Roots Farm CSA
Week 12: July 13 & 16
This Week:
-Blackberries or Blueberries
-Summer Squash: Zephyr, Magda, Jackpot Zucchini, Soleil Zucchini, Trombicino
-Cucumbers: Suhyo Long, Mid-East Prolific, & Lemon
-Tomatoes: Big Beef Slicers, Juliet Romas, Golden Rave Roma, Black Cherries
-Peppers!: Carmen
-Herbs: Basil (Sweet, Lemon, Thai, Purple)
-Garlic: California Early
-Beans: Blue Coco & Marvel of Venice
On the Farm . . .
We had an amazing workday this past Saturday! The weather blessed us with some nice cloud cover that kept the temperatures nice and temperate while we revolutionized the fields. We finished harvesting the last of the carrots, took out the strawberry rows (we grow them as an annual), removed driptape from the corn to prepare it for mowing, and weeded sunflowers, zinnias, parsley, and winter squash, to name a few things. It was awesome. The we retreated to the garage to process those huge walls of garlic that we’ve had drying in there. Now we have trays and trays of garlic, ready to go, some of which you’ll see in your baskets this week. A baker’s dozen folks came out and I’d say now that a baker’s dozen volunteers is a farmer’s delight! Thanks to all you who helped! And for those of you who didn’t make it this month, there’s always August . .
In the Basket and Almost There
I know some of you have been salivating, just waiting for the garlic to appear again, and this week is your week. Welcome back garlic! It’s dry and ready to go home with ya. Also, we’re still working to get beans, some of which may appear this week. And okra is on its way, but perhaps not yet this week. The last of the first succession of melons is trickling in; next week we’ll most likely have some of the next succession ready--Hannah’s Choice cantaloupes! Carmen peppers are in your shares this week -- they’re a sweet bull’s horn variety, so don’t be fooled by the long, tapered appearance into thinking they’re hot stuff. Delightfully early to go to red, I think you’ll enjoy their rich, full flavor. And cucumbers. If any of you would like extra cucumbers to pickle, just let us know. We pickled last week and hardly made a dent in our supple, so there are plenty more for you. Help us move our stock while you stock your larders. Just ask . . .
Basil
Is in the spotlight this week. I know you’ve been getting it consistently for quite some time now, and you may be wondering to yourself, what ELSE can I do with it. I’ve got some ideas for you. STORAGE: I recommend storing your basil in a sealed plastic bag at room temperature for 3-4 days. If you keep it in the fridge, beware that basil is a heat-loving crop and blackens at the first hint of frost, so if your fridge is cold, your basil may deteriorate even more quickly than on the counter. You can also freeze your basil, either as whole leaves on a cookie sheet that you transfer to a bag when frozen or as pesto. It freezes great! You can also dry it if you like. PREPARATION: Basil goes great into pasta sauces, salad dressings, salads, in sandwiches, soups, and stews, and even in desserts. Check out some of the recipes below . . .
RECIPES
Pesto Sauce
2 cups loosely packed fresh basil leaves
1/3 cup pine nuts (or walnuts, other nuts)
2 medium cloves garlic, peeled
1/2 cup grated Parmesan cheese
1/2 cup extra-virgin olive oil
salt & pepper to taste
Process to a rough paste in a food processor: basil, nuts, garlic, and cheese (if freezing, add nuts and cheese after thawing). With the machine running, slowly pour in the olive oil. If the sauce seems dry (it should be a thick paste), add a little more olive oil. Season with salt and pepper. Use immediately or store in a covered glass jar in the refrigerator for up to 1 week (or freeze it for later--I like to freeze it in ice cube trays for the ease of single-serving sizes).
Loosely translated, pesto means “pounded” in Italian, and refers to the age-old method of preparing a paste by pounding and grinding the ingredients together with a mortar and pestle. Today, pesto refers to a class of rich sauces usually served with pasta, but it can admirably complement a variety of vegetables including carrots, green beans, zucchini, and potatoes. It gives a luscious twist when added to mayonnaise, particularly in potato or seafood salads. Experiment with different ingredients or mixtures of ingredients: use fresh tarragon, or mix fresh mint or arugula with basil. Try almonds, walnuts, or sunflower seeds. Make a dairy-free or vegan pesto by substituting tofu, lemon juice, and salt for Parmesan cheese. One cautionary word: pesto is practically a concentrate, so start with a spoonful, not a ladleful. Toss with your choice of pasta and veggies for a quick and delicious dish. (Thanks to Joy of Cooking & Sundays at Moosewood Restaurant)
Caprese
4 tomatoes
4 small balls of fresh mozzarella
1 bunch of basil
olive oil
balsamic vinegar
salt & fresh ground pepper to taste
Slice the tomatoes and the cheese and tear the basil leaves from their stalks. Arrange the mozzarella, basil, and tomatoes into overlapping, alternating layers on your serving dish. Drizzle with olive oil and balsamic vinegar and add salt & pepper to taste. Makes 2 servings.
Bruschetta
2 cups diced tomatoes 1 clove garlic, minced
2 Tbsp chopped fresh basil 1 baguette, sliced and toasted
1 Tbsp extra virgin olive oil (slices 1/2-inch thick)
Mix the tomatoes, basil, olive oil, and garlic together well. Spoon onto toasted baguette slices. Serve immediately. Makes 4-6 servings.
Lemon Basil Shortbread Cookies
3 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
2/3 cup butter, softened
1 cup sugar
3 Tbsp chopped fresh lemon basil
1 Tbsp finely grated or minced lemon or lime peel (use only the yellow or green portion of the peel)
1 cup finely chopped walnuts
1 tsp vanilla extract
Heat oven to 350 degrees. Mix flour, baking powder, and salt in a bowl. Mix butter sugar vanilla, basil, and lemon or lime peel in a separate bowl and beat until well combined. Slowly add dry ingredients to the butter mixture—it will be crumbly. Stir in walnuts. Dump mixture into an ungreased 9x13 inch pan. Press to an even thickness. Bake until edges begin to turn light brown, about 20 minutes—do not overbake! Using a sharp knife, slice into two-inch squares while hot. Let cool 10 minutes, then carefully transfer to a plate or cooling rack. Makes 24-30 cookies. (These are delicious! Very filling, though.) From the From Asparagus to Zucchini Cookbook.
