August 17, 2012

In your CSA delivery today, you'll receive:

SWEET CORN

HEIRLOOM TOMATOES AND CHERRY TOMATOES

STRING BEANS

KENEBEC POTATOES

LEEKS

SWEET PEPPERS

SWISS CHARD

David reports that we'll be seeing sweet corn for several more weeks, since we're just now getting into his third planting (of four).  The tomatoes are still producing very well (the San Marzanos are just really beginning to ripen now), though he's beginning to see a bit of blossom-end rot, which happens when the soil gets too dry.  David hesitates to send anything that doesn't look perfect, but I encouraged him to keep sending them our way: just get our your paring knife and just cut away any soft spots and you'll be enjoying some of the best tomatoes around.  Or leave any tomatoes you want behind and I'll dutifully devour every last one.

Penne with Swiss Chard, Cherry Tomatoes, Bacon, and Goat Cheese

Use either the soft kind of chevre you get in tubes at the grocery  store, or raid the Meadville Market House for the more solid  local goat cheeses—either works beautifully here.

1 pound penne pasta

2 pieces bacon, chopped                                                                                          

Sea salt & freshly-ground pepper

10-15 cherry tomatoes, sliced into quarters                                                   

1 bunch Chard, washed and thinly sliced

2 cloves garlic, coarsely minced                                                                             

4 oz. goat cheese, cut into small pieces

3 T. olive oil                                                                                                                      

½  cup dry white wine

                                                               

Bring a large pot of salted water to a rolling boil.  Blanch the sliced chard for about thirty seconds, then drain well and set aside.  Cook your penne in the same water until al dente.

While the pasta is cooking, you can quickly assemble the sauce.   Heat a skillet on medium-high, add 2 T. of the olive oil and the bacon. Toss until most of the fat has rendered out and remove from the pan just as it begins to crisp.  Drain off most of the fat, add the remaining tablespoon of garlic and sauté the garlic for no more than thirty seconds, then add the tomatoes and toss for about three minutes, until they begin to soften.  Add the chard and the white wine, season with salt and pepper, and reduce the heat to medium-low.  When the pasta is finished cooking, drain it well and put it directly into the skillet.  Toss well to combine with the kale and tomato mixture, then turn off the heat.  Toss with the goat cheese, another pinch of salt and pepper, and garnish with a little more olive oil.  Serve immediately.

Simple Leek and Potato Soup

Don’t freak out about the cream here—milk will not do, unless you like your soup to have a curdled texture.

2 medium leeks, cleaned carefully and thinly sliced                                  

4-6 medium potatoes, thinly sliced

4 cups good stock, either chicken or vegetable                                            

1 cup heavy cream

Kosher salt and freshly ground pepper                                                           

3 T. butter        

Herbs to garnish (parsley, chervil, sage or chives work nicely)            

Ground nutmeg, pinch

Heat the butter over medium in a deep skillet and sauté the leeks, without allowing them to brown at all, until very soft, about ten minutes.  Then add the potatoes and the stock and bring to a boil.  Simmer until the potatoes are very soft, about fifteen minutes, then add the cream and a pinch of nutmeg and  simmer for five more minutes. Season generously with salt and pepper.  Working in batches, puree the mixture in a blender, but try not to over-puree the mixture or it will become tacky.  Return to the pan, check for seasoning, and heat over low before serving with minced fresh herbs.  

Sagaponack Corn Pudding

from Ina Garten

Ingredients

• 1/4 pound (1 stick) unsalted butter
• 5 cups fresh yellow corn kernels cut off the cob (6 to 8 ears)
• 1 cup chopped yellow onion (1 onion)
• 4 extra-large eggs
• 1 cup milk
• 1 cup half-and-half
• 1/2 cup yellow cornmeal
• 1 cup ricotta cheese
• 3 tablespoons chopped fresh basil leaves
• 1 tablespoon sugar
• 1 tablespoon kosher salt
• 3/4 teaspoon freshly ground black pepper
• 3/4 cup (6 ounces) grated extra-sharp cheddar, plus extra to sprinkle on top

Directions

Preheat the oven to 375 degrees F. Grease the inside of an 8 to 10-cup baking dish.

Melt the butter in a very large saute pan and saute the corn and onion over medium-high heat for 4 minutes. Cool slightly.

Whisk together the eggs, milk, and half-and-half in a large bowl. Slowly whisk in the cornmeal and then the ricotta. Add the basil, sugar, salt, and pepper. Add the cooked corn mixture and grated cheddar, and then pour into the baking dish. Sprinkle the top with more grated cheddar.

Place the dish in a larger pan and fill the pan 1/2 way up the sides of the dish with hot tap water. Bake thepudding for 40 to 45 minutes until the top begins to brown and a knife inserted in the center comes out clean. Serve warm.