Black Bean, Corn, and Edamame Salad with Cilantro and Lime Dressing

Recipe Courtesy of TastefullyJulie

Ingredients

-3 tablespoons fresh lime juice
-2 tablespoons extra virgin olive oil
-2 tablespoons canola oil
-1 small garlic clove, pressed
-1/2 teaspoon agave nectar
-2 cobs of corn, cooked, cooled, and corn cut from cob (about 2 cups)
-1 cup edamame, cooked and cooled
-1 15-ounce can black beans, rinsed and drained well
-1/2 cup red onion, diced
-1/2 cup fresh cilantro, chopped

Directions

-In a small bowl, combine the lime juice, oils, garlic, and agave . Whisk together and set aside.
-Add the corn, edamame, black beans, onion, and cilantro to a medium/large bowl.
-Pour dressing over the mixture and gently toss.
-Refrigerate for at least one hour, up to overnight, to allow flavors to blend.

Roasted Potato and Okra Salad

This recipe is courtesy of Erin's Food Files.

Ingredients

-2 lb small potatoes such as fingerling, red, or yellow-fleshed
-1 large bunch scallions, halved lengthwise and roughly chopped
-2 large fresh rosemary sprigs, plus 1/2 teaspoon chopped
-1/4 cup olive oil
-2 1/4 teaspoons salt
-1 teaspoon black pepper
-3/4 lb small (2- to 3-inch) okra, heads removed
-1 cup fresh corn (from 1 to 2 ears, I used a combo of frozen kernels plus 1 ear of corn)
-1 1/2 tablespoons fresh lemon juice
-1 tablespoon finely chopped shallot

Directions:

Roast potatoes and okra:
-Put oven rack in middle position and preheat oven to 450°F.
-Halve potatoes lengthwise and toss with scallion pieces, rosemary sprigs, 2 tablespoons olive oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Spread potato mixture in a large roasting pan and roast, stirring once, 20 minutes. Stir potatoes and add okra to pan, tossing to coat. Continue to roast until okra and potatoes are tender, about 30 minutes more.
Cook corn while potatoes roast:
-Cook corn in 1 quart of salted boiling water for 3 minutes. Drain and set aside.
Make dressing and assemble salad:
-Whisk together lemon juice, shallot, chopped rosemary, and remaining 2 tablespoons oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large bowl until combined. Discard rosemary sprigs, then add hot potatoes and okra to dressing along with beans, corn, and salt to taste, tossing to combine. Serve hot or warm.

Sweet Corn Chowder

Usually, I'm not big on soups in the summertime, but this one tastes like summer.  My husband had three bowls, and even my 2-year old said it was "yummy!"

Serves 4-6

Ingredients:

3 large ears of corn, kernels removed and cobs reserved
1 onion, diced
2 ribs of celery, diced
3 carrots, diced
2-3 Yukon gold potatoes, diced into 1/2 inch chunks (do this right before you add them to avoid browning)
1/2 cup dry Vermouth
1/3 cup heavy cream
4-5 sprigs of thyme
1 Tbsp olive oil
plenty of salt and pepper


Method:
1.  Heat the olive oil in a heavy bottomed dutch oven or soup pot.  Add the carrots, onions, and celery.  Salt generously (you'll be using this to make the stock, so don't be shy with the salt!) and add a little pepper.  Cook until softened (about 5-7 minutes).
2.  Add the Vermouth and cook until it has cooked down a bit (you won't clearly be able to see the liquid).
3.  Add the corn cobs, thyme (tied to together in a bundle, for easy removal), and 6-8 cups of water.  Bring to a boil, cover, and reduce the heat to a simmer.  Allow the stock to simmer for about an hour, developing flavor from the veggies and the corn cobs.
4.  Add the potatoes to the soup and raise the heat to a low boil.  Cook until the potatoes are tender, about 20 minutes.
5.  Remove the corn cobs and the thyme.   Stir in the corn kernels and the cream.  Turn off the heat, cover the pot, and allow the heat of the soup to cook the corn through for about 5 minutes.  Taste for salt and pepper (you may be surprised at how much salt you need, but remember that you are creating a stock from scratch, so it needs salt for flavor!)

Enjoy! 

Fresh Avocado Salsa

Here's a great summer salsa that's hearty enough to serve as a side dish or a salad.

Ingredients:

3 tomatoes, diced
1 ear of corn, removed from the cob
1 ripe Haas avocado, pitted, peeled, and diced
1/4 red onion, finely diced
1 clove garlic, smashed and finely diced
1 handful of cilantro, finely chopped
 juice of 1 lime
salt to taste

Method:

Place all ingredients in a bowl and stir to combine.   This salsa gets better if it can sit for an hour or so to allow the lime to take some of the edge off the onions and to allow the flavors to combine.  The lime should prevent the avocado from browning.  Avoid refrigerating, as this will ruin the tomatoes and avocado. 

