Corn Chowder with Peppers & Onion

Fresh sage and a hint of red pepper give this sweet chowder just a subtle hint of spice.

Ingredients:
4 ears of corn shucked
1 sweet onion, peeled and diced
2 sweet peppers, seeded and diced
4 cups vegetable or corn stock
6 fresh sage leaves, chopped
Pinch red pepper flakes
2 teaspoons olive oil
Sea salt

Method:
1. Preheat a grill or grill pan over medium-high heat, then place the ears of corn directly on the grates and grill, 8-10 minutes, rotating occasionally, until the cobs are slightly charred. Remove and allow to cool, then shuck the kernels from the cobs using a sharp kitchen knife. Set aside.

2. Heat the oil in a 4-quart pot until shimmering. Add the onion and peppers and sauté until lightly tender, 2-3 minutes. Add the corn (reserving a small handful for garnish), sage and chile pepper flakes; sauté for 1 minute. Season with salt to taste. Stir in the broth and bring to a boil. Reduce the heat to medium low and simmer until vegetables are all tender, about 5 minutes.

2. Carefully pour half the mixture into a blender and purée until smooth (remember the soup is hot, so be careful). Stir the puréed mixture back into the pot with the remaining soup. Taste the soup and add more salt, if desired. Ladle into bowls, garnish with a few chile flakes and grilled corn kernels and serve hot.

Flavors of Fall Recipes

Much like the autumn leaves bursting into brilliant shades of orange, scarlet and yellow, our gardens continue to grace us with colorful fall produce, from Carnival winter squash and purple Daikon radishes to super sweet yellow corn and red Carmen peppers. Celebrate this beautiful bounty with a rich, warm risotto made with our signature chicken stock and local Chanterelle mushrooms, then pumpernickel bread and smoked gorgonzola butter, plus all the ingredients for a warm, homey apple crisp to serve for dessert.

Here are a few recipe ideas for the week:

Roasted Grapes with Thyme
These juicy grapes boast an intense flavor, and are wonderful served with toasted pumpernickel bread.

Duxelles
This finely-chopped mixture of mushrooms, herbs and shallots is excellent mixed into this week’s risotto!

Chanterelle Mushroom Risotto
Creamy and delicious, this recipe is a favorite here at the farm—just remember to stir!

Grilled Corn Chowder with Peppers & Sweet Onion
Fresh sage and a hint of red pepper give this sweet chowder just a subtle hint of spice.

Broiled Heirloom Tomatoes
Topped with crispy Panko bread crumbs and Grana-style cheese, these beautiful tomatoes are a worthy supper side.

Fall Apple Crisp
So simple, so delicious: Simply toss apple slices with cornstarch and sugar, then sprinkle with the topping from this week’s box.

Summer into Fall Recipes

recipes-sept-24-2015-archived

Though sunshine continues to reign during the day, a new season is beginning to take hold, with crisp, clear mornings, chilly evenings and a wealth of new produce options—from lovely ripe pears and bright carrots to golden Chanterelle mushrooms. Thus, this week’s box embraces the crisp, soulful flavors of fall as they converge with late summer favorites like corn and tomatoes, mixing these seasonal ingredients with rustic semolina pasta, Gruyère cheese bread and a light, fresh Austrian white wine.

Here are few recipe ideas for the week:

Pasta with Sautéed Chanterelle Mushrooms & Herb-Roasted Cauliflower
Rich with locally-foraged mushrooms and herbs, this pasta beautifully captures the flavors of fall.

Herb-Roasted Cauliflower
Seasoned with parsley, garlic and lemon, this flavorful, incredibly-easy cauliflower recipe is a keeper.

Sweet Corn Chowder with Red Pepper & Onion
Fresh sage and a hint of chile pepper give this sweet chowder just a subtle hint of spice.

Homemade Corn Stock
This sweet, golden broth can be used to add flavor to soups, risotto, or any recipe calling for vegetable stock.

Honey-Balsamic Roasted Carrots
This slam-dunk recipe from Domenica Marchetti’s The Glorious Vegetables of Italy makes the best of crisp carrots.

Lemon Sprouting Broccoli
This light and fresh side is accented by tart lemon juice and fresh-cracked pepper.

Honey-Poached Pears with Crème Fraîche
This lovely, light dessert from Bon Appetit uses honey to draw out the mellow sweetness of fall pears.

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