Basil Cheesecake
1 1/2 cups crushed vanilla wafers or graham crackers (~45 wafers or 24 crackers)
6 Tbsp butter, melted, divided
3/4 cup plus 1 Tbsp sugar, divided
2 lbs cream cheese, softened, divided
pinch of salt
2 large eggs, at room temperature, lightly beaten
2 egg yolks, at room temperature, lightly beaten
1 cup fresh basil, finely sliced
1 cup sour cream
2 Tbsp cornstarch
2 Tbsp freshly squeezed lemon juice
1 1/2 tsp vanilla
fresh basil leaves for garnish
Preheat the oven to 325 degrees. Mix the crumbs with 5 Tbsp of the melted butter and 1 Tbsp of the sugar in a small bowl. Grease a 9-inch springform pan with the remaining 1 Tbsp of butter. Press the crumb mixture into the bottom of the pan and press with the bottom of a glass to form a solid, tight crust. Bake until light brown, about 10 minutes. Remove the pan from the oven and let cool. turn the oven up to 450 degrees. Put the cream cheese iin a food processor in half-pound batches; process at low speed to break it up. (You can also do this with a large bowl and electric mixer.) When all the cream cheese has been processed, add a pinch of salt and process for a few seconds more. Add the eggs and egg yolks, basil, sour cream, remaining 3/4 cup sugar, cornstarch, lemon juice, and vanilla; process on low speed just until thoroughly combined. Pour the batter into the prepared crust. Bake the cheesecake until it is set and slightly puffed around the edges but still slightly moist and “jiggly” in about a 3-inch circle at the center, 30-40 minutes. (The cake will continue to cook and set after you remove it from the oven, so don’t worry about that center part. If you bake it until it is solid, your cake will be overcooked.) Remove the pan from the oven and place it on a rack to cool for 30 minutes. Carefully run a knife around the outside of the partially cooled cake to loosen it from the sides of the pan. Leave the cake in the pan, on the rack, to cool completely, about 1 hour. Cover with plastic wrap and transfer to the refrigerator to set for at least 4 hours, preferably overnight. At least 1 hour before serving, remove the cake from the refrigerator. While the cake is still cold, carefully and gently remove the sides of the springform pan. With a sharp knife dipped in hot water and dried or with a long strand of waxed dental floss, divide the cake into 10 or 12 wedges. (You will need to dip and dry the knife, or wipe the floss clean, several times.) Garnish each serving with a fresh basil leaf. Makes 10-12 servings. From Farmer John’s Cookbook.
For more basil recipes, click here. Enjoy!
Monday, July 12, 2010
Monday, July 5, 2010
CSA Pickups -- Week 11
Roots Farm CSA
Week 11: July 6 & 9
This Week:
-Corn!: Kandy Korn
-Melons!: Sun Jewel Asian & Honey Yellow Honeydew
-Blackberries or Blueberries
-Summer Squash: Zephyr, Magda, Jackpot Zucchini, Soleil Zucchini, Trombicino
-Cucumbers: Suhyo Long, Mid-East Prolific, & Lemon
-Eggplant: Hansel (purple), Gretel (white), Fairytale (streaked), & Pingtung Long (lavender)
-Tomatoes: Big Beef Slicers, Juliet Romas, Golden Rave Roma, Black Cherries
-Peppers!: Islander
-Herbs: Basil (Sweet, Lemon, Thai, Purple) & Parsley
On the Farm . . .
We’ve been enjoying the cooler weather this last week brought us. Summer is rolling right on along with the second round of corn coming in. Melons and berries are still in abundance. And the squash and cukes continue to flow. The beans are taking their sweet time. The okra is almost 4 feet tall and looking like it might want to flower. Summery veggies, now is the time!
Weekend Workday -- This Saturday!
Come on out and join us for a nice morning on the farm. From 8am-noon, we’ll be out there weeding, trellising, harvesting, and processing. Then we’ll seek some shade to process some more -- garlic, here we come! We could use your help, so come out and enjoy the farm with us. See you here!
Corn!
This is round number two and our final installation of corn, so savor the flavor while it lasts. And if you just didn’t get enough in your share, we’ll have more at the farmers market on Saturday, so you can get the rest of your fix there . . . Also, please remember that there will probably be corn ear worms munching away at the top tip of your corn and this is no reason to panic. These little buggers are ever-present in organic cornfields and can be easily handled by you, the saavy consumer, with your sharp knife and willingness to cut away the already eaten parts. I recommend eating your corn the night you get it since it’s at it’s sweetest when it is it’s freshest. Those sugars begin converting to starches for energy storage pretty quickly, so don’t delay--devour your corn ASAP for maximum sweetness!
Summer Squash
I’m happy to report that they continue to flow in. Our first 4 plantings have died and gone to compost heaven, but there’s still 3 more out there, one of which just began to produce and one of which hasn’t even started flowering yet. There’s hope to be had that summer will provide squash for a while yet still. The trombicino has been a strong producer this year and we hope you’re enjoying it despite it’s unfamiliarity. It seems more disease resistant and longer-lived than some of our other varieties, and that’s a valuable asset here in the Southeast. Thanks go to our fellow Athens farmers for telling us it was a good idea. We hope you feel the same.
Since the squash keeps flowing in, I figured you might like a few new ideas as to what to do with it. So this week I’m putting squash in the spotlight. Here we go . . . STORAGE: farm-fresh summer squash respire through their skins, so they need to be refrigerated as soon as possible. Store them in a sealed plastic container that you’ve lined with a kitchen towel and they’ll keep for about a week and a half. USAGE: well, summer squash is quite versatile. Use young to medium sized squashed in stir-fries, soups, stews, on the grill, roasted, grated raw into salads and dips, battered and fried, steamed or sauteed, in tomato sauces, with pasta, and much more! The large ones can be stuffed or peeled, seeded, and grated/cubed and used for relishes, salsas, or sweet treats like zucchini breads and cakes, and more. Here are some ideas for you . . .
RECIPES
Summer Squash & Bulgur Salad
1 1/4 cups water
1 cup bulgur
4 small or 2 medium summer squashi, finely diced
1 bell pepper, stem and seeds removed, finely diced
1/2 red onion, minced
1/4 cup chopped fresh dill
1/4 cup chopped fresh parsley
2 Tbsp olive oil
2 Tbsp lime juice (~1 lime)
freshly grated Parmesan cheese (optional)
Bring the water to a boil in a small pot, then add the bulgur. Leave uncovered; cook the bulgur for 1 minute. Remove the pot from the heat, cover, and set aside until the bulgur has absorbed the rest of the water, about 15 minutes. Fluff the cooked bulgur with a fork until the grains are well separated; transfer to a large bowl. Add the squash, bell pepper, and onion. Toss until well combined. Whisk the dill, parsley, olive oil, and lime juice in a small bowl. Pour the dressing over the bulgur and toss until thoroughly combined. Sprinkle with Parmesan cheese just before serving. Serve at room temperature. Makes 6 servings. From Farmer John’s Cookbook, which also states, “this is an interesting and delicious variation on the Middle Eastern bulgur-and-parsley salad known as tabbouleh. Bulgur, which si simply cracked wheat, has a nutty taste and satisfying, chewy texture similar to borwn rice, but it is finer and lighter, which makes it perfect for a summery salad. This dish is wonderfully refreshing and very simple to make.” Enjoy!
Chilled Zucchini & Avocado Soup
4 small or 2 medium zucchini, coarsely chopped
2 avocados, peeled, pits removed, coarsely chopped
3 medium scallions, coarsely chopped
2 cloves garlic, peeled and halved
1/2 tsp chili powder
1/2 tsp coriander seeds, crushed
1 cup plain yogurt
salt & freshly ground black pepper
1/4 cup chopped fresh cilantro
Put the zucchini, avocado, scallions, garlic, chili powder, and coriander seeds into a food processor; process until smoothly combined. Transfer the mixture to a medium bowl; stir in the yogurt. Refrigerate for at least 1 hour. Season with salt and pepper to taste; garnish with cilantro. Makes 2-4 servings. From Farmer John’s Cookbook. They write, “Pureed avocado combined with the unique silky texture of pureed raw zucchini makes for a soup so smooth it defies description. Freshly ground whole coriander seeds give this soup a slightly exotic citrus aroma. You can crush the seeds in a mortar and pestle or use the back of a sturdy spoon to grind them in the bottom of a shallow bowl. This makes a perfect, refreshing dinner on one of those sweltering summer days when the idea of eating anything hot seems absurd.”
