Just Food For Thought

Wednesday, July 30, 2014

Chilled Corn Soup

Serves 4 to 6

This soup, which can also be served hot, is wonderful made with water, but if you have a little extra time, it’s far better with corn broth. Not only does the broth enhance the flavor, but it gets the most out of the fresh corn, so nothing goes to waste. Simply put the stripped cobs in a large pot with some chopped onions, carrots, celery, and garlic, cover with water, and bring to a boil, then reduce the heat, let it...

Wednesday, July 30, 2014

On Friday, July 11th, Just Food and United Way of NYC kicked off the 2014 Local Produce Link farm trip season. Forty-two visitors from four Bronx-based pantries headed to South Cairo, NY to visit their farmers, Deb and Pete Kavakos of Stoneledge Farm. It was one of a series of annual trips designed to generate excitement about fresh vegetables, build relationships...

Monday, July 7, 2014
¼ c. white wine vinegar
½ c. water (or enough to cover the buds in bowl)
2 t. salt
1 T. plus 1 t. sugar
3 cloves
1 stick cinnamon
10 peppercorns
1 c. closed, pale lily buds, stems cut off
1. In a small saucepan, combine the vinegar, water, salt, sugar and...
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