Homemade Corn Stock
This sweet, golden broth can be used to add flavor to soups, chowders or even risotto in lieu of chicken stock!
Ingredients:
6 corncobs
1 teaspoon peppercorns
1 stem fresh parsley
2 stems fresh thyme
1 bay leaf
Water
Method:
1. Put corncobs, peppercorns, parsley, thyme, bay leaf, and 8 cups cold water in a large pot and bring to a boil over high heat. Reduce heat to medium and simmer for 1 1⁄2 hours. Strain, discard solids, and refrigerate or freeze until ready to use.
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Fresh Corn Salad
Crisp, crunchy and spicy, this side salad is even better the second day!
Ingredients:
3 cups corn kernels, cut from husks
1 heirloom tomato, seeded and diced, or 2 cups cherry tomatoes, halved or quartered if large
2 sweet peppers, seeded and diced
1 Anaheim chile pepper, seeded and diced
½ Walla Walla sweet onion, diced
1 garlic clove, minced
¼ cup chopped parsley
2 tablespoons olive oil
1 tablespoon red wine vinegar
Sea salt and fresh ground pepper
Method:
1. Combine corn, tomato, peppers, Anaheim chili, sweet onion and garlic in a small mixing bowl.
2. Toss in the garlic and parsley and combine, then drizzle with olive oil and red wine vinegar. Taste and season with salt and pepper, as desired.
Variation: Try adding in 1 cup of this week’s canned Italian borlotti beans!
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Baked Tomatoes with Farro & Feta
This flavorful and satisfying main dish is stuffed with hearty farro, tangy feta cheese and fresh herbs.
Ingredients:
4 heirloom tomatoes, halved
¾ cup cooked farro
¼ cup crumbled feta cheese
2 tablespoons olive oil, plus more for drizzling
1 tablespoon fresh parsley, chopped
1 clove garlic, finely chopped
1 shallot, finely chopped
1 teaspoon finely chopped Anaheim pepper
Method:
1. Preheat the oven to 450°.
2. Slice the tomatoes from core to core. Remove and discard the seeds and juice, and add the tomatoes to a casserole dish. Drizzle with olive oil and sprinkle with salt and pepper.
3. Combine the 2 tablespoons olive oil, farro, feta cheese, parsley, garlic, shallot and Anaheim pepper with some salt and pepper together in a small bowl. Fill the tomatoes with the mixture. Bake 20 minutes. Drizzle with a splash of olive oil before serving.
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Ratatouille
This rustic Provencal dish is summer in a bowl, crafted with zucchini, eggplant and tomatoes.
Ingredients:
2 cups diced eggplant, skin on
2 cups mixed sweet peppers, seeded and diced
2 cups zucchini, diced
1½ cups heirloom tomatoes, seeded and diced
1½ cups diced Walla Walla sweet onion
¼ cup olive oil
1 teaspoon minced garlic
½ teaspoon fresh thyme leaves
1 tablespoon freshly chopped basil
1 tablespoon freshly chopped parsley
Sea salt and fresh ground pepper
Method:
1. Set a large stock pot over medium heat and add the olive oil. Once hot, add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5 to 7 minutes.
2. Add the eggplant and thyme to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 minutes. Add the peppers and zucchini and continue to cook for an additional 5 minutes. Add the tomatoes, basil, parsley, and salt and pepper, to taste, and cook for a final 5 minutes. Stir well to blend and serve either hot or at room temperature.
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Rigatoni with Cherry Tomatoes, Summer Squash & Ricotta
Also tossed with green garlic and fresh herbs, this spectacular summer pasta is light and colorful.
Ingredients:
1 pound rigatoni pasta
1 pint grape tomatoes, sliced in half lengthwise
2-3 summer squash, washed and sliced into ¼-inch-thick slices
½ cup Farm & Larder ricotta
3 tablespoons minced green garlic
1 tablespoon freshly-chopped mint
2 tablespoons each freshly-chopped parsley and basil
2 tablespoons olive oil, plus an additional tablespoon for finishing
Sea salt and fresh ground pepper
Method:
1. Cook rigatoni for 5-7 minutes in a pot of heavily salted water until al dente, just cooked through with a bit of bite left. Drain, and set aside.
2. Meanwhile, drizzle 2 tablespoons olive oil in a large skillet and heat over medium-high heat. Add in garlic and summer squash and sauté until al dente, about 5-7 minutes. Add pasta, sliced tomatoes, and fresh herbs to pan and toss together. Finish with ricotta cheese and an additional swirl of olive oil. Season with salt and pepper as necessary.
