Tuesday, November 1, 2011
All right, perhaps spooky is too strong a word. But I did find it an odd combination.
The snow kept many of my favorite farmers from coming to the market this past Sunday, perhaps because they were in the fields trying to salvage sensitive crops after the snowfall. (This is my hypothesis. I’ll ask Farmer Dave for an update when I see him next week because he knew I was hoping to buy mushrooms from him—which didn’t happen.)
Regarding corn, well, after saying a number of times in the past month how summer corn was finished, there it was again, a few lone bushels looking for a home. Bewildered, I asked the farmer about it, and the conversation basically went as follows: “Yes, I’m sure that’s the last of it. I’m not picking another !%&!$#! piece of corn this season!”
Ok, then.
We chatted about how much I love [summer] corn. I was surprised to see it this late but—I won’t lie—mildly titillated nonetheless. How could I resist taking some corn off this nice farmer’s hands, he who literally reaped it just for me? Surely I could find something seasonal and delicious to do with these remaining ears, giving them a place of love at my table? This definitely is the last I’ll be seeing of 2011 corn, after all.
(I think. Though I’ve said that before now. Several times.)
The thing is, as much as I love corn—and you know I really love corn—now I’m relishing in fall flavors: root vegetables, lots of salad and braising greens, cruciferous vegetables like Brussels sprouts, cabbage and brocooli and of course multifarious varieties of squash. And apples and red pears and figs, oh my. (Tons of recipes to this effect are here.)
Not to mention I’ve made a whole lot of corn-related things in the past several months, including Mexican tortilla soup, succotash, corn salad, polenta, creamed corn, and traditional summer corn chowder. Among many, many others.
And, uh, this was clearly end-of-the-season corn, not sweet-as-a-summer-day corn.All that said, I decided to make one final corn soup of the season. (Yes, I eat a lot of soup; we’ve discussed this.) The addition of sherry- and thyme-scented chanterelle mushrooms, sweet potatoes, and smoked mussels brought this chowder into autumn; it was a perfect meal for my board meeting dinner on a chilly Halloween evening.
I served the soup alongside a salad of orange and honey-roasted Brussels sprouts, toasted walnuts, and blue cheese with autumn lettuces and a walnut vinaigrette.
And for dessert: pumpkin whoopie pies with maple buttercream, starring fresh pumpkin purée and local maple syrup. This was the first time I’ve ever made buttercream, and I actually cannot even believe how silky and sublime it was.
So. Summer corn and Halloween snow. Eerie, perhaps—but a truly sensational autumn supper.
I must have the whoopie pie recipe or you must send me a box of them. Pumpkin anything is my favorite (after watermelon anything and tequila anything) and these look amazing! Also the salad recipe, I adore brussel sprouts. Eli and I would like to live in your house and be your official tasters.
Thanks for the kind words, Bron. This is one I will definitely post later this week because a. I used white whole wheat flour, which made a wonderfully moist and tasty cake with no ill effect whatsoever (due the heartier grain, that is) and b. the buttercream … as I said: truly heavenly.
Mmmm this makes me hungry I’m going 2 go heat up my leftover acorn squash now
PK – what farmer’s market is still going on next week? all the ones I frequent are down for the season. 🙁
Kate
I go to the Brookline, Copley Square, and Harvard Square markets, all of which are open up until Thanksgiving! For more info, visit the Federation of Massachusetts Farmers’ Markets site.
always forget about the one over by the Charles hotel – thanks!
I admit … the Autumn Corn Chowder … really, really, really, makes me hungry … ^_^ … Love soup, and love the look of this soup, too.
Thanks, Bonnie!! Look out for the recipe soon! 🙂
Those whoopie pies look divine! You should do a healthy cooking demo/ lecture at BU! Best Regards 🙂
Thanks, Rudolf … look our for the recipe soon. In the meantime … just for the record … definitely NOT healthy. But very, very yummy!
PK