Creamy Zucchini-Cumin Dip
4 small or 2 medium zucchini, coarsely grated
2 tsp salt
1 cup sour cream
2 Tbsp finely chopped onion
1 Tbsp freshly squeezed lime juice
1 tsp cumin seeds or 1/2 tsp ground cumin
freshly ground black pepper
paprika
Place zucchini in a medium bowl; add the salt and mix well. Transfer to a colander and set int eh sink to drain for at least 15 minutes, up to 30 minutes. Meanwhile, put the sour cream, onion, lime juice, and cumin in a large serving bowl; stir until well combined. Season with salt and pepper and paprika to taste. Squeeze as much moisture as you can from the zucchini with your hands; add the zucchini to the sour cream mixture. Stir until thoroughly combined. Cover and refrigerate for at least 2 hours. Serve cold or at room temperature. This works great as an all-purpose party dip--double it if you’re making it for a party. Or use it as a stylish garnish for tacos or chili. Makes about 2 cups. From Farmer John’s Cookbook.
Double Chocolate Zucchini Muffins/Cake
3/4 cup oil
1 1/4 cups sugar
2 eggs
1 tsp vanilla
2 cups grated zucchini
1/2 cup milk
3 Tbsp cocoa or carob powder
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp each cinnamon & cloves
2 1/2 cups flour
small bag of chocolate or carob chips
Heat oven to 350 degrees; grease muffin pans or a 9x13 inch pan. Mix wet ingredients; in a separate bowl, mix dry ingredients except for chocolate/carob chips. Add wet to dry and stir in chocolate chips. Pour into pan(s). Bake for 30-35 minutes. Makes 24 muffins or one cake. From the From Asparagus to Zucchini Cookbook. These are really delightful. They make beautiful, delicious muffins. Try them plain or with a cream cheese frosting. Delicious!
Mock Apple Cobbler
Filling ingredients:
3 lbs peeled, seeded, and chopped summer squash (~8 cups)
2/3 cup lemon juice
1 cup sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
Crust ingredients:
4 cups flour
2 cups sugar
1 1/2 cups (3 sticks) cold butter, cut into small pieces
1 tsp ground cinnamon
Combine squash and lemon juice in a large saucepan over medium-low heat. Bring to simmer and cook until tender, about 20 minutes. Stir in sugar, cinnamon, and nutmeg; simmer 1 minutes longer. Remove from heat. Heat oven to 375 degrees. Oil a 9 x 13 - inch baking pan. Combine flour and sugar in a bowl; cut in butter with pastry cutter until mixture resembles coarse crumbs. Stir 1/2 cup of the crust mixture into zucchini mixture. Press half the remaining crust mixture into pan. Spread squash mixture over it, then crumble remaining crust mixture over squash. Sprinkle with cinnamon. Bake until golden and bubbly, 35-40 minutes. Makes 12+ servings. From the From Asparagus to Zucchini Cookbook. I’ve made this and it’s actually pretty good. Folks couldn’t tell it was made of squash and not apples. Tasty.
And if that isn’t enough for your recipe-wise, click here for lots more squash-eating ideas.
Week 11: July 6 & 9
This Week:
-Corn!: Kandy Korn
-Melons!: Sun Jewel Asian & Honey Yellow Honeydew
-Blackberries or Blueberries
-Summer Squash: Zephyr, Magda, Jackpot Zucchini, Soleil Zucchini, Trombicino
-Cucumbers: Suhyo Long, Mid-East Prolific, & Lemon
-Eggplant: Hansel (purple), Gretel (white), Fairytale (streaked), & Pingtung Long (lavender)
-Tomatoes: Big Beef Slicers, Juliet Romas, Golden Rave Roma, Black Cherries
-Peppers!: Islander
-Herbs: Basil (Sweet, Lemon, Thai, Purple) & Parsley
On the Farm . . .
We’ve been enjoying the cooler weather this last week brought us. Summer is rolling right on along with the second round of corn coming in. Melons and berries are still in abundance. And the squash and cukes continue to flow. The beans are taking their sweet time. The okra is almost 4 feet tall and looking like it might want to flower. Summery veggies, now is the time!
Weekend Workday -- This Saturday!
Come on out and join us for a nice morning on the farm. From 8am-noon, we’ll be out there weeding, trellising, harvesting, and processing. Then we’ll seek some shade to process some more -- garlic, here we come! We could use your help, so come out and enjoy the farm with us. See you here!
Corn!
This is round number two and our final installation of corn, so savor the flavor while it lasts. And if you just didn’t get enough in your share, we’ll have more at the farmers market on Saturday, so you can get the rest of your fix there . . . Also, please remember that there will probably be corn ear worms munching away at the top tip of your corn and this is no reason to panic. These little buggers are ever-present in organic cornfields and can be easily handled by you, the saavy consumer, with your sharp knife and willingness to cut away the already eaten parts. I recommend eating your corn the night you get it since it’s at it’s sweetest when it is it’s freshest. Those sugars begin converting to starches for energy storage pretty quickly, so don’t delay--devour your corn ASAP for maximum sweetness!
Summer Squash
I’m happy to report that they continue to flow in. Our first 4 plantings have died and gone to compost heaven, but there’s still 3 more out there, one of which just began to produce and one of which hasn’t even started flowering yet. There’s hope to be had that summer will provide squash for a while yet still. The trombicino has been a strong producer this year and we hope you’re enjoying it despite it’s unfamiliarity. It seems more disease resistant and longer-lived than some of our other varieties, and that’s a valuable asset here in the Southeast. Thanks go to our fellow Athens farmers for telling us it was a good idea. We hope you feel the same.
Since the squash keeps flowing in, I figured you might like a few new ideas as to what to do with it. So this week I’m putting squash in the spotlight. Here we go . . . STORAGE: farm-fresh summer squash respire through their skins, so they need to be refrigerated as soon as possible. Store them in a sealed plastic container that you’ve lined with a kitchen towel and they’ll keep for about a week and a half. USAGE: well, summer squash is quite versatile. Use young to medium sized squashed in stir-fries, soups, stews, on the grill, roasted, grated raw into salads and dips, battered and fried, steamed or sauteed, in tomato sauces, with pasta, and much more! The large ones can be stuffed or peeled, seeded, and grated/cubed and used for relishes, salsas, or sweet treats like zucchini breads and cakes, and more. Here are some ideas for you . . .
