Despite a bad experience a few years back with another farm, we joined a CSA (community supported agriculture) this summer. Each week we get a half share from Harvest Moon Farms, a certified organic farm in Viroqua, Wisconsin, owned by my friends, Jenny and Bob Borchadt. Pristine in quality and generally diverse in its contents, the Borchadt’s know how to please their customers. We pick it up every Friday at Lush, a wine store just a few blocks away, anxiously awaiting our weekly bounty.
This week’s share we received a bunch of kale, a handful of rhubarb, a few celery stalks, green beans, red potatoes, mucho cucumbers, two zucchini and one ear of corn. Yes, you heard me, a single ear of corn. For my Midwestern born and raised husband, this was a sore disappointment. Then I reminded him of one of our favorite summer recipes: Avocado-Corn Salsa. One ear of corn will go pretty far on our table tomorrow night.
Avocado-Corn Salsa
Serves 4
1 ear corn
1 avocado
¼ medium red onion, cut into ¼-inch dice
¼ Serrano chile, seeded and finely chopped
2 tablespoons cilantro, finely chopped
½ lime, juiced
Kosher salt to taste
Shuck corn and remove the kernels. Toast the corn in a dry, medium-size skillet over medium heat until tender, approximately 5 minutes. Halve and pit avocadoes. Cut into ¼-inch dice. Mix together avocadoes, corn, white onion, Serrano chile, cilantro, and lime juice in a small bowl. Season with kosher salt and serve immediately.
Serves 4
1 ear corn
1 avocado
¼ medium red onion, cut into ¼-inch dice
¼ Serrano chile, seeded and finely chopped
2 tablespoons cilantro, finely chopped
½ lime, juiced
Kosher salt to taste
Shuck corn and remove the kernels. Toast the corn in a dry, medium-size skillet over medium heat until tender, approximately 5 minutes. Halve and pit avocadoes. Cut into ¼-inch dice. Mix together avocadoes, corn, white onion, Serrano chile, cilantro, and lime juice in a small bowl. Season with kosher salt and serve immediately.
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