This Week’s Share
This week marks the beginning of the basil rotation. We’ll be sending a half pound per share of fresh basil to all pick ups over the next weeks. Look forward to making pesto when basil arrives at your pick up location. Beans are still on rotation and tomatoes should be in your share next week.
Suggestions for how to cut corn off the cob
1. Remove husks and silk from fresh ears of corn. Rinse.
2. Cut enough off the tip of the cob to create a flat top.
3. Stand the cob on its flattened top on a plate or a wide bowl.
4. Hold the stem end and cut downwards through two or three rows of kernels with a sharp knife.
5. Repeat until all kernels are removed.
6. To get the milky juice left on the cob, scrape with the back of the knife blade.
Sweet Corn Relish
Adapted from The Bon Appetit Dinner Party Cook Book
3/4 cup sweet corn
3/4 cup diced tomatoes
¼ to ½ cup diced cucumber
1/3 cup chopped red onion
1 tablespoon chopped fresh basil
2 teaspoons extra-virgin olive oil
1 teaspoon red-wine vinegar
Add cayenne or chili powder to taste
Mix all ingredients together. Can be served fresh, or sauté until hot and serve. Serve as a side dish or garnish with any southern style entrée.
Sweet Corn Succotash
Adapted from The Victory Garden Cookbook by Marian Morash
First: Soak 1 to 1 ½ cups of dried baby lima beans in water for at least 4 hours. Cook the beans until tender in simmering water for 35 to 40 minutes – do not boil the water, just simmer. If you overcook the beans the soup will become too thick.
1 medium peeled or unpeeled potato (fist sized), diced.
1 tablespoon butter
2 cups chopped onion
3 to 4 medium cloves of garlic, crushed or minced
3 stalks of celery, minced
1 ½ teaspoons salt
1 tablespoon basil
½ teaspoon thyme
2 ½ cups of fresh corn, cut off the cob
2 to 3 cups of the cooked baby lima beans
4 cups milk
Fresh black pepper to taste
Minced parsley or chives (optional)
Cook the diced potatoes in boiling water until they’re just tender. Drain and set aside. Melt butter. Add and sauté the onion, garlic, celery, salt and the herbs. Cook over medium heat for 10 minutes or until the vegetables are tender. Stir in the corn and sauté for about 10 minutes more. Add the cooked beans. If you’d like, puree some of the sauté in a food processor or blender and return to the pan. Finally add the potatoes and the milk. Season with the black pepper and salt. Serve hot with minced fresh herbs.
Garlic Summer Squash and Fresh Corn
Adapted from Health Magazine
2 tablespoons olive oil
1/2 torpedo onion, sliced
4 cloves garlic, minced
1/2 cup vegetable broth
1 ear corn, kernels cut from cob
4 cups sliced summer squash
1 tablespoon chopped fresh parsley
2 tablespoons butter salt and pepper to taste
Heat the oil in a skillet over medium-high heat and cook the onion and garlic until slightly tender. Mix in the vegetable broth and corn kernels, and cook until heated through. Mix in the squash and zucchini. Cover, and continue cooking 10 minutes, stirring occasionally, until squash and zucchini are tender. Mix the parsley and butter into the skillet with the squash. Season with salt and pepper. Cook and stir until butter is melted, and serve hot.
Corn on the cob with lime-chive butter
Adapted from Epicurious.com
Simply cooked corn with seasoned butter
1/2 cup (1 stick) unsalted butter
1/3 cup finely chopped fresh chives
2 teaspoons fresh lime juice
1 teaspoon finely grated lime peel
1/2 teaspoon fine sea salt
1/4 teaspoon Hungarian sweet paprika
Pinch of cayenne pepper
Heat butter on low heat until melted and then whisk in all ingredients. Pour desired amount over cooked corn and serve immediately.
Cold Cucumber Sauce– Use on cold, poached fish or as a refreshing summer veggie dip. Adapted from The Victory Garden Cookbook by Marian Morash
1 cup peeled, seeded and finely diced cucumber
½ cup heavy cream
½ cup mayonnaise, sour cream or yogurt
2 teaspoons chopped fresh dill
Sea salt and freshly ground pepper
Salt the cucumbers and let sit for 30 minutes, then drain. Whip cream, fold together with the mayo (sour cream or yogurt) add the cucumbers and dill then season with lemon juice, sea salt and pepper.
Adapted from recipezaar.com
2 cups virgin olive oil
1 cup shredded fresh basil
Wash Basil. Let basil dry thoroughly and then pat it with paper towel or a cloth to dry it more (very important).Put basil in bottles with a good seal and cover with oil. Leave for at least 2 weeks.
CSA Member’s Corner
City Dog, Inc (“So Many Smells So Little Time”)
CSA member Amy Aycrigg runs City Dog, Inc. She welcomes dogs into her home for kennel-free boarding where they become part of the family. Your dog will enjoy walking in the neighborhood on leash or going to Forest Park for a romp. Four-legged guests are given plenty of TLC. Email Amy at email@example.com if you are interested in finding out more about City Dog, Inc. or view her website.