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Weekly Farm Newsletter

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Week of July 24th

This week's projected CSA menu:

Sweet Corn
Red Tomatoes
Green Pepper
Italian Parsley
Sweet White Onions
Cucumbers
Mixed Greens
Zucchini
Green Beans
HeirloomTomato - Full Share
Kale - Full Share

The next Open Farm Day is Saturday, August 19th

The wait is over for sweet corn and tomatoes! Our totally-organic, GMO-free, yellow corn is fully grown and ready to be enjoyed. Hot summer days remind me of eating fresh sweet corn outside on our old picnic table with Amish roll butter and salt. With the corn so hot, I am sweating from inhaling it fresh out of a boiling pot. We have continued to grow this variety of corn, called Vision, for many years. There's no denying it's flavor, texture, and superiority to conventionally grown corn. I love bringing our corn to the farmer's markets in DC where the myth exists that "there is no such thing as organic sweet corn." The aptly named corn (Vision) will surely make them "see the light."' Did you know that each kernel of corn was grown from a single strand of silk? Sweet corn is pollinated by wind movement; pollen shakes off the tassels at the top of the corn plant and drops onto the tips of the baby ears and their developing silks. Each strand of silk gets pollinated by pollen dust from the tassels and each pollinated silk forms a kernel of corn on the ear. During tassel stage, corn plants must receive adequate rainfall (or irrigation water) for the kernels and ears to form. This is the most critical period. Luckily, so-far this summer, we have not been lacking in rainfall!

To cook sweet corn
On the grill "roasting ears" - soak the entire corn-husks and all- in cold water for 10 minutes. This allows the husks to retain moisture for the grilling/steaming process. At this point you may wrap the bundle of corn in a wet towel and go on to your other cooking tasks. When ready, simply place corn on grill and turn several times, avoiding over-charring the husks. Corn will be ready to husk and de-silk after about 10 minutes.

To cook with water on stovetop: Strip down the silks and husks and remove all silk. Rinse under cold water. You may cut the tips off, if kernels have not formed clear to the top.

To steam: place 2 inches of water in a tall steamer pot and bring to a boil. Add the corn and steam for 8 minutes.

To boil in water: Add all corn to a large pot, cover with water, bring to a boil, let simmer for 4 minutes. If you wish to cut the corn off the cob, do so after you cook it, so the "milk" is set.

Khaya's Korner
Hi everyone. I am so excited for the melon season. I love cantaloupe, watermelon, and honeydew. There are other new things to try in the summer too. For example, not many kids in my family likes the taste of zucchini. So, the other day my mom found a way to make it taste good. She breaded strips of it and put parmesan cheese on it. I found that dipping it in marinara sauce tastes amazing, nothing like zucchini. There are also many other recipes you can try like making zucchini into a sort of burger. All in all, you will have many good things to try this summer in your share, even if you think you don't like them, you should try making them a different way. It does a power of good.

Squash Soufflé
2 C. cooked squash or sweet potatoes
2 lg. Eggs – beaten
2 Tbsp. Melted butter
2 Tbsp. flour
1 tsp baking powder
dash of salt
¼ C. brown sugar
Mix all ingredients together. Put into 1qt greased casserole. Dot with butter
Bake in 350 oven for 30-40 minutes until set

Zucchini & Fried Pepper Casserole
Tomato Sauce, divided (24oz) 3 C slices of fried peppers (mix colors)
3 zucchini, sliced in ¼ inch rounds (about 5 cups) 1 C sliced fresh mushrooms*optional*
¼ C seasoned bread crumbs 2 T fresh chopped basil
salt and pepper to taste 1 (8oz) shredded mozzarella cheese
Butter 9x13 pan, then spread bottom of pan with 1 ½ cups of sauce. Top with layer of zucchini slices, overlapping if necessary. Sprinkle bread crumbs evenly over zucchini. Season to taste with salt and pepper. Top with fried peppers, then mushrooms. Sprinkle with basil. Top with remaining sauce. Bake, covered, 45 minutes or until zucchini is tender. Remove from oven; top with mozzarella cheese. Return to oven, uncovered, 2-3 minutes, until cheese melts. Let rest 20 minutes before serving.

Green Bean Sides
1 pound green beans
cook in small amount of water until crisp-tender, about 5-10 minutes. Drain, add one of the options below:

Parsley-lemon option: In 1 Tbsp. butter or oil lightly sauté 2 cloves minced garlic and 2 Tbsp finely chopped fresh parsley. Add the cooked beans, season to taste with salt and pepper. Stir gently and heat through. Sprinkle with the juice of 1 lemon and serve.

Basil-tomato option: In 1 Tbsp oil sauté ¼ cup minced onion and 1 clove minced garlic. Add 2 Tbsp minced fresh basil, 1 cup chopped tomatoes and cooked green beans. Cover and cook about 5 minutes. Season to taste and serve.

STIR FRY GREEN BEANS
3-4 cups fresh green beans, snapped in half
¼ cup olive oil
¾ cup thin sliced onion
Salt and pepper to taste
2 T sesame seed
½ cup slivered almonds
Heat the oil in a heavy skillet until hot, add the onions and beans and stir fry until crispy and onions are brown. Stir constantly, season to taste, sprinkle with seeds and almonds.

Eggplant – Marinated Slices-and Roasted in Oven
Eggplant-either Asian or Italian Classic Black Bell
1 C Greek Dressing (approximate, could use more or less)
1 or more cookie sheets
Cut the tops off eggplant. Peel off skin using a carrot peeler, discard.
Put 1 C (Gazebo brand) Greek Salad Dressing in a bowl.
For Oriental eggplant, cut in half lengthwise and then slice into ½ inch thick "steaks."
For Italian Bell eggplant, slice into ½' rounds. Dip each slice back and front in dressing. Place on cookie sheet close, can fill the sheet. Bake at 350 degrees for about 15-20 minutes until the eggplant is slightly crispy and soft in the middle. Melt a slice of cheese on and top with pesto.
Serve on its own or with slices of tomato, fresh onion, lettuce, and good bread. Easy and very delicious.

Eggplant caviar - direct from Paris: Submitted by CSA member and site host Christèle Hoskote
Ingredients: eggplant. Garlic. Tarragon. Olive oil. Optional: curry powder.
Wash and cut off ends of eggplant- Cut in half lengthwise. Make little openings to put pieces of garlic. Put some curry powder if desired.
Wrap in aluminum foil to cook in the oven at 400 for 1 hr.
Let it cool and remove the skin. Then purée it in a mixer with olive oil and tarragon leaves.
Enjoy cold on French baguette slices or crackers. Makes a wonderful dip with black olives.

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