The delicious dilemma of bumper crops

As we wade into the hot days of August, we find comfort in our farm-fresh picks. Read on for two recipes that feature in-season zucchini, corn, carrots, tomatoes, fresh herbs and more. Find the fresh picks at Westport Farmer’s Market, which is open Thursdays, 10 a.m. to 2 p.m. See more at https://www.westportfarmersmarket.com.

  

ZUCCHINI PARMESAN CRISPS

When zucchini is over-running your garden and the farmers’ markets, consider these crunchy snacks that will hook everyone at your next summer gathering.  They are great as backyard munchies or an easy side dish.

Prep time:  15 minutes, plus 25-35 minutes to bake

Servings:  4 as a snack

 

Market Shopping List

  • 2 medium zucchini
  • olive oil
  • fresh herbs, such as oregano, basil, parsley, rosemary (optional)

 

Ingredients

  • 2 medium zucchini, washed and patted dry
  • 1 tablespoon olive oil
  • 1/3 cup grated parmesan
  • 1/3 cup unseasoned bread crumbs
  • ¼ teaspoon salt
  • ground pepper to taste
  • fresh herbs, such as oregano, basil, parsley, rosemary (optional), washed, patted very dry, and chopped

 

Directions

  1. Preheat oven to 450 degrees F.Coat an unlined cookie sheet with cooking spray.
  2. In a small bowl, combine olive oil, parmesan, bread crumbs, salt, pepper, and herbs.
  3. Slice zucchini into 1/4 rounds (not thinner).Lay rounds on clean kitchen towel and blot with paper towel, absorbing extra moisture.
  4. Dip each slice into the parmesan mixture, coating both sides and patting it to help it stick.
  5. Place coated slices on prepared cooking sheet.Bake 25-35 minutes, until golden, sizzling and crisp.  Remove with spatula to serving plate and serve immediately.

 

Tip:  Eat these immediately to avoid soggy zuke discs. Can’t call them crisps more than 5-7 minutes after removing them from the oven.

 

August 2018
Recipe courtesy of Liz Rueven

Kosher Like Me

www.kosherlikeme.com

 

zuke part crisps

 

CREAMY BLENDED CORN SOUP MINUS THE DAIRY

Next time you have a pile of corn cobs that have been nibbled ‘til the finish, make this soup stock and use leftover corn to make an easy, creamy, dairy-free soup.

 

Have a pile of cobs but not ready to make soup?  Freeze them and make stock when you’re ready. Use the stock for corn or mixed veggie soup, curries, and grains.

 

This corn soup uses 8 cups of stock.  Supplement your corn stock with an organic vegetarian broth. My soup was 50/50, corn stock to veg broth.

 

Yield:  8-10 one-cup servings – vegetarian, pareve, vegan, gluten-free

 

Market Shopping List

Stock:

6-8 ears of corn (2 cups of the kernels are used in the soup)

2 onions

4 cloves garlic

2 carrots

Soup:

olive oil

1 onion

2 medium tomatoes

1 medium potato

5 tablespoons mixed herbs; choose what you like – parsley, sage, oregano, basil

1 mild spicy pepper (jalapeno), optional

 

Ingredients

Stock:

6-8 ears of corn, shaved of corn.  Reserve 2 cups of corn kernels for soup.

2 onions, peeled and quartered

4 cloves garlic, peeled and quartered

2 carrots, washed and rough chopped into 4-5 chunks

1 teaspoon salt

Soup:

2 tablespoons olive oil

1 onion, chopped

salt and pepper (to taste, at end)

2 medium tomatoes, chopped

1 medium potato, peeled and chopped

2 cups corn (may use frozen if off-season)

5 tablespoons mixed herbs; choose what you like – parsley, sage, oregano, basil. Reserve 1 tablespoon for garnish.

1/8 mild spicy pepper (jalapeno), seeded, de-veined and chopped(optional)

cayenne pepper (optional, or use at end instead of jalapeno)

8 cups stock (supplement corn stock with vegetarian broth if needed)

3-4 tablespoons fresh lime juice

 

Directions

Make the stock:

  1. Place all ingredients in a large stock pot and cover with water plus an additional 2 inches.
  2. Simmer actively for 45 minutes- 1 hour.
  3. Cool and strain.Set aside for soup or stock.

Make the soup:

  1. Heat olive oil and saute onions over medium heat until transparent.Season with salt and pepper.
  2. Add chopped tomatoes and continue sauteeing another 5 minutes.
  3. Add chopped potato, corn kernels, 4 tablespoons herbs, jalapeno (if using), stock.
  4. Simmer actively, with lid cracked, for 30 minutes.
  5. Cool to handle and use an immersion blender or food processor with S blade to blend.Some like it chunky, some like it smooth.  Some like it hot.  You decide.
  6. Add lime juice and stir.Taste for seasoning.  Go for a balance of sweet with a bit of heat and citrus.
  7. Garnish with fresh herbs, cayenne, a drizzle of olive oil, or lime zest.

 

This soup may be prepared 2-3 days ahead and/or frozen.

 

Tips:  The corn stock may appear a little green so be sure to use fresh tomatoes or carrots in your soup to make the color more appealing.  I made this soup a few times and found that tomatoes added a much-needed balance to the sweet corn.

 

 

corn soup

August 2018

Recipe courtesy of Liz Rueven

Kosher Like Me

www.kosherlikeme.com

 

 

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