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Billy Mills’ Corn Relish
This classic recipe hails from The Complete Book of Pickles and Relishes, and is a true farmhouse standby!
Ingredients:
5-6 ears fresh corn
1 ripe heirloom tomato, seeds removed
1½ cups chopped green pepper
¾ cup chopped sweet Bullhorn peppers
1 cup chopped, unpeeled cucumber
1 cup chopped sweet onion
Pickling solution:
1 cup sugar
1 pint vinegar
1 tablespoon salt
1 teaspoon celery seed
1 teaspoon mustard seed
Method:
1. Wash and drain vegetables. Cut corn from the cob and scrape cob to get all the milk from the kernels.
2. Combine all vegetables in a large pot or preserving kettle. Mix the pickling liquid separately and pour over vegetables.
3. Simmer for 1 hour over medium heat, then transfer into canning jars. Seal while still warm to preserve flavor.
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Fingerling Potato Salad with Radishes & Capers
A light, refreshing take on the American classic, tossed with red radish slices and fresh herbs.
Ingredients:
1½ pounds yellow fingerling potatoes, washed
1 cup red radishes, trimmed of greens and thinly sliced
¼ cup capers, rinsed
3 tablespoons freshly-chopped parsley
1 tablespoon freshly-chopped savory
¾ cup Summer Red Wine Vinaigrette* (see recipe)
Sea salt and fresh ground pepper
*For a creamier dressing, whisk ¼ cup crème fraîche into vinaigrette.
Method:
1. Cook fingerlings until just fork-tender in a large pot of salted water over medium-high heat, about 20-25 minutes. Drain and allow to cool to room temperature, then slice diagonally in half or in thirds.
2. Once cool, combine potatoes with red radish slices, capers and fresh herbs in a large bowl. Drizzle with red wine vinaigrette and toss to coat, seasoning generously with salt and pepper.
3. Refrigerate for several hours, allowing salad to come back to room temperature before serving.
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Honey-Cinnamon Crème Fraîche
This amazing combination is wonderful atop a fruit galette, baked apples or even poached pears!
Ingredients:
1 cup crème fraîche
2 tablespoons honey
2 teaspoons cinnamon
Method:
1. Combine crème fraîche with honey and cinnamon in a bowl; chill until use.
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Fig & Blue Cheese Galette
Topped with sweet onions and peppery arugula, this savory starter is wonderful sliced in wedges and served with crisp wine.
Ingredients:
Farm & Larder galette dough, chilled
6-8 figs, washed and halved or quartered
¾ cup blue cheese, crumbled
¼ cup sweet onion, very thinly sliced
1 cup loosely packed arugula
2 tablespoons olive oil
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 375° and line a baking sheet with parchment paper. Unwrap chilled dough and place on a well floured surface. Let sit until edges become soft enough to roll.
2. Roll out dough into 3/4″ inch thick slab on a floured surface and transfer to baking sheet. Brush dough lightly with olive oil, reserving ½ tablespoon, and season surface with salt and pepper.
3. Leaving a 1 inch border around the circumference, dot the interior with fig halves and blue cheese crumbles, then scatter onion slices over. Roll border edges over to create a rustic crust, then brush with remaining olive oil.
4. Bake for 35-40 minutes, until crust is golden brown and cheese is bubbly. Remove from oven and sprinkle arugula leaves over. Slice into wedges and serve warm or at room temperature.
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Nectarine Galette
Sprinkled with a dusting of cinnamon sugar, this fresh tart is sure to please.
Ingredients:
Farm & Larder galette dough, chilled
6-8 ripe nectarines
2 tablespoons sugar
½ teaspoon cinnamon
1 tablespoon honey
1 tablespoon unsalted butter, cut into small pieces
Honey-cinnamon crème fraîche (see recipe)
Method:
1. Preheat the oven to 400°. Peel, halve and pit the apricots and slice into ¼-inch thick pieces. In a small bowl, combine the sugar and cinnamon.
2. On a lightly floured work surface, roll the pastry into a 12-by-14-inch rectangle and transfer to a large rimmed baking sheet. Arrange the apricot slices over the pastry to within an inch of the edge. Drizzle the honey over fruit, then sprinkle with cinnamon sugar and dot with the pieces of butter. Fold the pastry edge up and over the apples to create a 1-inch border.
3. Bake the galette for about 45 minutes, until the pastry is nicely browned and crisp and the apricots are tender. Transfer the pan to a rack and let the galette cool. Serve warm or at room temperature with a dollop of honey-cinnamon crème fraîche.
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