When we go to the New York State Fair, we tend to indulge in food like this:
And this:
Half-Moons, macaroons, elephant ears, giant muffins and baked goods galore from Patrician's, in the Dairy Products Building.
Plus sausage sandwiches, corn dogs, curly fries, hot roast beef "sundaes,'' Bob Maxwell Walk-Away Sundaes, deep-fried Snickers bars and Twinkies and other food attractions.
Did you know that this year there are two new restaurants, one in the Infield area and another in the Horticulture Building, serving only products grown, raised or produced in New York State?
I wish I had known that before I went to the fair last Saturday, and again on Monday. And I wish I had my camera Monday to snap a photo of the Pride of New York farm stand, adjacent to the Pride of New York Marketplace, near Chevy Court.
The marketplace features spice rubs, sauces, dressings, marinades, pasta, granola and other products from every corner of our fair state, while the farm market features fresh pears, plums, potatoes, tomatoes, squash, corn and other produce, trucked in from area farms. It's between the main fair entrance/exit, next to a Solvay Bank ATM and in front of the Administration Building.
After a mega state fair lunch on Monday (Gianelli sausage sandwich smothered in peppers and onions; "Creamsicle'' frozen custard for dessert), I boarded the bus home carrying my new "ChamWOW'' cleaning cloths from the Center of Progress Building and a parcel of corn and green and yellow squash from the farm stand.
The corn and squash joined tomatoes, onions, garlic and basil, already at home, in a big pot of what I'm calling Forgive Me My State Fair Sins Soup. It's a variation of Mark Bittman's Corn, Tomato and Zucchini Soup, from his book "How to Cook Everything.''
And it's just the ticket for getting back to healthy eating after a weekend of excess, State Fair or otherwise.
What you'll need:
6 cups vegetable broth
2 ears fresh corn
2 tablespoons butter or olive oil, or a combination
1 medium onion, chopped
2 cups chopped fresh tomatoes (see note)
2 cloves minced garlic
2 small zucchini, diced
Salt and pepper to taste
1/2 cup chopped fresh basil
2 teaspoons balsamic vinegar, or to taste
Heat the broth in a large, deep saucepan. Cut the corn kernels from the cob and set aside. Add cobs to pot of broth and let them simmer gently with the lid partially on the pot while you prepare the other vegetables.
Place the butter in a large, deep saucepan and heat over medium temperature. Add onion and cook, stirring until it begins to soften, about 5 minutes. Add the tomatoes, zucchini, garlic, salt and pepper and cook, stirring occasionally, for about 10 minutes.
The pot on the left holds the broth and corn cobs, while the pot on the right holds the other vegetables.
Remove the corn cobs from the broth, then add the broth to the vegetables. Cook until the zucchini is tender, but not mushy, about 5 minutes. Stir in the corn kernels and the basil, reserving some to garnish the soup. Add the balsamic vinegar. Taste and adjust seasonings.
The recipe makes 4 servings. And the soup tastes even better the next day.
Note: Bittman's recipe calls for peeling and seeding the tomatoes, but that's not necessary.
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