Parker Farm CSA Share 09/01/10: 2 pounds potatoes, 12 ears(!) of corn, 4 pounds tomatoes, 1 pound cubanelle peppers, 2 eggplant and 2 zucchini.
Farmer Steve supplements the crops that he grows with these monster mushrooms that he forages from the woods surrounding his farm. Some day I'll go hunting with him...
Foraged Chicken Mushroom Pilaf
Yield: 4 servings
1/3 lb Wild Chicken Mushrooms, diced
one onion, halved and sliced
1 C. Basmati rice
1.5-2 C. Chicken or vegetable stock
3 large tomatoes, diced
1.5 C. fresh corn kernels cut from 3-4 cobs
2-3 T. unsalted organic butter
2 T. Extra-virgin olive oil
salt and pepper
Fresh herbs (basil, oregano, chives, chervil) for garnish.
1. Melt two tablespoons butter of medium-high heat (I love my cast iron skillet for browning) and brown mushrooms well (approx. 10 minutes)
2. Add sliced onions and brown another 10-15 minutes.
3. Toss in rice and one tablespoon butter until rice is well-coated.
4. Carefully add stock, a pinch of salt and a generous grinding of black pepper. Bring to a boil and cover, cooking until stock is absorbed and rice is cooked. Turn heat to low.
5. Without stirring the rice, pour olive oil evenly over the rice and cover, letting a crispy crust form on the bottom of the rice. This will take 5-10 minutes. Turn off heat.
6. Fold in diced tomatoes and corn, scraping up crispy parts of rice as you fold, and let sit for 10 minutes, uncovered.
5. Garnish with fresh herbs and an additional drizzle of olive oil. Eat!
We all have the challenge of finding uses for the gigantor squashes in our shares this time of year. I think this recipe's a keeper. The key is to squeeze out the excess water from the squash before adding it to the batter. The batter for this recipe is closer to a crepe batter than a pancake batter - more eggs and milk than flour! Any recommendations for a dipping sauce?
Squash and Corn Fritters
Yield: about 18 fritters
2.5 cups shredded zucchini or other summer squash, salted, drained and squeezed of excess water
One large onion, shredded and included in the above process
One C. fresh corn kernels, sliced from the cob
3 free range eggs
2 C. organic whole milk
1 C. all-purpose flour
1 T. sugar
1 t. baking powder
Canola oil for frying
salt and pepper
1. Using two separate bowls, whisk together eggs and milk and pour into combined dry ingredients. Whisk until just combined.
2. Fold in squash and onion mixture and corn kernels.
3. Add one t. salt and a generous grinding of black pepper and mix to combine.
4. Heat your cast iron skillet over medium heat, add 1/4 C. oil, coating the bottom of the pan.
5. Using a ladle or 1/2 C. measuring cup, dollop batter into hot oil and flatten the fritters to be approximately 2.5 inches in diameter.
6. Allow the heat to be high enough so that the fritters brown, but not so hot that the inside of each fritter doesn't cook evenly. A test batch is the best way to find out what works (Chef snack bonus!)
7. Stack finished fritters on a paper-lined baking sheet in a 200° oven and keep frying until all of your batter is gone. Batter can be made ahead and stored in the refrigerator for a day.
8. Serve with a side of maple syrup or other dipping sauce (suggestions welcome!).