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.

Asparagus Dip

There is only a small window of time in the year in which we can all enjoy the wonders of fresh asparagus. Yes, I know, it is one of those food items we can find in a regular grocery store all year round – I get it. But it is also one of those food items that, when harvested and eaten fresh and in-season, completely blows the always-available version out of the water. I want you all to experience this difference. And now is our window.

First, find local asparagus at your nearest Farmers’ Market. Buy a double amount that you think you want or need. Then, prepare the first half so simply it seems silly. Olive oil, salt, pepper, in the oven or on the grill only long enough until it just turns bright green. Munch. Devour. Be blown away.

Then, you can get a bit more creative with your second half since you’ll be hooked. Enter: Asparagus Dip. This involves a similar very quick cooking process as it was with your first batch. Only here, the asparagus is placed in boiling water and cooked just until bright green and then dunked into ice water to stop the cooking process and retain that beautiful color (this is called ‘blanching’). Then, you add that and a lot of other easy and delicious ingredients into a food processor, turn it on, and voila; Dip.

At the market (see the Spiced Rhubarb Chutney post for more details about my Farmers' Market season) I was describing this dip as a “lighter, cheaper, and local guacamole”. It’s delicate, but still bright with flavor, and would be a star on an appetizer plate with veggies and crackers. I myself was craving it on a burger with lettuce, tomato, and cheddar cheese. But that’s just me. Give it a taste and your tongue will tell you what it wants to pair it with.

Do whatever you see fit with this dip, but at least do me the favor of making it and serving it up for Memorial Day celebrations. Seasonal Eating Haven has arrived, and we have to kick it off right.

Asparagus Dip

I fancied adding a bit of herbage to this base recipe - cilantro and chive. Parsley would work great here too.

Ingredients:

2 cups asparagus, about 1 lb. (my asparagus came from Thistle Whistle farm in Paonia, CO! I've written about Mark's amazing farm and vegetables in my 'An Unbeetable Meal' post both here, and on Local in Season)

2 tsp. lemon juice

3 tsp. onion chopped

1 clove garlic minced

1 tomato chopped

1 tsp. salt

1/2 tsp ground pepper

1/4 tsp. ground cumin

1/2 tsp. chili powder

1/3 cup sour cream

dash hot sauce

Method:

1. Blanch and shock asparagus.

2. Combine all ingredients in food processor and blend until smooth.

3. Transfer into another bowl and chill overnight.

4. Serve cold and enjoy.

Spiced Rhubarb Chutney

I have always thought of rhubarb as an exotic and mysterious food. Why, you ask? Well, first there's the often tomato-centered conundrum: fruit or vegetable? I know what youre feeling - the word fruit is on the tip of your tongue, but something stopped you from officially categorizing it as such. But is it a...vegetable?

Although it may feel strange to say...yes, yes it is! Go on, say it with confidence now. Rhubarb = vegetable. Although we often pair rhubarb with fruit, or apply it to fruit-like applications in cooking, it is actually a good 'ol veg. It's a beautiful, large-leafed plant that sprawls far and wide with the ruby sweet-tart stalks that we put in pies and jams.

Some people love it. Hooray for rhubarb! It signals the coming of summer and is versatile in its culinary applications. Some people, on the other hand, in the reaction to hearing the word 'rhubarb', or when presented with it's long, red stalk in front of their face, will only respond with; "What the...?" and feel slightly afraid. My conclusion? It's time to spread the word of rhubarb. Tis the season for it, and I'm here to tell you all about it's multifaceted - mysterious and exotic - personality.

That's right, I'm pushing your Rhubarb comfort zone. Although we love this fruit-disguised vegetable in our pies, muffins, cobblers, and preserves, it's savory side is too often ignored...or never even addressed! This recipe responds to Rhubarb's Other Side, and I think you will be delighted to get to know each other. Here it is made into a chutney; a sweet and savory condiment that hits your tongue on so many levels that you'll be thoroughly entertained with every bite. From fresh ginger to cloves to red onion to crushed red pepper and golden raisins...no flavor sensation is left behind.

I was able to share this recipe and chutney with the Longmont Market-goers last weekend, as I have the special opportunity to run the Farmers' Market booth for the Culinary School of the Rockies this season in both Boulder and Longmont, CO. We offer seasonal recipes every week to market shoppers, with one in particular that we make and of which we give out samples. The featured recipe always centers around a peak produce item that is shooting out of the soil at that moment, and is therefore flowing off of the farmers' booths at the market that week. Our visitors can therefore taste our dish, take the recipe with them, and continue to shop for the freshest ingredients right there to make the dish and wow their friends at home. It's seasonal cooking and eating at it's finest.

So go on, head to the next market nearest you and grab a double handful of rhubarb. You're allowed to make your pie, don't worry, but reserve some for a savory treat too.

All-Star Tasters!

Cut right from the soil of Grant Family Farms and Miller Farms

Spiced Rhubarb Chutney
This chutney is fantastic on grilled meats, my favorite being grilled or roasted pork. I also love it simply as a condiment, either in sandwiches, mixed into yogurt, or for breakfast as you'll see below; on toast over a good smear of creamy goat cheese.

Ingredients:

3/4 cup Sugar (feel free to adjust sugar levels to your liking)
1/3 cup Cider vinegar
1 Tb. Minced peeled fresh ginger
1 Tb. Minced garlic
1 tsp. Ground cumin
1/2 tsp. Ground cinnamon
1/2 tsp. Ground cloves
1/4 tsp. Dried crushed red pepper
4 cups Fresh rhubarb (about 1 ½ lbs.) cut into ½ inch cubes
1/2 cup Chopped red onion
1/3 cup Dried tart cherries or golden raisins (or both!)


