Zucchini Tart

Our friend who is also doing the PVF CSA but at another location sent us this recipe for a zucchini tart. Can't tell what magazine it is from. She says it is super tasty and could also be adapted to use heirloom tomatoes. She is a great cook so we'll believe her - looks like a delicious weekend project.

Vegan corn chowder

This recipe comes from the Moosewood Daily Special cookbook.

Golden Summer Soup

1 1/2 cups chopped onion
2 Tbs. canola oil
1 cup peeled and diced carrots
2 1/2 cups peeled and diced sweet potato
6 cups water
4 cups summer squash
2 cups corn kernels (about 4 ears)
1/2 tsp. turmeric
4 tsp. fresh lemon juice
2 tsp salt
1 Tbs. chopped fresh sage
freshly ground black pepper to taste
chopped fresh parsley or snipped fresh chives

Saute onion in oil for 2 min. Add carrots and 1 1/2 cups sweet potatoes, cook 2 min. Add 3 cups of water, cover, and bring to a boil, simmer 10 min, until potatoes are soft. Puree with immersion blender and set aside.

Bring the remaining 3 cups of water to a boil. Add the remaining sweet potatoes and simmer 5 minutes. Add summer squash, corn, turmeric, lemon juice, and salt, cover and simmer for 10 minutes. Stir in sage and reserved puree. Add pepper. top with parsley and chives.

We used potatoes instead of sweet potatoes. Delicious.

Yummy Corn Chowder

Yet another corn recipe, but want to take advantage of it while in season. Here is a tried and true recipe from the Hay Day Country Market Cookbook that we will definitely be making this weekend.

2 tbs unsalted butter
2 carrots, scrubbed and diced
3 scallions, white and light green parts finely chopped
1 1/2 cups diced red-skin potatoes (going to use the ones from CSA)
3/4 cup chicken stock
2 cups whole milk
2 cups grated sweet corn (about 8 large ears)
salt and pepper
chives for garnish (optional)

melt butter in heavy-bottomed soup pot. add carrots and scallions, and saute over medium-high heat until the scallions are tender (3-5 minutes). add potatoes and stock, bring to simmer, cover and cook gently until the potatoes are fork-tender, about 10 minutes.

stir in milk and corn, return to a simmer, cook for 3 minutes. season to taste with salt and pepper.

Great Local Magazine

If you haven't already picked one up at MOM's or Whole Foods, keep an eye out for Edible Chesapeake (or to save paper, here it is online) - it's a terrific compilation of area farms and their products, local organic or sustainable restaurants and stores and articles and recipes. Last night we made the "Pasta with Tomatoes and Swiss Chard" from the Summer 2009 issue, using up a good chunk of the ginormous amount of tomatoes we got from the CSA, plus the chard we had left over from last week. It was pretty tasty, especially after adding a generous amount of shredded pecorino romano from Cheesetique.

There are versions of the magazine for cities and areas all around the country (even Vancouver!) - you can see their complete list at www.ediblecommunities.com.

Now back to figuring out what to do with the rest of the veggies. Corn Chowder?

Summer Corn Salsa

What are you planning on making this week? Please share. We need ideas to keep things interesting.

Looks like we are getting a big load of corn, tomatoes and peppers tomorrow. Here's a great sweet corn salsa recipe that will make a dent in the delivery and tastes great with meat, chicken or fish (as a topping or a side dish) or with chips. We made it with some grilled chicken from Let's Meat on the Avenue and I ate half of the bowl just spooning it in my mouth. Yum.

2 tomatoes - diced
1 cup sweet corn (2-3 ears)
1 red pepper diced
1 green pepper diced
1 red onion diced
2 serrano or jalepeno peppers minced
1/3 cup cilantro chopped
2 limes juiced
salt to taste

mix all ingredients. best if you let it sit at least an hour before serving.

Lazy Weekend

We were pretty lazy about cooking this weekend but did make the thai basil corn dip recipe we wrote about in an earlier post to bring over to a friend's house saturday night with the corn we got from the CSA. For breakfast saturday we roasted some potatoes, zucchini, onions and green pepper that we cut up into small pieces (usually just cook this up in a pan like hash browns but it was overflowing so I moved it to a baking sheet) and ate that with some bacon we bought at Del Ray Farmer's market (from Smith Meadow Farms, the zucchini and green pepper were from farmer's market, too.) The leftovers made a nice filling for a quesadilla snack later on that day. We chopped up some CSA tomatoes for a tasty salsa topping.

We'd love to post other people's recipes or ideas for good weekend meals!