RECIPES
Summer Squash & Bulgur Salad
1 1/4 cups water
1 cup bulgur
4 small or 2 medium summer squashi, finely diced
1 bell pepper, stem and seeds removed, finely diced
1/2 red onion, minced
1/4 cup chopped fresh dill
1/4 cup chopped fresh parsley
2 Tbsp olive oil
2 Tbsp lime juice (~1 lime)
freshly grated Parmesan cheese (optional)
Bring the water to a boil in a small pot, then add the bulgur. Leave uncovered; cook the bulgur for 1 minute. Remove the pot from the heat, cover, and set aside until the bulgur has absorbed the rest of the water, about 15 minutes. Fluff the cooked bulgur with a fork until the grains are well separated; transfer to a large bowl. Add the squash, bell pepper, and onion. Toss until well combined. Whisk the dill, parsley, olive oil, and lime juice in a small bowl. Pour the dressing over the bulgur and toss until thoroughly combined. Sprinkle with Parmesan cheese just before serving. Serve at room temperature. Makes 6 servings. From Farmer John’s Cookbook, which also states, “this is an interesting and delicious variation on the Middle Eastern bulgur-and-parsley salad known as tabbouleh. Bulgur, which si simply cracked wheat, has a nutty taste and satisfying, chewy texture similar to borwn rice, but it is finer and lighter, which makes it perfect for a summery salad. This dish is wonderfully refreshing and very simple to make.” Enjoy!
Chilled Zucchini & Avocado Soup
4 small or 2 medium zucchini, coarsely chopped
2 avocados, peeled, pits removed, coarsely chopped
3 medium scallions, coarsely chopped
2 cloves garlic, peeled and halved
1/2 tsp chili powder
1/2 tsp coriander seeds, crushed
1 cup plain yogurt
salt & freshly ground black pepper
1/4 cup chopped fresh cilantro
Put the zucchini, avocado, scallions, garlic, chili powder, and coriander seeds into a food processor; process until smoothly combined. Transfer the mixture to a medium bowl; stir in the yogurt. Refrigerate for at least 1 hour. Season with salt and pepper to taste; garnish with cilantro. Makes 2-4 servings. From Farmer John’s Cookbook. They write, “Pureed avocado combined with the unique silky texture of pureed raw zucchini makes for a soup so smooth it defies description. Freshly ground whole coriander seeds give this soup a slightly exotic citrus aroma. You can crush the seeds in a mortar and pestle or use the back of a sturdy spoon to grind them in the bottom of a shallow bowl. This makes a perfect, refreshing dinner on one of those sweltering summer days when the idea of eating anything hot seems absurd.”
Creamy Zucchini-Cumin Dip
4 small or 2 medium zucchini, coarsely grated
2 tsp salt
1 cup sour cream
2 Tbsp finely chopped onion
1 Tbsp freshly squeezed lime juice
1 tsp cumin seeds or 1/2 tsp ground cumin
freshly ground black pepper
paprika
Place zucchini in a medium bowl; add the salt and mix well. Transfer to a colander and set int eh sink to drain for at least 15 minutes, up to 30 minutes. Meanwhile, put the sour cream, onion, lime juice, and cumin in a large serving bowl; stir until well combined. Season with salt and pepper and paprika to taste. Squeeze as much moisture as you can from the zucchini with your hands; add the zucchini to the sour cream mixture. Stir until thoroughly combined. Cover and refrigerate for at least 2 hours. Serve cold or at room temperature. This works great as an all-purpose party dip--double it if you’re making it for a party. Or use it as a stylish garnish for tacos or chili. Makes about 2 cups. From Farmer John’s Cookbook.
Double Chocolate Zucchini Muffins/Cake
3/4 cup oil
1 1/4 cups sugar
2 eggs
1 tsp vanilla
2 cups grated zucchini
1/2 cup milk
3 Tbsp cocoa or carob powder
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp each cinnamon & cloves
2 1/2 cups flour
small bag of chocolate or carob chips
Heat oven to 350 degrees; grease muffin pans or a 9x13 inch pan. Mix wet ingredients; in a separate bowl, mix dry ingredients except for chocolate/carob chips. Add wet to dry and stir in chocolate chips. Pour into pan(s). Bake for 30-35 minutes. Makes 24 muffins or one cake. From the From Asparagus to Zucchini Cookbook. These are really delightful. They make beautiful, delicious muffins. Try them plain or with a cream cheese frosting. Delicious!
Mock Apple Cobbler
Filling ingredients:
3 lbs peeled, seeded, and chopped summer squash (~8 cups)
2/3 cup lemon juice
1 cup sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
Crust ingredients:
4 cups flour
2 cups sugar
1 1/2 cups (3 sticks) cold butter, cut into small pieces
1 tsp ground cinnamon
Combine squash and lemon juice in a large saucepan over medium-low heat. Bring to simmer and cook until tender, about 20 minutes. Stir in sugar, cinnamon, and nutmeg; simmer 1 minutes longer. Remove from heat. Heat oven to 375 degrees. Oil a 9 x 13 - inch baking pan. Combine flour and sugar in a bowl; cut in butter with pastry cutter until mixture resembles coarse crumbs. Stir 1/2 cup of the crust mixture into zucchini mixture. Press half the remaining crust mixture into pan. Spread squash mixture over it, then crumble remaining crust mixture over squash. Sprinkle with cinnamon. Bake until golden and bubbly, 35-40 minutes. Makes 12+ servings. From the From Asparagus to Zucchini Cookbook. I’ve made this and it’s actually pretty good. Folks couldn’t tell it was made of squash and not apples. Tasty.
And if that isn’t enough for your recipe-wise, click here for lots more squash-eating ideas.
Monday, June 28, 2010
CSA Pickups -- Week 10
Roots Farm CSA
Week 10: June 29 & July 2
This Week:
-Melons!: Sun Jewel Asian & Honey Yellow Honeydew
-Blackberries & Blueberries!
-Bolero Carrots
-Famosa Savoy Cabbage or Bright Lights Swiss Chard or Winterbor/Red Russian Kale
-Blue Coco & Marvel of Venice Pole Beans or Kennebec White Potatoes
-Summer Squash: Zephyr, Magda, Jackpot Zucchini, Soleil Zucchini, Trombicino
-Cucumbers: Suhyo Long, Mid-East Prolific, & Lemon
-Eggplant!: Hansel (purple), Gretel (white), Fairytale (streaked), & Pingtung Long (lavender)
-Tomatoes: Big Beef Slicers, Juliet Romas, Golden Rave Roma, Black Cherries
-Herbs: Basil (Sweet, Lemon, Thai, Purple) & Parsley
On the Farm . . .
Well, summer is finally here. We’ve had sweet corn come in and now it’s time for melons and berries, eggplants and tomatoes. It’s interesting to watch the seasons roll along. The greens and roots are beginning to peter out while the fruits are really beginning to hit their stride. This is the earliest we’ve ever had eggplant, by weeks! I’m not sure if it’s the new hoop houses or the fact that we didn’t have a late freeze or perhaps that we seeded a little earlier than usual or maybe that these eggplant are minis and therefore ready earlier, but for whatever reason, eggplant is in! And the peppers are coming right along, looking to also be earlier than ususal! Yay! Unfortunately, the tomatoes look a bit unhappy and we’ve really been struggling to get any this year. First caterpillars, then blossom end rot, and now something is causing the leaves to die back in a way that looks like bad news to me. We’re continuing the investigation; in the meantime, please pardon any tomato shortages and eat another slice of melon.
