Chelsea Green Publishing

Chelsea Green Blog

Corn Moon Recipe: Calabacitas with Herbed Crema

The intense drought this summer has wreaked havoc on the midwestern farming regions. Author and farmer Gene Logsdon’s neighbors lost most of their corn. And with biotech companies introducing the first GMO sweet corn to markets this summer, we’re thinking the Corn Moon is a bit of a mixed blessing this year. Between the crazy climate and insane corporations, there’s plenty of food for thought as the harvest season approaches — if not quite as much food for our bellies as we had hoped.

What better time to reconnect with a traditional understanding of the seasons? This recipe from Full Moon Feast ought to help.

The following recipe has been excerpted from Full Moon Feast: Food and the Hunger for Connection by Jessica Prentice.

The ancient Celts and many Native American peoples called the lunar phase that fell on the cusp of summer and fall—when the grains were ripe in the field and ready to be harvested—the Corn Moon.

Serves 3–4

  • 2 tablespoons olive oil, butter, or other fat
  • 2 large leeks or onions, diced
  • 5 medium summer squash such as crookneck, yellow zucchini, or zucchini, cut in half lengthwise and sliced on the diagonal
  • Leaves from 1 sprig fresh marjoram or oregano; or 2 sage leaves, minced
  • 3 ears corn, kernels cut off the cob
  • 1/2 cup chicken broth (page 299) or filtered water (or more as needed)
  • Salt and pepper to taste
  • 2 medium heirloom tomatoes (or 1 large, or a few small), diced into small cubes
  1. Heat the olive oil (or other fat) in a heavy-bottomed shallow pan or skillet over medium heat. Add the leeks or onions and sauté until translucent but not brown.
  2. Add the squash and sauté until it just begins to brown.
  3. Add the minced marjoram, oregano, or sage to the pan, then immediately add the corn kernels. Stir for a minute.
  4. Add the broth or water and a generous pinch each of salt and pepper. Bring to a simmer. Add more liquid if it gets too dry.
  5. Simmer for 2 to 3 minutes, then add the tomatoes. Heat the tomatoes through, then taste and adjust the seasonings as necessary, and remove from the heat.
Herbed Crema
  • 3 scallions, a small bunch of chives, or the tender inner greens of leeks
  • 1/2 bunch cilantro
  • 1/2 cup créme fraîche, sour cream, or Mexican crema
  1. Slice the scallions, chives, or leek greens into small rounds.
  2. Cut the leaves off the cilantro.
  3. Mince the scallions (or chives or leek greens) and cilantro together on a cutting board, or process in a food processor.
  4. Stir the minced herbs into the créme fraîche (or sour cream, or crema).
  5. To serve, ladle the calabacitas into a shallow bowl and add a big dollop of herbed crema. Eat with tortillas or quesadillas, if desired. This is nice served with a salad topped with roast chicken (such as leftovers from Simplest Roast Chicken, page 226).

From Farm-to-Table to Farm-to-Everything

No longer restricted to the elite segments of society, the farm-to-table movement now reaches a wide spectrum of Americans from hospital and office cafeterias to elementary schools and fast-casual restaurants.Nearly a century ago, the idea of “local food” would have seemed perplexing, since virtually all food was local. Today, most of the food consumed in […] Read More

The Three Cs of Farm-to-School

Most people know about the three “R’s” – reading, writing, and arithmetic. But, have you heard about the three “C’s”?If you, or your kid, is at a school that takes part in the Farm-to-School movement, then you may already know about them.October is National Farm-to-School month, and in their book Farm to Table, authors Darryl […] Read More

Redefining Regional Cuisine: Black Trumpet Chef & Author Evan Mallett

Whether at home or in a restaurant, chefs must rely on fresh, seasonal ingredients to fuel their creativity in the kitchen.At the renowned Black Trumpet restaurant, located in the historic seacoast city of Portsmouth, New Hampshire, Chef Evan Mallett and his staff reflect the constantly changing seasons of New England, celebrating the unique flavors and […] Read More

Recipe: Apple Kimchi

Looking for a new way to feast on the premiere fruit of the Fall? Try Apple Kimchi.At the renowned Black Trumpet restaurant, located in the historic seacoast city of Portsmouth, New Hampshire, Chef Evan Mallett and his staff reflect the constantly changing seasons of New England, celebrating the unique flavors and traditions of fished, farmed, […] Read More

Sandor Katz on Reviving His Cult Classic Wild Fermentation

Why would you update what is arguably, a classic book on fermentation?That’s the first question put to author Sandor Ellix Katz by Senior Editor Ben Watson, and rightly so. Sandor’s Wild Fermentation has long been viewed as the starter kit for thousands of fermentation experiments around the country, if not the world.This August, however, Sandor […] Read More
Follow us
Get every new post delivered to your inbox
Join millions of other followers
Powered By