What’s in the box?

notes on the box.

Apologies on the hail damage on the romaine. It’s looking a little ratty, but still does its job on a BLT quite well!

Tomatoes are mostly heirlooms, with a handful of folks getting red slicers. If you will be eating your tomatoes fresh, we recommend storing them stem side down on your counter. If they are getting over ripe or you plan on cooking with them, you can put them in the fridge. The texture will change, but if cooking them, that’s not an issue. Enjoy! There will be more coming!

The Sweet Corn snuck up on us this week, but it’s always a welcome guest at our table.

green beans

celery

sweet corn

bell peppers

cauliflower

tomatoes

cosmic Wheel creamery cheese shares.

This week I went with fresh whole-milk ricotta and the creamy Lyra that was made this Spring. I love this cheese! It makes the very best grilled cheese with a slice of tomato sandwich imaginable. It’s a higher moisture cheese that’s younger, so it doesn’t have as long of a shelf life as some of the other aged cheeses. Go ahead and eat it up! Same with the ricotta. Try to get it eaten within a week (it might hold a bit longer though). If you aren’t going to get to it, you can put it in the freezer for cooking with later. But I love it fresh, especially with the sliced tomato on bread with olive oil and pepper. Or mixed into a pasta dish with sauteed zucchini and sweet corn kernels!

Next week I will send along another aged cheese (maybe our jack style) and feta.

recipes.

Zucchini, Sweet Corn, and Ricotta Pasta
Slice or dice zucchini and sautee with minced garlic (or chopped garlic scapes) in butter till garlic is fragrant and zucchini is tender. Add corn kernels that have been cut off the cob and cook till warmed.
Meanwhile cook pasta in well-salted water (any shape will do) and reserve a cup of cooking water before draining. When pasta and veggies are done, toss together with some whole milk ricotta, a squeeze of lemon juice and lemon zest (if you don’t have a lemon, diced tomato is another good way to add a some acid), and as much cooking water as needed to create a nice texture. Add fresh herbs such as parsley, basil, dill, or thyme if you like! Quick and easy and yummy!

Chilled Cucumber, Celery, and Avocado Soup
Heat 2 tablespoons olive oil in a pan. Add a diced onion, a bunch of diced celery stalks, 2 cloves of minced garlic to the pan and saute until tender. Add 2 cups of chicken or vegetable stock and bring to a boil. Reduce heat and simmer until veggies are soft. Chill well. When fully chilled, transfer to a blender and add 1 seeded, unpeeled large cucumber or a couple of medium cucumbers and some chopped cilantro, dill, or other fresh herb of your choice. Blend well. Add 1/2 an avocado, diced and 1/4 cup plain greek yogurt (optional) and blend until smooth. Season to taste with salt. Garnish with more diced cucumber and avocado and serve.

French Carrot Salad

Sticky and Spicy Baked Cauliflower

on the farm.

Last Friday evening We enjoyed the first sweet corn of the season as classic corn on the cob (just shuck corn and drop into a pot of salted boiling water for long enough to get it warm - just a few minutes) with lots of butter, salt, and some lovely golden evening light. We also put the very fun “It’s corn!” song from the internet on repeat while we ate. Sweetcorn is one of the things that makes us remember that we love the Earth, and as Robin Wall Kimmerer reminds us, the Earth loves us back! Hope you enojoy! We have several more weeks coming!

We also have been enjoying the first of the tomatoes as they began to trickle in. Finding the first ripe ones in the greenhouse is such a treat! First just a little blush, and then some full fledged ripe beauties shining bright and calling out to be picked. We have been enjoying the first ones as tomato sandwiches. Just tomato and mayo on regular sandwich bread. There’s a small debate around here about whether we like many thin slices (Rama-style) or one EXTRA thick slab (Josh-style). Truly who cares? It’s just the most perfect,d effortless snack or meal on a hot summer day.

A BIG thank you to all who came out to Sunday Sundaes! It was so nice to see you again or to meet you! We hope you enjoyed the Icecream and the farm. We were running around a bit too much to get pictures, but it was a nice time with a great turnout. If you weren’t able to make it or if you want to come out again, the next Sunday Sundaes Ice Cream Social will be on August 27 from 1-4. Fiddlehead Kitchen is scheduled to come along make up the Sundays and also maybe selling some of their amazing snacks! More info coming on that!

Soak up this Summer! It’s peaking and it’s really flying!