Farm-Fresh Delights: Homemade Tomato Basil Soup, Pickled Jalapeños, and Creamed Corn

Savor the Harvest: Delectable Recipes for Homegrown Tomato Basil Soup, Pickled Jalapeños, and Creamed Corn

There's something undeniably satisfying about indulging in homemade dishes that are made from fresh, homegrown ingredients.

 In this article, we'll explore three delightful recipes that will take your taste buds on a journey of flavors. We'll start with a comforting and velvety tomato basil soup made from homegrown tomatoes, followed by zesty pickled jalapeños that add a fiery kick to any dish, and finally, a creamy and comforting creamed corn recipe that you can easily freeze for later enjoyment. Let's dive in

Recipe 1: Homegrown and Canned Tomato Basil Soup

Ingredients:

• - 4 pounds of fresh tomatoes (preferably homegrown)

• - 1 large onion, diced

• - 4 cloves of garlic, minced

• - 2 tablespoons of olive oil

• - 1 cup of vegetable broth

• - 1 cup of fresh basil leaves, chopped

• - Salt and pepper to taste

Instructions:

1. Begin by blanching the tomatoes: Score a small 'X' on the bottom of each tomato and place them in boiling water for about 1 minute. Then, transfer them to an ice bath.

2. Once cooled, peel off the tomato skins and remove the cores. Chop the tomatoes into chunks.

3. In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until translucent and fragrant.

4. Add the chopped tomatoes to the pot and cook for about 10 minutes, until they start to break down and release their juices.

5. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer for 15-20 minutes.

6. Remove the pot from the heat and allow the soup to cool slightly. Use an immersion blender or a regular blender to puree the soup until smooth.

7. Return the soup to the pot and stir in the chopped basil leaves. Season with salt and pepper to taste.

8. Simmer the soup for an additional 10 minutes to let the flavors meld together.

9. Serve hot with a garnish of fresh basil leaves and a side of crusty bread.

Recipe 2: Pickled Jalapeños

Ingredients:

• - 1 pound of fresh jalapeño peppers

• - 1 cup of white vinegar

• - 1 cup of water

• - 2 tablespoons of sugar

• - 2 tablespoons of salt

• - 2 cloves of garlic, smashed

• - Optional: spices like coriander seeds, black peppercorns, or mustard seeds for added flavor

Instructions:

1. Start by sterilizing your jars: Wash them thoroughly with hot, soapy water, and then place them in a large pot of boiling water for 10 minutes. Remove and let them air dry.

2. Slice the jalapeño peppers into rings or leave them whole, depending on your preference. Remember to wear gloves to protect your hands from the heat.

3. In a saucepan, combine the white vinegar, water, sugar, salt, and garlic cloves. Bring the mixture to a boil, stirring until the sugar and salt dissolve completely.

4. Pack the sliced jalapeños into the sterilized jars, leaving a little space at the top.

5. If desired, add spices of your choice to each jar for extra flavor.

6. Pour the hot vinegar mixture into the jars, making sure to cover the jalapeños completely.

7. Seal the jars tightly and let them cool to room temperature.

8. Once cooled, refrigerate the jars for at least 24 hours before using. The pickled jalapeños will keep in the refrigerator for several weeks.

Recipe 3: Creamed Corn (Freezer-Friendly)

Ingredients:

• - 4 cups of frozen corn kernels

• - 1 cup of heavy cream

• - 2 tablespoons of unsalted butter

• - 2 tablespoons of all-purpose flour

• - 1 tablespoon of sugar

• - 1/2 teaspoon of salt

• - 1/4 teaspoon of black pepper

Instructions:

1. In a large skillet, melt the butter over medium heat.

2. Add the flour to the melted butter and whisk continuously for 1-2 minutes to create a roux.

3. Gradually pour in the heavy cream while whisking constantly to avoid lumps.

4. Add the frozen corn kernels to the skillet and stir well.

5. Stir in the sugar, salt, and black pepper.

6. Cook the mixture over medium heat for about 8-10 minutes, until the corn is heated through and the sauce has thickened.

7. Let the creamed corn cool to room temperature.

8. Divide the creamed corn into freezer-safe containers or ziplock bags, leaving some space for expansion.

9. Label the containers with the date and freeze for up to 3 months.

10. To reheat, thaw the creamed corn in the refrigerator overnight and warm itin a saucepan over medium heat until heated through, stirring occasionally.

By incorporating homegrown ingredients and preserving them through canning and freezing techniques, you can enjoy the flavors of summer all year round.

 The homemade tomato basil soup, pickled jalapeños, and creamed corn recipes provided in this article are a testament to the joy of cooking with fresh, quality ingredients. So, roll up your sleeves, head to your kitchen, and savor the fruits of your labor with these delicious recipes that celebrate the beauty of homegrown goodness. Bon appétit!