What’s in the box this week?
Standard Shares include
Slicer Cucumbers - The star of this week’s recipe!
Fresh Spring Onion bulbs - Enjoy them fresh - cured onions on their way!
Parsley - Parsley as a word is derived from two Greek words: "petrose," meaning rock, since it so often pops through rocky terrain and stone walls; and "selenium," an ancient name for celery. So literally, parsley means “rock celery.”
‘Luscious’ Sweet Corn - Sweet corn is the result of a naturally occurring recessive mutation in the genes which control conversion of sugar to starch inside the endosperm of the corn kernel. Unlike field corn varieties, which are harvested when the kernels are dry and mature (dent stage), sweet corn is picked when immature (milk stage) and prepared and eaten as a vegetable, rather than a grain. Since the process of maturation involves converting sugar to starch, sweet corn stores poorly and must be eaten fresh, canned, or frozen, before the kernels become tough and starchy. This week’s variety is much better than last week’s, but you will likely still find one or two ears that have poor germination or little critters. It’s totally fine! Just cut the corn off the cob and enjoy.
Snow Leopard Honeydew Melon - So cute you'll want to use them to decorate your house. But they're too good not to eat. Make a delightful agua fresca! Set a large fine-mesh sieve over a large pitcher or jug. In batches, in a food processor or blender, puree 14 c melon until smooth. Pour melon puree through sieve, pressing on solids with a rubber spatula (you should have about 4 cups juice). In a small bowl, combine ⅓ c superfine sugar and ½ c fresh lime juice (from about 4 limes); stir until sugar dissolves. Add lime mixture and 4 cups water to melon juice and mix well. Adjust sweetness with more sugar if desired. (Mixture can be refrigerated, up to 2 days.) To serve, add plenty of ice and 2 c raspberries.
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Galia Melons, Padron Peppers, Zucchini, Cucumbers, Sweet Corn
Check out this article about pollinators put together by our partners at Blue Apron.
Coutdown is on. Be sure to RSVP today (!) if you’ll be joining us for our annual Community Farm Day & Dinner. We’ll have something of the whole family: education workshops, big & little kids’ activities, face painting, live music and adult beverages. And we’ll cap it off with a community dinner. Don’t miss it!
Keep an eye out for volunteer opportunities at the event as well. Email us if you’re interested in helping out on the farm!
Have a safe and happy Fourth of July celebration!
Corn, Cucumber, and Feta Salad (Serves 4-6)
A colorful, easy-to-prepare summer salad, using two ingredients from this week’s box! Sweet corn and cool cucumbers balance well with some salty feta, perfect for the hot weather we’ve been having lately. Thanks to Food & Wine for the recipe!
3 ears of corn, shucked (about 3 c)
1 cucumber, chopped
1 medium carrot, shredded
4 oz feta cheese, crumbled
2 tbsp extra-virgin olive oil
Zest of 1 medium lemon
Juice of 1 medium lemon
1/2 tsp kosher or sea salt
Fresh cracked black pepper, to taste
Bring a large pot of salted water to boil. Fill and large bowl with ice water and set aside.
Add the corn to the boiling water. Boil for 1 minute. Drain, quickly rinse under cold water, and put in the ice bath until fully cooled off. Drain.
In a large bowl, combine the corn, cucumber, carrot, feta cheese, olive oil, lemon zest, and lemon juice. Season with salt and pepper. Chill and serve.
Pics of the Week: