I wish I could say it was some weird computer glitch or a surprise vacation back to Lake Superior that kept me from posting yesterday’s Eat Local America Challenge recipe. Believe it or not, it was corn.
The kitchen partner and I woke up yesterday morning and headed straight for Axdahl’s Garden Farm in Stillwater, MN to pick up 11 dozen ears. We spent the rest of the day husking, blanching, cutting, and bagging quart bags of kernels that I will be happy to see in mid-February. There is a fair amount of insanity involved in preserving, but if you are familiar with my broccoli economics you’ll understand why it’s worth all the hassle. We ended up with 25 quart bags, enough to last us through a locavore winter!
By the end of the day yesterday, the kitchen was the last place I wanted to be. Thankfully that hasn’t lasted long. Today I made 4 new recipes, including this one. I spotted zucchini fettuccine earlier this summer, flipping through a 2010 issue of Food Network Magazine
The zucchini is cut thin and plated raw, meant as a replacement for pasta for those following a raw food regiment. I was skeptical, but intrigued enough to try it. The rawness ended with the zucchini though, since I topped it with a warm eggplant pasta sauce. It’s surprisingly refreshing and unique. Maybe even better with pesto and mozzarella.
Adapted from Food Network Magazine, Sept. 2010
1 large zucchini
2 C. pasta sauce (or pesto) for topping
1. Using a mandolin, cut the zucchini lengthwise into thin (1/8″) slices up to the center. Stop cutting at the seeds to avoid noodles that fall apart. Cut each slice again into 1/8″ to 1/4″ strips/noodles. Sprinkle the noodles with salt and toss gently to evenly coat. Place in a colander and allow to drain, 45 minutes to 1 hour.
2. After zucchini noodles are mostly dry, quickly rinse salt and pat dry again. Plate and top with warm pasta sauce or pesto.