Cavetteli Pasta with tomatoes, summer squash and corn

• 1pound fresh or frozen cavatelli

• 3 teaspoons olive oil

• 2 ears corn, kernels cut from the cob

• 1 pint cherry tomatoes, quartered

• 1 1/2 cups diced zucchini or summer squash

• 2 cloves garlic, sliced

• 1 teaspoon salt

• black pepper, to taste

• 3/4 cup homemade marinara sauce

• 6 tablespoons grated Pecorino Romano, plus more for serving

• 2 tablespoons fresh basil, for garnish

Bring a large pot of salted water to a boil.

In a large skillet over medium heat, add 2 teaspoons of the olive oil and garlic, and cook until golden and fragrant, about 1 minute.

Add the tomatoes and 1/4 teaspoon salt and cook 3 minutes, until the tomatoes soften.

Add the corn and summer squash or zucchini and cook until tender crisp, 2 to 3 minutes.

Add the marinara, season with salt and pepper and cook until heated through, about 1 minute.

Meanwhile, cook the cavatelli according to package directions, reserving some of the water before draining, then toss with the marinara and vegetables.

Add the grated cheese, remaining teaspoon olive oil, 1/4 teaspoon salt and black pepper to taste and cook 1 minute, adding some of the reserved pasta water as needed.

Serve right away with fresh basil and additional grated cheese if desired.

Tequilla Braised Corn Salsa

kernels cut from 2 ears of corn
3 tbsp tequilla
1-2 tbsp finely minced hot peppers
2 tbsp finely minced fresh onions
1 finely diced tomato
1 tbsp minced cilantro
salt and pepper to taste

Heat a dry skillet over high heat, add corn kernels, and pan-roast them until they brown in spots - ~3-5min. Stir in tequilla, scrape up browned bits in bottom of pan, and boil until liquid evaporates. Remove from heat and stir in remaining ingredients. Serve as a snack with chips or a s a topping for grilled meats or fish. Makes 2-4 servings.

Blueberry Corn Salad

6 ears fresh sweet corn, husked
1 cup fresh blueberries
1 cucumber, sliced
1/4 cup finely chopped red onion
1/4 cup chopped fresh cilantro
1 jalapeno pepper, seeded and finely chopped
2 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon honey
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper

 In a large pot, bring water to boiling. Add corn. Cook for 3 minutes. (You can also skip this step if you make it the day of pick-up. Raw corn!) In a large serving bowl, combine corn, blueberries, cucumber, red onion, cilantro, and jalapeno. To make the dressing, whisk together lime juice, oil, honey, cumin, salt, and pepper. Pour dressing over salad and stir until combined. Cover and refrigerate until ready to serve. Note-you can make this salad a day in advance. It keeps well.

Recipe from Vegetable Literacy by Deborah Madison

Baked Stuffed Zucchini Boats

2 large zucchinis
2-4 cups of cooked rice (I am partial to basmati, it makes it all less "blobby")
1 onion
1 green pepper
1/2 pound of ground meat of your choice
Salt
Tabasco Sauce (or finely chopped hot peppers)
Shredded cheese (I like cheddar with some flavor)
Any vegetables of your choice, such as chickpeas, tomato, corn, mushrooms.
 Preheat oven to 350 degrees Fahrenheit (170 degrees Celsius)
Wash and halve two large-ish zucchinis. Scoop out the pulp, chop up and set aside. Dab the inside of the zucchini halves with olive oil and bake in the oven while you prepare the stuffing for about 5-10 minutes. I actually put them in while they've is preheating.

Sauté chopped onion in olive oil in a pan, till glassy.
Add chopped meat to cook.
Add chopped peppers, chopped zucchini pulp, and any other veggies you chose till cooked but still not overcooked. Add salt to taste.
Add cooked rice and Tabasco sauce to taste and mix through thoroughly.
Spoon this mixture into the zucchini halves and top with shredded cheese. Bake for 10-15 minutes, since everything is already cooked, till cheese is melted and browned.

Serve hot (optionally with tomato sauce over it).

And most importantly: enjoy!

