CSA Week 12
This week you MAY have corn (Yellow Mirai or bicolor Kristine), tomatoes (woo!), Cipollini onion, some kind of peppers, arugula, leeks?
This is some of the best corn I think we have ever grown! Full, huge, beautiful! Do you agree?
This is week 7 for the Totally Tomato CSA, next week will be week 8, the last week – just giving you the heads up!
This is week 8 for the Fabulous Fruit CSA, so 2 more weeks left after this week’s pick up 🙁
So happy the tomatoes finally came in. You can still get bulk tomatoes this week ifor canning, sauce, salsa, cutting up and freezing make sauce later… Special CSA price of $40-50/box, depending on what you ask for ;). We can have them at either farm or any farmers market check out our markets location page to see where we are near you! Markets
Looks like there may be assorted alliums this week. Last week kind of got split up and I am not sure if we will be able to reel it back in and get on the same page. Sounds like some of you may be getting red onions, cippolini onions and leeks, so of you may get one or two of those and something all together different – let’s try to go this it.
While the apple crop is not what it is any other year, it looks like apples will happen for everyone next week 🙂
Recipes
Corn and Tomato Salad
- Corn kernels from 4 ears of corn
- 1+ lbs tomatoes, dices
- 1 cucumber diced (if you have it, this works without too)
- basil
- lime juice
- S & P
Toss all the ingredients together and enjoy this simple refreshing salad anytime.
Hopefully there will be potatoes next week 🙂
Minimalist Corn Chowder
Sent from members Nancy and Pete and they got it from Epicurious
- 4 to 6 ears corn
- 1 tablespoon butter or neutral oil, like canola or grapeseed
- 1 medium onion, chopped
- 2 medium potatoes, peeled and chopped
- Salt and freshly ground black pepper
- 2 tomatoes, cored, seeded, and chopped, optional
- 1 cup milk
- 1/2 cup chopped fresh parsley leaves, optional
Shuck the corn and use a paring knife to strip the kernels into a bowl. Put the cobs in a pot with 4 cups water; bring to a boil, cover, and simmer for 10 minutes. Meanwhile, put the butter or oil in a saucepan and turn the heat to medium-high. When the butter melts or the oil is hot, add the onion and potatoes, along with a sprinkling of salt and pepper. Cook, stirring occasionally, until the onion softens, about 5 minutes; add the tomatoes if you’re using them and cook, stirring, for another minute or two. After the corn cobs have cooked for at least 10 minutes, strain the liquid into the onion-potato mixture. Bring to a boil, then turn the heat down so the mixture simmers. When the potatoes are tender, about 10 minutes, add the corn kernels and milk and heat through. Taste and adjust seasoning if necessary, garnish with parsley and serve.
Keys to success
STRIP THE KERNELS from the cob with a sharp knife, and make sure to catch any liquid that seeps out during the process. TO MINIMIZE COOKING TIME, chop the potatoes into 1/4-inch pieces. Leave them larger if you’re not in a hurry. AS LONG AS your corn is young and tender, the kind you can just about eat raw, the kernels should be held out of the mix until the chowder is just about ready, so they don’t overcook.
This looks like a good week to whip up a nice corn and tomato salsa. You can use leftover steamed or grilled corn, or go for it raw, add in chopped tomato, any kind of pepper, some onion, lime juice, S & P to taste. I am now ready to whip up some easy cheesy quesadillas and use them as a vehicle for this salsa.
Also check out:
Farm Dirt
We spent several quality evenings on the lookout for Nighthawks last-this week as this is their traditional migration time – it is a ritual to sit out and watch for them the last week of August, but alas, we only saw about 6 the first night.
I am woefully behind on “putting by” for this year. I managed to freeze about 3/4 of a bushel of French beans and start naturally fermenting a half gallon jar of them with some dill, garlic and hots – they already taste great and still have a few days to go. Oh, I guess I got about a bushel of corn frozen too. Made broth from the cobbs and froze that too for my winter corn chowda. For inquiring minds: I for long storage, and especially if the corn it to be enjoyed on its own as a side, I blanche the whoel ear for 5 minutes, shock in cold water to stop the cooking, then cut kernels off the cobb and freeze. I my plans are for chowder, I simply shave off the kernels. package up and freeze, no blanching.
Gotta get tomatoes done this coming week! (Deja vu)
Hey, is thing on? You are welcome out to the farm most anytime, though I do not think we have gotten many takers. Also, I did not get a single question about melons last week, should I be handing out the “farm snob” shirts because you are all so well informed? 🙂 If so, I love it!!!
We still have tomatoes for canning if you need them 🙂
Eat well,
Geneviève Stillman
