Is is August already?
I'm not sure how it happened, but, here we are just four weeks away from Labor Day then, gulp, back to school! Time is slipping for you to actually host all those backyard bbq's you were dreaming of earlier in the season... You should find everything you need and then some at the market tomorrow. The heirloom tomatoes are coming in (time for Panzanella, Caprese and stacked tomato salads). And of course, stone fruit and corn are at their sweet peak. Did you know that the average ear of corn boasts 800 kernels in about 16 even rows? And while gnawing on those kernels straight from the cob is one of summer's favorite pleasures, enjoying them "off cob" is no less special. Chef Maria Reina had planned to feature a chilled corn soup slicked with basil oil recipe in the cooking demo tent tomorrow but had to reschedule to the 18th - when she will be preparing a late summer squash recipe instead. I'm sharing her recipe for the cold corn soup anyway...because I've tried it and it's absolutely delicious and just the thing for a light summer meal with a piece of grilled fish or chicken, a tomato salad and a glass of rose.
There will be plenty of brunch/lunch options at the market tomorrow, as the Dough Nation pizza truck, Crepes on the Hudson, Fork & Glass catering and True Food of Nyack will ALL be there. So why not bring a blanket and park yourself on the grass for an impromptu picnic serenaded by Milton?
The knife sharpeners will also be here...so don't forget your knives, shears, scissors etc.
Madura Farms will not be at the market this week. But Linzi of Spice Revolution will be....as will Cowberry Crossing. They are having a fire sale on their organic pastured meats so this would be a good time to stock up: their pork chops will be 20 % off and various cuts of their grass-fed and finished beef will be discounted up to 35 %. They will also have lots of chicken.
And, for those of you who are fans of Fork and Glass Catering, Sunny and Mark will be cooking a farm to table dinner at Glynwood Farms, near Cold Spring, on Sunday August 12th at 5 p.m.. The evening kicks off with a private farm tour at 4 p.m. Chef Mark Gandara will be preparing Fire Roasted Glynwood Steaks with a Parsley-Lemon Gremolata and Pollo al Mattone, an ancient Etruscan dish where the chicken is roasted under a brick. He will be using Glynwood birds roasted with coriander and fennel pollen. Tickets are $75 per person and guests are asked to bring their own wine. To reserve a spot call 845 265 3338x101 or email firstname.lastname@example.org
Chef Maria’s Cold Corn Soup w/Basil Oil
Makes about 1½ quarts
2 tablespoons Butter
2 tablespoons Extra Virgin Olive Oil
1 teaspoon Kosher Salt, plus more
¼ teaspoon finely ground White Pepper
1 cup White Onion, ¼”dice
5 ears of Corn, shucked and cut in half
1 bunch Basil, leaves removed
Zest ½ Lemon
¼ teaspoon Kosher Salt
¼ cup Extra Virgin Olive Oil
Soup: Over medium heat sauté the onion with butter, olive oil, salt and pepper for 5 minutes, until translucent and soft. Meanwhile grate 4 ears of corn with a box grater in a large bowl (to catch all the juice), reserving the cobs. Cut the corn of the last cob and set that corn aside in a bowl.
Once the onions are soft add the grated corn, (scraping all the lovely juice with a spatula) into the pot, along with 4 cups of water and the cobs. Bring to a boil then lower the heat and simmer for 10 minutes.
After the soup has simmered for 10 minutes take it off the heat and set aside to cool for 10 minutes. Carefully remove the cobs with tongs gently tapping them against the pot remove any corn still clinging on, before discarding them. Using an emulsion (stick) or regular blender process the soup until it’s smooth. Taste and adjust the seasoning as needed. Add the reserved corn to the pot and let it cool completely. Place in refrigerator until completely cold.
Basil Oil: Blanche the herb leaves for 10 seconds in boiling salted water, cool immediately, and drain well. This step will keep your oil a nice bright green. Add all the ingredients to a mini food processor and puree until its blended well and the leaves are finely chopped.
Serve the soup ice cold. Just before serving drizzle the oil over the soup and top with a few finely sliced (chiffonade) basil leaves for garnish.