While we don't like having zucchini boats, when we do this is a great one from our shareholder Tomma Henckel

Tex-Mex Casserole

4 ears fresh corn
1/4 cup butter
3 medium onions, thinly sliced
6 medium zucchinis, thinly sliced
1 large tomato, seeded and chopped
1 cup fresh tomatillos, diced
2 Anaheim chiles, seeded and chopped
1 1/2 tsp. fresh oregano
salt and pepper to taste
1 cup grated Monterey Jack or Cheddar cheese

Preheat oven to 350 degrees. Using a very sharp knife, cut the corn from the cobs and set aside. In a large skillet, heat a tablespon of the butter and saute the onions and zucchini for 3 to 5 minutes over medium heat. Remove. Add another tablespoon of the butter and saute the tomato and tomatillos for 3-5 minutes. Lightly grease a large casserole. Combine all the vegetables together, including chiles; season with oregano, salt and pepper. Sprinkle with the grated cheese and dot with the remaining tablespoon of butter.

Bake the casserole, covered with a lid or foil, for 30 minutes. Then run it briefly under the broiler to brwn the top. Serves 4-6

 From: Recipes from a Kitchen Garden

Fresh Corn and Tomato Soup

½ onion, chopped
1 stalk celery, chopped
dash cayenne pepper
1 whole clove garlic
1 Tbsp oil

5 ears corn (4 cups off the cob)
4 good sized tomatoes
½ cup water
½ tsp salt

(handful fresh cilantro, lightly chopped)

Saute onion, celery, cayenne if desired, and garlic in oil in a heavy 2 quart pan until tender. (This amount of oil will be enough if you keep the heat low and stir frequently).
Strip corn from cobs with a small, sharp knife. Remove stem end of tomatoes and cut up coarsely.
Add corn and tomatoes, water, and salt to sautéed vegetables. Bring to a boil; then reduce heat to low and simmer, covered, until corn is tender, about ½ hour.
The soup is pretty now, but even better if you take your courage in hand and proceed with the next step; puree it all. Return to pot, thinning with a little more water if you want, and correct the salt. Heat, stirring in cilantro leaves just at serving time. Serves 4.

From: Laurel's Kitchen

Sweet Corn, Tomato & Basil Salad

1 Tbsp. extra-virgin olive oil or vegetable oil
1 tsp. cider vinegar or white wine vinegar
1/4 tsp. salt
1 small red onion
3 ears sweet corn
3 medium tomatoes
2 sprigs basil

In a small bowl or measuring cup, mix oil, vinegar, and salt. Finely chop onion. Add ¼ cup to dressing, reserve the rest for another use. Set dressing aside. Husk corn and cut off kernels. Core, seed, and chop tomatoes. Cut basil into thin strips. Toss corn and tomatoes with dressing. Sprinkle with basil and serve.

This recipe uses everything we have now in a simple-to-make, easy to enjoy salad - delicious!

Corn and Tomato Chowder

3 scallions
1 tsp oregano and thyme
4 tomatoes, diced
1/4 cup flour
1 cup cream
2 cups fresh corn kernels
1/4 cup parsley

Fresh Brookfield sweet corn and tomatoes will make for an especially tasty soup!! Saute scallions with oregano and thyme over medium heat until browned. Add tomatoes, then 4 cups of water. Lower the heat and simmer 30 minutes covered. Mix flour and cream (watch for lumps!) and add to soup. Simmer and add corn kernels, pepper and parsley. Simmer 15 minutes uncovered and enjoy!

This recipe was found in the Brookfield Archives and is great even when you might think it too hot for soup. Original source unknown!

Cajun Corn & Kale Salad

2 quarts water
4 ears sweet corn
1 bunch kale, stems removed
2 tspn salt
1 lg red bell pepper, diced
1 gr bell pepper, diced
1 lg tomato, diced
1 sm sweet onion, minced
1 clove garlic, minced
1/4 c extra virgin olive oil
1 tbsp fresh lemon juice
1 1/2 tspn Cajun Spice Seasoning

Bring water to boil in lg pot, add ears of corn. Turn off heat and let corn cook in water for 5 min. Set ears aside and reserve the water. When the corn is cool, slice the kernels from the cobs. Return the water to a boil and add kale and 2 tspn salt. Cook until kale is just tender ~ 5min. Transfer kale to a colander, drain, and cool. When cool, squeeze out the excess liquid with hour hands and then finely chop. Toss the kale with the remaining ingredients in a bowl until combined. Season with salt.

