What’s in the box this week?
Standard Shares include
Marketmore Slicing Cucumbers - We don’t usually promote using our veg beyond eating purposes, but this was so remarkable, we had to share it here. And, it’s just a slice… Use a cucumber slice to remove tarnish from stainless steel. Use it to shine up your faucets and sinks. It won't leave streaks, just rinse away any seeds!
Sungold Cherry Tomatoes - The star of this week’s recipe!
Zephyr Squash - Zephyr is a hybrid of a yellow crookneck with a squash that is a cross between the Delicata and yellow Acorn winter squashes.
Shallots - Store shallots in a dark, cool, dry, well-ventilated place, and they will keep for about a month. Alternately, you can store them in the refrigerator, but they will only last for about 2 wks.
Black Globe Eggplant - Botanically, eggplant is a fruit; it’s the presence of seeds within the “fruit” that does the taxonomical trick.
Charentais Melons - This melon variety pairs well with feta and goat cheeses, almonds and hazelnuts, mint, citrus, port, muscat and cured pork.
Thyme - In order to detach thyme leaves from the woody stems, one can scrape the thyme sprigs with the back of a knife, or pull the sprigs through the fingers/tines of a fork.
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Eggplant, Green Bell Peppers, Sungold Cherry Tomatoes, Slicer Cucumber, Zucchini, White Onions, Fresh Herb
It’s hot on the farm this week! We have four days in a row projected at 108 degrees. Your CSA shares are stored in our cooler at 50 degrees, but likely it’ll be hot where you live too. Please pick up your shares and promptly restore them to cooler temperatures in your house/fridge.
Corn and Tomato Salad with Thyme and Roasted Poblanos (Serves 12)
Can you believe it? This recipe uses 4 items from this week’s box!! Enjoy the summer bounty with this colorful, vibrant salad - perfect for a picnic or a BBQ. Thank you Food & Wine for the dish!
2 large poblano chiles
6 cups fresh corn kernels (from 12 ears of corn)
3 tablespoons extra-virgin olive oil
2 small zucchini or zephyr squash(6 oz each), cut into 1/2-in dice
3 scallions, thinly sliced crosswise
2 garlic cloves, minced
1 large shallot, minced
2 teaspoons chopped thyme or lemon thyme
1 1/2 pints cherry tomatoes, halved
3 tablespoons chopped cilantro
Salt and freshly ground pepper
Roast the poblanos over a gas flame until charred all over. Transfer to a plate and let cool. Discard the skin and seeds and cut the poblanos into 1/2-inch dice.
In a large saucepan of boiling salted water, cook the corn until tender, about 3 minutes. Drain well.
In a large, deep skillet, heat the olive oil. Add the corn and zucchini and cook over moderately high heat, until lightly browned on the bottom, about 5 minutes. Reduce the heat to moderate and add the poblanos, scallions, garlic, shallot and thyme and cook, stirring, for 2 minutes. Transfer to a large bowl and let cool to room temperature. Stir in the tomatoes and cilantro, season with salt and pepper and serve.
The salad can be prepared through Step 2 up to 1 day ahead.