CSA Meals: Week 13, continued

We had a lot of corn to deal with, so this post is 100% about corn.


Blanched and frozen corn
- Shuck, de-silk, and chop handles off of all of your corn.
- Add corn to large pot of boiling water
- Once water re-boils, boil for 3 minutes
- Remove from water and dunk in icewater bath for five minutes
- Slice corn from cobs onto cookie sheet or large baking pan. DO NOT THROW AWAY THE COBS, THEY ARE PRECIOUS
- Scoop kernels into freezer bags or other storage containers and pop in the freezer.

It was cooled with more than that freezer pack, I promise

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You thought I was kidding about the precious nature of corn cobs, didn't you? I would never kid about something so tasty.

Corncob soup stock
- In a large pot of water (we used water that was just used to hard-boil eggs for a wee calcium boost), add corn cobs, veggie cuttings, garlic, and any meat cuttings/bones that you've been saving in the freezer.
- Bring to a boil and simmer as long as you want.

The stock is delicately sweet and an excellent base for just about anything. I can't believe how many corn cobs I've discarded in my ignorance :(

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Corncob eggdrop soup

Boil corn stock. Drop egg into soup, stirring enthusiastically. Add corn. Food in minutes!

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Stew Beef in Corncob Stock

Lightly brown stew beef in butter and olive oil. Add corncob stock. Add chopped tomato, garlic, and finely chopped onion. Simmer until beef is tender.

Add corn kernels (ours was frozen, from earlier blanching), finely sliced green beans, and any other veggies that are convenient. Eat with crunchy bread or add rice.