When you belong to a farm share, you get the vegetables in season, and you get as many as the farmers have produced. This means one must learn to deal with huge waves of vegetables, often more than can be eaten in a week. We're just past peak sweet corn season, so we're still getting half a dozen ears a week. Skip a day or two and it starts to accumulate.
I discovered a nice way to burn up accumulated fresh corn, especially the ears which have been sitting for a few days: make a pie. Tonight's dinner was corn pie and a salad of heirloom tomatoes and fresh lettuce.
How do you make a corn pie? Not hard. It's your favorite savory pie crust, with a large onion, some celery, half a dozen ears of corn cut off the cobs, a couple of sliced hard-boiled eggs, and parsley. To thicken the filling, one recipe I found suggested making a puree of some of the corn and mixing it with another egg to help it set.
Not especially difficult to make, though what with preparing the filling, making the crust, assembling the pie, and then baking it, this is not at all quick. Save it for a weekend if you're pressed for time.
Now I just have to figure out what to do with a peck of hot peppers. Any ideas?
Pickle them.
Posted by: Chuk | 09/17/2021 at 03:45 PM