Suzi's Blog

Yes, We Do [Eat What We Blog]

Posted by: Brian on July 25, 2011 | Leave a comment

A very close friend asked me this weekend, “Do you actually ever eat those blogs you post?”

“Yes,” I smiled. What a pleasure to be 110% truthful. “We eat what we blog. We really do.”

Tonight, Sunday, we wanted something healthy and light. This blog will not endear me to the American Beef Council.

We went this morning to the Rhinebeck Farmers Market with one goal: find fresh and enjoy it.

So tonight, we had:

• Grilled Corn with Mexican Chipotle Creama
• A Salad of Fresh Market Greens and Vegetables [Romaine, Rainbow Carrots, Green Onions]
• Raspberry Martini’s with Dinner
• Strawberry Aqua Fresca after Dinner
• Sweet Corn Ice Cream with Blackberry Sauce

At the market, the romaine was sweet, with short stalks that tasted of the sun. The carrots were small, but offered a half dozen different colors. And the green onions were two inches in diameter and filled with flavor. Topped with a simple vinaigrette, salad can be no better.

Now, the chipotle crema, raspberry martini, and aqua fresca were all posted on this blog this week. We had already tested them, but wanted them again in one grand meal. During the coming week, I’ll post the absolutely outrageous corn ice cream and blackberry sauce.

Why all the corn? It’s the season! And in each Hudson Valley summer there is always a great corn competition. Davenport, Gills, and other farms vie for the title of the best. Today, at the farmers market, we learned about Kesicke Farm, located in Rhinebeck, New York but with fields in Red Hook. They experiment with corn varieties, striving for the best flavor and yield given their microclimate and our local weather. It was cold and wet this year, with no spring, then summer came in a dry, baking heat wave. Today’s corn from them was on the stalk yesterday, and on our table tonight. Sweet, meaty and subtle it was devine with the chipotle creama.

And the ice cream? It’s soooooooooooo good. Corn ice cream, you say? By now you should have some trust. If we post it here, you’ll wish you’d had the recipe a decade ago. Look for it on Tuesday!