2013 CSA week 9August 28, 2013
2013 CSA week 9 July 31st
In The Box
4 ears Sweet Corn
1 bunch Sugarsnax Carrots
2 heads ‘Lolla Rosso’ Lettuce
3 lbs Beefsteak Tomatoes
1 lb Cherry Tomatoes
1 bunch Basil
1 bunch Swiss Chard
1 lb Cauliflower or Red Cabbage
Mixed emotions as I prop my eyes open to write this weeks box note. Exited by the fact that there is sweetcorn in the box before August (I know it’s only one day but in this game in this valley, I’ll take it.) and mildly panicked by the forecast of rain showers for the latter part of the week. It’s not that we don’t need the rain or that it will create any problems for us in the field, it’s what it represents. It serves as a reminder to get it together, that while the sun blazes and the nights are warm, fall is an inevitability. While this is starting to feel like the endless summer (minus the surf boards, beaches and elusive waves) many of the fall and winter crops need to be seeded by the end of July for them to have any chance of being ready before the weather turns. There will be several more weeks of rotational plantings and seedings before much of the crop production goes back to the high tunnels. With the thought of fall and winter comes the denial of the mammoth task ahead of us at seasons end when it’s time to move all of the farm equipment, etc. north. I’ll choose to think about the corn.
Sweet corn is best eaten AS SOON AS POSSIBLE for its best flavor. Steamed, boiled, grilled, however you do, do it soon. Corn on the cob will store in the fridge in a plastic bag for a few days and still be quite delicious.
The lettuce in the box this week is an Italian heirloom Lollo Rosso, loose-leaf lettuces like Lollo Rosso provide vitamins A and C, folate, and iron. In 1999, scientists at the University of Glasgow found that Lollo Rosso has 100 times more antioxidants than common lettuce. It also contains the antioxidant quercetin, which is believed to help prevent asthma and allergies by acting as a natural antihistamine. I think we’ve all been trained to think of lettuce as nutritionally devoid filler. Varieties like Lolla Rosso and the heirloom romaines we grow do a lot to dispel that myth.
Corn and Cherry Tomato Salad
Serves 4-6. From the Williams Sonoma Complete Outdoor Living Cookbook
3 cups fresh white or yellow corn kernels (cut from about 6 ears of cooked corn)
20 cherry tomatoes, quartered
2 Tbsp finely chopped fresh basil
1 Tbsp extra-virgin olive oil
1 tsp red wine vinegar salt and ground black pepper
In a large serving bowl, combine the corn, tomatoes and basil. Add the olive oil, vinegar, and salt and pepper to taste. Stir to combine. Cover until ready to serve
This entry was posted in Box Notes, General, News from the Field, Recipes. Bookmark the permalink. ← 2013 CSA week 8 2013 CSA week 10 →
Comments are closed.