And we’re back!
We took a brief hiatus for a while as we started to hit a wall with our produce. Not that we weren’t completely loving our veggies and fruits (we did make some really great dishes during our blog-vacation!), we just got a little busy and next thing we knew, it was week 9. Whoops, our bad.
One thing we realized during our vacation from taking pictures of our dinners and posting them online, was that we weren’t the only ones enjoying the fresh produce delivered to us. On multiple occasions, we found little friends living and dining in our peaches. Obviously, worms are a part of nature and are expected to be found on occasion, but it’s still a bit unsettling to bite into a juicy, ripe peach and find half of a worm in the peach you just bit into.
Anyways, now that we’re over the hump of the early summer veggies, which were great, it’s now corn, squash, peach, and green bean season. The amount of produce we’ve been receiving is pretty sizeable, and we’ve definitely not been able to finish it each week. The most difficult veggie to get rid of has been corn. Corn is great, but corn is kind of a filler food. Corn is already in practically everything we eat (if you eat processed food, that is. hopefully it hasn’t found its way into other fruits and vegetables yet, but they could some day with all of the genetic modification that goes on in produce these days…) so it’s been a bit hard to justify including a random ear of corn on the side of every meal or adding more corn to our diets. Corn chowder though, is delicious, so here is a healthy version that I made in order to get rid of 6 ears of corn.
- 6 ears of corn, uncooked
- 1 onion, diced
- 1 red pepper, diced
- 1 can of coconut milk
- 16 oz vegetable broth
- salt and pepper to taste
- red pepper flakes
- shredded cheddar cheese
After shucking the corn, use a sharp knife to cut away the kernels from the cob. Run the back of the knife down the cob once the kernels have been cut away to get and additional seeds and starchy juice from the cob, and reserve this in a bowl along with the kernels.
Coat the bottom of a large pot with a thin layer of canola oil (or another unflavored oil), and add the diced onions. Cook over medium for about 5 minutes until the onions become translucent. Add the red pepper, and cook for another 5 minutes until the peppers become tender. Add the vegetable broth, coconut milk, and corn to the mixture, and cover. If the soup is too thick at this point, fill the coconut milk can with water and add that too. Bring to a boil, and reduce heat, simmering the soup for about 15-20 minutes.
After about 20 minutes, serve the soup, topping with cheddar cheese, some red pepper flakes, and oyster crackers!
We don’t have photo evidence of this dish, but it was good and seemed pretty healthy. Coconut milk is a really good substitute for heavy cream, and is much healthier too.
Stay tuned for our recipe for Squash and Tofu stir fry and PEACH COBBLER!
In the meantime, here is an interesting article that one of our roommates showed us, called Stop Wasting Food! If you have a CSA, or have been stocking up on produce from a farmer’s market or grocery store, this article gives you helpful hints about using and preserving produce.