Method:

Combine first 8 ingredients in a large heavy pot with lid. Bring to a simmer over low heat, stirring until the sugar dissolves. Add rhubarb, onion and dried cherries or raisins. Increase the heat to medium-high and cook until rhubarb is tender and mixture is slightly thickened, about 5 minutes. Let mixture cool completely.


Can be refrigerated. Bring to room temperature before serving.

Paonia and Excelsior Best Of Pics, Summer 2010

All of the pictures took up a bit too much memory space for one blog post so I put the whole album up on Facebook to browse in full.  Click here to check them out!  And feel free to share your feedback

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.

Cheese Club: Feta is Betta

In the beginning of June I was able to boast about my first Cheese Club experience.  Somehow two months came and went (did July happen?), and the second meeting was in order.  This time though, I was a returnee.  This time, I needed to bring cheese.  Cheese made from my own two hands.

The theme was Feta.  Wow, I thought, my first cheese...we had officially taken our relationship to the next level.  This moment would bring me from strict consumer to now maker (...and consumer).  There was a lot to risk on the table, so many potential mistakes and failures to be had.  But knowing that cheese and I had formed a bond way back to my first lunch boxes filled with strictly cheese sandwiches (bread, cheese, "no, Mom, nothings else!"), I knew we were ready to take the leap together.

I decided on making solely goat's milk feta (not a mixture of different milks).  Raw and fresh as can be of course from Carol and James' goats, the last hosts of Cheese Club.

Yes, it could have even been right from you, sir.

After maintaining a heat of 86 degrees and adding a culture starter and rennet, the magic started to happen with 'the clean break' - where the whey starts to separate from the curd.

Who cut the curd?

Cheese-to-be

Separating the curd from the whey; still keeping both elements but just separately now

Curd cloud

Impromptu cheese drainer: wrapped in cheese cloth, tied up with sarah wrap, hanging from a soup spoon 'beam'

Releasing more of the whey from the first separation

Unwrapping to then turn over and rewrap and hang again

Cheese crags

Feta ball

Feta disks

Fully covered in kosher salt to bring out even more of the last of the whey.  This is called 'hardening' the cheese; the blocks need as much of the whey extracted from themselves as possible before being submerged into a brine.  Fail to do this and your feta will be soggy and soft once it is in the brine.  No one likes a soggy feta.

During the hardening with this cheese, two discs developed some discoloration on the edge - a result of probable exposure to some germ or bacteria on a surface when the transfer occurred.  Nothing to worry about though, any growth would be killed instantly in the brine and the infected areas were simply cut off.  Phew!

After the hardening process, I took the reserved whey and added salt to make a brine.  The feta discs were submerged in the brine to age and develop flavor for about 3 weeks in the fridge.  Then the day finally arrived.  The day to cut the feta into cubes, taste it, and bring it to the judges, the experts, the masters....the Cheese Club Aficionados.

The setting this time was at the beautiful Leroux Creek, where Janet and Yvon  live, grow grapes, and make a series of exceptional wines.

Back patio view

Rows and rows of grapes

Trusty Lamborn and Lands End mountains always in view

Who is that lounging guest?

Oh, Mr. Turkey, so nice of you to join us

And you know it's just no party until a duck shows up.  He provided some beautiful squaking

And now, the food.

John, master of the potato, tomato, and corn (ie my hero) brought his first ripe tomatoes.  Sliced and layered with some of Yvon's mozzarella and chevre, freshly torn basil, and absolutely doused in top-of-the-line olive oil and balsamic vinegar.  

Could you please just, tip that platter this way....yup, right into my mouth, please?

The Cheese table

Accessorized with Johan's incredible breads.  These baguettes, and what I like to call 'Bread Pillow' loaves, are the same as what we made the weekend before; depicted in the Blazin' Oven, Slow Food post.

Along with John's assortment of boiled potatoes (I live for a good purple potato...)

And Sally brought some marinated piquillo peppers since they are her favorite pairing with feta cheese

Dont forget the walnut shortbread...

...and finally some bright, sweet bing cherries to cleanse the pallet.  And eat by the pound.

And there they were!  Displayed in all of their glory...my feta cubes laid out for tasting.  The texture was firm and hearty, and the brine added the quintessential Greek salty kick.  An overall success-

Pam's Reblochon and Munster

Sheep feta

Carol's Camembert.  Do you see that perfect, room temperature ooziness???

And her Tomme

And her feta

Elaine experimented with the brine stage

A significant difference in texture (softness), but both cheeses still had excellent flavor

Sally's amazing trilogy: Her feta in center, Manchego to the right, and her unbeatable version of Reblochon in the back left.  She called it Stinky, I called it a masterpiece. 

There are always the fun experiments somewhere on the table...a chevre Yvon forgot about and a cheese that Elaine made from just whey.  Even cheese mistakes are fun!

Dante has perfected her chevre, and added homemade pesto and olives this time.  You just can't beat those favorite fresh flavors.

Sample plate

Sample plate...#15

See that pool of olive oil, balsamic vinegar, and tomato juice?  That is why I stood next to this platter, with slices of Johan's bread, and didn't move for a long time.

John is not only a farmer, but a poet to boot.  Reading some of his poems - all food, farm, and nature inspired - while the rest of us attempted to digest.

And an exciting side note:  the other day I was able to enjoy a saute of zucchini and swiss chard topped with feta.  Zucchini and chard grown with my own two hands, topped with my own cheese.  I'm telling you, there is no greater satisfaction than taking on a main role in the food you eat -  even beyond just the cooking process.
Grow with your hands, cook with your hands, eat with your hands!

I'm thinking that Cheese Making and I will have a happy future together.