Heading into our second week of having our local Munson Farm corn available, I'm looking at a corn-filled week. We've already enjoyed it a couple of times; the kernels are still small (but oh so tender), although I think I've detected them already getting bigger into that luscious size. Just something to keep in mind when purchasing a number of ears for a recipe - this week you may need a few more to get the volume of corn required.
Tomorrow will be a corn chowder, the sweet corn chowder with hot-smoked salmon from Cooking Light. Whole Foods has beautiful chunks of smoked salmon that I believe is locally produced, at a reasonable price, and even sold on cute little cedar planks. I doubt those planks are large enough to actually cook on for future use, but could make attractive servers. Whole Foods also has Icelandic smoked salmon on sale this week, but that's the more delicate lox type that you probably wouldn't want to use in this dish.
We'll want pasta by Tuesday, so it will be linguine with summer succotash from Bon Appetit, with Munson's corn of course. It can either be left vegetarian as written, or naughtied by sautéing a bit of pancetta or bacon to start, or adding ribbons of prosciutto at the end.
By Wednesday, we'll want an easy reheat, which this week will be the corn chowder above.
Thursdays are also always easy in this house, so I'm thinking about grabbing that grass-fed organic ground beef that's $4.99 a pound at Sprouts through Wednesday to do a rare burger (rare in the sense of unusual for our menus, more like medium rare in terms of cooking). This occurs not only because the organic beef is a good price, but what goes better with a burger than an ear of corn?
Which quickly gets us through a corn-centric week.
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