We eat as much corn and pretty much everything else fresh while we can 😉 We do this because there are things that should be enjoyed in season, we simply don’t buy them off season. If you consider eating corn for 8 weeks, that is still only 1/7th of the year. Many people eat the same pizza every week, why not the same eggplant dish or cucumber salad? No, no has complained…I was just thinking about it. Anyway, you may see Mirai, a beautiful gourmet yellow corn, this week. There may also be some apples, onions, some kind of cabbage (Chinese, choi, green?), amazing peppers… Look for a spaghetti squash in your box! They are sometimes confused with the canary or the Crenshaw melons, but if you are in doubt, when you cut it in half you’ll know for sure! They do not store particularly well, so go ahead and eat it this week. They are yellow, smooth and oblong. I typically halve them and remove the seeds before baking, but, as always, use caution when cutting large, hard objects. You can also pierce it and bake it whole – just make sure it’s not a melon 😉 I like it just with butter and s&p, or cheese or my favorite tomato sauce.
Recipes______________________________________________
Also check out Spaghetti Squash with a Greek Flair and Spaghetti Squash with Pomodoro Sauce
Here’s an Asian inspired slaw from member Laura:
- 1 kohlrabi
- 1bunch carrots
- 1 bunch radishes
- 1 jalapeno pepper (optional)
- 1/4 cup Thai/Vietnamese fish sauce (aka nam pla or nuoc mam; available at Asian food markets etc.)
- 1/4 cup seasoned rice vinegar (ditto)
- juice of one small lime
- 3/4 tsp sugar
- 1 tsp red pepper flakes (optional if not using jalapeno)
- 8-10 leaves fresh mint, if available, or Thai basil, if available, sliced in ribbons
Peel kohlrabi and julienne (cut into thin matchsticks), along with the carrots, radishes, and jalapeno, if using. (It helps to have mechanical help for the julienning, such as a wicked mandoline.) The kohlrabi should slightly dominate the radishes and carrots. Mix together the fish sauce, rice vinegar, lime juice, sugar, and red pepper flakes if using, pour over the vegetables, and toss till vegetables are thoroughly coated. Marinate and chill for at least 1/2 hour or until dinner is ready, garnish with mint or Thai basil.
If you don’t like fish sauce (if you like pad Thai and other Thai food, then you probably do) you might substitute soy sauce. In that case I’d omit the lime juice, sugar, peppers, and mint/basil, and instead add to the soy sauce and vinegar a couple of tablespoons of water and a tsp. or so grated fresh ginger, and sprinkle on a few drops of Chinese toasted sesame oil before serving.
From member Rachel…she got raves at the Open House pot luck for this:
Rachel’s kale salad recipe:
Lacitino kale works best, but any kind is fine
Take off the stem and slice into very thin ribbons. Toast 1/4 c of pine nuts (although I’ve done it with walnuts, sliced almonds or pecans), toss with olive oil and lemon juice. Add 1/4 c currants (although I’ve also used raisins and craisins) add Parmesan cheese. Salt and pepper to taste.
It actually gets better the next day.
Farm Dirt
You may notice some spots on the peaches – it’s nothing to worry about at all, just cosmetic. It is a peach scab that can be difficult to control in humid weather. BUT, just know that your peaches have not been overly sprayed and taste fabulous. Those are two important criteria around here 🙂
Back to school and back to packing lunches for us. Faith has been having cucumber sticks or raw beans with hummus with hers…and an apple, of course.
We have been accepted into the Boston Public Market and will have a lot of exciting planning to do this winter. The Market will open in June 2015!!! And Hey!!! If you have not liked us on facebook, we’re super close to 2000 likes…come on, push us over that mark!
Curt and Halley had a marvelous wedding on Sunday the 8/31! We are delighted for them both and look forward to watching them grow their farm (Still Life Farm), their specialty fruit crops, and their winter CSA. Yeah, more Stillmans!
Eat well,
Geneviève Stillman
