Starting at the top from left to right: arugula, mizuna, celery, corn, potatoes, cherry tomatoes.
The Salted Cod gets excited when Steve opens his truck door and corn is pilled high, practically bursting from the seams. We can only imagine what it must be like growing up in the Corn Belt where these ears are everyone's source of income. The scent was sweet with a hint of the farm, something Midwesterners must be all too familar with during those hot summer months. It also reminded us of our favorite regional scent when we traveled to Hatch New Mexico. In Hatch, chilies are drying and roasting everywhere you turn (including rooftops). The scent was so thick in the air you could smell it on your clothes and hair the next day; a delicious combination of smokey, sweet and spicy. We are trying to think of what a true New England scent would be to represent summer. Maybe low tide or rotting cod from the fisherman’s catch...
Anyway, back to week 12:
In our wonderful Le Creuset dutch oven we cooked 6 slices of bacon (we like our chowda smokey here). Once cooked, we removed the bacon and left about 2 tbs of the grease to sauté our onions, celery, and a few celery leaves. That right, we said celery leaves. Once softened and translucent we added 6 ears worth of corn kernels, 4 cups of whole milk and 2 cups of chicken stock. We also added halved cherry tomatoes and precooked and chopped potatoes. A little salt & pepper and you are good to go.
We had enough for dinner and to freeze for the colder months.
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