Member Jocelyn Cook submitted several tantalizing recipes and since we’re getting corn this week, we’re sharing her Corn Bisque recipe. It sounds like a savory, perfect for end of summers cooler weather, I can’t wait to try it!
1tbsp olive oil
1 medium spring onion, chopped
3 cloves garlic, minced
8 ears fresh sweet corn, husked
1 green pepper, diced
3 Cubanelle peppers
1 tsp smoked paprika
1 tbsp red wine vinegar
2 cups chicken broth
1, 14oz can light coconut milk
sea salt and freshly ground black pepper, to taste
chopped chives, for garnish
(I reserved some corn kernels and threw in after blending for a bit of texture)
by Sally Azimat Schreiber-Cohn; finalized August 3, 2017
Inspiration from Farm-Direct Coop items. This can be a relatively quick preparation, if you’ve got the ingredients handy. Can use greens of most any type.
Recipe for 2-3 people: [T = Tablespoon; t = teaspoon]
8 oz GREENS, Chard, kale, turnip greens, &/or collards. (Heavier stemmed need longer cooking.)
1/2 Smallish sweet apple, OR sweet, ripe peach, (often I peel), cut into ½” pieces
2 T+1t Maple syrup (I used Grade A amber)
1 T+2t Flavored vinegar (I used Herb FARMacy “Purple Basil” organic)
3/8t Salt (somewhat similar to 3 shakes, i.e. 1/4t + 1/8t)
2t Dried Dill (or 2 T fresh dill) (via www.healwithfood.org – 1 teaspoon dried dill equals 3 teaspoons fresh)
Super easy, super delicious. Ten minutes of prep, 30 minutes of cooking – and voila!
1 pound fresh tomatillos, husks removed
1 head of garlic, peeled
3 fresh jalapeno peppers
1 bunch fresh cilantro
1/2 cup water or as needed
salt and pepper to taste
1. Preheat the oven’s broiler. Arrange the whole cloves of garlic, tomatillos, and jalapenos on a baking sheet. Place under the broiler, and cook for a few minutes. Remove garlic cloves first, as soon as they are toasted, to avoid developing a bitter flavor. Continue to roast jalapenos and tomatillos until evenly charred, turning occasionally. Set aside to cool. Don’t remove the charred parts of the tomatillos or the peppers.
Tomatillos are the funky little paper covered orbs in this weeks Share. They vary in color from green to yellow to purple. Like the tomato, it’s technically a fruit, but wisdom tells us not to use it like one. Delicious in salsas, stews, and Mexican inspired dishes, it can be eaten both raw and roasted.