Hard to believe this is my last column before school goes back! What a summer it has been. Even with the late, wet start to the growing season we are all caught up and markets are at their peak. With the exception of the winter squashes, there isn’t anything you can’t get right now. From apples to strawberries and beans to zucchini, the vendors are overflowing with goodness.
My fondness for corn is well documented in this space, so it makes sense for me to chat about it. I have already eaten a substantial amount off the cob so now it’s time to preserve some. All you need is a sharp knife to slice the kernels off the cob. There are gadgets available to make it easier, but a knife really does work. Once you have the kernels off the cob, put them in freezer bags and pop them in the freezer. Then the corn is ready to heat up and take you back to the hot days of summer. My favourite way to use it is in a corn chowder. Sauté some chopped onion and garlic, add a bit of bacon or ham, corn and diced potatoes. Cook it for a few more minutes, then add three to four cups of chicken or vegetable broth and simmer till the potatoes are done. Finish with a bit of cream and season to taste with salt and pepper.
Freezing is an easy way to preserve the bounty if you have the freezer space. A quick wash and a bit of prep is all that is needed to store tomatoes and kale. I have these on hand all the time for sauces and smoothies. All the tomatoes need is to have the core removed, then pop them in a bag for the freezer. When you need them, simply thaw and add to your sauce. They will break down on their own.
Kale is great in the freezer. I usually wash it, take it off the stem and squish it into a bag. Once frozen, it gets all crumbly and takes up very little room. I add it to my daughter’s smoothie every morning, along with all the berries I washed and put in bags, too. My smoothie recipe is so easy. Fruit, kale, chia seeds, plain greek yogurt, egg whites and water. If you want a sweeter smoothie, simply replace the water with juice. This one is high protein, and high fibre.
I also like to add the frozen kale to frittata muffins. These are super easy grab and go breakfast muffins that I make up and freeze. Simply sauté some chopped onions and kale in a bit of oil. Place the mix evenly divided, into greased muffin tins. Add a bit of grated cheese , then fill with beaten egg. Bake at 375 degree for 15 minutes or so, until the eggs are set.
Here is one last food preservation idea that will help to make mealtimes a bit faster and easier. Did you know that you can freeze caramelized onions? If you have these on hand, you can add them to soups, omelettes, sandwiches — the list is long. Now is a great time to do this, before the sweet onions are all gone. All you need to do is thinly slice, or dice, 10 to 12 large onions. Never say Die, Red Barn and Ripple Creek all sell sweet onions. It sounds like a lot, but they will cook down considerably. Sauté them over low heat, in a good bit of butter or olive oil, until they are a lovely deep brown. Then freeze them in a ziplock bag. If you lay them out in a thin flat layer, you can break off whatever your recipe calls for.
Happy cooking!
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Kale salad with Apples & Cheddar
• 4 cups very finely chopped or slivered curly kale or Russian kale (about 6 ounces on the stem or half of a 3/4-pound bunch, stemmed and washed in two rinses of water)
• 2 tablespoons coarsely chopped toasted almonds
• 1 apple, sweet, like a Fuji, or a sweet-tart, like a Gala, Braeburn or Pink Lady, cored and cut in 1/4-inch dice
• 1 ounce sharp cheddar cheese, cut in 1/4-inch dice (gouda from Cheesecrafters was what I used)
• 2 tablespoons fresh lemon juice (Of course I use KICS!)
• Salt to taste
• 1 very small garlic clove, puréed
• 5 tablespoons extra virgin olive oil
• 2 tablespoons freshly grated parmesan
INSTRUCTIONS:
• Combine the kale, almonds, apple and cheddar in a large bowl. Whisk together the lemon juice, salt, garlic and olive oil. Add to the salad, and toss well. Sprinkle the Parmesan over the top, and serve.
