Corn

It is best to consume the corn you get in your share within a couple days of getting it. Make sure you put it in the fridge as soon as possible. 

Some ears might have a worm, just take it out and cut the part off and you're set. That's just a fact of life when growing corn organically. 

More Recipes

Thanks again to Tamara and Katie for sending these in! 

From Tamara:

Pasta with marinated tomatoes and goat cheese

FOR EACH SERVING, add the following ingredients:

-equivalent of one extra-large tomato (sliced extra thin or chopped; or use roasted tomatoes, or a combination of both)
-1-2 cloves garlic, chopped finely or mooshed
-2-3 Tbsp good olive oil (or more if you like to dip bread in the sauce afterward)
-1 tsp capers
-Handful of fresh basil leaves, torn or chiffinade
-2-4 oz dried pasta (I used spirals, but the recipe calls for farfalle, rotelle or penne)
-Salt & pepper
-1/4 of a medium onion chopped
-2-3 oz goat cheese

Put your water on to boil for the pasta, then chop and mix all the ingredients except the cheese.

When the pasta is cooked, drain it and spread the cheese on it so it melts (or almost melts).

Quickly add the marinated tomato mixture and toss to serve.

You can also do this with feta cheese, in which case you don’t have to melt it on the pasta; in fact the feta is nice even with cold pasta.

From Katie:

Here's an elegantly simple recipe for French Potato Salad from Julia Child's The Way to Cook. This is perfect for summer meals and potlucks as it is lovely served at room temperature.
 
First you cook the potatoes and then you make the salad. Julia likes to slice the potatoes, and here’s what she says about it “ The easiest way to achieve cooked sliced potatoes is to slice them first before simmering them. You will of course get criticisms from those worthies who say if you don’t cook them whole you’re throwing away the best parts, or you’re losing nutrients and/ you’re wasting this or that, etc., none of which I believe” (Julia Child, 361). I’ll leave it to you to decide—I usually leave the skin on, which I’m sure would horrify her, but—whatever—I do like how easy it is to cook the potatoes this way.
 
You need 1 ½ pounds warm sliced cooked potatoes (instructions follow)
2 Tbs finely minced shallots or scallions
Salt and freshly ground pepper
¼ cup chicken stock or potato cooking water
1 ½ Tbs wine vinegar 

2-3 Tbs chopped fresh parsley
2-3 Tbs light olive oil. (optional)—I like it much better with the olive oil
 
Basically you need to cook the potatoes within ½ hour of peeling and slicing them (if you do this)—and as you do it, you need to put them in cold water. Put them in a pan and cover with cold water and 1 to 1 1/1/2 tsp salt per quart of water. In Julia’s words, “Bring to a simmer, and simmer 2-3 minutes, or until the potatoes are just tender—keep testing by eating a slice to be sure. Crunchily undercooked potatoes are dreadful, and overcooked potato slices will disintegrate.” Drain out the cooking water, saving some for the salad and using the rest for soup if you wish. Cover the pan and set aside for 3-5 minutes (but no longer than 5), to allow the slices to firm up. Then uncover the potatoes and plan to season them while warm.
 
Turn the warm potatoes into a bowl and toss gently with 2 Tbs shallots or scallions, a sprinkling of salt and pepper, stock or cooking water, vinegar and parsley. Let steep 10 minutes or so, tossing gently several times. Then correct seasoning, toss with the optional oil, and the potatoes are ready for serving.

Recipes

Thanks to Tamara and Katie for sending these in.

From Katie:

Here's a seasonal pasta recipe that makes use of the beautiful zucchini and tomatoes from this week's harvest. It's from The Williams-Sonoma Kitchen Library--Pasta.
"Spaghetti al Pomodoro in Insalata" (Spaghetti with Summer Garden Puree).
  
 10 oz. ripe tomatoes, peeled and halved (I'm too lazy to peel them, so I skip this step, and I think it comes out fine--and anyway there are nutrients in the skin)

 salt
 1 zucchini
 1 1/4 lb spaghetti
 1/2 stalk celery, trimmed and cut crosswise into slices 3/4 inch thick
 handful of fresh flat-leaf parsley
 1/2 cup extra virgin olive oil
 freshly ground pepper
 
Sprinkle the tomato halves with a little salt. Place them cut side down in a colander for about 1 hours, to drain off excess juice. (I skip this step for small tomatoes like ours).

Using a vegetable peeler, remove the green skin from the zucchini and set it aside. The zucchini itself can be saved or used in a soup (or zucchini bread/ cake--I've heard that our fellow CSA member AnneMarie makes delectable zucchini cake).
 
Cook the pasta to al dente.
 
Meanwhile in a blender or food processor, combine the tomatoes, celery, zucchini skins, parsely, olive oil and salt and pepper to taste. Process until smooth and creamy.
 
Drain the pasta and arrange it on a platter. Pour the sauce over the top and toss well. This dish may be served immediately or at room temperature.
 
Serves 6.

From Tamara:

Provencal Vegetable Gratin 

5 tablespoons extra-virgin olive oil, plus more for dish
2 medium onions, thinly sliced
3 medium cloves garlic, minced
2 1/2 teaspoons kosher salt
1/4 cup fresh basil leaves, torn
2 teaspoons chopped fresh thyme leaves
5 to 6 medium plum tomatoes, sliced into 1/4-inch rounds
2 medium zucchini, sliced into 1/4-inch rounds
2 medium yellow summer squash, sliced into 1/4-inch rounds
1/2 cup finely grated Parmesan

Preheat the oven to 375 degrees F. Lightly grease a 7 by 11-inch baking dish with olive oil.
Heat 2 tablespoons of the olive oil in a large skillet over medium low heat. Add onions, garlic and 1 teaspoon of the salt. Cook, stirring occasionally, for 5 minutes, until completely softened and cooked but not browned. Stir in the basil and thyme. Spread on the bottom of the prepared baking dish.

Toss the sliced vegetables with the remaining olive oil and salt, and pepper. With the long side of the baking dish facing you, alternate the sliced vegetables in compact upright rows on top of the onion mixture.

Cover the dish with aluminum foil and bake until the vegetables are softened, about 30 to 35 minutes. Uncover and sprinkle with the Parmesan. Continue baking until cheese begins to brown, about 20 minutes or so. Serve hot or at room temperature.

Mid season update...

We hope you are all enjoying your shares this far. The weather has been good and we haven't had to water the crops yet. We had some really hot and muggy days in July but the weather in August has been perfect.

The pests have only gotten stronger; particularly the woodchuck. Damage has been much more than we had anticipated. Despite the challenge of dealing with crop damage, we are thankfully that we have been able to get decent harvests so far.

Volunteers are needed. Please let us know if you would like to volunteer for a day (or even half a day), it will be much appreciated !

Thanks for your support!