CELERIAC POTATO GREEN CHILI SOUP

1 large onion, sliced
2 Tbsp. butter or vegetable oil
1 medium bulb celeriac, peeled and sliced 1/4-inch thick
1 1/2 tsp. chopped fresh thyme
3 large potatoes, peeled and sliced 1/4-inch thick
4 1/2 cups whole milk
1/2 cup roasted, peeled, seeded, and chopped Poblano peppers
2 tsp. salt
1/2 tsp. black pepper
2 tsp. sugar
1 Tbsp. rice wine vinegar

Sauté onions in butter or oil until completely cooked, about 15 minutes. Add celeriac and thyme; cook stirring frequently, 5 to 10 minutes. Add potatoes, milk, and peppers, simmer until potatoes and celeriac are cooked through. Blend smooth in food processor. Season with salt, pepper, sugar, and rice wine vinegar. Serves 4.

(from Asparagus to Zucchini: A Guide to Farm-Fresh, Season Produce, MACSAC)

TOMATILLO SALSA

1 lb tomatillos
5 cloves Tantré garlic
1 small bunch cilantro
2 shallots or 1 Tantré onion
4 tomatoes, chopped
½ tsp sugar
1 jalapeno pepper, stem and seeds removed

Finely chop all ingredients. Mix in glass bowl, cover, and refrigerate or serve fresh.
Use ripened red jalapenos for hot salsa, or zestify with juice from 1 lime. Makes about 4 cups.


(from Janet Majure’s Farm Fresh Recipes)

ROASTED TOMATILLO SAUCE

2 Tantré Poblano peppers or Anaheim peppers
3 large Tantré tomatillos
2 cloves Tantré garlic
¼ c sour cream

Grill or broil peppers until skin blackens and blisters. Wrap blackened peppers in kitchen towel and cool at least 10 minutes. Peel off charred skin, remove stem and seed. Remove tomatillo husks, wash and drop in boiling water. Boil until tender, about 5 minutes. Cool. Remove skin and stem. Place peppers, garlic, and tomatillos in food processor or blender; process coarsely. Add sour cream. Blend until smooth. If desired, add more sour cream to cut the heat. Makes about ¾ cup.

(from Janet Majure’s Farm Fresh Recipes)

SUMMER SQUASH AND CORN SOUP

1 lb. summer squash
2 ears corn
3 large shallots
2 large garlic cloves
1 fresh jalepeno chile
1 Tbs. olive oil
1/4 tsp. ground cumin
2-1/2 c. water
Garnish: fresh cilantro leaves and sour cream.

Cut summer squash crosswise into 1/2" thick slices. Shuck the corn, and working over a bowl, cut kernels from cobs. Halve cobs. Chop shallots & mince garlic. Wearing rubber gloves, chop jalepeno chile, with seeds if desired. In a 5-quart heavy kettle combine all ingredients (including cobs), except water, and cook over moderate heat, stirring 3 minutes. Stir in water and simmer mixture until squash is very tender, about 15 minutes. Discard cobs. In a blender puree the mixture in batches until smooth (use caution when blending hot liquids), transferring to another bowl. Season soup with salt and pepper. Serve in bowls, and top with a dollop of sour cream and chopped cilantro, and if desired extra chopped jalepenos.

(Capay Organic Farm CSA "Farm Fresh To You" website)

SPICY CORN KERNEL “PAN” CAKE

2 Tbs. vegetable oil
3 heaping c. fresh corn kernels (cut from 6-8 ears)
2 Tbs. minced fresh basil, cilantro, or parsley
2 Tbs. minced green onion
1-2 Tbs. minced jalapeño or serrano pepper
3 Tbs. cornmeal
3 Tbs. flour
salt & freshly ground black pepper to taste
Garnish: fresh basil, cilantro or parsley
freshly made or bottled salsa

Preheat oven to 400 degrees. Measure oil into a heavy, ovenproof, medium-sized skillet (cast-iron is best) and heat pan in oven for 30 minutes. Combine remaining ingredients except the last two in a bowl, then press evenly into hot pan. (Don’t stir corn in the pan, or the crust won’t form properly.) Bake 25-30 minutes, until edges are brown and crispy. Run a spatula around the outer rim and underneath the corn cake to loosen it from the pan. Wearing hot pads, place a heat-proof serving plate face down over the pan and invert pan so the cake drops onto plate. Garnish with fresh herbs and serve with salsa. Serves 4.

(From Asparagus to Zucchini: A Guide to Farm-Fresh Seasonal Produce, MACSAC)