oregano
1 1/2 quarts vegetable or chicken broth
Freshly ground black pepper

Kenaf

INSTRUCTIONS:
Place posole in a saucepan with fresh water to cover generously.
Add 1/2 onion, bring to a simmer, cover partially and cook at a gentle simmer until the corn kernels are tender, 2 to 3 hours; many will split open. Season with salt and add all the rest of the vegetables and broth  simmer for another 1/2 hour.  Add the oregano and cilantro at the very end.
So, if you’re going to add cooked pork or chicken, add it in the last 1/2 hour.  If using raw pork shoulder or chicken thighs, add it with the corn and let it simmer together during the 3 hour simmer. 
Do not add salt till the last hour of cooking or the corn will not cook.  Posole freezes brilliantly.  It's great for breakfast, lunch or dinner.  You can serve it with tortillas.  I have been known to sneak beans and rice into it when no one is looking.

Now you all have a good week.  I'm out shucking corn and shelling beans.  Maybe in 2 weeks we'll have polenta.