Tag Archives: produce

Make hay when the sun shines…

13 Aug

I never really understood that expression, until I was looking in my fridge the other day and saw a literal cornucopia of Ontario’s finest produce staring back at me. And while I won’t ever advocate going to bust your butt hauling hay on the hottest day of the year, I will defend the right to make corn chowder before the cobs are gone.

You see, I live across the street from the mall where a farmer’s market is set up three glorious days a week. Sometimes I wander and buy things I don’t need or couldn’t possibly eat all of before it goes all nasty and rotten. I consistently buy whack of berries, peaches and herbs that all leave me wracking my brain (and Twitter) for alternative uses.

This week, those heavenly, buttery yellow knobs of delight were staring me down.

“I’ll take a half dozen.”

I ate two in the purest form possible – boiled, coated in the rich, melted butter and sprinkle with sea salt. I ate another two later in the week, bbq’ed in its husks and smothered in parmesan, paprika and lime.

Then what’s a girl to do? Well, like my Grandma used to say, “Make corn chowder when the sun shines.” Or something like that.

I adapted a recipe from The New York Times, because really – they’re The New York Times.

Here’s what I did, more or less, because I cook like my mother. Which really means, I cook with the cookbook closed. I also halved the recipe, which made me a nice bowl for dinner and a rather large serving for lunch the next day.

First things first, strip two cobs of corn into a bowl.

Get the cobs in a pot of  two cups of simmering water. Cover and boil.

In another pan, fry up  two chopped strips of bacon and when they’re half way to crispy and delicious, add in half a diced red onion (okay, I only had like 1/3 of red onion leftover, so sue me) and a chopped medium-sized potato.

After the corncobs have cooked at least 10 minutes, strain the liquid into a container and toss away those precious corncobs – they’ve done their job.

Mix the liquid and potato/onion/bacon mixture together and bring to a boil. Simmer until potatoes are tender and then throw in the corn kernels you’ve set aside and half a cup of milk or cream, whatever you have on hand.

Taste and adjust seasonings to your liking. Place yummy corn chowder into a bowl and top with something green. I was lacking parsley, but had green onion, so that’s what I went with.

Serve alongside kick-ass summer salad of greens, ripe Ontario peaches, candied pecans from The Good Earth Food & Wine Co and cheese niblets of delight from The Upper Canada Cheese Company mixed in a homemade strawberry vinagrette.

Bonjour, you’ve entered summertime produce heaven. Please enjoy your stay.