What’s in the box?

Notes on the box.

cosmic Wheel Creamery Cheese shares.

This week we have some Deneb, which is really yummy and creamy. Excellent for snacking or for cooking.
And some fresh mozzarella. I only make this one once a year. It takes a ton of time to make the curd and then to pull it all by hand and package it up. I split it into two days of work instead of trying to get it all done at once this year. Wise choice so i didn’t end up in the cheese room at midnight this go-around! It goes super well with tomatoes and olive oil and balsamic vinegar. It’s best eaten sooner than later, so dig in!

recipes.

I’ve been reading The Sentence by Louise Erdrich and in it, there’s this which I think counts as a recipe because it sounds so delicious:
"Pollux called out. ‘I’m making your scorched corn soup recipe, remember?’
For the past year, Pollux has been perfecting my favorite soup ...—it is a corn soup. First he caramelizes fresh-cut sweetcorn, toasting it slowly in a heavy pan, adding onions. Then cubed potatoes tossed lightly in butter, to set a crisp. He adds all of this to a garlicky chicken broth with shaved carrots, cannellini beans, fresh dill, parsley, a dash of cayenne, and heavy cream. The scent was making me delirious." (p. 105-106)

Beef with String Beans- I made this one last week and it was a hit!

Coconut Corn Chowder with Leeks

Muhammara (roasted Red Pepper and Walnut Dip)

on the farm.

We had a great time at Sunday Sundaes! Thanks to Fiddlehead Kitchen for making such yummy food and to all who came out! If you missed it, we will have one last Sunday Sundae this season on September 24.

We are noticing some red leaves at the tops of some of the trees. Temperature swings in full effect, though. But the kids are back in school and Josh has found enough ripe squash to make the annual happy birthday pies for me (Rama). So we know summer is winding down! That means spinach is on the way again! And no more zucchini! And only one more week of sweet corn! Phew! Till then!