Corn Chowder

Source Note: This is a lower-calorie version of the traditional corn chowder that is usually made with lots of cream and butter. If you are on a sodium-restricted diet, omit the salt. 
bicolor corn
2 pounds white potatoes, diced (River Run Farm Yukon Golds!)
1 bay leaf
4 cups water
3 teaspoons margarine or butter
3 medium onions, chopped
4 ribs celery, chopped
2 teaspoons cumin seeds
3 tablespoons Nash’s soft white wheat flour (or all-purpose flour)
1 teaspoon chopped fresh sage, or 1/2 teaspoon crushed dried sage
1/2 teaspoon crushed white pepper
2 cups skim milk
1 1/3 cups cooked sweet corn
Salt

Optional
Parsley, for garnish
Red bell pepper slices, for garnish

In a large saucepan, combine the potatoes, bay leaf, and water; bring to a boil. Cover and cook for 15 minutes, or until the potatoes are tender. Discard the bay leaf. Drain the potatoes, reserving the liquid. Set both aside.

In the same saucepan, melt the margarine. Add the onions, celery, and cumin seeds; cook until the onions are tender. Stir in the flour, sage, and white pepper. Stir in enough reserved potato liquid to make a smooth paste, then stir in the remaining potato liquid and potatoes, and heat through. Stir in the milk and corn, season to taste with salt, and heat thoroughly.

If desired, top with snipped parsley and bell pepper slices.

We thank Bounty from the Box, the CSA Farm Cookbook for this recipe.

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Sauteed Sweet Corn with Tomatoes and Tarragon

bicolor corn

It’s summertime and the corn is sweet!

4 ears of sweet corn (about 2 cups of kernels)
4 tablespoons butter
1/2 medium red bell pepper, chopped (about 1/2 cup)
4 to 5 scallions, chopped
1 pint grape or cherry tomatoes, halved
Salt and freshly ground pepper
1 Tbsp. fresh tarragon leaves, chopped (or 1 tsp. dried)

Shuck the corn and remove the silks. Steam or boil just until the kernels are tender. Cut the kernels from the cob and set aside.

Melt the butter in a large pan over medium heat. Add the red bell pepper and sauté until crisp tender, 2 to 3 minutes. Add the scallions and continue cooking 1 minute longer.

Add tomatoes and season with salt and pepper. Continue cooking until the tomatoes are slightly softened, 2 minutes, then add the corn. Combine well, taste, adjust the seasoning as needed, then stir in the tarragon. A quick and easy side dish!

We thank mygourmetconnection.com for this recipe.

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Mexican Grilled Corn

Corn on the cob

Aw yeah, grilling season!

4 ears corn
1/2 cup mayonnaise
1 1/2 cups sour cream
1/4 cup freshly chopped cilantro leaves
1 cup freshly grated Parmesan
1 lime, juiced
Red chili powder, to taste
2 limes cut into wedges, for garnish

Remove the husks of the corn but leave the core attached at the end to act as a handle. Grill the corn on a hot grill or cast iron griddle pan until slightly charred. Turn it so it gets cooked evenly all over.

Mix the mayonnaise, sour cream and cilantro together. Grate the Parmesan in another bowl. While the corn is still warm slather with mayonnaise mix. Squeeze lime juice over the corn and shower with Parmesan. Season with chili powder and serve with extra lime wedges.

We thank foodnetwork.com for this recipe.

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Grilled Corn with Cheese and Lime

Corn on the cob

Ever tried lime on your corn? Now’s your chance with fresh corn on the cob coming in from the fields!

8 ears corn, shucked
1 tablespoon organic safflower, sunflower, or canola oil
Kosher salt
1/2 cup crumbled queso fresco or feta
1/4 to 1/2 teaspoon cayenne pepper
2 limes, cut into wedges

Heat grill to medium-high. Brush the corn with the oil and sprinkle with half a teaspoon salt. Grill, turning often, until tender and charred, 5 to 7 minutes. Sprinkle the corn with the cheese and cayenne. Serve with the lime wedges. If you are not feeling like firing up the grill, this recipe works just as well with steamed corn.

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Sweet Corn Soup

corn on the cob

Although corn lovers often profess to have favorite varieties, the real key is freshness. Avoid corn with dry, pale husks and silks that are desiccated where they enter the cob. If pricked, kernels should squirt whitish juice. As for choosing the best-tasting corn, don’t buy a cob that’s more than 24 hours out of the field.

1 1/4 cups boiled sweet corn kernels
1/4 cup boiled and crushed sweet corn kernels
1 cup finely chopped and boiled mixed veggies (carrots, cauliflower, de-husked fava beans)
4 tablespoons corn flour
1 tablespoon butter
1 1/2 teaspoons finely chopped garlic
1 1/2 teaspoons finely chopped ginger
Salt to taste

Combine corn flour and 1/4 cup water in a small bowl and mix until the flour dissolves completely. Set aside.

