Archive for the ‘one local harvest’ Category

At Market: Puffy Sweet Corn Pancake

Wednesday, September 23rd, 2009

Fall may be my favorite season, but that doesn’t mean I don’t hoard the summer produce just as long as possible. Sweet summer corn in particular, and this year my favorite has been the white corn from Three Way Farm at the Del Ray Farmers Market.

Pancakes and kids are pretty much a sure thing, and the boy was eager to help me whisk together this quick and easy batter. It’s adapted from a classic puffy apple pancake recipe that I’ve always enjoyed, turned savory to serve as a side dish to our first maple-glazed pork chops and apples of the fall. (Oh yes, we went apple picking recently too, at the ecoganic-ish Crooked Run Orchard in Purcellville, Va. … they spray their apples (I’m unaware of any u-pick orchards in the region that don’t) but have a lengthy explanation of their practices on their website.) Anyway, corn and apples makes the perfect crossover pairing to mark the autumnal equinox, I’d say.

puffy sweet corn pancake

RECIPE: Puffy Sweet Corn Pancake
Adapted from Betty Crocker Puffy Oven Pancake

Ingredients:

  • 1 cup corn kernels (from 2 ears of corn)
  • 1 small yellow onion or spring onion, finely chopped
  • 2 tablespoons butter
  • 3/8 cup unbleached all-purpose flour
  • 1/8 cup corn meal
  • 1/4 teaspoon salt
  • 2 eggs
  • 1/2 cup milk
  • fresh parsley to garnish

Instructions: Place butter in 9-inch pie pan and allow to melt while preheating oven to 400 degrees. Combine flour, corn meal and salt in one bowl. In a separate bowl, lightly beat the eggs and whisk in the milk. Add the flour mixture, stirring until just combined, then fold in corn and onion. Remove the pie pan from the oven and brush the butter around the pan, including the sides. Pour batter into pan and return to oven. Bake 25-30 minutes, until puffy and lightly browned. Remove from oven and run a knife around the edges to loosen the pancake. Place a large dinner plate over the pan and flip quickly. Garnish with parsley and enjoy! Makes 6 servings.

Note: If you’re in the area, Crooked Run will be making apple butter on the farm this weekend, Sept. 19 and 20. Elsewhere, visit pickyourown.org to locate an apple orchard near you. And if you have any favorite apple recipes, please share!

Farms of Origin:

  • corn, Three Way Farm (VA)
  • corn meal, Wye Mill (MD)
  • milk & butter, South Mountain Creamery (MD)
  • parsley & onions, Potomac Vegetable Farms CSA (VA)
  • pork chops, Smith Meadows (VA)
  • apples, Crooked Run Orchard (VA)

Shared with Real Food Wednesday — visit for round-up at Cheeseslave for more real food recipes and inspiration!

At Market: Simple Tomato Gazpacho

Monday, September 14th, 2009

grapes at marketAt the Alexandria Markets: We’ve returned to our Alexandria farmers markets after our recent travels, and witnessed that unequivocal sign of seasons changing from summer to fall in the peaches and tomatoes being nudged out by apples, pears, and early winter squash. Now I don’t know if there’s some sort of zucchini shortage in Northern Virginia, but we’ve received none from our CSA this year and I only spotted a few giant ones at the West End market. Has there been some sort of run on zucchini by crazed zucchini bread addicts? (By the way, if you haven’t been to West End lately, you’re missing out on some wonderful authentic Mexican tamales from Alma at Westmoreland Berry Farm.)

At any rate, we received word from our CSA that their tomatoes have begun to show signs of early blight (not the late blight you’ve heard so much about), so I set about to make sure we enjoyed the ones we got to the fullest. After our tomato jam experience (kudos to Jennifer for winning the food52 best preserves contest with her recipe!), the boy comes running to get his knife whenever he sees me dicing tomatoes. He even overcame his fear of the blender to help me make this super simple gazpacho. With all due to respect to José Andrés, who makes the best restaurant gazpacho in town, this recipe is even simpler with just six ingredients, tasting pretty much like, well, a pulverized tomato. Ironically the boy liked it even though he refuses to eat fresh tomatoes. Be sure to use good quality extra virgin olive oil — preferably from Spain, of course.

tomato gazpacho

Recipe: Simple Tomato Gazpacho (kid-friendly instructions)

Ingredients:

  • About 2 pounds very ripe tomatoes, diced
  • 2 slices white/Italian bread, crusts removed and cubed
  • 3 cloves garlic, peeled
  • 2 tablespoons sherry or white balsamic vinegar
  • 1/4 to 1/2 cup extra virgin olive oil
  • generous pinch of sea salt

Instructions:

1. Using a kid-safe knife, assist child in cutting tomato and bread into pieces.

2. Place tomatoes, bread, garlic, vinegar, salt and 1/4 cup oil in blender. Cover and blend for 1 minute.

3. Add additional olive oil as needed, blending after each addition, to reach a smooth consistency. Chill for at least 30 minutes, then serve with an extra drizzle of oil to garnish. (Use basil oil for extra oomph.)

Bonus Foodie Tot Video! This was a totally unscripted, impromptu video shot by the husband so please disregard the messy counter and, uh, my lack of make-up. (And no, Seventh Generation did not provide compensation for the product placement, but clearly we should buy stock or something. ;-) ) Anyway, enjoy!

Foodie Tot cooks gazpacho from Colleen Levine on Vimeo.