Eggplant
Most of the eggplant appearing in your baskets this week are minis--they’re full grown at 4 inches! Hansel, Gretel, & Fairytale are all supposed to be bitter-free with great flavor and few seeds. Even the names are adorable, not to mention the cute little eggplants themselves. And Pingtung Long is a long-time favorite of ours. An Asian eggplant, I find them sweet, tender, and delicious. Great in a stir-fry or on pizza. Enjoy these summery treats as we welcome their early arrival in our baskets!
Weekend Workday, July 10
Mark your calendars now, our next weekend workday is coming soon! Not this weekend, but the one after, we’ll be hosting another Saturday workday out on the farm. We’ll be out here 8am-noon again, and we’ll see if we can find some shadier work for the next-to-noon time cause goodness knows it’s been hot lately! We’ve got weeding to do, trellising, garlic to process, and much more! Get here early to enjoy the day while it’s still fresh and cool out. See you soon!
Melons!
Are here! I’m always excited about melon time. The fact that sprawling, delicate-looking little squash-like vines can produce large round balls of sugary-sweet goodness is nothing less than miraculous. Wow. This year, we’re growing six different kinds of melons, two of which are coming out this week. The Sun Jewels are oblong, yellow-&-white-striped melons that have a sweet, crunchy, white flesh somewhat reminiscent of Asian pears. They’re delicious and I highly recommend them. The Honey Yellow Honeydews are a new addition this year, and I must say I’m impressed. They’re such rich, round yellow-skinned melons out there in the field. And our taste-test today reveals them to be extraordinarily sweet, with a slightly firm pink inner flesh. Who knew honeydews could be pink inside and yellow outside? Not this gal. Enjoy these new additions to your baskets and know there are more to come. STORAGE: If your melon seems a bit short of ripe, keep it at room temperature for a few days or until there is a sweet smell coming from the stem end. Once the melon ripens, keep it in the fridge. Most of these melons will keep refrigerated for at least a week. Cut melons, however, should be covered in plastic wrap or sealed in an airtight container and eaten ASAP. I’ve got some melon recipes for you below if you decide to go beyond fresh slices and into melon cuisine . .
RECIPES:
Ginger Melon Sorbet
1 medium cantaloupe, cut into 1-inch cubes (~ 4 cups)
1/2 cup sugar
1 1/2 Tbsp fresh lemon juice (~ 1/2 lemon)
2 Tbsp fresh grated ginger
fresh mint leaves (optional)
Combine the melon, sugar, and lemon juice in a blender or food processor and puree just until smooth. Add the ginger and pulse briefly to combine. Transfer the mixture to an ice cream maker and freeze according to the manufacturer’s directions. (If you don’t have an ice cream maker, pour the mixture into a tray or zip-top bag and freeze it on a flat surface in your freezer. Remove the frozen mixture from the freezer and let it thaw out, then return it to the blender or food processor and process again until smooth. Repeat this process at least once more (two times total does the trick) or until the mixture is very smooth and blended with no separation. Spoon into individual glasses or serving dishes and garnish with mint leaves. Makes 4 servings. This is the perfect celebration of the cantaloupe—sweet and gingery, wholly refreshing, and a great palate cleanser after a heavy meal. Don’t skip the ginger; it makes this recipe shine! And also don’t overdo the ginger, or your sorbet becomes more of a digestive tonic than a dessert (believe me, I made this mistake--more is not necessarily better). Farmer taste-test approved! From Farmer John’s Cookbook.
Orange-Melon Juice
1 1/2 cups seeded orange pulp
1 cup cubed melon, such as cantaloupe or honeydew
2 Tbsp lemon juice
1/8 tsp salt
Combine all ingredients in a blender or juicer until smooth. Makes 2-4 servings. From The Joy of Cooking.
Avocado and Cantaloupe Salad with Creamy French Dressing
6 cups baby arugula leaves
1/4 cantaloupe - peeled, seeded, and cubed
1 avocado - peeled, pitted, and cubed
1/2 cup toasted slivered almonds
Dressing:
2 tablespoons white sugar
2 teaspoons paprika
1/4 teaspoon salt
1/4 teaspoon dry mustard powder
3 tablespoons apple cider vinegar
1 clove garlic, minced
1 teaspoon Worcestershire sauce
1 pinch cayenne pepper
3/4 cup vegetable oil
Place the arugula leaves into a salad bowl, and sprinkle with the cantaloupe and avocado pieces. In a separate mixing bowl, whisk the sugar, paprika, salt, mustard, vinegar, garlic, Worcestershire sauce, and cayenne pepper together. Slowly drizzle in the vegetable oil while whisking rapidly until the salad dressing is thick and creamy. Lightly dress the salad and then sprinkle with toasted almonds and serve. Makes 4 servings. Cook's note: you could shorten the prep time by using bottled French Dressing. Baby spinach could be substituted for the arugula, but other greens take away from the subtle flavors and creamy textures of the avocado and cantaloupe. Enjoy! From Allrecipes.com.
Cantaloupe & Cardamom
1 medium cantaloupe (3-3 1/2 lbs), cut into 1-inch cubes (~4 cups)
1/4 tsp ground cardamom (freshly ground is best!)
1-2 Tbsp freshly squeezed lime juice (~1 medium lime)
freshly ground black pepper
1/4 cup chopped fresh cilantro
Toss all the ingredients in a large bowl and refrigerate at least 1 hour. Makes 4-6 servings. Cardamom brings to cantaloupe a certain sophistication that will dazzle you. It’s preferable to grind the cardamom fresh using a mortar and pestle (you can get fresh cardamom at specialty ethnic food stores and I really recommend it!), but any ground cardamom will do. Make an elegant dessert by serving it over vanilla ice cream. For a sweeter version, add 1 tsp maple syrup. Enjoy! From Farmer John’s Cookbook.
For more recipes and ideas on using your melons, click here.
Week 10: June 29 & July 2
This Week:
-Melons!: Sun Jewel Asian & Honey Yellow Honeydew
-Blackberries & Blueberries!
-Bolero Carrots
-Famosa Savoy Cabbage or Bright Lights Swiss Chard or Winterbor/Red Russian Kale
-Blue Coco & Marvel of Venice Pole Beans or Kennebec White Potatoes
-Summer Squash: Zephyr, Magda, Jackpot Zucchini, Soleil Zucchini, Trombicino
-Cucumbers: Suhyo Long, Mid-East Prolific, & Lemon
-Eggplant!: Hansel (purple), Gretel (white), Fairytale (streaked), & Pingtung Long (lavender)
-Tomatoes: Big Beef Slicers, Juliet Romas, Golden Rave Roma, Black Cherries
-Herbs: Basil (Sweet, Lemon, Thai, Purple) & Parsley
On the Farm . . .
Well, summer is finally here. We’ve had sweet corn come in and now it’s time for melons and berries, eggplants and tomatoes. It’s interesting to watch the seasons roll along. The greens and roots are beginning to peter out while the fruits are really beginning to hit their stride. This is the earliest we’ve ever had eggplant, by weeks! I’m not sure if it’s the new hoop houses or the fact that we didn’t have a late freeze or perhaps that we seeded a little earlier than usual or maybe that these eggplant are minis and therefore ready earlier, but for whatever reason, eggplant is in! And the peppers are coming right along, looking to also be earlier than ususal! Yay! Unfortunately, the tomatoes look a bit unhappy and we’ve really been struggling to get any this year. First caterpillars, then blossom end rot, and now something is causing the leaves to die back in a way that looks like bad news to me. We’re continuing the investigation; in the meantime, please pardon any tomato shortages and eat another slice of melon.