Summer Squash and Sweet Corn Risotto

This is a delicious and potentially vegetarian meal that tastes of summer!   In the photo, you can see that I topped it with seared scallops, but we've also eaten it plain and it's every bit as scrumptious.

Ingredients (serves 2):

1 small yellow onion, diced
2 cups summer squash, grated on the big holes of a big grater
1 cup corn kernels, off the cob
1 cup arborio rice
3 cups chicken or vegetable stock, heated
a little olive oil
salt and pepper, to taste
chopped basil
zest of one lemon


Method:

1. Heat olive oil in a large sauce pan or dutch oven.  Stir in the onions and the squash and saute´ until
    onions are translucent.
2. Add the rice and cook, stirring frequently, until rice also becomes translucent.
3. Add a ladle full of hot stock to the pan and cook, stirring frequently, until almost all liquid is  
    absorbed.
4. Repeat step three until stock is gone and rice is al dente.
5. Just before last addition of stock, add in the corn and let it gently cook in the final addition of
    stock.
6. Remove from the heat, season with salt and pepper to taste, stir in basil and lemon zest and serve  
    immediately.

Fresh Corn and Black Bean Salad

Fresh Corn and Black Bean Salad 

makes about 8 servings

Prep time: 10 minutes
Cook time: 5 minutes
Chill time: 30 minutes

3 ears organic sweet corn

1 organic red pepper, chopped

1 organic red onion, chopped

1 18 oz can black beans, drained and rinsed

1/4 C fresh cilantro leaves

1 C organic grape or cherry tomatoes, halved or whole

juice from one lime

1-2 avocados, cut into small chunks [optional]

1. To prep the corn, shuck each ear, and cut each cob in half.

2. Place the prepped corn cobs in a large pot of boiling water, and boil for 3-5 minutes, or until the corn is tender. [Alternately, you could skip this step and use raw corn kernels.]

3. Remove the corn from the water and let cool until you can safely handle them. (Since I was in no rush, I let the ears cool in the fridge overnight.)

4. After the corn has cooled, use a sharp knife to carefully cut the kernels from each cob.

5. Place the kernels into a large serving bowl.

6. Stir in the chopped red pepper, red onion, and black beans.

7. Add in the tomatoes and stir to combine.

8. Stir in the fresh lime juice.

9. Garnish with fresh cilantro.

10. Place in the fridge and let chill for at least half an hour. Give it a stir before serving.

11. If you want to take it up one more notch, top with chunks of avocado just before serving.

12. Serve the corn and black bean salad by itself or over a bed of quinoa.

Stuffed Bell Peppers with Beans and Rice

The following recipe is adapted from Health Food Lazy People blog.

Stuffed Bell Peppers with Beans and Rice
Ingredients
4 bell peppers
3 cups cooked rice
1 half can black beans
2 ears corn, shucked and kernels cut off the cobs (or can use ¾ cup frozen)
½ onion, finely diced
3 cloves garlic, minced
1¾ cups crushed tomatoes 1
cup cheese (your choice, but cheddar is delicious!)
¼ cup diced jalapenos (optional)
½ cup water
seasoning

Directions
1. Cook rice and set aside.
2. Cut the tops off of the bell peppers and scoop out the seeds. They need to be softened before being stuffed, so either steam them for a few minutes or boil them for about 8 minutes. They should soft but not floppy, able to stand up by themselves and hold their shape, but not crisp.
3. In a small fry pan, sauté the onions and garlic in a little olive oil until the onions become translucent.
4. In a large mixing bowl, combine the cooked rice, sautéed onions, garlic, jalapenos, black beans, corn, seasoning, and a ½ cup of cheese. Mix well.
5. When the peppers are softened, stand them upright in a baking dish and fill them with stuffing mixture and top with the remaining ½ cup of cheese.
6. Pour a ½ cup of water in the bottom of the dish around the peppers.
7. Set the oven to 350 degrees, and bake covered for 20 minutes. Remove cover and bake for an additional 10 minutes, or until the cheese on top is golden brown.

Summer Corn Chowder

From Corey, LFFC CSA Shareholder...

Don't know what to do with all the corn that is so bountiful right now? This is a delicious recipe that will not disappoint. It is creamy, a little spicy, and chock full of delicious summer vegetables. You can check out more photos and recipe ideas on my blog, IntheOrganicKitchen.com.

