I used to feel like going to the Farmer’s Market for summertime shopping made me special. It was the sort of thing I’d mention quasi-casually over lunch-dates with girlfriends, and in the the middle of conversations at the playground.
“Ohhhhh, yeeeeesss. I went to the Farmer’s Market today.” There’d be a little toss of my hair back (very sophisticated like), I’d turn to push a goldfish cracker into one of the kids mouths. The farmer’s market that’s just what I did. Watch me drop that mention like it’s hawt.
Pretending like attending the weekly Farmer’s market was a regular old chore was such a facade. It was the highlight of my week.
I’d pull together a stack of one-dollar bills days in advance. Prepare the shopping list. Breathe and smile at night, imagining the lines of plastic canopies and rows of dirt-covered squash. Love me some fresh-grown veggies.
[Keep reading…there’s a giveaway!…]
It seems nowadays more and more of us are doing it. We’re trying to frequent those local farm stands and attempting to shop homemade-ish. We drive out of our way in search of fresh-bottled honey and homegrown organics. I’m so glad. Not just because it’s so much better for our environment and our bodies, but because there’s something that happens to your week when you walk yourself through a Farmer’s Market. You slow down and look people in the eye. Run your fingers across their boxes of salted caramels. Talk to the milkman. Hand your children a dollar for the balloon-animal guy. In essence, you take part in the life of your neighbors, learn about their passions, lend a handful of coins to support their dreams.
As small as that act of buying local feels, it’s actually a pretty big deal. It changes us, our community, and I truly believe shopping at a Farmer’s Market fosters the very sort of feelings that change our world.
Good for you. Good for us.
Now, go buy six fresh ears of corn from a farm stand this week, then get cooking.
This simple soup is fresh and flavorful and just madly, wildly wonderful.
You are, too. But, I already go all mushy up there about Farmer’s Markets. So I’m trying not to push it.
P.S. Tell me about your favorite Farmer’s Market finds! Last week one stand offered a plastic bag packed full of any of their goods for 10 bucks. Thrilling!
Want to win something fantastic?
Tomorrow, I Can’t Believe It’s Not Butter is hosting a Toast & Tweet party tomorrow, July 19th, from 7-9 p.m. CST with the gorgeously wondrous Kristina Vanni of BetterRecipes. Join in an expect a fun evening of eating, Tweeting, giveaways and sharing delicious recipes with fellow participants. Just look for Kristina (@KristinaVanni) or ICBINB ChefNormaJean (@ICBINotButter) and the hashtag #ToastTues to get started in on the fun. Or, head over to Resourceful Mommy’s site to RSVP and see who else will be joining the party!
To kick of this event, I Can’t Believe It’s Not Butter is giving one Cheeky Kitchen reader a Toasty Treat Package, which will include:
- Spreader, set of four herb jars and an OXO Good Grips Zester
- 4-slice Toaster Oven
- 3-piece non slip prep bowl set
- Avignon Serving Platter
To be entered to win the drawing for this prize, all you’ve got to do is leave a comment below. If you’re feeling really splendid, hows abouts you like the Cheeky Kitchen Facebook Page and I Can’t Believe It’s Not Butter Facebook Page, as well? You’re so nice. Thanks!
See you for Toast Tuesday!
Fresh Corn Soup With Tomato Crab Salsa
FOR THE SOUP:
- 1/2 tablespoon butter or olive oil
- 1/2 sweet onion
- 6 ears corn kernels cut from the cob
- 1 1/2 cup vegetable broth
- 1 1/2 cup soy skim, or almond milk
- 3 tablespoons sugar or honey
- salt to taste
FOR THE CRAB SALSA:
- 1 can white crab
- 2 tablespoons bacon bits
- 10-12 grape tomatoes diced
- 1/4 cup chopped fresh basil
- 2 tablespoon chopped fresh marjoram
- 1/2 tablespoon malt vinegar
- 1 tablespoon olive oil
- Juice of 1/2 lemon
- 1/2 teaspoon Old Bay seasoning OR
- salt and pepper to taste
FOR THE SOUP:
- In a large pot, heat the onions with butter or olive oil and cook until softened.
- Add the corn and cook over medium-high heat for 1-2 minutes.
- Add the vegetable broth and milk.
- Transfer to a blender, add the sugar and a half-teaspoon of salt (or so), then blend until pureed.
- Return the soup to your pot and heat just before the soup reaches boiling.
- If you want the corn to be less like chowder and more like soup, pour in an additional 1/2-1 cup of milk or broth to thin it out (I like it thin, so always add that extra bit of liquid.) Serve immediately topped with crab salsa.
FOR THE CRAB SALSA:
- Mix all ingredients together. Spoon into the center of a hot bowl of corn soup. Enjoy!
- Serves 6.