What’s in the box?
Sweet Corn!
cucumbers galore
green beans!
cabbage
carrots (small and medium)
celery
fresh garlic
sweet onions
zucchini
beginning of the tomatoes for some boxes
leeks (large)
beets (large)
Notes on the box.
Sweet corn snuck up on us! We went out to have a look at it this weekend and noticed that the racoons had been in the corn patch and helped themselves to quite a lot of corn! That’s a sure sign that it’s ready. And it’s also a race to get it before they do. Sweet corn is better the sooner you eat it. It should be stored in the fridge. We will be sending corn for the next few weeks, so eat up! We love it quickly blanched for corn on the cob with butter and salt. Classic. Note that we have found corn ear worms in the first patch. This is super unusual. We aren’t usually seeing worms until week 3 or so of corn. Pretty disheartning. We do our best to have a quick look at the ears for the tell-tale hole through the husks, but if any ears with a worm made it to you we apologize. The affected area can be trimmed off and the rest of the ear can be eaten.
This celery has the most concentrated celery flavor you can get! It’s excellent in egg salad and tuna salad. It’s also really wonderful in a stir-fry.
Green Beans are here! Have you tried roasting them? They are great that way!
Fresh Garlic and Sweet Onions are both not cured. They are not intended for long term storage, but best eaten sooner. But they will both store for a few weeks. The sweet onions have a milder flavor and are good for salads or fresh on a burger.
Remember to always remove the tops of the carrots before storing them to keep them crisp. Also remove tops from beets and remember beet tops are edible!
Cosmic Wheel Creamery Cheese.
This week we have our aged swiss called Cygnus and Garlic Dill Quark. We don’t have the perfect aging conditions to make those big smooth holes that you get in the swiss from the store, but the best parts of the swiss flavored cheese are there! Great shredded on an ham and egg breakfast sandwich. Also, try a sandwich with the garlic dill quark and cucumbers. Or try dipping your carrots or green beans in the quark. YUM!
Recipes.
Savory Yogurt Bowl with Cucumber Salad and Spiced warm Chickpeas
cucumber, quartered and sliced thickly
diced sweet onion
celery, sliced
fresh herbs (parsley, dill, mint, basil, or oregano)
avocado, sliced
lemon juice
olive oil
make above into a fresh salad then make the spiced chickpeas
Spiced chickpeas
Toast in a dry skillet: 2 Tbsp sunflower seeds,1 tbsp sesame seeds, 2 tsp fennel seeds,1 tsp coriander seeds. Once toasted, remove from skillet and grind with a mortar and pestle. Then add to the skillet over medium-low heat 1/4- 1/2 cup olive oil
1/2 tsp salt
1/2 tsp ground cayenne
1/2 tsp ground cumin
1/2 tsp ground paprika powder
1 can cooked chickpeas, drained and rinsed. Once chickpeas are warmed, coated in spices, and sizzle a bit, add the rest of the spices and remove from heat. To serve, put a big dollop of plain yogurt into as many bowls as you would like to serve and spread out a bit with the back of the spoon. Put a scoop of the salad on one side of the bowl and some of the chickpeas on the other side of the bowl and serve while the chickpeas are still warm.
On the Farm.
Pork packs are still available to order! The weather not being in the 90s is a welcome change for the farm crew. Onions and garlic harvests are coming up! They will then be cured in the barn. We are in the midst of the big planting push for fall. Enjoy the food!
Next Week
sweet corn
celery
beets
cukes and zukes
onions and garlic
