Week 10; August 9, 2012

What’s in the box?

Full Share


sweet corn!

bell peppers


sweet onion

melon (cantaloupe or watermelon)

green beans

heirloom tomatoes

cherry tomatoes

Single Shares

same contents as full shares, but in smaller quantities (sorry for the picture of just an open box.  an impatient toddler was pulling on my arm)

Notes on the box:

Tomatoes should be stored with the stem end down so they are standing on their “shoulders”.  We don’t recommend storing tomatoes in your fridge unless they have any damage or if you are planning on cooking with them.  Tomatoes that you plan on eating fresh should be stored out of the fridge so that they don’t get mealy.  If you find yourself being overrun with tomatoes, you can cut out the stem end and put them whole into a freezer bag and into the freezer.  When you want to use them for a soup, sauce, or stew in the winter the skins will peel off as they heat up.

Cherry Tomatoes can also be frozen whole.  When you want to have a sweet taste of summer this winter, pull the frozen cherry tomatoes out, put them in a baking dish with a little olive oil and balsamic vinegar and roast them in a 425 degree oven until they smell wonderful and start to brown.  Serve them with some pasta or over baked chicken.

Peppers and Sweet Corn should be stored in your fridge.  The sooner you eat your sweet corn, the better it will taste.  If you are getting overrun with sweetcorn, you can cut it off the cob, blanche it (or don’t ) and freeze it in a freezer bag for later use as a casserole, in soup, or heated up with lots of butter.

The majority of the cantaloupe that we sent out is ripe.  If it doesn’t quite smell like super sweet melon or if it has the faintest green tinge, it would benefit from a few days on your counter to finish ripening.  cantaloupe is another goodie that tastes WAY better local and in season than the stuff that’s shipped in from far away.  Those guys are picked WAY early and while cantaloupe will ripen off the vine, it won’t produce more sugar as it does when it ripens on the plant.  One member said the melon last week made her knees buckle!  Great description of the joy of a great cantaloupe!  Ripe melon is best stored in the fridge, but will taste sweeter if it’s allowed to reach room temp before eating.  Watermelon that we sent out can be stored in the fridge or out of the fridge if you plan on eating it soon.  This will very likely be the last week of melons!  Sigh.  They were good while they lasted!

Thyme can be used in soups or with roasts by giving it a rinse and leaving it in a tied together bundle and added to whatever you are cooking.  When you are ready to serve, simply take out the bundle of what’s left of the thyme.  You can also pull the little leaves off the tough stem by holding the thyme by the upper end of the stem and sliding your fingers down toward the thicker end.


Roasted Green Bean Salad with Nuts and Parmesan

Snap the stems off the green beans.  Heat oven to 425.  Toss beans with 1 Tbsp. olive oil.  Spread in a single layer on a baking sheet; roast about 20 min stirring half way through cooking time.  Meanwhile, mash 2 cloves of garlic with 1 tsp salt; add 2 Tbsp. wine vinegar and whisk in 3 Tbsp. olive oil.  When beans are done roasting, reduce oven to 350 degrees.  Toss beans and dressing; season with pepper.  Spread 1/4 cup nuts (pine nuts are super yummy, but sunflower seeds (without shells!) are a great economical option).  Roast the nuts or seeds, shaking the pan occasionally, until they are lightly browned.  Sprinkle toasted nuts or seeds and 1/4 cup shredded parmesan over the beans.  Serve warm or at room temp.

Slow Roasted Tomatoes This recipe suggests using cherry or Roma tomatoes, but you can also use any small-sized tomatoes halved or quartered.

Favorite Breakfast!   Buttered toast, topped with tomato slices, topped with a fried egg.  Melon on the side.

Green beans work fine instead of Romano Beans.  Baked eggs with Romano Beans, Parmesan, and Roasted Tomato  

Corn Cob Stock  !!!!  Wow!  We haven’t tried this one yet, but I LOVE stock and I LOVE getting everything I can out of the veggies!  Here’s the recipe for a soup using the stock and the corn.

Have you tried any Mexican Corn Salad yet?  It’s one of our favorite ways to eat corn, even without the cilantro.

Tomato Stuffed with Corn Salad from Martha Stewart.  If you don’t have time to grill the corn, you can cut it off the cob and pan roast it till charred in a very lightly oiled (or bacon greased)  skillet.

On the farm:

We are really looking forward to the Pizza Party on the farm on the 18th.  We did a test run in the oven this past weekend and it was delicious!  Here are some photos

Firing the oven. It’s HOT in there!

Derek the oven builder puts the First Pizza in the oven!


Finished! YUM!!!

Sundown on pizzatown.

Back to work!

Tomato harvest. That’s a lot of tomatoes, folks.

Thyme thyme thyme is on my side, yes it is!

Otto eating a snack of raw sweet corn while we pack CSA boxes this week.

Next week….

tomatoes (yes, more!)

purple cabbage



peppers (hot, bell, and sweet)


greens (likely kale)?

we will have a week-long break from sweet corn.


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