“What day is it?” “It’s today,” squeaked Piglet. “My favourite Day,” said Pooh.
~Piglet & Winnie the Pooh~
Summer Share Box 10 Crop List
- Sweet Corn – All Shares
- Squash – All Shares
- Sweet Onion – All Shares
- Cone Cabbage – All Shares
- Radishes – All Shares
- Bell Peppers – All Shares
- Beaver Dam Peppers – All Shares
- Ground Cherries – Flex Shares Only
- Cucumbers – Full Shares Only
- Cherry Tomatoes – Full Shares Only
- Chard – Full Shares Only
- Basil – Full & Flex Shares
Farmer Notes
*A month of melons will begin next week with a crisp, sweet Korean melon
Now that we are getting on with summer, I wanted to write a little about our farm gathering that we are having here in a little more than a month from now. The date is Saturday, Sept. 24th from 3-7. It is an open house in the sense that you can show up at any time during those hours. A rough itinerary will be:
You might be wondering why your box is so heavy this week. The answer; Sweet Corn. Even though we did succession planting, a large amount of this crop is ready to go now, and thus is heavily featured in this week’s box. Sweet Corn is similar to field corn, except it has a much higher sugar content. It is important to harvest these while they’re still relatively immature, otherwise the sugar may turn into starch and that sweetness won’t shine through as brightly. This corn is so delicious, you can and should eat it raw right off the cob.
One of the main nutritional benefits of sweet corn is the high amounts of dietary fiber. It is a hardy crop that people enjoy, and is readily available this time of year. My favorite way to eat this sweet corn is to roast it, and make a roasted creamed corn. It’s a delicious side that goes well with anything and could be eaten on its own. You can cut kernels right off the cob and add it to any salad, or power bowl. If you’re feeling adventurous on a hot day, try making sweet corn gazpacho. And of course you can’t go wrong eating grilled or boiled corn on the cob. This sweet corn is a treat, and should be an awesome addition to your meals this week. Enjoy!
– Farmer Dylan
Some Recipes To Try:
| Prep Time | 20 minutes |
| Cook Time | 15 minutes |
| Servings |
|
- 2 ears sweet corn grilled and charred, then cut off of the cob
- 4 medium tomatoes (can also use the mini tomatoes) cut into small chunks
- 1 small red onion finely diced
- 3 green onions minced
- 1 hot pepper (whatever kind of hot pepper you like) seeded and minced
- 1/4 cup fresh cilantro chopped
- 1 clove fresh garlic minced
- 3/4 tsp kosher salt
- 1/2 lime juiced
- 1 TBSP olive oil
Ingredients
|
|
- FOR THE CORN: Preheat your grill to low. Peel off the husk, strip away all the silk and place the corn on grill grates. Turn once and grill until bright yellow and kernels are tender. Increase the heat to medium-high and continue to grill until a few kernels char. Charring the corn is totally optional.
- Combine all ingredients into a large bowl, cover and refrigerate until ready to serve.
- Toss once more before serving. Serve with tortilla chips or on tacos, enjoy!
