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TOMATO, BASIL AND CORN SOUP
¼ cup olive oil
1 onion, chopped
1 stalk celery, chopped
1 carrot, chopped
2 tablespoons minced garlic
8 tomatoes, peeled, seeded and chopped
4 cups corn kernels (6 ears)
4 cups vegetable stock
2 cups chopped fresh basil, plus a few leaves for garnish
1 jalapeno chile, seeded and chopped
Salt and freshly ground pepper to taste
In a heavy skillet over medium heat, heat the olive oil and sauté the onion, celery, and carrot for 15 minutes, or until tender. Add the garlic and sauté until the mixture starts to color, another 5 or 10 minutes.
Add the tomatoes and 1 cup of the corn kernels. Sauté briefly till heated through. Add the corn stock, bring to a simmer, reduce heat, and cook for 15 minutes. Add the chopped basil and chile. Let cool slightly and puree in a blender or food processor. Return to the pot, add the remaining corn ker-nels, and simmer for 10 minutes. Season to taste with salt and pep-per. Serve garnished with basil.
Serves six.
Nutrition values per serving: 245 calories, 10 g fat, 39 g carbohydrates, 6 g fiber, 6 g protein, 0 mg cholesterol, 30 mg sodium.
Adapted from "The Gardener’s Table" by Richard Merrill and Joe Ortiz (TenSpeed Press, $24.95)
Corn
By Catherine Edman Daily Herald Staff Writer
There’s probably not one vegetable more identifiable with the Midwest than corn. Yellow corn has larger, fuller-flavored kernels while white corn kernels are smaller and sweeter. As soon as corn is picked, its sugars start converting to starch, so buy corn as soon after it’s picked as possible.
Nutrition: Low-fat, low-calorie, low-sodium, yellow kernels are a good source of vitamin A while white kernels are deficient in it, good source of fiber, potassium, magnesium, vitamin C, protein, thiamin and folacin.
Uses: Boil or grill and serve on the cob; or remove kernels and serve cooked, use raw in vegetable salads, salsas or relishes.
Shelf life and storage: Store in husk, uncovered, in refrigerator at 40 degrees, to retain sweetness for up to two days. Preserve, freeze or dry for longer storage.
If you have any questions about the program, or drop-off requirements, call the Daily Herald Plant A Row hotline at (847) 806-4277, Northern Illinois Food Bank at (630) 443-6910, or e-mail us at Plantarow@dailyherald.com.
The program collecting surplus vegetables for area food pantries and soup kitchens runs through Sept. 30.
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