Week 9! August 5, 2010

What’s in the box?

sweet corn

cucumbers

summer squash

zucchini

beans

sweet onions

garlic

green top carrots

heirloom tomatoes

slicer tomatoes

cherry tomatoes

basil

A few notes about the box….

We want to thank everyone who commented last week on our cabbage question.  We learned that most everyone was begging for mercy when it came to cabbage and cukes are maybe backing up as well.  Because of this input we were able to make the decision to donate 3,550 lbs of cabbage and cukes to the foodshelf. That brings this years total to 7000 lbs of produce already to the foodshelf.   We still put some cukes in the box this week, but we lightened it up a bit.  This week marks the start of the sweet corn storm.  Get ready for sweetcorn in similar quantities for the next few weeks.  We  love the stuff and it is a big part of summertime.   We hope you enjoy the first round and look forward to the next ones which really just get better and better.

Storage Tips

Basil should be put in a vase of water. Not in the fridge, but like  a bouquet of flowers on the counter

Tomatoes should NEVER be put into the fridge. Store on the counter on their shoulders.

Corn should kept in the fridge

Garlic should be stored in a dry place not in the fridge

Carrots are best stored with the tops off and in the crisper in a plastic bag. they will hold for months this way. If you leave the tops on or don’t keep them moist (in a bag) they will turn rubbery.

What do they expect us to do with these carrot tops? They make a great veg stock if you have left over scraps of other vegetables, thow them together and boil it down. Then make a stew some cold day. (which doesn’t look like any time soon.)

Recipes

Squash, Swiss, Sage Potato Pie

I made this for lunch today and another that was Tomato, Basil, mozzarella Potato Pie.  Everyone liked them both, but agreed that the squash one was the best.

3 cups grated potatoes, rinsed and drained

1 grated sweet onion

Mix these and start them frying up in an oven proof skillet, stirring occasionally.  When they are nicely browned and cooked well, flatten them out and top with

several fresh sage leaves chopped

some grated swiss cheese

Beat 4-6 eggs (depending on the size of your skillet.  You don’t want the egg layer too thick)  with a little milk, some parmesan cheese, minced garlic, more grated onion, alt, and pepper.  Spread this on top of the sage and cheese.

Slice a squash or zucchini into coins and arrange them on top of the eggs.  Top with grated parmesan and pepper and put in the broiler until eggs are set and the top is browned.  YUM!

Summery Bean Salad

Snap the stems off your beans and cut them into bite size pieces.  Blanche the beans (but leave the dragon beans raw because they lose their color when cooked).    Add halved cherry tomatoes or chopped tomatoes, chopped sweet onion, and chopped cucumbers if you like.  Make a dressing with a little red wine vinegar, olive oil, salt and pepper.  Toss it all together.  Make it extra fancy with some crumbled feta cheese and toasted almonds on top.

Sweet Corn

Bring some water to a boil.  Take the husks and silk off of the corn and put it in the water for about 2-3 min.  Roll in butter, sprinkle with salt.  Yum yum yum!

This is some very fresh corn, so there is no need to do any injustice by boiling it to death. All that is needed is to heat it up and ‘blanch’ it.

Jenna's corn picking outfit.

So yeah, this picture is no kidding we carry extra bags with us down the 400 ft bed to fill up when one gets full. We carry these extra bags in our pants and wear them like an Organic farmer ballerina tu-tu.

Comment to us about other things you like to put on your sweet corn.  I love Ume Plum Paste smeared on like butter (or with butter).  Garlic butter is good, too. just dice up some garlic, heat up some butter add them together and you have a spoonable liquid to put on that corn. Some hold the belief that corn is a just a vehicle for butter and salt. Some may be right. You might as well get some garlic in there too.

Abbie washing potatoes

Nick and the Potatoes

That's a lot of food to fit into those boxes.

watching the pigs enjoy the produce that isn't lovely enough for the members.

Those of you that ordered pork. We have the date set for Dec 7th. We will deliver that week and will be in touch before then.  These little porkers are growing fast and are well over 120 lbs already ( only 4 months old) As they should be being fed all this great veg, lots of sun and pasture and not to mention MILK! from our two new milk cows… yeah as if it wasn’t enough already.

if you want to order pork from us just send us an email and we will mark you down for a whole half or quarter. We will have another round ready in the spring.

3 Comments »

  1. turniprock said

    Thanks!
    Scandinavian cucumber salad_

    1 long English-style cucumber, or the equivalent amount of other seedless or low-free cucumbers (Japanese cucumbers for example)
    1 small celery stalk
    small bunch of parsley
    Fresh dill
    1 Tbs. sugar
    2 Tbs white wine vinegar
    1 tsp. salt
    Slice the cucumber thin, but not paper-thin – about 2mm or so in thickness. Put n a bowl.

    Chop the celery very finely. Chop the parsley and dill also. (Note: you can really add as much parsley as you want, but you want up to about 1 Tbs. of dill. You can omit the dill too.) Put in the bowl with the cucumbers.

    Combine the sugar, vinegar, and salt and pour over the vegetables. Dont worry if the sugar and salt don’t completely dissolve – they will eventually. Mix well with your hand, squishing the cucumber a bit to encourage the juices to come out. Cover the bowl and chill in the refrigerator for at least an hour. Mix again before serving.

    Makes 4 side-salad servings, 2 salad-course servings, or 1 large main salad.

    Fat content: none
    Sugar content: 1 Tbs.
    Variations: Add thinly sliced radish. Add a can of tuna packed in water (the cucumber juice goes very well with tuna).

  2. ryan said

    I like to roast corn on the stove top. Over a low flame, put on the corn still in it’s husk(after you’ve trimmed away the silk, of course), turning periodically. It’s done when the corn gives a little when pressed. Brush with melted butter that’s had black pepper, chili powder, salt and cayenne mixed in to it and sprinkle with grated cotija cheese.

  3. Melinda said

    Corn smeared with mayo and then sprinkled with chili powder is really good but not as good as fresh corn with butter and salt!

RSS feed for comments on this post · TrackBack URI

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: