Here’s this week’s CSA veggies. I knew that the prep work would take a while, so I had a banana to hold me over before I got started.
After my little ‘naner snack, I took on the corn. The corn is the biggest job – you have to peel, then cut all the kernels off. It kinda takes a while. I do have a trick for de-kernel-ing the cob: in a large mixing bowl, stand a cereal bowl upside-down inside to use as a stand. As the kernels fall off, they fall into the bowl. Check it out:
So cool, right? I wish I could take credit for such simple brilliance, but I’m pretty sure I saw someone on a cooking show do this at some point.
Anyhow, with all this corn taken care of, I reserved one cup of the kernels for the black bean enchilada bake, and made corn salad with the rest. For the corn salad, I finely chop a small onion, and toss it with the corn, a splash of red wine vinegar and some salt and pepper. Today I chopped up some fresh basil and threw that in too because I had some on hand. It’s simple, fresh, and really delicious. Some pics:
Whew! After all that corn work, I had quite a spread for lunch: black bean soup, a green pepper, some of the corn salad, and a few baked tortilla chips with some leftover monterey jack cheese from the enchilada bake.
I’m going to relax a bit, then figure out when/what workout I’m going to fit in today, then get back to the cooking and baking extravaganza!