Summer Corn Chowder

3 ears fresh corn, kernels cut off
2 small potatoes, chopped
2 carrots, peeled and chopped
1 onion, chopped
1/2 teaspoon red pepper flakes -- or to taste
1 handful fresh herbs -- oregano, parsley, chives
2 cloves garlic, minced
3 cups chicken broth
1/4 cup heavy cream
pepper -- to taste
salt -- to taste

Place onion, carrot, green pepper, in bottom of soup pot with a little bit of olive oil or butter. Cook until onion is translucent. Add garlic and red pepper flakes. Cook about 1 minute more. Add potatoes and corn and cook for about 5 minutes, stirring and making sure mixture does not burn. Add chicken stock and chopped herbs.

Cover and cook for about 1 hour, until vegetables are very soft. Blend half the mixture in blender or by using immersion blender. Add cream and salt and pepper to taste. Enjoy!

Fresh Corn Salad

This is a really simple and delicious summer salad that can be adapted as needed to use up share items. What are some of your variations?

Fresh Corn Salad
Ingredients
3 ears sweet corn, shucked and kernels cut off, close to the cob
1 large red tomato, diced
1 half fresh red, yellow, or sweet onion
1 half bell pepper, seeds removed and diced
splash sweet balsamic
splash red wine vinegar
splash olive oil
salt and fresh ground pepper
chopped fresh herbs, such as basil or cilantro

Directions
Toss and enjoy! Best eaten fresh.

Happy New Year from Lancaster Farm Fresh Cooperative! (And Winter Chili Recipe)

Happy New Year! Here at Lancaster Farm Fresh, we're looking forward to another great season in 2011. Fulfill your New Year's resolution to eat healthy and nutrient-dense produce in 2011 by purchasing a CSA share! Not only does your purchase support local and small-scale family farms, but you'll also receive 25 weeks of Certified Organic produce, chock-full of nutrients that only Lancaster County soil can supply. 2011 CSA Membership Applications are available on our website, www.lancasterfarmfresh.com. Don't forget to postmark your application and payment for a 2011 CSA share by January 15th in order to qualify for a $30 early sign-up discount!

Now to the recipes! Although we are currently between seasons, be sure to check back for weekly updates for recipes that LFFC farmers and staff are enjoying over the winter, using canned and frozen vegetables from our 2010 CSA shares. Below is a winter chili recipe that I made last night with tomatoes that I canned this summer from LFFC member farm Green Valley Organics. Delicious!

Winter Chili

Serves 3 to 4

Ingredients

3 tablespoons butter

4 cloves garlic, minced

2 to 3 onions, roughly chopped
2 cups chicken or vegetable broth

2 24-ounce cans canned tomatoes

1 can kidney beans, drained

1 can black beans, drained
4 cups frozen corn

3 tablespoons chili powder

1 tablespoon sweet paprika

1 to 2 teaspoons cayenne pepper

2 tablespoons ground cumin

3 tablespoons brown sugar

salt and pepper to taste

grated cheddar cheese

Directions

1. Melt butter in a large pot over medium heat. Add onions and garlic, stirring until onions are translucent.
2. Turn down heat slightly, and add chili powder, paprika, cayenne pepper, and cumin. Working quickly to avoid burning the spice mixture, add chicken or vegetable broth, canned tomatoes, brown sugar, and salt and pepper to taste. Bring to boil and turn down to a simmer. Simmer for 20 minutes, or until tomatoes begin to break down and chili has a thick consistency.
3. Add beans and corn and allow to heat, taking care not to overcook. Adjust spices as needed. Serve hot, topped with grated cheddar cheese and cornbread on the side. Enjoy!

A Couple Good Recipes

Hi there! My name is Abby, and I'm a LFFC CSA member in Philadelphia. This is my first year participating in any kind of CSA, and I've loved the experience so far! Following are a couple of my favorite recipes I've used so far.

Fresh Corn Salsa

This is salsa in a very loose sense. I'm allergic to peppers and chilis, so I can't eat most prepackaged store-bought salsas. I used this as a filler in some taco wraps I made last week, and it was a smashing success. The fresh corn and tomatoes really make a difference.

1 ear fresh corn, shucked and cleaned
1 16oz can black beans, drained and rinsed (feel free to use the equivalent in dried beans that you've soaked and cooked - I threw this together last minute so I didn't have time for the prep)
2 medium tomatoes, about 1/2" dice (You can dice larger or smaller, but I was trying to keep the size of the tomatoes relative to the corn and beans)
1 medium red or white onion, diced (I prefer red)
Juice of one lime
optional: 1 jalapeño or green pepper, diced small
optional: handful of fresh cilantro

Wrap the ear of corn pretty tight in plastic wrap, and microwave for four minutes. While that's cooking and then cooling, chop the rest of your veggies, tossing everything in a medium bowl as you go. When the corn has cooled enough that you can touch it without burning yourself, cut the kernels off the cob. I find it easiest with a medium sized paring knife; stand the cob on the larger end, and cut down from the top so the kernels fall onto your cutting board. I've seen another interesting way posted on various cooking blogs: using an angel food cake pan or bundt pan, right side up, stand the ear of corn in the center, using the tall center of the pan, and then as you cut away the kernels they fall into the bowl of the pan.

