Summer Time and the Living is Delicious

Hauser corn piled on the island in my kitchen

     Summertime and all thoughts go to the yummy fresh fruits and vegetables that are in our memories from childhood.  Berries—strawberries, blueberries, blackberries; homemade ice cream with mint or peaches; watermelon so ripe it cracks when you split it and so juicy it runs down your chin and arms when you eat it and so ice cold it hurts your teeth; cantaloupe halves filled with ice cream;  fresh tomatoes warm from the garden and bursting with flavor;  and last but certainly not least, corn on the cob.  And the best corn on the cob on the planet comes from Hauser Farms in Camp Verde, AZ.

      We had to make a trip to Cordes Junction to deliver grandson Mitchell to his cousin Sherry.  They were heading to Huntington Beach for a weekend at the ocean for the 4^th of July.  This is where Jason & family (my son, Mitch’s dad) lives. Mitch had been visiting with us, so after a week of going to the Heritage Park Zoo, helping us with the gardens and weeds, going to the Bluegrass Festival, walking around the downtown square and getting ice cream at the Prescott Food Store along with homemade chocolate dipped pretzels, playing with Guayo, going to Anchor Books and getting to choose a huge stack  of books ranging from Sport Cars and Guiness Book  of Records to Eclipse for his Mom, it was time for Mitch to return home. And to our great benefit, Sherry offered to take him with them so we wouldn’t have to drive to Blythe and neither would Jenn, to do the kid exchange.

      After getting Mitchell all settled in with them, we took off and headed north on I-17 instead of heading back to Prescott. Off we went to Camp Verde. Stopped in to see our friend Johnny at Classic Framing (if you have something fabulous to frame, take it to John…he’s the best!), then we went down the road to Hauser Farms. Johnny had emailed me earlier in the week that the corn was ready.  The corn was stacked high in the back of a big wagon, $5.00 for a dozen. And although it was a bit cheaper at the local market that week, there’s no comparison in taste. It’s a no brainer…if you can get Hauser corn, while you can get Hauser corn, you get it!!!  We purchased 3 dozen and couldn’t wait to get home with them. We stopped at another roadside farm stand and purchased some patty pan squash and zucchini fresh from the fields to round out the vege purchase, and headed home.

      Hauser corn is a white & yellow mixed kernel corn. It is succulent, sweet, juicy and freezes perfectly. Left on the cob, or cut off into single kernels, it’s just the best taste in the world. We shared a few with the neighbors, then cooked some for ourselves. Then I shucked, blanched, and froze the rest. I had used the last package from last year from the freezer for company that  came to dinner that weekend, so now we’re ready for one more run to Hauser and finish stocking up for this winter.  Cut off the cob, with diced poblano peppers mixed in along with some diced zucchini & yellow squash, tomato, some shredded cheese, salt, pepper, diced onion, and garlic…you have delicious Calabacitas!  Calabasitas literally translates to “little squash” but everyone who knows SW cooking knows of this traditional dish. This dish is a hearty vegetarian side dish or main dish, can be used as a burrito filling, or with the addition of a little chicken makes a delicious main dish casserole.
      So while the corn, peppers, and tomatoes are ripe for the picking, get some extra and try this traditional Southwest Native recipe.  You won’t regret it. And if you’re anywhere near Central Arizona especially in the Verde Valley, make a trip to Camp Verde and ask anyone there where to find Hauser Farms. They’ll direct you right to it, and by all means, buy enough to last you throughout the winter and until next July when you can again have a beautiful road trip to pick up one of the unforgettable treasures of summer.

Calabacitas Con Queso (Squash With Cheese)

3-4 tablespoons olive oil
1 cup finely chopped onion
2-4 cloves of garlic, minced
2 1/2 cups diced summer squash (yellow crookneck or patty pan both are delicious)
2 1/2 cups diced zucchini
2 cups corn kernels, fresh or frozen

6 scallions, chopped (3/4 cup)            
1/2 cup chopped Poblano chilies, roasted, with skin removed

1 cup diced ripe Roma (plum) tomatoes
1/2 cup firmly packed coarsely chopped fresh cilantro leaves
1/2 cup cream

1/2 cup grated Jack cheese (or a great substitution is delicious Mexican Cotija cheese)
1/2 teaspoon salt

Directions:

1. Heat 2 tablespoons of the oil in a large skillet and sauté  the onion for about 4 minutes over medium-high heat. Add the garlic and sauté  2 minutes longer.

2. Add the squash and zucchini and sauté  5 minutes longer, until softened.

3. Add the remaining 1 to 2 tablespoons of oil with the corn, scallions, and chilies and sauté 3 minutes longer.

4. Stir in the tomatoes, cilantro, cheese, and cream  and heat through, about 5 minutes.

5. Season with salt. Sprinkle more cheese on top & serve hot with hot flour tortillas.