2 ounces of bacon (1 thick strip), cut into 1/2-inch pieces
1/2 large yellow onion, chopped (about 3/4 cup)
1/2 cup small diced red bell pepper
1/2 cup small diced celery
4-5 ears of sweet corn, kernels removed from the cobs (about 3 cups), cobs reserved
1 bay leaf
4 1/2 cups milk, whole or low fat
2 medium Yukon Gold potatoes, peeled and large (1-inch) diced (about 3 cups)
3 teaspoons of Kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon fresh thyme leaves
Place chopped bacon into a large, heavy-bottomed soup pot. Heat on medium heat until the bacon slightly browns and renders its fat, 3-4 minutes. Add the chopped onions, red bell pepper, and celery, lower the heat to medium low and cook until vegetables soften.
Break the corn cobs in half (after you’ve stripped off the corn) and add the cobs to the pot. Add the milk and the bay leaf. Bring to a boil and reduce heat to a bare simmer. Cover the pot and cook for 20 minutes. Make sure the heat is as low as can be and still maintain a gentle simmer to prevent scalding the milk on the bottom of the pan. After 20 minutes, add the potatoes, salt, and thyme to the pot. Increase the heat to return the soup to a simmer, then lower the heat to maintain the simmer and cook for another 10 minutes.
Discard the cobs and the bay leaf. Add the corn kernels and black pepper. Again raise the heat to bring the soup to a simmer, then lower the heat and cook for another 5 minutes, until the potatoes are fork tender. Add more salt and pepper to taste.
Scrambled Eggs with Fresh Corn, Goat Cheese and Roasted Grape Tomatoes
1 pint grape tomatoes
2 teaspoons minced fresh garlic, about 1 large clove
2 tablespoons shredded fresh basil
Olive oil, Salt and pepper
1 medium ear of corn, kernels cut from cob
1/2 tablespoon unsalted butter
4 large eggs, beaten
2 ounces goat cheese
Preheat oven to 425° F. Place tomatoes in a shallow baking pan. Season with the salt, pepper and garlic. Drizzle with the olive oil. Toss gently with your hands. Roast until the smallest tomatoes begin to pop, about 15 minutes, depending on size. Transfer to a bowl; add the basil and toss.
Heat olive oil in cast iron pan, add corn and season with salt. Cook until just beginning to brown. Add butter and add the eggs and scramble — this shouldn’t take more than a minute, although if you like your eggs creamy, you may want to lower the heat and cook them more slowly. Once the eggs are scrambled to your liking, turn off the heat and crumble in the goat cheese.
Use a spatula to transfer the tomatoes to a plate, then top with the eggs. Season with more salt and pepper to taste.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2015-09-14 12:58:042015-09-14 12:58:04Scrambled Eggs with Fresh Corn, Goat Cheese and Roasted Grape Tomatoes
Cook the orzo in salted water according to package directions. Drain and reserve. Chop the arugula roughly. If the leaves are small or if it is baby arugula, no need to chop at all. Heat a large sauté pan over medium high heat and add a little olive oil. When it is hot, cook the arugula handful by handful, letting the first few handfuls wilt completely, and leaving the last few barely cooked.
Add the basil, tomatoes, cheese, and orzo with the last handful of arugula. Turn the heat to high and cook for another minute or two – until everything is hot. Remove from the heat and season to taste with salt and pepper and a drizzle of olive oil. Serve immediately.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2015-09-14 12:57:062015-09-14 12:57:06Arugula with Orzo and Yellow Tomatoes
Corn Chowder
Corn Chowder
Place chopped bacon into a large, heavy-bottomed soup pot. Heat on medium heat until the bacon slightly browns and renders its fat, 3-4 minutes. Add the chopped onions, red bell pepper, and celery, lower the heat to medium low and cook until vegetables soften.
Break the corn cobs in half (after you’ve stripped off the corn) and add the cobs to the pot. Add the milk and the bay leaf. Bring to a boil and reduce heat to a bare simmer. Cover the pot and cook for 20 minutes. Make sure the heat is as low as can be and still maintain a gentle simmer to prevent scalding the milk on the bottom of the pan. After 20 minutes, add the potatoes, salt, and thyme to the pot. Increase the heat to return the soup to a simmer, then lower the heat to maintain the simmer and cook for another 10 minutes.
Discard the cobs and the bay leaf. Add the corn kernels and black pepper. Again raise the heat to bring the soup to a simmer, then lower the heat and cook for another 5 minutes, until the potatoes are fork tender. Add more salt and pepper to taste.
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Scrambled Eggs with Fresh Corn, Goat Cheese and Roasted Grape Tomatoes
Scrambled Eggs with Fresh Corn, Goat Cheese and Roasted Grape Tomatoes
Preheat oven to 425° F. Place tomatoes in a shallow baking pan. Season with the salt, pepper and garlic. Drizzle with the olive oil. Toss gently with your hands. Roast until the smallest tomatoes begin to pop, about 15 minutes, depending on size. Transfer to a bowl; add the basil and toss.
Heat olive oil in cast iron pan, add corn and season with salt. Cook until just beginning to brown. Add butter and add the eggs and scramble — this shouldn’t take more than a minute, although if you like your eggs creamy, you may want to lower the heat and cook them more slowly. Once the eggs are scrambled to your liking, turn off the heat and crumble in the goat cheese.
Use a spatula to transfer the tomatoes to a plate, then top with the eggs. Season with more salt and pepper to taste.
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Arugula with Orzo and Yellow Tomatoes
Arugula with Orzo and Yellow Tomatoes
INGREDIENTS
DIRECTIONS
Cook the orzo in salted water according to package directions. Drain and reserve. Chop the arugula roughly. If the leaves are small or if it is baby arugula, no need to chop at all. Heat a large sauté pan over medium high heat and add a little olive oil. When it is hot, cook the arugula handful by handful, letting the first few handfuls wilt completely, and leaving the last few barely cooked.
Add the basil, tomatoes, cheese, and orzo with the last handful of arugula. Turn the heat to high and cook for another minute or two – until everything is hot. Remove from the heat and season to taste with salt and pepper and a drizzle of olive oil. Serve immediately.
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