Once you have your corn and everything in the bowl, squeeze the lime juice over top, and toss to mix. This is great in tacos, or cook up some chicken or ground beef, spoon this over top and top with cheese and sour cream.

Tomato Sauce
(adapted from Smitten Kitchen, who adapted from Marcela Hazan’s Essentials of Italian Cooking

The original recipe calls for canned peeled whole tomatoes, but I used fresh ones from the share and peeled them myself.

6 tomatoes, peeled*
5 tablespoons unsalted butter
1 medium yellow onion, peeled and cut in half

Add tomatoes, butter and onion to a heavy bottomed pot over medium/medium high heat. Bring to a simmer, then lower heat to medium low, or enough to keep it at a slow simmer. Simmer for 45 minutes to an hour, stirring occasionally and crushing tomatoes against the side of the pan. Remove from heat, discard onion, and add salt to taste.

While you are certainly welcome to add herbs or seasonings to this, with the fresh tomatoes, I found that extra seasoning wasn't necessary. This made probably three to four cups of sauce (I didn't measure after I finished). I used some right away, and have some frozen to use later.

*easiest way to peel tomatoes! Bring a large pot of unsalted water to a boil. While waiting on the water, prepare an ice bath in a large bowl nearby. When the water is boiling, score an X with a paring knife in the bottom of each tomato, and drop into boiling water for about 30-45 seconds. Remove with a slotted spoon, and drop immediately into the ice bath to halt the cooking process. After another 30 seconds or so, remove from the ice bath. The skin should peel away easily.

I didn't seed the tomatoes for the sauce, but you certainly could. After peeling, cut them in half, and squeeze gently over a bowl (or the garbage disposal) to remove seeds. scrape a little with your finger if need be.

Pasta with Fresh Corn Pesto

Hello, my name is Stephanie and I am a LFFC CSA member from Philadelphia. I love to cook and try new recipes whenever I get a chance. This recipe I made when we received corn a couple weeks ago and I fell in love. I didn't know much else to do with corn except eat it on the cob. I found it fairly simple and delicious! My husband loved it too. I used whole wheat penne instead of fettuccine. I'm planning to make it again this week.

Pasta with Fresh Corn Pesto (adapted from the August 2010 issue of Bon Appétit)

• 4 bacon slices, cut lengthwise in half, then crosswise into 1/2-inch pieces
• 4 cups fresh corn kernels (cut from about 6 large ears)
• 2 large garlic cloves, minced
• 1 1/4 teaspoons coarse kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1/2 teaspoon red pepper flakes
• 1/2 cup freshly grated Parmesan cheese plus additional for serving
• 1/3 cup pine nuts, toasted
• 1/3 cup extra-virgin olive oil
• 8 ounces tagliatelle or fettuccine
• 3/4 cup coarsely torn fresh basil leaves, divided

Cook bacon in large nonstick skillet over medium heat until crisp and brown, stirring often. Using slotted spoon, transfer to paper towels to drain. Pour off all but 1 tablespoon drippings from skillet. Add corn, garlic, 1 1/4 teaspoons coarse salt, red pepper flakes, and 3/4 teaspoon pepper to drippings in skillet. Sauté over medium-high heat until corn is just tender but not brown, about 4 minutes. Transfer 1 1/2 cups corn kernels to small bowl and reserve. Scrape remaining corn mixture into processor. Add 1/2 cup Parmesan and pine nuts. With machine running, add olive oil through feed tube and blend until pesto is almost smooth. Set pesto aside.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 1/2 cups pasta cooking liquid. Return pasta to pot. Add corn pesto, reserved corn kernels, and 1/2 cup basil leaves. Toss pasta mixture over medium heat until warmed through, adding reserved pasta cooking liquid by 1/4 cupfuls to thin to desired consistency, 2 to 3 minutes. Season pasta to taste with salt and pepper.

Transfer pasta to large shallow bowl. Sprinkle with remaining 1/4 cup basil leaves and reserved bacon. Serve pasta, passing additional grated Parmesan alongside.

Summer Heirloom Tomato & Corn Salad

This recipe is from our site host, Jenn, at the Fresh Thymes Café in Wilmington, DE.

4 ripe heirloom tomatoes
3 ears fresh corn cut off the cob
1 red onion, chopped
1 jalapeno pepper, seeded and chopped

¼ cup chopped cilantro, basil, or mixture
3 tablespoons Extra Virgin Olive Oil
3 tablespoons Fresh Squeezed lime juice

Celtic Sea Salt & Pepper for seasoning

Combine all ingredients in bowl, cover, and refrigerate overnight or 4 hours. Serves 4-6. Enjoy the goodness!