Sweet Corn Fritters and Sweet Onion Bisque

Meal 1: Sweet Corn Fritters, Creamy Cole Slaw, Pickled Beets 
• Serve the slaw and beets chilled.
• Stir the fritter batter and season it with a little salt. We omitted salt to prevent wateriness. If the batter is too tight (dry) add a DROP or two of water. If it is too runny, add a little flour or corn meal. It is a fairly stiff batter. • Heat a generous amount of oil in a saute pan - nonstick is easiest. Plan for 3 fritters per person. Dollop heaping tablespoons of batter into the hot oil and fry over medium high heat until the edges brown - about 2 minutes. Flip them carefully and cook the opposite sides. Reserve until all are cooked and serve. 

Meal 2: Sweet Onion Bisque (D), Summercrisp Lettuce Salad, Steamed Broccoli w/ Pickled onions and Sunflower Seeds. 
• Serve the soup gently warmed
• Serve the broccoli at room temp.
• Dress and serve the salad. 

Menu Notes 

This is the week to can your pickled beets for the year. The Tree Farm has off the wall good beets. I have never had such sweet beets. Go visit there for yourself if the opportunity arises. They also had plenty of very nice Summer broccoli and some of my favorite flathead cabbages. However, I am most please with the return of sweet onions. Onions are the axis upon which the world of cuisine turns. I am going to estimate that we used about one full ton of onions last year. Of that, all but about 150 lbs. was sourced locally. Same situation with carrots ( though less volume) potatoes and most other vegetables. You get acclimated to the superior quality of our great local produce, and stepping down to commercial product is always a displeasure. Conversely, the return of these crops, onions especially, lightens my heart. I wanted to bring their full delight to your attention this week with a bisque of fresh and carmelized onions plus leeks, celery, lima beans, and some pasture raised cream. Enjoy.

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