Wednesday, July 22, 2009
Full Sun Farm 11th Week
What's in the Box
Red and Heirloom Tomatoes
Corn! Glorious Corn! Like the beloved tomatoe, we only eat corn when it is fresh in season - which seems like a precious few weeks.
It's been a year since we last had any but as soon as my 4 year-old son saw the corn on his plate he asked "Where are the green things to hold it?" I had forgotten them - the little holders that are screwed into the cobs before cooking (we prefer the quick boiling method listed below) and are immediately cool enough to touch - but he hadn't!
They were easy enough to put in even when the corn was hot and G quickly ate his one ear and asked - and finished - another. I will to remember to buy even more corn next week - what we get with our farm share is clearly not enough!
Notes from the farm:
The corn and tomatoes make this an appropriate mid-summer box. Because both are absolutely fresh at this time of year, it is likely that we will all want to take advantage of the opportunity to enjoy corn as corn and tomato as tomato, and to subject both to minimal preparation and minimal mingling with other flavors.
For simple corn on the cob, bring a large pot of water to a boil. While it's heating, pull the husks off the corn, rub off the silk, and cut off any blemished tips. When the water comes to a boil, drop in the ears and cook for 2 minuets. (Don't salt the water--it only toughens the corn.) Pull out the ears with tongs, set them on a towel to drain briefly, then pile on a platter. Serve with salt, fresh-ground pepper, and butter.
The tomatoes are easily prepared with a balsamic vinegar glaze: Core the tomatoes, then cut them into wedges about 1 1/2 inches across at the widest point. In a skillet large enough to hold the tomatoes in a single layer, heat 2 tbsp of butter until it foams. Add the tomatoes and saute over high heat, turning them over several times, until their color begins to dull, about 3 minutes. Add 3 tbsp balsamic vinegar and 1 finely diced shallot or small onion and shake the pan back and forth until the vinegar has reduced, leaving a dark, thick sauce. Season with salt and pepper.
If you are interested in combining the two a little more elaborately, try this recipe for corn with cumin, chile, and tomato. (Like the above preparations, this recipe is from Vegetarian Cooking For Everyone.)
6 ears corn, kernels and scrapings removed separately
1 garlic clove
1 tsp ground toasted cumin seeds
salt and freshly milled pepper
2 tbsp corn oil or butter
1 onion, finely diced
1 long green chile, roasted and diced
1 large ripe tomato, seeded and diced
1 tbsp chopped cilantro, parsley, or dill
In a blender, puree 1 cup of the corn kernels with 1 cup water for 3 minutes. Strain, pushing out as much liquid as you can. Meanwhile, pound the garlic, cumin, 1/4 tsp salt, and a little pepper in a mortar until smooth. Heat the oil in a wide skillet with the onion, pounded garlic, and chile. Saute over medium-high heat for 4 minutes. Stir in the remaining corn kernels, scrapings, and pureed corn (corn milk). Lower the heat, cover the pan, and simmer for 5 minutes. Add the tomato at the end and cook until warmed through. Taste for salt, stir in the parsley, and serve.