An Odd Couple
Corn and Pasta may seem like a bit of a strange pairing. You might think that adding a starch to starch would leave you with a leaden dish. However, if you cook the corn only slightly it brings a sweet, fresh bite to the pasta. If the idea of doing anything other with Summer Corn than boiling it and slathering it with butter seems appalling to you, we totally get it. That irresistible summer treat isn't going to be around for long. If you were willing to branch out a bit, try one of the Pasta recipes below.
This week's Italian delicacy is a Basil Rustic Torchio from Nella Pasta. We asked them to make this flavor/shape specifically for you, we hope you like it! It looks a bit like a corkscrew so we think that's an invitation to enjoy it with a nice glass of Vermentino or Trebbiano.
WHAT'S IN THE BAG?
HALF SHARE
Protein and Dairy - Monkfish from Red's Best; Fresh Mozzarella from Brookford Farm
Fruits and Veggies - Slicing Tomatoes, Zucchini, Summer Corn and Salad Greens from Brookford Farm, Blueberries from Kimball Fruit Farm
Grains -Basil Rustic Torchio from Nella Pasta
Special Treat - Sea Salt Caramels from Sweet Lydia's
WHOLE SHARE
Protein and Dairy - Monkfish from Red's Best; Fresh Mozzarella from Brookford Farm; Ground Beef from Feather Brook Farm.
Fruits and Veggies - Slicing Tomatoes, Zucchini, Summer Corn and Salad Greens from Brookford Farm; White Peaches, Blueberries and Multi-colored Carrots from Kimball Farm
Grains - Basil Rustic Torchio from Nella Pasta
Special Treat - Sea Salt Caramels from Sweet Lydia's
RECIPES
Pasta with Corn and Tomatoes: This recipe calls from Pappardelle, but the Rustic Torchio will work well. The steps here call for a little twist of cooking your pasta in the boiling corn water, once you have removed the ears.
Summer Carbonara: Here the corn steps in to take the place of the raw egg for the sauce of the dish. The corn also provides a light bite to a normally heavy offering.
Monkfish in Fresh Tomato Garlic Sauce: A few weeks ago we used grape tomatoes to make delicious bed of sauce for salmon. This recipe is similar, but the tomatoes cook a little longer, breaking down and adding their sweetness to the meal. Note: This recipe is meant to serve 8 people, so scale down appropriately!
TIPS AND TRICKS
Knife Maintenance: Having sharp knives is a key to a happy kitchen. There is nothing worse than picking out your recipes, compiling your ingredients, putting on your favorite tunes only to find your knife cuts like a wet noodle.
You can, of course, bring them to a professional to have them brought back to life. Places like Local Root in Cambridge are famed to make your cutlery sharper than when you bought it.
Doing it yourself involves the right tool and a little bit of patience. Here the folks at Kitchn break it down step-by-step and include hints on where to buy the right stone for under $30.
Too Much of a Good Thing: This summer was slow to arrive but has brought an incredible bounty. Some veggies disappear quickly from our bins but others linger, what can I do with 12 ears of corn? It may seem obvious but your freezer is a great solution here. For the corn, slice it off the cob and put it in a container raw to freeze. Veggies like zucchini, because they are mainly water, are a bit trickier. This year we will be turning ours in to soup to freeze and enjoy later in the Fall. This recipe is quick, simple and freezeable.