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Recipes of the Week: In honour of our Corn Roast!

                  We do our best to offer recipes that use as many products from our market as possible! Here are this week’s selections:


FLAVOURED BUTTERS for Corn on the Cob!


Maple Spice Butter


-Maple spice (available from Hannah’s Maple)



Mix softened butter with spice mix until you reach desired flavour

Garlic Butter


-Garlic spray (available from Herb Haven



Mix softened butter with garlic spray until you reach desired flavour

Cheesy Chive Chevre Butter

-Chevre (available from Goaty Girls)




Mix softened butter with chevre and chives until you reach desired flavour

Pesto Butter


-Pesto (available from Freedom Farm, or make your own)



Mix softened butter with pesto until you reach desired flavour


Curried Corn Chowder with Coconut Milk


1 big yellow onion, diced
2 cloves garlic, peeled and minced
1/4 teaspoon fresh thyme
2 tablespoons unsalted butter
4 ears corn shucked and kernels cut off cobs
4 cups vegetable or chicken stock
1 teaspoon sugar
2 tablespoons unsalted butter
1 tablespoon Madras curry powder
1/4 cup canned unsweetened coconut milk
1 tablespoon chopped fresh cilantro


In large pot over medium-high heat, saute onion, garlic and thyme in 2 tablespoons butter, occasionally to keep onion and garlic from sticking. When onion begins to reduce in volume, in 5 to 10 minutes, lower heat to medium and cook 10 to 15 minutes, until onion is translucent.
Add corn, stock and sugar and bring to a boil. Lower heat, and let simmer for 30 minutes.
In separate saute pan, warm the 2 tablespoons butter over medium. Add curry powder, and cook until it becomes fragrant, 3 to 5 minutes.
Remove soup from heat to puree. If using an immersion blender, puree soup in the pot. Otherwise, let soup cool a bit. Then transfer half the soup to bowl of food processor (or blender) fitted with metal blade and blend until smooth. Return pureed soup to pot.

Return pot to stove over medium heat and stir in curry butter. Stir in coconut milk, cilantro, salt and pepper and cook another 15 minutes, until flavors come together.
Serve warm with additional freshly ground pepper.

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