Come to your CSA pickup bearing an extra bag, or get ready to haul away a super full one! We’ve got some special treats this week, including sweet corn, which isn’t included in most other CSAs we know of. But we think it’s worth growing for you, even if it’s just a once or twice a season treat. We harvest the corn as close to delivery as possible, to get the corn to you before the sugar turns to starch. So eat it up quickly! If you find corn earworms, just cut them out and toss away. Even though we use an organic pesticide on the worms, some always sneak through. It’s just the price we pay to eat organic corn. We think it’s worth it, though, and hope you do, too!
Shallots are my favorite vegetable on the farm. They are the miracle veggie to me; any recipe where I use them in place of onions is just that much more delicious. And the shallots this year are HUGE! It’s very exciting.
Bill is a big fan of Kimchi, the spicy, fermented Korean pickle. We planted Napa cabbage this year so he could make it to his heart’s content. Kimchi isn’t for everyone (myself included), but here is a link to a recipe, in case you’re interested in fermenting. And if you get excited about fermenting, the book wild fermentation by Sandor Katz is a good primer.
Although many great calf names were submitted, Eli declared himself the judge and eschewed them all. He insists that the calf’s name is… Cookie. Ah, well. Sugar and Cookie it is. We still have more raw milk than we can use, though, and have been signing up members who are interested in a regular (or irregular) supply.
If you want to purchase a twenty-pound box of tomatoes for canning or freezing, just let us know. The cost is $30 per box.
Have fun cooking up a storm this week!
Reba and the HCF crew
P.S. I mistakenly left out the measurement of peanut butter in last week’s ‘Easy Peanut Kale’ recipe. It is 1/4 cup. I hope you all get a chance to try it!
Week 11 veggies: Beets, Cucumber, Sweet Corn, Napa (Chinese) Cabbage, Zucchini and/or Zephyr Squash, Tomatoes , Red Potatoes, Garlic, Green Beans, Mesclun Mix, Broccoli florets, Onion, Shallots
This week’s recipes: Napa Wasabi Slaw, Fresh Corn Griddlecakes, Prizewinner Green Beans with Tomatoes and Herbs