Don't let the season end without eating these:
|Lunchbox size, unprocessed, and no artificial anything!|
Then there are the Asian pears, which Martin Family Orchards had on offer:
I'm still seeing ears of corn at the Market! Here's a tip: buy bazillions now, and cook them all the same day. Eat the first ears just as corn on the cob. Cut the kernels off a few ears the next night to make this salad from a post last year. Then, on another night, cut the kernels off the last few ears to throw in this soup. (As always, an * indicates an ingredient available at the Market.)
|Corn Potato Chowder|
2 medium diced potatoes* (I used Yukon Gold from Samish Bay)
1 medium onion, diced*
1/2 cup chopped celery* (sometimes--found it at Hedlin Farms once)
1 tsp salt
2 cups cooked fresh corn*
1-1/2 cups whole milk
1/4 tsp dried marjoram or oregano
5 slices bacon, cooked and crumbled*
In saucepan, combine potatoes, onion, celery, salt, and 1/2 cup water. Cover; cook 15 minutes or until tender. Stir in corn, milk, herb, bacon, and dash pepper. Heat through.
A lovely accompaniment to the soup and another user-upper of late season goodies is Deborah Madison's recipe for stuffed tomatoes:
|I overbaked them a little. So sue me.|
4 medium or 8 small ripe tomatoes*
3 garlic cloves*
1 cup flat-leaf parsley*
3 Tbsp chopped basil*
3/4 cup bread crumbs (I chopped up a heel of whole wheat)
salt and pepper
Preheat the oven to 400F. Lightly grease an 8x8 or gratin dish. Cut the tomatoes around their equators and dig out the seeds with your finger. In the food processor (or chop by hand), whiz together the garlic, parsley, basil, bread crumbs, salt, and pepper. Fill the tomatoes with this mixture and set them in the dish. Drizzle with olive oil. Bake 30 minutes till soft and browned on top.
Do yourself and your family a favor, and cook a real dish with real, seasonal ingredients before they're gone!