Eggplant
Most of the eggplant appearing in your baskets this week are minis--they’re full grown at 4 inches! Hansel, Gretel, & Fairytale are all supposed to be bitter-free with great flavor and few seeds. Even the names are adorable, not to mention the cute little eggplants themselves. And Pingtung Long is a long-time favorite of ours. An Asian eggplant, I find them sweet, tender, and delicious. Great in a stir-fry or on pizza. Enjoy these summery treats as we welcome their early arrival in our baskets!
Weekend Workday, July 10
Mark your calendars now, our next weekend workday is coming soon! Not this weekend, but the one after, we’ll be hosting another Saturday workday out on the farm. We’ll be out here 8am-noon again, and we’ll see if we can find some shadier work for the next-to-noon time cause goodness knows it’s been hot lately! We’ve got weeding to do, trellising, garlic to process, and much more! Get here early to enjoy the day while it’s still fresh and cool out. See you soon!
Melons!
Are here! I’m always excited about melon time. The fact that sprawling, delicate-looking little squash-like vines can produce large round balls of sugary-sweet goodness is nothing less than miraculous. Wow. This year, we’re growing six different kinds of melons, two of which are coming out this week. The Sun Jewels are oblong, yellow-&-white-striped melons that have a sweet, crunchy, white flesh somewhat reminiscent of Asian pears. They’re delicious and I highly recommend them. The Honey Yellow Honeydews are a new addition this year, and I must say I’m impressed. They’re such rich, round yellow-skinned melons out there in the field. And our taste-test today reveals them to be extraordinarily sweet, with a slightly firm pink inner flesh. Who knew honeydews could be pink inside and yellow outside? Not this gal. Enjoy these new additions to your baskets and know there are more to come. STORAGE: If your melon seems a bit short of ripe, keep it at room temperature for a few days or until there is a sweet smell coming from the stem end. Once the melon ripens, keep it in the fridge. Most of these melons will keep refrigerated for at least a week. Cut melons, however, should be covered in plastic wrap or sealed in an airtight container and eaten ASAP. I’ve got some melon recipes for you below if you decide to go beyond fresh slices and into melon cuisine . .
RECIPES:
Ginger Melon Sorbet
1 medium cantaloupe, cut into 1-inch cubes (~ 4 cups)
1/2 cup sugar
1 1/2 Tbsp fresh lemon juice (~ 1/2 lemon)
2 Tbsp fresh grated ginger
fresh mint leaves (optional)
Combine the melon, sugar, and lemon juice in a blender or food processor and puree just until smooth. Add the ginger and pulse briefly to combine. Transfer the mixture to an ice cream maker and freeze according to the manufacturer’s directions. (If you don’t have an ice cream maker, pour the mixture into a tray or zip-top bag and freeze it on a flat surface in your freezer. Remove the frozen mixture from the freezer and let it thaw out, then return it to the blender or food processor and process again until smooth. Repeat this process at least once more (two times total does the trick) or until the mixture is very smooth and blended with no separation. Spoon into individual glasses or serving dishes and garnish with mint leaves. Makes 4 servings. This is the perfect celebration of the cantaloupe—sweet and gingery, wholly refreshing, and a great palate cleanser after a heavy meal. Don’t skip the ginger; it makes this recipe shine! And also don’t overdo the ginger, or your sorbet becomes more of a digestive tonic than a dessert (believe me, I made this mistake--more is not necessarily better). Farmer taste-test approved! From Farmer John’s Cookbook.
Orange-Melon Juice
1 1/2 cups seeded orange pulp
1 cup cubed melon, such as cantaloupe or honeydew
2 Tbsp lemon juice
1/8 tsp salt
Combine all ingredients in a blender or juicer until smooth. Makes 2-4 servings. From The Joy of Cooking.
Avocado and Cantaloupe Salad with Creamy French Dressing
6 cups baby arugula leaves
1/4 cantaloupe - peeled, seeded, and cubed
1 avocado - peeled, pitted, and cubed
1/2 cup toasted slivered almonds
Dressing:
2 tablespoons white sugar
2 teaspoons paprika
1/4 teaspoon salt
1/4 teaspoon dry mustard powder
3 tablespoons apple cider vinegar
1 clove garlic, minced
1 teaspoon Worcestershire sauce
1 pinch cayenne pepper
3/4 cup vegetable oil
Place the arugula leaves into a salad bowl, and sprinkle with the cantaloupe and avocado pieces. In a separate mixing bowl, whisk the sugar, paprika, salt, mustard, vinegar, garlic, Worcestershire sauce, and cayenne pepper together. Slowly drizzle in the vegetable oil while whisking rapidly until the salad dressing is thick and creamy. Lightly dress the salad and then sprinkle with toasted almonds and serve. Makes 4 servings. Cook's note: you could shorten the prep time by using bottled French Dressing. Baby spinach could be substituted for the arugula, but other greens take away from the subtle flavors and creamy textures of the avocado and cantaloupe. Enjoy! From Allrecipes.com.
Cantaloupe & Cardamom
1 medium cantaloupe (3-3 1/2 lbs), cut into 1-inch cubes (~4 cups)
1/4 tsp ground cardamom (freshly ground is best!)
1-2 Tbsp freshly squeezed lime juice (~1 medium lime)
freshly ground black pepper
1/4 cup chopped fresh cilantro
Toss all the ingredients in a large bowl and refrigerate at least 1 hour. Makes 4-6 servings. Cardamom brings to cantaloupe a certain sophistication that will dazzle you. It’s preferable to grind the cardamom fresh using a mortar and pestle (you can get fresh cardamom at specialty ethnic food stores and I really recommend it!), but any ground cardamom will do. Make an elegant dessert by serving it over vanilla ice cream. For a sweeter version, add 1 tsp maple syrup. Enjoy! From Farmer John’s Cookbook.
For more recipes and ideas on using your melons, click here.
Monday, June 21, 2010
CSA Pickups -- Week 9
Roots Farm CSA
Week 9: June 22 & 25
This Week:
-Kennebec White Potatoes
-Famosa Savoy Cabbage
-Carrots: Napoli, & Bolero
-Blue Coco Pole Beans
-Spring Treat Sweet Corn
-Summer Squash: Zephyr, Magda, Flying Saucer, Jackpot Zucchini, Cocozelle Zucchini, Soleil Zucchini, Trombicino
-Cucumbers: Suhyo Long, Mid-East Prolific, & Lemon
-Herbs: Basil (Sweet, Lemon, Thai, Purple)
-Blackberries & Blueberries!
Happy Summer Solstice!
It’s here--the longest day of the year. The days have waxed as long as they’re going to get and we’re turning the corner towards days beginning to shorten up again. Wow! Who can believe it’s mid-June already? Not only that, but we’re hitting almost the middle of the CSA as well. We are 9 weeks in, with only 10 weeks left to go. Hope you’re enjoying things so far!
