[Week 16] Corn Cob Stock, A Simple Fall Salad Dressing, End-of-Summer Tomatoes & More

Broccoli Rabe — Help! + Deborah Madison's Curried Coconut Corn Soup & More

Hello Farm Share Friends:

Several years ago, after making Samin Nosrat’s five-ingredient corn soup from Salt Fat Acid Heat, a commenter pointed me to Deborah Madison’s curried coconut corn soup, which employs the same technique: making a stock from the stripped corn cobs and water.

It’s a brilliant and simple technique that provides tremendous flavor in a very brief amount of time. In Deborah’s soup, the stock gets added to a pot of sautéed onions, corn kernels, spices, coconut milk, cilantro, and lime juice.

The combination, which happens to be vegan, is utterly delicious: it’s full of texture, spiced but not spicy, and naturally sweet and tart thanks to the corn and lime. There’s a subtle richness and creaminess lent by the coconut milk.

Friends, we are not expecting corn in the farm share today or likely again this fall, but we are still getting local corn, and while it (and the tomatoes!) are still arriving, I’m determined to make the most of them. This soup is such a good one this time of year. Hope you’ll agree.

PS: Do you have recipe ideas for broccoli rabe? I don’t have a single recipe on the blog that calls for it. Would love your thoughts!

PPS: If you, too, would like to continue celebrating tomato season, here’s an end-of-tomato-season recipe bucket list 🍅🍅🍅

Corn cob stock in the making:

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A Fall Salad Dressing

I’ve been making salads with the spinach we’ve been receiving in recent weeks, and I’ve been tossing in sliced apples, goat cheese, and toasted pine nuts or walnuts or whatever I have on hand. This is the simple dressing I’ve been making and loving. At first glance 2 tablespoons of honey may seem like a lot, but I am finding it to be about right and actually not too sweet tasting at all. Would love to know what you think.

Apple Cider Vinaigrette

• 3 tablespoons fresh lemon juice

• 3 tablespoons apple cider vinegar

• 2 tablespoons honey

• ½ teaspoon kosher salt

• ⅓ cup olive oil, plus more to taste

1. In a small bowl, whisk together the lemon, vinegar, honey, and salt. Stream in the olive oil while whisking constantly. Taste. Add more olive oil by the tablespoon if the dressing is too tart and adjust to taste with salt.

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Week 14 Vegetables

• Tomatoes → Tomato Recipes

• Head Lettuce & Arugula → Salads

• Garlic → Garlic Recipes

• Winter Squash → Winter Squash Recipes

• Kale → Kale Recipes

• Onions → Onion Recipes

• Carrots → Carrot Recipes

• Broccoli Rabe → Broccoli Rabe Recipes (Help!)

• Leeks → Leek Recipes

• Broccoli → Broccoli Recipes

• Spinach → Spinach Recipes

Find recipes for all the vegetables here → Farm Share Vegetables

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5 More Recipes to Make this Week

As noted above, I am feeling the need to celebrate all of the summer gems until the very end… we have so many months of roasted roots before us! That said, I am definitely looking forward to soup season, and I would be lying if I didn’t feel extreme joy last night dunking olive oil-toasted bread into that corn-studded brothy bowl of goodness. Here are some favorite transition-to-fall meals:

Farro Risotto with Butternut Squash and Kale

Twice Roasted Carrots

Roasted Broccoli Steaks with Roasted Tomato "Butter"

Slow Cooker Butternut Squash and Apple Soup (This one is garnished with crispy leeks, which you might just have in this week's farm share.)

Roasted Tomato-Bread Soup

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Fellow Farm Sharers: Please share in the comments links to recipes you are loving for your farm share vegetables! Tips, questions, and suggestions are always welcome, too. Enjoy your vegetables! 🥦🥬🥒🌶🌽🥕 See you next week :)