Hello all! I just got done with my first week at the new job and I am pretty tired, but I’m so enjoying it! We all worked from home this Friday because the Baltimore Grand Prix is currently taking place, and my office is blocked in by the road barriers they have set up. Safety first, I guess. I’m not at all interested in car racing, but supposedly this event is going to be bringing a lot of money to the city as it picks up over the next few years. I’m excited about that because while Baltimore is an awesome place to live, we still have work to do.
Speaking of Baltimore being an awesome place to live, the summer produce has been and continues to be insanely good this year. Last year I got three ears of corn once. Organic corn is notoriously difficult to get a good yield from because it’s so susceptible to pests. But One Straw Farm is increasingly full of farming geniuses, apparently, because so far I’ve gotten three weeks of corn, with at least 5 ears each week. Yeah, I’m a lucky girl. Here was this week’s full list:
3 cloves garlic, roughly chopped
1 small red onion, roughly chopped
2-3 anaheim peppers, seeds and stems removed, roughly chopped
1 medium carrot or a handful of baby carrots, roughly chopped
3-4 corn cobs (with or without kernels, silk and husks; frozen or fresh)
1 tsp liquid smoke
I'm Shannon, the writer and photographer of Yup, it's Vegan! I'm a morning person based in Baltimore, USA. My mission is to create healthy plant-based recipes that anyone would enjoy, using seasonal produce with inspiration from global flavors.
creativespin says
Wow, I never thought of using corn cobs in veg broth. As we speak, I have a container of “clippings”/leftovers I’m saving to make broth and corn on the cob in my fridge. I’m definitely going to add the cobs to my broth later. Thanks for the tip!