In the Field . . .
Seems like the 10-foot line has worked to keep the deer out--yay! I’m glad we didn’t have to resort to installing electric fencing. Now it’s just a matter of implementing the new approach on our largest garden fence. 32 more poles and hundreds of feet of string, here we come! Also in the field, the tomatoes started turning color all of a sudden last week, so you may see a few Roma tomatoes appearing in your baskets this week. And the melons and eggplants are moving towards ripe, so they’ll be coming soon as well. In the realm of potatoes, this is the last week we’ll be offering them, so savor your fresh potatoes while they last. It’s also the last of the cabbage, though if you just can’t get enough of that, we may have some extra at the farmer’s market this weekend.
Beaverdam SlowDown
Our big dinners this weekend went great! There were flash-roasted zucchini rolls with peach brown butter or sweetgrass cheese; chard salads with a blackberry vinaigrette; cool cucumber soups with dill and carrot-walnut oil; quick summer pickles with blushing green tomatoes, sweet onions, blue coco pole beans, Detroit dark red beets, summer squash, and fresh melons; fried creamy Red Mule grit cakes with roasted Woodland Gardens heirloom tomatoes and Roots Farm sweet corn and caramelized onion succotash, and deconstructed blueberry-peach cobblers with ginger-lemon biscuits and fresh cream. Truly a feast. Join us for the next one, coming sometime this fall. We’ll keep you posted . . .
Corn!
Sweet corn is in! I think this may be the earliest we’ve ever had sweet corn and it truly is amazing. This kind is a new variety we’re growing this year called Spring Treat. And so it is! Hope you enjoy it! I recommend eating it tonight since the sugars in sweet corn begin to convert to starches as soon as the corn is picked. The sooner you eat it, the sweeter it will be. If you’re not going to eat it immediately, refrigerate it ASAP with the husks still on. Corn can be eaten raw, steamed, boiled, grilled, roasted, in salads, soups, salsas, fritters, pancakes, and more! It also freezes well. Either way, when you DO go to eat it, you’re probably gonna find a little worm in the tip of the ear, gnawing away at that sweet corn goodness. This is a corn ear worm. They’re fairly time-intensive to control organically, so our usual approach is simply to let them be. They usually only damage the very tip of the corn and you can cut that part away before cooking it. As one farmer says, “a sharp knife is the most effective organic approach to corn ear worms.” If you’ve got chickens at home, feed the worms to them for some extra protein. As a note: some of you got your corn on Friday, so that was your first corn installment. You’ll have to wait until our next variety gets ready before you see it in the baskets again . . .
RECIPES
Grilled Corn on the Cob
Here are 2 basic methods for grilling corn on the cob—one in the husk and one with butter in foil:
Husk method: Pull husk back on corn without removing it. Remove the silk, then pull the husks back up over the corn. Twist the top of the husks to help close them. Soak corn in a bowl of water for about 10 minutes, then put onto a hot grill. Grill for about 20-25 minutes, turning the corn so that each side cooks evenly. Be careful when opening the husks—they’re hot! Serve with butter.
Foil method: Remove husks and silk from the corn and soak the cobs in water for about 5 minutes. Smear about ½ Tbsp butter on a square of aluminum foil, then place a cob onto the foil and wrap tightly. Put foil packets onto hot grill and cook for about 20 minutes, turning the corn so that each side cooks evenly. Open carefully and enjoy!
Sweet Corn Soup
1 ½ Tbsp butter
1 large onion, peeled and julienned
½ Tbsp salt
¼ tsp black pepper
½ Tbsp sugar
1/8 tsp red pepper flakes
6 ears of sweet corn, shucked and corn cut from cob
1 ½ cups cream
1 ½ cups whole milk
1 Tbsp chopped chives
Melt butter in a large stockpot; add onions, salt, black pepper, sugar, and pepper flakes. Saute onions, stirring occasionally, until moisture has evaporated (thus concentrating their sweetness), about 20 minutes. Add corn, cream, and milk; bring to a boil and cook another 20 minutes. Cool to room temperature and puree in a blender in small batches or use an immersion blender. Pass through a medium-fine sieve, season to taste, and reheat. Sprinkle each bowl with chives. Makes 4 servings. From the From Asparagus to Zucchini cookbook.
Sweet Corn Risotto
4 ears sweet corn
2 Tbsp olive oil
¼ cup diced onion
¼ cup diced red bell pepper
2 tsp minced garlic
½ cup Arborio rice
1/3 cup grated Parmesan cheese
Salt and pepper
Cut kernels off corn cobs. Place cobs in a heavy saucepan with 6 cups water; bring to a simmer and cook cobs 20-25 minutes. Strain; return water to pan. Cut kernels off cobs and add kernels back to the water; return to a simmer. After 2 minutes, remove half the kernels and set them aside. Continue cooking remaining kernels until tender, about 10 minutes. Puree water-corn mixture in a blender, then strain it through a fine-meshed sieve and set aside in a large bowl. Heat oil in the same pan the corn was cooked in. Add onion, sweet pepper, garlic, and rice; sauté for 1 minute. Reduce heat to low; add pureed corn mixture one cup at a time, stirring constantly, until absorbed. Continue to add pureed mixture only until rice is barely tender—you may or may not need to add all of it. Add reserved corn, Parmesan, and salt and pepper to taste, stirring until cheese melts. Serve immediately. Makes 4-6 small servings. From the From Asparagus to Zucchini cookbook.
Sweet Corn Cheddar Pancakes
2/3 cup cornmeal
½ cup flour
1 tsp baking powder
½ tsp salt
¼ tsp pepper
1 egg, beaten
1 ¼ cups buttermilk
1 Tbsp corn oil
½ cup shredded sharp cheddar cheese
4 Tbsp finely chopped green onions
1-2 Tbsp chopped cilantro
½-1 cup cooked corn kernels
Additional corn oil, for cooking pancakes
Spicy tomato salsa
Sour cream
Combine cornmeal, flour, baking powder, salt, and pepper in bowl. Mix egg, buttermilk, and corn oil in another bowl; stir in cheese, green onions, cilantro, and corn kernels. Mixture can stand at room temperature up to an hour. Heat a griddle or large, heavy skillet over medium flame several minutes. Reduce heat to medium-low and brush cooking surface with corn oil. Cook pancakes in batches: ladle batter onto hot griddle, ¼ cup per pancake. Cook until first side is golden brown and pancakes have set well on the bottom. Flip pancakes and cook on the other side until done. Serve hot with salsa and sour cream. Makes 10-12 pancakes. From the From Asparagus to Zucchini cookbook.
And if these recipes don’t suit your fancy, we’ve got several more online. Click here for more recipes. Enjoy!
Week 9: June 22 & 25
This Week:
-Kennebec White Potatoes
-Famosa Savoy Cabbage
-Carrots: Napoli, & Bolero
-Blue Coco Pole Beans
-Spring Treat Sweet Corn
-Summer Squash: Zephyr, Magda, Flying Saucer, Jackpot Zucchini, Cocozelle Zucchini, Soleil Zucchini, Trombicino
-Cucumbers: Suhyo Long, Mid-East Prolific, & Lemon
-Herbs: Basil (Sweet, Lemon, Thai, Purple)
-Blackberries & Blueberries!
