I am one of those people that have mixed feelings about Summer. The one side of Summer that I love are the farmer’s markets with all the fruits and vegetables you can enjoy during this season. But there is that other side that I am not very fond of, and that is the heat. You know, those days when the thermometer reaches above 90 degrees with lots of humidity. When we have those hot days here in the East Coast, I keep myself indoors, or as my mom will say, “inside the fridge”, as if I were a ham that will spoil outside in the hot weather. But, I can’t complain; this year has been marvelous, let me say it again, marvelous. I am talking 60-65 degrees in the morning hours, feels more like spring. So far so good. But going back to the first reason of liking Summer, the many fruits, and vegetables available. You find all kinds of vegetables showing up all at once at the market and you are tempted to take them all home. So, here is a recipe for you to enjoy several times this summer in a bowl.
- 2 Poblano Peppers Roasted, cleaned and cut into strips or cubes.
- 2 1/2 cups of cup kernels (From 2 corn ears)
- 2 Epazote leaves
- 2 cups of water
- 1 Tablespoon vegetable oil
- 2 Tablespoon butter
- 1/2 cup white onion, finely diced
- 2 small garlic cloves, finely chopped.
- 2 1/2 Cups of Squash or zucchini (about 2 medium size squash)
- 6 cups Chicken broth
- 12 Squash blossoms, cleaned and stems removed*
- Salt to taste
- 1 1/2 cup Panela Cheese or Queso Fresco.
- Some cooks do not remove the stem, as they believe it enhances the flavors of the flower.
If you do not find all the ingredients listed above substitute with vegetables in season in your area.
- For cheese substitution look for a firm and fresh cheese
2. In a medium size saucepan place the corn, 2 cups of water and epazote leaves. Cook on medium heat fro about 10 minutes.
5. Add the Poblano, squash blossoms and chicken broth to the pot and cook for a couple of minutes.
When all vegetables are almost done, taste to season with salt.