In Your Share (Aug 5th edition)

It is time for sweet corn! This is at least a week or two earlier than we usually have our first harvest of field grown sweet corn. We’ve been growing the same old-fashioned variety, Sugar Buns, for years. Some of the new super sweet varieties are cloyingly sweet and I really appreciate the balance of sweetness with real corn flavor that the older varieties have. Most folks already know that sweet corn flavor is relatively fleeting, so make sure to cook it up asap!

You’ll find recipes for corn, tomato and the rest of the veggies in your share at Cook With What You Have. If you’re a CSA member, you will find your Access Key in the most recent farm email. Enjoy 24/7 access to recipe inspiration!

We still have a few spots available in the CSA so feel free to let your friends know they can still get in on the bounty with a pro-rated Summer CSA share share starting next week.

This week your share may include…

  • Sweet Corn: The first of the season!
  • Chard: Sautéed greens are a simple staple at our house. I sometimes add them to pasta, omelettes or polenta, or just eat them straight up. If you’re looking to get creative with your chard, try one of the almost three dozen recipes at Cook With What You Have.
  • Cucumbers: The Diva green & Silver Slicers are both sweet tender & crunchy
  • Green Beans: We’re having a bumper crop of fresh green, Robert’s Royalty purple and yellow wax beans! One of my favorite ways to use fresh beans is in this Salad with Olive Tapanade or try one of the 17 recipes at CWWYH – yum!
  • Eggplant: The first beautiful japanese eggplant are also in the share today – these are lovely split lengthwise and grilled with just a little salt and olive oil. For a slightly more elaborate preparation try this Eggplant in the Moorish Style
  • Lettuce: Yay for summer salad! Mostly Batavian Crisp varieties with a little Tropicana mixed in.
  • Mizuna: Very versatile greens can be added to salad or sauteed.
  • Parsley: Fresh & sweet, Italian parsley makes a great addition to salad, pesto, chimichurri.
  • Summer Squash: We’re harvesting a variety shapes & sizes so take your pick – tiny & tender for steaming or giant boats for stuffing. Or try my favorite recipe for zucchini bread
  • Tomatoes: The greenhouse is reaching peak production and  the field grown heirlooms should be coming on soon.
  • Turnips: Hakurei Salad Turnips are back! I almost always eat these sweet & crunchy roots raw – the flavor is just sooo good. The greens are nice sautéed.

Coming soon… Fingerling Potatoes!!