Happy Summer Solstice!
It’s here--the longest day of the year. The days have waxed as long as they’re going to get and we’re turning the corner towards days beginning to shorten up again. Wow! Who can believe it’s mid-June already? Not only that, but we’re hitting almost the middle of the CSA as well. We are 9 weeks in, with only 10 weeks left to go. Hope you’re enjoying things so far!
In the Field . . .
Seems like the 10-foot line has worked to keep the deer out--yay! I’m glad we didn’t have to resort to installing electric fencing. Now it’s just a matter of implementing the new approach on our largest garden fence. 32 more poles and hundreds of feet of string, here we come! Also in the field, the tomatoes started turning color all of a sudden last week, so you may see a few Roma tomatoes appearing in your baskets this week. And the melons and eggplants are moving towards ripe, so they’ll be coming soon as well. In the realm of potatoes, this is the last week we’ll be offering them, so savor your fresh potatoes while they last. It’s also the last of the cabbage, though if you just can’t get enough of that, we may have some extra at the farmer’s market this weekend.
Beaverdam SlowDown
Our big dinners this weekend went great! There were flash-roasted zucchini rolls with peach brown butter or sweetgrass cheese; chard salads with a blackberry vinaigrette; cool cucumber soups with dill and carrot-walnut oil; quick summer pickles with blushing green tomatoes, sweet onions, blue coco pole beans, Detroit dark red beets, summer squash, and fresh melons; fried creamy Red Mule grit cakes with roasted Woodland Gardens heirloom tomatoes and Roots Farm sweet corn and caramelized onion succotash, and deconstructed blueberry-peach cobblers with ginger-lemon biscuits and fresh cream. Truly a feast. Join us for the next one, coming sometime this fall. We’ll keep you posted . . .
Corn!
Sweet corn is in! I think this may be the earliest we’ve ever had sweet corn and it truly is amazing. This kind is a new variety we’re growing this year called Spring Treat. And so it is! Hope you enjoy it! I recommend eating it tonight since the sugars in sweet corn begin to convert to starches as soon as the corn is picked. The sooner you eat it, the sweeter it will be. If you’re not going to eat it immediately, refrigerate it ASAP with the husks still on. Corn can be eaten raw, steamed, boiled, grilled, roasted, in salads, soups, salsas, fritters, pancakes, and more! It also freezes well. Either way, when you DO go to eat it, you’re probably gonna find a little worm in the tip of the ear, gnawing away at that sweet corn goodness. This is a corn ear worm. They’re fairly time-intensive to control organically, so our usual approach is simply to let them be. They usually only damage the very tip of the corn and you can cut that part away before cooking it. As one farmer says, “a sharp knife is the most effective organic approach to corn ear worms.” If you’ve got chickens at home, feed the worms to them for some extra protein. As a note: some of you got your corn on Friday, so that was your first corn installment. You’ll have to wait until our next variety gets ready before you see it in the baskets again . . .
RECIPES
Grilled Corn on the Cob
Here are 2 basic methods for grilling corn on the cob—one in the husk and one with butter in foil:
Husk method: Pull husk back on corn without removing it. Remove the silk, then pull the husks back up over the corn. Twist the top of the husks to help close them. Soak corn in a bowl of water for about 10 minutes, then put onto a hot grill. Grill for about 20-25 minutes, turning the corn so that each side cooks evenly. Be careful when opening the husks—they’re hot! Serve with butter.
Foil method: Remove husks and silk from the corn and soak the cobs in water for about 5 minutes. Smear about ½ Tbsp butter on a square of aluminum foil, then place a cob onto the foil and wrap tightly. Put foil packets onto hot grill and cook for about 20 minutes, turning the corn so that each side cooks evenly. Open carefully and enjoy!
Sweet Corn Soup
1 ½ Tbsp butter
1 large onion, peeled and julienned
½ Tbsp salt
¼ tsp black pepper
½ Tbsp sugar
1/8 tsp red pepper flakes
6 ears of sweet corn, shucked and corn cut from cob
1 ½ cups cream
1 ½ cups whole milk
1 Tbsp chopped chives
Melt butter in a large stockpot; add onions, salt, black pepper, sugar, and pepper flakes. Saute onions, stirring occasionally, until moisture has evaporated (thus concentrating their sweetness), about 20 minutes. Add corn, cream, and milk; bring to a boil and cook another 20 minutes. Cool to room temperature and puree in a blender in small batches or use an immersion blender. Pass through a medium-fine sieve, season to taste, and reheat. Sprinkle each bowl with chives. Makes 4 servings. From the From Asparagus to Zucchini cookbook.
Sweet Corn Risotto
4 ears sweet corn
2 Tbsp olive oil
¼ cup diced onion
¼ cup diced red bell pepper
2 tsp minced garlic
½ cup Arborio rice
1/3 cup grated Parmesan cheese
Salt and pepper
Cut kernels off corn cobs. Place cobs in a heavy saucepan with 6 cups water; bring to a simmer and cook cobs 20-25 minutes. Strain; return water to pan. Cut kernels off cobs and add kernels back to the water; return to a simmer. After 2 minutes, remove half the kernels and set them aside. Continue cooking remaining kernels until tender, about 10 minutes. Puree water-corn mixture in a blender, then strain it through a fine-meshed sieve and set aside in a large bowl. Heat oil in the same pan the corn was cooked in. Add onion, sweet pepper, garlic, and rice; sauté for 1 minute. Reduce heat to low; add pureed corn mixture one cup at a time, stirring constantly, until absorbed. Continue to add pureed mixture only until rice is barely tender—you may or may not need to add all of it. Add reserved corn, Parmesan, and salt and pepper to taste, stirring until cheese melts. Serve immediately. Makes 4-6 small servings. From the From Asparagus to Zucchini cookbook.
Sweet Corn Cheddar Pancakes
2/3 cup cornmeal
½ cup flour
1 tsp baking powder
½ tsp salt
¼ tsp pepper
1 egg, beaten
1 ¼ cups buttermilk
1 Tbsp corn oil
½ cup shredded sharp cheddar cheese
4 Tbsp finely chopped green onions
1-2 Tbsp chopped cilantro
½-1 cup cooked corn kernels
Additional corn oil, for cooking pancakes
Spicy tomato salsa
Sour cream
Combine cornmeal, flour, baking powder, salt, and pepper in bowl. Mix egg, buttermilk, and corn oil in another bowl; stir in cheese, green onions, cilantro, and corn kernels. Mixture can stand at room temperature up to an hour. Heat a griddle or large, heavy skillet over medium flame several minutes. Reduce heat to medium-low and brush cooking surface with corn oil. Cook pancakes in batches: ladle batter onto hot griddle, ¼ cup per pancake. Cook until first side is golden brown and pancakes have set well on the bottom. Flip pancakes and cook on the other side until done. Serve hot with salsa and sour cream. Makes 10-12 pancakes. From the From Asparagus to Zucchini cookbook.
And if these recipes don’t suit your fancy, we’ve got several more online. Click here for more recipes. Enjoy!
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