What’s in the box?
heirloom and regular red slicer tomatoes
zucchini and summer squash
summer squash/ zucchini
tomatoes (heirloom, slicers, and/or cherries)
Notes on the box….
The sugars in Sweet Corn begin to turn to starch as soon as the corn is picked. This means that you will have tastier corn the sooner you eat it. We prefer to eat sweet corn simply for the first couple of days after picking. Just bring some water to a boil, husk the corn and remove the silk, then drop the ears into boiling water for a 3 or 4 minutes. Remove from the water and serve right away with butter and salt. If you plan on making corn fritters, corn bread, or adding the corn to soup, you can use the corn that you’ve had waiting in the fridge. Sweet corn stores best in the husk in the crisper of your fridge.
This season has been particularly bad in regards to bugs. We think it’s likely because of the mild Winter, early Spring, and very hot weather we’ve had. We did our absolute best to try to keep any sweet corn with bad spots from the corn worms and picnic beatles out of your box. Some ears may need to have the top of the ear removed. If you are particularly bug or worm phobic, you may want to have someone who is not husk the corn as there is the possibility that you may encounter a creature. That’s your warning, though we really hope that you have no bugs in any of your corn!
Store the melon in the fridge. If you cut it open, put plastic wrap over the unused part or store it in an airtight container. We have a few kinds of melon that were ready, the red is called sugar baby, the yellow is Sunshine, and the pale peach colored avocado shaped melon is an heirloom called Sweet Siberian. Last season we were swimming in melons with a bumper crop, but this season we’ve had more of a bummer crop. We didn’t get the irrigation on the melons soon enough and the plants started to die leaving us with smaller than normal and earlier ripening melons. After last seasons several weeks of yummy melons, we are disappointed, but glad to have gotten something. And there will be some more in the weeks to come, just not as big of a yeild as last season.
The sweet onions should be store in the fridge as they are not cured like storage onions. They are great on burgers and in salads.
If you find yourself with too many tomatoes to eat quickly enough, feel free to store tomatoes that will be stewed or cooked in your fridge since the fridge will affect mostly the texture of the tomato. You can cut the core from the tomato and place several whole in a freezer bag, seal, and freeze until you want to use them in soups or sauces in the winter. The skins will peel off easily as you heat them.
Please see last weeks blog for storage tips on everything else…
Lauren’s Great Pasta Salad (by Lauren and Craig of the Farm Crew)
Cook the pasta (bowties or wheels are nice), drain, and stop cooking by rinsing with cold water. Finely dice any veggies that you have on hand (zucchini, summer squash, carrots, tomatoes, sweet onion, sweet corn cut from cob, cauliflower…. ) Mix raw diced veggies in with the cooked pasta. Add a handful of fresh herbs of your choice (thyme leaves, oregano leaves, parsley, mint, or basil are all great). Make a dressing from olive oil and white wine vinegar and mix everything together. Season with salt and pepper to taste.
This recipe from our lovely member Lydia Rose sounds too economical and wonderful not to share even though we don’t have any of the ingredients in this weeks box, I suspect that many folks will still have some of the veggies in their fridge! Without further adieu…. Core, Leaf, and Stem Schmoo! 4 to 5 cups stems, leaves, and cores of cauliflower, broccoli, kale, collard greens, swiss chard, & cabbage, or what you have, sliced or diced into 1/2 inch delights. 3-4 cloves garlic, 1/2 cup olive oil, 1/2 – 1 tsp. sea salt. Put all the delicious scraps in a pot and add water to cover by half. cook it at just below a simmer until anything you prod with a wooden spoon is smashable. When everything is soft, smash with your wooden spoon or puree quickly in a blender or food processor. Add fresh pepper and fresh herbs to taste. Delicious on toast, with parmesan, on pasta, or as a side dish! Thanks so much for sharing, Lydia Rose!
Zucchini Cakes Thanks for the link, Anne!
On the farm…
We will be having a pizza on the farm dinner on August 18! Cooking wood-fired pizza in our earth oven! Pizzas will feature our farmstead cheese and farm veggies and meat. We will begin serving pizzas at 2 PM and go until sundown. You are welcome to camp on the farm, if you like. We will be putting a flier in your CSA box with more information next week. If you aren’t able to make it to the farm for our first pizza dinner, we will be having more dinners in the future AND we will have a potluck harvest party in September. That date has yet to be set, but we will let you know soon!