2018 CSA Newsletter: August 22, Week 12
Farm News
Oh man, what a delicious week! We are gorging ourselves on sweet corn, melons, and cherry tomatoes. Haven’t turned on my stove in a week! We did, however, stoke up the woodfired oven and roasted tomatoes, onions, peppers, and tomatillos for sauces. This is the first year that we have done that and it was super fast, and gave a great smoky flavor.
On Thursday we will be harvesting all of the onions and begin to cure them in our hoophouse. Curing onions is really just drying out the outside layers which will then protect the inside. The difference between an onion that has cured well and one that has not is usually dependent on whether the stem, or belly button (as I like to call it) seals completely. If it doesn’t seal, moisture and then bacteria can get in and start the rotting process from the inside out. We do our best to get all of the onions dried out nicely but it is also a lesson in patience and sorting later to be sure we pull out the bad ones.
Looking forward to the farm dinner this weekend! We are sold out on Saturday but the September dinner is still open. Hope to see you!
August 21st, Week 12
Clockwise from top: Sunflower, cucumbers, peppers, watermelon, sweet corn, jalapenos, potatoes, slicing tomato, cherry tomatoes, parsley, onions (red and white), cantaloupe. Enjoy!
Announcements:
Paste tomatoes available! 20# for $20 delivered to your dropsite or the Saturday farmers market next week.
U-pick paste tomatoes also available! Call or email to set up a time.
In your box this week…
Watermelons
Jalapenos
Sweet Corn!
Cantaloupe (full shares)
Sweet Bell Peppers
Onions- not cured (refridgerate)
Parsley
Cucumbers
Cherry tomatoes
Slicing tomatoes –(full shares)
Red Potatoes
Coffee- (optional) Colombia
Weekly Serving Suggestions:
Watermelon- Stores well in a cool location, or the fridge. Refrigerate for refreshing crunch and coolness, or leave unrefrigerated for maximum sweetness. There’s a million fun recipes for watermelon, but these are delicious, so I recommend just slicing and eating!
Jalapenos- Hot peppers! Jalapenos are sort of the quintessential spicy pepper. Handle with care, though they vary widely in heat. Most of the heat of a jalapeno is stored in the white membrane around the seeds, so leave it in or take it out as you see fit. Perfect for salsas, and would be a great addition to the recipe of the week.
Cucumbers– So fresh, so easy. Just slice and serve. Or try topping with salt or seasoning. Also great chopped and stirred into plain yogurt as a dressing for seasoned meats or whole grain salads, add a little bit of your favorite fresh herb (green coriander is perfect for this). Stores well in the crisper drawer of the fridge (or in a bag in the fridge). Try making cucumber water on these hot, thick days. Drop a few fresh slices of cucumber into a glass of ice water and enjoy the cooling hint of cucumber. Or make cucumber lemonade puree a whole cucumber (or two). Then press through a strainer to remove the coarser pulp (a little is fine) then add to a pitcher of your favorite lemonade. Cucumbers are loaded with electrolytes and have a cooling effect on the palate (kind of like mint).
Fresh Sweet Onions– Keep these in a bag in the fridge for best storage (they are not cured). Perfect for fresh eating, try in a sauce or salsa with fresh tomatoes or roasted tomatillos. Starting to develop a stronger flavor, so feel free to sautee these down or roast them up to balance out the sweet flavor. Also great in bruschetta or Panzanella (think marinated crouton salad). Wonderful on the grill for kebabs or just mixed grilled/roasted veggies. Slice into scoops for dipping too!
Sweet Corn- We love sweetcorn, but it’s best as fresh as possible. Store in a bag in the fridge, if necessary, but try to eat it right away, as the sugars in the corn quickly begin to turn to starches. Featured in the recipe of the week. But you can cook up a few for plain corn on the cob, and still have some for the recipe of the week. The key to cooking corn on the cob, is not to overdo it. This corn is so fresh and good, you can just eat it raw! Just a minute or two in boiling water or 3-4 mins on the grill (shucked, longer if cooking in the husk).
Red Potatoes- One of my favorite staples. These are great chopped and sautéed in oil for a skillet-style breakfast with peppers, onions, jalapeno, parsley,, tomato, and eggs. But also, perfect for roasting, mashing, or smashing! These will store for a while in the larder, but they’re already washed once, so keep an eye on them or store them in the fridge.
Fresh Parsley- keeps well in the fridge, but freshest is best for flavor. Just mince and add to almost any dish, pairs well with other herbs too. Try it in the recipe of the week.
Sweet Bell Peppers- These thick-walled, sweet peppers are great for slicing and snacking, or for roasting. Be careful not to overcook or you will lose the bright crunch that makes them so great. Good for salsa and dips, also great in pasta sauce or the recipe of the week! All peppers store well in the crisper drawer or in a bag/container if more than a few days. Great addition to salsas, eggs or the recipe of the week!
Cherry Tomatoes- For best flavor and texture, store out of the fridge. Colorful, flavorful and so fun to “pop” in your mouth. These make a great snack all by themselves, but they can also be sliced in half for a salad. Or roasted, dried or even frozen whole!
Slicing tomatoes (full shares)– Also best stored out of the fridge. Use on sandwiches, salads or wraps. These big slicers are good for enjoying a nice thick slice alongside a meal. Serve plain, with salt, brown sugar, or pesto on top. Store on the countertop out of direct light. Many heirloom varieties ripen from bottom to top. Slice them vertically to fully appreciate the flavor profile of these exquisite fruits.
Coffee (optional)
Recipe of the week…
Sweet Corn and Wild Rice Fritters
(from Asparagus to Zucchinni)
Ingredients:
1 cup cooked wild rice
Kernels cut from 2 ears of cooked corn (perfect for leftovers, also works well uncooked)
1 cup flour
1 cup milk (added slowly, may not use all)
1 egg
¼ cup finely chopped onion, leek or scallion
¼ cup finely chopped bell pepper
2 Tbsp minced parsley
1 clove garlic, minced
½ tsp salt, or more to taste
Canola oil (for frying)
Tomatillo salsa (or your favorite salsa, sour cream, or hot sauce)
*(Diced jalapeno, optional)
Directions:
Mix everything but the oil and salsa.
Add ¼” of oil to a heavy skillet. Heat over medium until hot and shimmery. (Should bubble immediately if you add a bit of the batter to it.)
Drop small amounts of the batter (2 Tbs-1/3 cup depending on your preference) about ¼ cup.
Cook a few at a time, to avoid crowding. Cook each batch until brown and cooked through. Drain on to paper towel and serve with salsa or dips! Makes 8 large pancakes, or up to 24 little fritter-bites.
-Enjoy!