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

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

Herbed Corn and Zucchini Succotash

(Here we used summer squash!)

Ingredients: 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 Method: 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.

Long Live the King

Another article posted on Local In Season, catch the specific link here.  Slightly belated, but enjoy!

Every year when summer time approaches, there are specific things I really look forward to.  There are of course the longer days, the warm rays of sun, the nightly ice cream cones.  It just wouldn’t be summer without these things.  But, I must tell you, there are few things that get me as excited as what I consider one of the Kings of Summer.  He’s tall, he’s strong, his history lies within the roots of this continent.  He is Sir Sweet Corn.  And not just any sweet corn, but local sweet corn.  Those imposters available year round in the grocery store simply will not do.  When I take my first trip to the local market and find those green treasures piled high on produce stands, I know the epitome of summer’s treats are upon us.

From then on I cannot resist eating straight up roasted corn on the cob every night for dinner for days straight.  Seriously though, it’s a problem.  Each year I become more and more nervous that I will overdose and never be able to eat corn ever again.  The horror!  In light of this though, I try to mix up the menu as much as I can while still incorporating the golden seasonal treat.  This salad thankfully has enough supplemental ingredients – and delicious ones at that - to ensure me that I will still be able to eat dozens upon dozens of ears every year without losing touch with my love for every sweet, crunchy, and summery morsel.

Take some to your next summer potluck.  That is, if there’s enough left after you can’t stop eating it straight from the bowl.

Summer Corn and Black Bean Salad

(serves 6 as a side dish)

Ingredients

6 ears of fresh sweet corn

1 can of black beans, drained

1 red bell pepper, cut into ¼” dice

1 small jalapeno pepper, minced, ribs and seeds removed for less heat if desired

1 clove garlic, minced

2 tablespoons chopped fresh cilantro

¼ teaspoon cumin

Juice of one lime

2 tablespoons rice wine vinegar (red wine vinegar would be fine too, I just love the hint of sweetness in the rice vinegar)

2 tablespoons extra virgin olive oil

Salt to taste

  

Method

If you are using fresh ears of corn, cut off all the kernels on each ear with a sharp knife.  Preheat a skillet over medium high heat and add some oil to coat the pan.  Sautee all of the corn kernels in the skillet, stirring often, until they are cooked through – I even like to get a bit of char on them for extra flavor.  This recipe is also perfect for leftover ears of corn from an earlier-in-the-week dinner. Simply cut the kernels off of the leftover cooked ears and save them until you make the salad.  

Add the cooled corn kernels to a large bowl.  Add the rest of the prepped ingredients and mix to combine, adding salt to taste.  Enjoy the gifts of the King.