Oaxacan Street Corn

From Sarah Voiland, 2014

You can make this with grilled, oven-roasted, boiled, or steamed corn. I first had this from street vendors in Oaxaca, where they call it elote. This is my adaptation.

Ears of cooked corn
Mayonaise (opt: you can add chopped garlic to it or make an aioli)
Chili powder and/or Cayenne Pepper
Crumbled or grated Cotija cheese (or feta)
Fresh lime
Salt if desired

Spread a thin (or thick) layer of mayo on your corn. Roll in crumbled cheese. Sprinkle with cayenne and chili powder.

This is a great item to set up in a buffet so people can do it themselves. Put out a bowl of lime wedges – the juice adds a lightness and tang that is key. Bite and flavor to your tastes! Feel free to experiment with different spices and cheeses.

Summer Tabbouleh

1/2 cup fine bulgur or 1 cup dried (2 cups cooked) chickpeas 
1 tsp salt
3 tablespoons olive oil
2 medium tomatoes, cut into 1/4-inch pieces
1 cup boiling-hot water
2 cucumbers, peeled and cut into 1/4-inch pieces
1-3 bunches parsley, finely chopped
3 tablespoons fresh lemon juice
1/4 cup finely chopped fresh mint (opt.)
2-4 cloves garlic, minced
3/4 teaspoon salt
1/4 teaspoon black pepper
½ onion, thinly sliced (opt.)
1 Tbs. toasted cumin seeds (opt.)

Mix the bulgur with the salt and oil and pour the boiling water over. Cover and let sit for 10 min. If using chickpeas, soak dry beans for 2 hours to overnight and boil until soft (up to 3 hours depending on soak time). Run under cold water and remove skins as desired. Add remaining ingredients and mix well. Chill.

Fennel Bean Salad

1 fennel bulb, finely diced
4-6 tomatoes, seeded, juiced drained, and diced
3 cups cooked white beans or cooked fresh shell beans
1/2 cup crumbled feta (or tofu ricotta)
5 kale or chard leaves finely chopped
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

Combine first 5 ingredients. Toss to mix. Add remaining ingredients and toss again.

Baba Ganouj

2 1-pound eggplants, halved lengthwise 
3 Tbs fresh lemon juice
3 Tbs olive oil
1 garlic clove, chopped
1/4 cup tahini

Preheat oven to 375°F. Generously oil rimmed baking sheet. Place eggplant halves, cut side down, on sheet. Roast until eggplant is very soft, about 45 minutes. Cool slightly.
Using spoon, scoop out pulp from eggplant into food processor. Add oil, tahini, lemon juice, and garlic; process until almost smooth. Season to taste with salt and pepper. Transfer to small bowl.

Husk Cherry and Cherry Tomato Salsa

These two star ingredients are often available together in our Pick Your Own fields, so here’s a recipe that shows them off together! You can also add halved husk cherries (aka ground cherries) to your favorite salsa recipe. Thank you to one of our members, Linda, for suggesting this.

2 cups of ripe husk cherries (aka ground cherries) with paper husks removed, chopped in half
1 cup of cherry tomatoes, halved (or 1-3 regular tomatoes diced)
½ to 1 jalapeno pepper, seeded, and diced super small
½ cup diced red onion (can be any type of onion)
chopped leaves from 1 bunch cilantro
1 small clove garlic minced
2-6 tsp lime juice, fresh is nice
½ t salt, or to taste
Ground pepper to taste

Drain tomatoes for a bit if you want a less juicy salsa. Otherwise mix all ingredients in a bowl and tweak flavors as desired. You can hold back on some of the jalapeno, garlic, salt, pepper and lime and mix them in to your preference.
Serve fresh with your favorite chips!

Makes about 4 cups. Adapted from a recipe on StraightFromTheFarm.net.

Kasha with Summer Vegetables

1 cup roasted buckwheat groats 
1 egg
2 cups water or veggie stock
1 Tbs. butter
2 cups diced zucchini or summer squash
1⁄2 cup diced carrot
3 cups chopped greens (swiss chard, kale, spinach etc.)
3 garlic scapes chopped or 2 cloves garlic minced
salt and pepper

Beat egg and mix in buckwheat till groats are coated. Cook in a skillet until the egg is cooked and the groats are dry. Move groats to a pot of boiling water or stock, add 1⁄2 tsp salt and simmer for 7 to 12 minutes or until liquid is absorbed.

In the skillet, sauté the scapes and carrot in the butter for five minutes and then add the zucchini. When the squash starts to get translucent, add the greens and the groats and any additional salt and pepper and cook until the greens are tender (time will differ for different greens).