What’s in the box?
Baby Sweet Corn
Parsley ( Not shown in picture)
This is not the best looking box. On a scale of 1-10, 10 being the best box ever this box is a 4 at best. This round of corn was pummeled by the rain and was planted in a field that didn’t receive enough compost this spring. We almost didn’t put it in the box, but the flavor was still very good even though the ears were small. This box was planning to have some great salad mix that was washed out by the 5 inch rain we had one day, and some great Spinach that rotted right as it was almost ready, both would have been ready to pick this week, had the rain stopped in time. The Grubs really started eating the potatoes. We had anticipated about 20,000 lbs of potatoes from this years planting, but have now pulled all the potatoes out of the field and have estimated a total harvest of about 4500 lbs. It will get us through, but they aren’t pretty and won’t hold as long as they should. Oh and we planted about 3000lbs of Seed. So that’s a net gain of 1500 lbs of potatoes, sometimes it makes me want to cry. The carrots we had to pull out of the field about a week or so ago while we had a dry spot so they didn’t rot. We held them while we still had lots of things to put in the boxes. They hold well, and don’t depreciate in quality while in storage. The little sprouts on top can be cut off and the carrots should be stored in a plastic bag in the fridge.
The Cucumbers are done, Squash is done, Corn is done, Tomatoes are Done, The coming weeks we are going to see a lull in the bounty. But coming down the pike is some Broccoli that is really starting to perk up now that the weather has cooled and dried off, and the winter squash is on the small side, but there is a good number of fruits out there. We are planting like crazy now that it’s finally dry enough to get out into the fields and should have more salad mix and spinach before the season is out.
Tender Sweet cabbage, Pie Pumpkins?, Potatoes, Leeks, Carrots, Greens, Garlic, Italian Red Peppers
1 can red kidney beans, rinsed and drained
2 14.5 oz cans whole tomatoes or similar amount of fresh tomatoes
1 cup chopped onion
3 cloves chopped garlic
2 zucchini, cut in half lengthwise and then sliced
1 bell pepper, diced
1 potato, peeled and cubed
1 can corn, drained or 2 Cups of fresh corn
1 small carrot, sliced
1 tsp oregano
1 tsp basil
1/3 cup Fresh parsley
1 ½ tsp salt
¼ tsp pepper
5 cups water
1 cup uncooked ziti or other pasta (I use wholegrain pasta.)
Oil for sautéing
Just mix up some Salt, olive oil, vinegar, garlic, Chopped Parsley and brush it on your Grilling food.
OR how about this great idea that I just read about, but never tried. Use those Potatoes to make some baked or Fried french fries and when you pull them out of the oven, toss the hot fries with a little chopped parsley to give it a lighter more citrus flavor.
You can also add it to your mashed potatoes.
This Parsley wet rub will provide a great garlic flavor that works well with any meat, poultry, or fish.
- 1/2 cup fresh parsley
- 1/3 cup olive oil
- 6 cloves garlic, minced
- 1 teaspoon cayenne pepper
- juice and zest of 1 lemon
Combine parsley, garlic, cayenne, lemon juice and zest in a food processor. Slowly add oil as you blend. Mix until smooth. Store in an air tight container in the refrigerator for up to a week.
Or if your feeling fancy….
Piquant Parsley Paste
This is just lovely and can be used with a whole myriad of things: stuff a whole fish; spread on grilled aubergine slices, spread with soft goats cheese and roll up; spread on grilled ciabatta for a crostini-type nibble – or pop into the cavity left by the stalk of a large mushroom after grilling it.
200g jar pitted green olives, drained
3-4 tbsp capers
2-3 anchovy fillets, drained/rinsed
1 clove garlic
handful flat-leaf parsley
Throw the first five ingredients into a food processor and blitz until you have a paste. Taste and add black pepper and as much juice of the lemon as you like.
Keep in a jar in the fridge.
Potato Corn Chowder is the yummiest soup….
In some bacon grease, butter, or oil saute one chopped onion and some garlic. Add to that your diced potatoes (with the icky spots cut off) and stir it up. Dice up some green and/ or red bell pepper and add that to the pot. Cut the kernels from a few ears of corn (older corn is fine to use for this recipe) and add that. When it starts to smell really wonderful and onions are translucent, add some broth and let it all simmer until the potatoes are tender. Take the soup off the heat and add some milk and some fresh herbs (I like chopped sage, but basil or parsley would also be delicious.) Salt and pepper to taste.