I'm making use of the corn I froze a few weeks ago. NOFA-NY provided this recipe in their daily e-mails (which are so helpful and interesting!).Celebration Corn and Tomato Soup
My advice on this one: skip on the jalapeno (one little bugger had a lot of heat!) and definitely go with whole milk or even cream. I prefer the creamy texture. Also, I used raspberry wine vinegar for soaking cherry tomatoes (which I followed the recipe and added just before serving) and there was such a pop of freshness. Love it.
On another note, I think at the end of the season I'm going to use Snapfish to create a photo cookbook with the local recipes I've found and created. I'm thinking Amy from Sommer's Harvest Farm would get a kick out of it since most of my veggies come from her!
Lunches have been going great since I've had enough leftovers each night. Farm fresh eggs are making for some easy breakfasts as well. I'm thinking some Eggs Benedict with homemade biscuits this weekend. I'll keep you all posted!
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