CSA Week #10 – August 2-5
Happy August! We’re harvesting our second planting of corn this week and the first of the tomatoes. As with many crops, the tomatoes start out slow with just a few per member share, but we’ll be in the thick of tomato season before you know it, so get ready!
Tomatoes – The first red beefsteaks of the season! We’re enjoying these sliced up and drizzled with olive oil and a bit of salt.
Storage: On the counter until they are a deep red. At that point, eat them right away or if you must, put them in the refrigerator. Uses: Raw/Cooked When to use: Right away when deep red.Red Long Onions – Our onions are doing great this year! If you want to save them to use later, just be sure to leave the stems attached and store somewhere cool and dry OR in the fridge. They need airflow or they will rot. Don’t expect them to last too long, but a few weeks is reasonable.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked When to use: Within 5 days.Cabbage – I’ve been waiting all summer for cabbage to make my favorite coleslaw!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked When to use: Within 5 days.
Green Beans – A wonderful summer treat! Please note that these need to be refrigerated right away — you can store them in the bag they come in. Also be sure to wash them before cooking. These are super fresh and should be steamed gently for just a few minutes until fork tender. DO NOT OVERCOOK THEM or they will turn green-gray and taste mushy. Watch them carefully and check them every minute or two in the steamer. I love them steamed with butter (or olive oil) and a bit of salt, but there are lots of wonderful green bean recipes to try.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked When to use: Within 5 days.
Sweet Corn – A half dozen for everyone! Remember to eat these right away. The sugar changes into starches the longer you wait, so cook these up for dinner tonight! Here’s how to prepare it… Put a large pot of water on the stove to boil. Then shuck the corn (instructions here) by removing the outside leaves and the silks around the ear. Discard these parts. Once the water comes to a boil, place the corn ears in the water (either whole or break the ears into 2) and turn off the stove. Cover the pot with a top and let the corn sit in the hot water for 3-4 minutes. That’s it! Remove with tongs and transfer to a plate. My kids insist on lathering the corn with butter, but it tastes so amazing that I just eat it plain. Enjoy!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked When to use: Right away!
Scallions – I think we may have planted a few too many of these. 🙂 This is the last of them… Slice in salads or grill!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked When to use: Within 5 days.
Zucchini – We thought we had finished harvesting these last week, but there were a few more out in the field…
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked, Baked When to use: Within 5 days.
Recipes
Green Beans braised with Tomatoes and Basil
Coleslaw with Yogurt Dressing
Roasted Red Onions
Sauteed Cabbage
Broiled Tomatoes
Bon appetit! xoMaggie
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Forest Hills CSA 