I’ve read the most amazing reviews of Singh Farms, a small sustainable farm located in Scottsdale, Arizona, and finally got a chance to visit with my family two weeks ago. We tried to get out earlier, but with the baby’s nap schedule off, we arrived at Singh Farms at around 10am. I considered cancelling our trip because it was going to be 109 degrees that day. However, upon our arrival we discovered that the farm was largely covered with beautiful shade trees. We enjoyed a leisurely stroll (well, as leisurely you can stroll with a 21 pound baby) around the farm, and enjoyed a wonderful lunch among the growing swiss chard, herbs, and tomatoes.
To my surprise, every Saturday a chef from a local restaurant prepares a farm to table lunch outside on the farm. For five dollars you get a farm to table lunch from a featured local chef all made from ingredients from Singh Farms. All proceeds go directly back to the farm. That week, the amazing chefs from The Pointe Hilton served a chilled corn soup with toasted cornbread panzanella with roasted vegetables and field greens. The perfect soup on a warm, summer day.
With some guidance from the friendly head chef, I bought all of the ingredients from the farm, and came up with my version of chilled corn soup. Purslane is a succulent that grows like a weed here in the Southwest that actually has the most amount of omega 3 fatty acids than any other green. Depending on the variety, it can have anywhere from a lemon pepper taste (from Singh Farms) to a subtle, earthy taste (from On The Vine). Definitely worth a try.
Chilled Corn Soup
5 corn cobs, shucked
1/2 gallon water
1 yellow onion, quartered
1 leek, white part halved
2 sprigs thyme
salt and pepper to taste
1 pint white baby onions, sliced
1/4 cup heavy cream
bunch of purslane, leaves (optional)
Bring water to boil on stove in stock pot. Remove kernels from corn cobs, and set aside. Place corn cobs, onion, leek, thyme into pot, reduce heat, and allow to simmer for 1 hour. Allow to cool down, and place in fridge for at least several hours or overnight. Remove items from stock. Put saute pan on medium heat, drizzle with olive oil, and caramelize baby onions until golden brown. Place caremelized onions and corn kernels into stock. Use an immersion blender or place stock in blender to puree. Generously add salt and pepper to taste. Add heavy cream. Strain mixture with sieve. Add purslane leaves to soup, and serve. Serves 8-10.