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Posts Tagged ‘Sweet Corn’

No, not Christmas time. Late summer/early autumn time! The weather is mellowing out, local farms and gardens are bursting with ripe produce, Boston is experiencing the few consistent days of sunshine it gets all year, and pumpkin overload is just around the corner. Superb!

I took advantage of this golden day by going for a nice, long, leisurely run and using the small amount of sunlight that comes in our ill-placed apartment windows to photograph the cherry tomatoes I snacked on:

 

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The beautiful weather inspired us to defrost some CSA burgers and fire up the grill:

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We had another salad with more lackluster dressing. Hint: when trying a recipe for the first time, don’t make a large quantity. You’ll never know if you’ll dislike it. I never make a big batch my first time testing a recipe – I have no idea what possessed me. The veg is still pretty though!

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Also pretty? Free-range, hormone- and antibiotic-free local beef served with a fat, juicy, local tomato and raw onion on a grilled bun (Trent is APPALLED that I eat raw onion, but it tastes soooo good with beef!).

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And last but not least, grilled sweet corn served with lime juice and cayenne pepper.

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I would have taken a picture of the completed dish for you, but I was covered in lime juice and my lips were burning from my overzealous application of cayenne. Still, roasty corn with sour lime and spicy pepper = perfection.

And that was our all-American evening. What do you like to do on beautiful days? Are you an autumn person? Nothing thrills me like the first autumnal chill and the first golden leaf of fall, unless it’s the first pumpkin beer I spot on tap. 😉

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Garlic chives. Sweet potato greens. Baby bok choy. Lettuce. Green beans. Asian cucumber. White carrots. Cabbage. Spring onions. Sweet corn. Eggplant. Green Peppers.

HOLY CRAP our CSA share this week is SUPERabundant! I honestly don’t know how I’m going to make it through all of this since Trent is on tour, but I’ll do my level best. 🙂

I think I’m most excited about the sweet potato greens because 1) I didn’t know you could eat them and 2) that means CSA SWEET POTATOES later in the season!!! Also they’re really pretty:

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I stir-fried these along with some green onions, sweet corn, non-CSA shitake mushrooms, and farm fresh eggs from our meat CSA farmer.

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Fantabulous!  I love eggs, and, like almost everything, they taste a million times better when they’re right off the farm.

After dinner this happened:

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Banana soft serve with unsweetened dried coconut, cocoa nibs, and a wee bit of agave syrup. Heaven in a bowl.

And now I’m happily plotting tomorrow’s eats. I’m thinking there’s a huge plate of fresh veg with hummus in my future. Yes!

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Today’s CSA eats were simple and scrumptious. For lunch I made this:

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Half a head of lettuce, half a cucumber, some invisible shaved white carrot, and a non-CSA avocado mashed with the juice of half a lemon and salt and pepper. This become a goopy, avocado-y, delicious mess post-photo.

I made my dinner plans while I was making lunch. Good thing too, because when I got back from the gym I wanted FOOD NOW! I chopped up some onion and some of this:

sweet, sweet CSA sweet corn

sweet, sweet CSA sweet corn

I tried a bite raw because honestly the thought of raw sweet corn weirds me out to the Nth degree and I had to see what raw foodists taste in it. I’m from the land of corn, and it’s not a raw food. Then again, I’m also from the land of fried things on sticks and high fructose corn syrup, so what do I know. Turns out raw sweet corn (at least stellar CSA sweet corn) is delicious. It tastes sweet and crunchy and only slightly “green,” if you know what I mean.

I browned the onion and sweet corn in a bit of butter, then added two eggs and a crumbled piece of Trader Joe’s jalapeno yogurt cheese (lactose free!). I also reheated some of last night’s veggies and got this:

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This. was. so. GOOD. The picture does it absolutely no justice. The sweet, crunchy corn and onions combined with the kick from the jalapeno cheese…I wish I could eat it all over again!

T was kind of horrified that I was using corn in a recipe. “It’s just so good on the cob,” he said. “I could never do it!” I understand – sometimes the simplest preparations are the most appealing. But since we’ve had corn on the cob for two weeks straight, I figure I could afford to switch it up. And I’m so glad I did.

Have you used standard ingredients in a new way lately? Was it a success?

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