From "The Farmer John Cookbook" - a great resource for cooking locally grown veggies - available at the Farm Shop.

Blueberry Corn Salad

3 ears fresh sweet corn, husked
1/2 c fresh blueberries
1 small cucumber, sliced
1/8 c finely chopped onion
1/8 c chopped fresh cilantro
1 small jalapeno pepper, seeded and finely chopped
1 tbsp lime juice
1 tbsp olive oil
1/2 tbsp honey
1/4 tspn ground cumin
1/4 tspn salt
1/8 tspn black pepper

In a large pot, bring water to boiling. Add corn. Cook until water boils again. (You can also skip this step if you make it the day of pick-up. Raw corn!) In a large serving bowl, combine corn, blueberries, cucumber, red onion, cilantro, and jalapeno. To make the dressing, whisk together lime juice, oil, honey, cumin, salt, and pepper. Pour dressing over salad and stir until combined. Cover and refrigerate until ready to serve. (Note-you can make this salad a day in advance. It keeps well)

Recipe from Vegetable Literacy by Deborah Madison

Calabacitas

This recipe was contributed by shareholder, Erika Zeros. She said it is a recipes she modified from The Moosewood cookbook. Tastes great with Mi Tierra corn tortillas or homemade tortillas made with Four Star Farm corn or wheat flour! I Added a few notes, for flexibility if we are short on a crop. Thanks Erika!

A vegetable melange influenced by Pueblo cuisine.

Yield: 4 servings

1 T olive oil
1 C minced onion (or scallions)
1 c miniced anaheim and/or poblano chilis (or other hot pepper)
1/2 t salt
1 - 2 t pure ground chile powder (optional)
2 C diced zucchini (about 10 oz, or 2 6-inch zukes) - may use yellow squash
2 C corn kernels (cut from 2 ears, or defrosted frozen corn)
2 t minced garlic
1 C cooked pinto beans
Grated jack,  cheddar cheese or chipotle cheddar (optional)
Freshly ground black pepper
Squeezable wedges of lime
Grilled flour or corn tortillas

1. Place a medium-sized skillet over medium heat for a minute or 2. Add the olive oil, wait about 30 seconds, then swirl to coat the pan.
2. When the cooking surface is hot enough to sizzle a bread crumb, add the onion, chiles, salt, and optional chile powder, and cook, stirring frequently for 8 to 10 minutes, or until the vegetables become quite soft.
3. Add the zucchini, corn, garlic, and beans, and continue to cook, stirring gently to avoid breaking the beans, for about 5 minutes longer, or until the zucchini is just tender. (Don't overcook the zucchini.) Remove the pan from the heat.
4. Sprinkle in grated cheese to taste, if desired, and stir to distribute it as it melts. Add black pepper (an possibly more salt) to taste. Serve hot, warm, or at room temperature, with squeezable wedges of lime and a tortilla for each serving.

(modified from Moosewood)

Radicchio, Cucumber and Corn Salad

While we do not use plastic to get a super early corn harvest, you will start to see corn available at other local farms (check out Southeast Street or Bay Road). We do have an abundance of radicchio and cucumber now and the corn does help to offset the slightly bitter taste of radicchio.

Ingredients:

1/2 cucumber, sliced thin into half moon shape 

2-3 ears of corn - kernels cut off 

1 small head of radicchio, chopped

1 T olive oil

2 T grated parmesan

1 tsp honey or sugar

2 T cider, balsalmic or red wine vinegar

salt and pepper to taste

Mix olive oil, vinegar, sweetener, parmesan, salt and pepper. Place veggies in bowl. Mix altogether. Great served immediately or chilled and served later, even for lunch the next day!

Tomato Corn Chowder

Ingredients:

3 scallions
1 tsp oregano and thyme
4 paste tomatoes, diced
1/4 cup flour
1 cup cream
2 cups fresh corn kernels
1/4 cup parsley

Fresh Brookfield sweet corn and paste tomatoes will make for an especially tasty soup!! Saute scallions with oregano and thyme over medium heat until browned. Add tomatoes, then 4 cups of water. Lower the heat and simmer 30 minutes covered. Mix flour and cream (watch for lumps!) and add to soup. Simmer and add corn kernels, pepper and parsley. Simmer 15 minutes uncovered and enjoy!