Sunday, September 25, 2011

Summer Gems

As I've continued on this summer with my involvement in the Boulder Country Farmers' Markets, there have been lists of recipes that I have been wanting to share with you.  With every Saturday there are tablefuls of overflowing produce from different farmers' that are just screaming "eat me! cook with me! get creative with me! pleaaaase!"  And to these pleas we must respond.

So, for now, I have two recipes for you that have been very popular with market-goers when we have sampled them at our table this summer.  Plus, they involve Summer's two ultimate gifts from the soil; sweet corn and heirloom tomatoes.  These two ingredients are of course amazing by themselves, but are also star team players in a mixed dish.  

What I love about these two recipes - a Salsa Cruda and Herbed Corn and Zucchini Succotash -  is that they can be served like a dip, a condiment, a salsa, a side dish, AND be a great base for any other addition your mind could wander to - beans, rice, quinoa, lettuce mixes, soups, etc.  So get shoppin' and choppin'!  These garden gifts will only be available to us for a short time longer... 

Salsa Cruda

2         med.     tomatoes, peeled, seeded and chopped (1 3/4 cups)
1         cup       loosely packed chopped cilantro leaves
1          med.    onion, peeled and chopped (3/4 cup)
1          small   cucumber,  peeled, seeded and chopped (3/4 cup)
4          ea.       scallions,  washed, trimmed and sliced (1/2 cup)
¼         cup      red wine vinegar
5-6       cloves garlic, peeled crushed and finely chopped (1Tbs.)
1           ea.       jalapeno pepper, seeded (if desired) and chopped (1Tbs.))
½         tsp.      salt
¼         tsp.      black pepper

  1. In a medium bowl, mix all the ingredients. 
  2. For a smooth salsa puree the ingredients in a food processor or blender.
  3. Cover and store in the refrigerator for up to 2 weeks.  

Herbed Corn and Zucchini Succotash
(Here we used summer squash!)

6                   Ears of corn
2 Tbsp.          Extra virgin olive oil
2                   Large cloves of garlic, minced
1                   Red pepper, diced
1                   Medium red or yellow onion, diced
1                   Medium zucchini (or summer squash), diced
2 Tbsp.          Cream (optional)
2 Tbsp.          Flash leaf parsley, chopped
2 Tbsp.          Fresh basil or cilantro or mint    chopped
Kosher salt and pepper to taste

1. Using a knife remove the corn from the cob and set aside.
2. Heat oil in a large skillet over medium heat, add peppers and onions and sauté for 3 minutes. Add fresh corn and sauté an additional 3 to 5mintues. Add garlic and sauté for 2 more minutes.
3. Add zucchini to skillet and cook until vegetable begins to turn soft, about 2-3 minutes.
4. Add cream, herbs and heat through. Add salt and fresh ground pepper to taste.