Heat the butter in a deep pan. Add the ginger and garlic and sauté on medium heat until fragrant. Add the sweet corn, crushed sweet corn and veggies. Mix well and cook for 1 minute, stirring constantly.

Add 4 cups water, corn flour/water mixture, salt and pepper, mix well and cook on medium for another 4-5 minutes, stirring occasionally. Serve immediately sprinkled with diced peppers as an optional garnish.

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Kia’s Chilled Veggie & Bean Salad

Kidney beansThis wonderful summer salad hits the spot for cookouts, as a topping for a fresh green salad, or as a high-protein snack on the go. It’s also versatile, so get creative about what types of veggies you use, depending what’s in your fridge or your weekly CSA box!

You can also mix up the types of beans you use in this dish. Any combination of black, kidney, garbanzo, Nash’s dried favas, or even lentils will work well.

This recipe was whipped up for one of Nash’s’ July Farm Lunches, as a topping for tacos. It makes about 3-4 quarts. Downsize the ingredient list accordingly, to make a smaller batch, as desired.

1 medium zucchini
1 medium-large cucumber
1 small-medium Wall Walla onion or red onion
1 green or red pepper
6-8 cups cooked beans (any kind!)
1 cup apple cider vinegar
3 limes, juiced
2 cloves garlic finely minced
1/2 cup olive oil
1/2 teaspoon oregano
2 cups fresh cilantro, finely minced
3 tablespoons chili powder
3 tablespoons Bragg’s Liquid Aminos or tamari soy sauce
(A cup or two of fresh cut corn and some diced tomatoes are also wonderful in this salad. I didn’t have any on hand at the time, but they would be a great addition!)

Shred or small diced the zucchini, cucumber, onion and pepper. Add the cooked beans to the fresh veggies and toss well.

Combine the vinegar, lime juice, garlic, olive oil, oregano, fresh cilantro, chili powder and liquid aminos or tamari with the veggies and beans, and mix everything up really well.

Eat immediately, or let dish rest for an hour or two, or even a full day if possible, for the marinade to work its magic!

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Creamed Dill Corn

Nourish Restaurant in Sequim, WANourish, Sequim’s new garden-to-plate restaurant and gathering place, is featuring a series of meals created using items from Nash’s farm share boxes each week.

8 ears corn
1 tablespoon olive oil
2 teaspoons honey
1 teaspoon corn flour
Salt and pepper
1 cup heavy cream
1/2 cup cold water
2 tablespoons butter
Fresh dill to taste

Corn on the cob

Fresh dill goes so well with fresh corn!

Shuck the kernels from the corn. Saute onion in olive oil. Add corn and cook for 4-5 minutes.

Whisk corn flour, cream, water, honey, salt and pepper. Add liquid mix to corn and onion. Simmer and stir until mixture becomes creamy, about 15 minutes.

Stir in dill and serve.

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Smoked Salmon and Corn Chowder

Nourish Restaurant in Sequim, WANourish, Sequim’s new garden-to-plate restaurant and gathering place, is featuring a series of meals created using items from Nash’s farm share boxes each week. This week, expect Nash’s own (non-GMO) corn in your box.

2 ears of corn, shucked
3 medium leeks, cleaned and sliced (3 cups)
1 clove garlic, minced
2 tablespoons olive oil
1 stalk celery, chopped
1 large russet potato, peeled and cubed
1/2 teaspoon salt
8 ounces smoked salmon
4 cups fish broth
1 cup heavy cream
Dill for garnish

Corn on the cob

Locally grown (and non-GMO) corn on the cob!

Heat olive oil. Sauté leek and garlic.

Add potato, celery salt and pepper. Cook over medium heat, stirring constantly.

Add broth and simmer until potato is tender, about 10 minutes.

Add milk and salmon and bring the temperature back to a simmer. Do not let it boil or milk will separate.

As the mixture simmers, stir in cream.

Top each serving with chopped dill.

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Corn Salsa

Organic corn from eastern Washington

Corn is here! Sweet, fresh corn grown here in the Dungeness Valley. Come pick up a dozen at our farm store or farmer’s markets.

2 cups diced ripe tomatoes
2 cups fresh corn kernels
12 oz can black beans, rinsed well, drained
4 green onions, sliced thin
1 or 2 green jalapeño, seeded, diced fine
1/2 bunch fresh cilantro, roughly chopped
1/2 lemon, juiced
1 fresh lime, juiced
3 tablespoons olive oil
1/4 teaspoon dried oregano
1/2 teaspoon sugar
Salt and fresh ground black pepper to taste

Toss all ingredients in a large glass or stainless steel bowl to combine. Cover and refrigerate for at least 1 hour before serving. May be made up to 8 hours ahead. Toss well before service.

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