June 22, 2016

What’s in the box this week?

Standard Shares include

  • Summer Squash - The name "summer squash" refers to the short storage life of these squashes, unlike that of winter squashes.

  • Lemon Cucumbers - The star of this week’s recipe!

  • Spring Onions - Chopped green tops  are a great addition to cheese biscuits!

  • Savoy Cabbage - This cabbage can make a tastier, more tender coleslaw than other varieties!

  • Rainbow Chard - We’ve kept this kale patch around to supplement our chickens with summer greens.  But this week it looked better than expected thanks to cooler weather last week and a strong presence of beneficial insects.   

  • Parsley - Add chopped parsley to any homemade salad dressing for a great kick of herbs..

  • Sweet Corn - First of the season! It ain’t pretty but it’s tasty :)  See our notes below.

Egg Shares include eggs from our certified organic, pasture-raised, happy hens.

 

 

Vegetable Forecast

 

Sweet Corn, Slicer cucumbers, Savoy Cabbage, Parsley, Honeydew Melons?!

 

News

 

Those of you who have been long time CSA members may remember the last time we grew corn for you was in 2013.  That’s because good sweet corn can be tough to grow well, especially without pesticides.  This is our first of three varieties this summer, called Fisher’s Earliest.  It’s nice, but realistically not the sweetest or most flavorful of the three varieties. It’s best trait is that it’s early.


Corn produces “tassels” at the top of the plant, which is the male pollen.  The “silks” that protrude from each ear (and cause a mess in your kitchen) are actually the female parts connected to each kernel.  To have a full ear of corn, each slik must be pollinated.  This is mainly achieved through gravity, with the aid of wind.  You’ll have seven ears in your box this week, and you can expect some of them to have spotty pollination, meaning they’ll be missing kernels.  This is totally fine!  I suggest cutting off the good ones and using them in a dish.

Corn is plagued by the ear worm, which is a night-flying, pheremone-detecting moth-like insect that lays it’s eggs on the corn silk.  The larvae hatch inside the husk and will eat the tip of the ear before chewing it’s way out and pupating in the soil below. This happens in as little as three days.  We’ve watched the conventional corn fields to the north of us be sprayed every few days since the silks appeared to prevent this.  Even in organic production, Bt or
baccilus thurginensis is permitted and is somewhat effective in preventing the appearance of the ear worm in the husk.  We have not sprayed our corn, so you likely will find either an ear worm in one or more of the ears, or, a hole in the husk followed by damage from the feeding.  This is also totally fine!  Just cut off any unwanted end, appreciate that no pesticides were used in the production of your food, and enjoy some yummy organic fresh-picked sweet corn.
 

Please don’t boil your sweet corn.  That’s tragic.  Good organic sweet corn should be eaten raw, seared in a pan, or cooked on the grill.  

 

In other news, we’re finally ready to accept your reservation for this year’s Annual Farm Dinner!!  Thank you for your patience.

 

Please RSVP here, or, click on the picture below.


 

 

 

Recipe

 

Lentils With Cucumbers, Chard, and Poached Egg (Serves 4)
 

A wonderful savory breakfast idea, with three ingredients from this week’s box, including Say Hay’s farm-fresh eggs!  A great choice for eating on your own or for a small brunch crowd.  Thanks Bon Appetit for the recipe.

  • 1 tbsp distilled white vinegar

  • 4 Say Hay eggs

  • 2 c cooked black lentils, green lentils, or chickpeas (from about 1 cup uncooked)

  • 2 scallions, thinly sliced

  • 2 tbsp coarsely chopped fresh dill, plus small sprigs for serving

  • 1 tsp finely grated lemon zest

  • 2 tbsp fresh lemon juice, divided

  • Kosher salt and freshly ground black pepper

  • 1 1/2 small lemon cucumbers, thinly sliced

  • 1 tbsp za’atar, plus more for serving

  • 1 tbsp olive oil

  • 1 bu large chard, ribs and stems removed, leaves torn into 2” pieces

  • 1 garlic clove finely grated (optional)

Bring about 2” water to a boil in a large saucepan; reduce heat so water is at a gentle simmer and add vinegar, which helps the whites coagulate. Crack an egg into a small bowl, then gently slide it into water. Repeat with remaining eggs, waiting until whites are starting to set before adding the next one (about 30 seconds apart). After about 3 minutes, whites should be set and yolks still runny. Using a slotted spoon, transfer eggs to paper towels as they are done.

Combine lentils, scallions, dill, lemon zest, and 1 Tbsp. lemon juice in a medium bowl; season with salt and pepper.

Toss cucumbers with 1 Tbsp. za’atar and remaining 1 Tbsp. lemon juice in a small bowl; season with salt and pepper.

Heat oil in a medium skillet over medium. Add chard by the handful, tossing and letting it cook down a bit before adding more, and cook until tender; season with salt and pepper. Stir in garlic, if using, and set aside.

Divide lentils among bowls and top each with some chard, cucumbers, a few dill sprigs, and a poached egg. Sprinkle with more za’atar.
 

 

Pics of the Week:

 

Our first round of sweet corn, grown just for our CSA.  

RSVP now for this year's Annual Farm Dinner!

RSVP now for this year's Annual Farm Dinner!