Is anyone getting tired of corn on the cob ?  probably not since good corn is only available around now.  Here is a recipe by Alton Brown called " Not your Grandmas creamed corn" I don't know about his grandma, but my Grandma was a superb cook.  Though I never had her creamed corn, everything else she made was delicious.  My Grandma Brozovich didn't speak english well, and I don't remember any grandmother - granddaughter talks.  But When we went to her farm in Price she always cooked a delicious meal with all the ingredients fresh from HER farm.  We were usually lucky to go home with fresh baked bread, bottled sauerkraut and more.  So my grandma would have made a killer creamed corn.  This one is great too.  Just another idea for fresh sweet corn.  It keeps well and is good when the corn is maybe a day or two old.   I hope we're all enjoying the bounty of the harvest.  

                           Bon Appetite, Peggy


CREAMED CORN GRANDMA STYLE


3 Tbs. butter 
1/2 a large onion chopped
sprig of fresh thyme,  cut
1 sprig fresh rosemary, cut
pinch salt
1 tsp. sugar
1 Tbs. cornmeal
1/4 tsp. turmeric
6 ears fresh corn
1/2 cup cream
fresh black pepper to taste


On a plate,  scrape the corn off the cobs and set aside.  In a large skillet melt butter and saute onions along with fresh herbs until onions are soft.    Add corn, salt, sugar and turmeric.  Saute corn until warmed  2 or 3 minutes.  Add cornmeal and cream to corn  cook for another 3 minutes.  Correct seasons with salt and pepper.   

While stumbling around my weed filled garden.  I notice I had a nice batch of leeks.  And, a couple of rows of Yukon Gold potatoes.  Put those two together you've got yourself a delicious soup to eat now that the weather is turning along with the leaves.  A nice warm bowl of "Leek and potato soup" is pure comfort food.  I've made this recipe for many years.  This soup is always a winner.  The perfect fall fair.  

                                                        Bon Appetite, Peggy

LEEK AND POTATO SOUP


3 Tbs. butter
2 slices bacon, chopped
2 large washed leeks, chopped
2 lbs. potatoes, chopped
4 cups chicken stock
2 bay leaves
4 sprigs thyme
16 peppercorns
1/2 cup white wine
1 cup heavy cream


First thing to do is to wash the leeks.  Leeks are usually quite sandy, so chop off the tops and slice up the leeks exposing all the layers.  Hold the leeks under running water and wash well.  In a heavy sauce pan, melt butter and add bacon.  Cook bacon until all the fat has been rendered out, and the bacon is slightly crispy.  Next add potatoes, leeks, and onions.  Sauté until onions are soft approx. 5 minutes.  Add stock, bay leaves, peppercorns and thyme (tie the peppercorns in a small piece of cheese cloth.)  Simmer until potatoes are very soft.  Cream soup using either an immersion blender or counter-top blender until the potatoes are smooth or chunky ( I like it with some chunks of potato.)  Return to pan, if you used a counter-top blender,  and add cream.  Reheat slowly being careful not to let boil.  Correct seasonings.  Serve with a nice slice of rustic bread,  yum!

Beautiful and tasty beets.  Every year I have to grow a row of beets.  There are many different varieties, colors and taste.  Above I have detroit reds and Chacogga (white and red stripe).  If you have read any of my previous post you know I am a real fan of roasting veggies.  Beets are not the exception.  Most people boil beets, pickle beets.  But have you ever eaten roasted beets ? they are divine.  Again roasting them brings out a delicious flavor you can't achieve by boiling.  When I roast beets I do quite a few, they are a delicious snack.  I have one of my favorite beet recipes below.   Your local farmers market is flooded with beets right now.  If you've told yourself you don't like beets, try therm this way.  I think you'll change your mind.    Bon Appetite,   Peggy

ROASTED BEETS SALAD


4 Tbs. olive oil (divided)
5 medium beets  peeled and sliced (reserve stems)
1 tsp. salt
pepper to taste
1 Tbs. chopped shallots or green onion
beet greens , washed , dried and chopped
1 bunch of leaf lettuce (red leaf, butter)
1 recipe of Orange vinaigrette (below)
1/2 cup toasted walnuts


Preheat oven to 425.  Toss beets with 3 Tbs. olive oil and salt.  arrange single layer on a cookie sheet.  Roast beets for 30 minutes until a light golden color and caramelized. (watch so they don't burn)  If your beets  had a  nice fresh stems, choose the young smaller stems to saute.  Wash and dry stems.  Heat remaining  Tbs.  of olive oil and saute onions until soft.  Add beet stems and cook until just wilted.  (If you don't have fresh young stems this part can be skipped).  Wash and dry lettuce.  When beets and sautéed greens are cooled toss with lettuce and vinaigrette.  Sprinkle with toasted walnuts.    


ORANGE VINAIGRETTE


This recipe originally called for a "Blood Orange".  I have yet to find a blood orange in Cache Valley.  If you can, use a blood orange the color and taste are delicious. But if your like me and a blood orange is hard to find than a regular orange is delicious too.


3 Tbs. white wine vinegar
1/4 cup fresh orange juice
2/3 cup olive oil
1 Tbs. finely chopped shallots
2 Tbs. chopped parsley
2 Tbs, chopped chives
I put in a little of the orange zest to enhance the orange flavor


Place all ingredients in a jar and shake !

Don't put off gathering all your fresh herbs from your garden or local farmers market.  They will soon be gone.  Now is the time to make your pesto while fresh basil is available (check out my older post for "Peggys Pesto"), it freezes great.   One of my favorite recipes using fresh herbs is "Herb butter".  I've been making this recipe for herb butter for years. It really enhances the flavor of everything.  from Vegetables to meat, fish and poultry.  And of course it has Lavender in it.  Get together with a friend or two and make multiple batches, you might as well you already have the herbs.   This can Makes a great hostess gift or put in a Christmas gift basket.   Bon Appetite,  Peggy

Herb Butter:


1 cup (2 sticks) unsalted butter
chopped fresh herbs as follows
1Tbs. parsley
1Tbs. tarragon
1 Tbs. chives
1Tbs. chervil
1 Tbs. thyme
1 Tsp. dried ground Lavender
2 gloves garlic mashed
2 large shallots chopped
1 tsp. salt
pepper to taste


With butter room temperature, mix all of the above ingredients together.  Roll into 2 cylinders.  Wrap in clear plastic wrap and freeze. Tip:  it can be easier to roll if you refrigerate the butter to harden up a little.  I also put it in a freezer bag once rolled and wrapped.  When using, i just take the butter out of the freezer a few  minutes before hand, and cut off the amount I want to use.  Returning the rest to the freezer.