CSA 2018 – WEEK #8

July 16, 2018

Sweet corn is ready for harvest this week! Do you love sweet corn as much as we do? Do you know why it’s so important to eat only Certified Organic sweet corn? Conventionally-grown sweet corn (even the local stuff) is often GMO and smothered with herbicides like Roundup (glyphosate..the stuff you keep hearing about.) Organic is important, but especially when it comes to corn. So we grew a lot for you this year! Since it’s organic and has not been sprayed, you may find a friendly ear worm in the tip of your corn. This is a good sign! There may be a little bit of damage to the tip of the corn where it’s been eating, so that can be cut off and the rest is good to go! We will try our best to sort through the ears before distributing, but I’m sure a few of these guys will get through. If you don’t want to come face to face with an ear worm and you see some discoloration at the tip of the ear, just cut off the last inch of the tip with a large knife and discard. Let us know what you think of this year’s planting!

THIS WEEK IN THE SHARES…

Sweet Corn – IN ROTATION! Hopefully we will have enough ears to distribute to everyone this week, but if not this week, then next week! We have to wait until the corn kernels have fully matured. This means that each ear on the cornstalk must be inspected to determine if it is large enough and ready to harvest. If we harvest it too early, the corn is not yet sweet. Bummer. Don’t overcook your corn! First remove the husk (and the ear worm if applicable, see above) and then steam or boil for just a few minutes (2-3 minutes). I find the best way is to boil a pot of water, then drop in the corn and turn the heat off. They are ready in 3 minutes using this method.
Storage: In the refrigerator. Uses: Cooked When to use: Within 3 days.A NOTE ON ZUCCHINI & CUCUMBERS – Wonder why you’re receiving them every week? Once these plants start producing, they don’t stop until they’re finished. We get 3-4 weeks of harvests from a healthy cucumber plant and 5-6 weeks of harvests from a healthy zucchini plant. When this planting is finished, you’ll get a break from them, but not until then… I just wanted you to know why! Zucchini freezes well if you grate it first and cucumbers store well when pickled. There are famous stories about home gardeners filling their neighbors’ mailboxes with zucchini at the height of the harvest, so don’t be shy about sharing the love and passing them along if you can’t quite get through your share of them! Like all things when you eat with the season, I promise you you’ll miss them when they’re gone!Zucchini
Storage: In airtight storage in the refrigerator. Uses: Cooked When to use: Within 5 days.

Cucumbers
Storage: In airtight storage in the refrigerator. Uses: Raw When to use: Within 5 days.

Swiss chard – So long kale, hello Swiss chard! The only cooking green that loves the summer heat is Swiss chard! Try this weeks’ recipe. It’s a keeper and the kids love it! If you’re new to Swiss chard, please remember that you really do need to cook it. It’s not for eating raw.
Storage: In airtight storage in the refrigerator. Uses: Cooked When to use: Within 5 days.

Scallions – These are so wonderful grilled whole or sliced in salads. You can use the whole thing up to the top of the greens!
Storage: In airtight storage in the refrigerator. Uses: Raw or Cooked When to use:Within 5 days.

Parsley – Parsley pesto is wonderful drizzled on your grilled veggies. Also great in salads or smoothies or juiced. Adds fresh bright flavor when added to soups!
Storage: In airtight storage in the refrigerator. Uses: Cooked or Raw When to use:Within 5 days.

Green Cabbage – This sweet cabbage variety is great for coleslaw and salads!
Storage: In airtight storage in the refrigerator. Uses: Cooked or Raw When to use:Within 5 days.