What’s in the box this week?
Standard Shares include
Marketmore Cucumbers - Having an enclosed seed and developing from a flower, botanically speaking, cucumbers are classified as pepoes, a type of botanical berry. Much like tomatoes and squash they are often also perceived, prepared and eaten as vegetables.
Padron Peppers - Although they’re great fried up on their own, they are also a fantastic addition to any stir fry!
Dunja Zucchini - One zucchini plant will produce 6 - 10 pounds of fruit over the course of the season.
‘Who Gets Kissed?’ Sweet Corn - The star of this week’s recipe!
Galia Melons - Left at room temperature, Galias keep well, but after cutting, uneaten pieces should be wrapped and refrigerated to preserve taste.
Rosemary - For a rosemary infused bath - Draw very hot bath water. Wrap ½ cup dried rosemary or 2 cups fresh rosemary in a muslin bag and drop into the water. Allow the herbs to infuse into the water for about fifteen minutes while the water cools to a tolerable level, then soak for about thirty minutes. For a bath to relieve tension, stress, and headaches use equal parts of rosemary and lavender. For a more cleansing herbal bath use rosemary with peppermint. For depression use rosemary with skullcap or oats. Another method to prepare an herbal bath is to make the infusion on the stove and then add to bath water. Use the same amount of herbs and steep in a pot of water for about ten minutes.
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Galia Melon, Zephyr squash, Red ‘New’ Onions, Lemon Cucumbers, Globe Eggplant, Squash Blossoms
Come get your hands dirty and help support the farm’s growing ecosystem!
We’re putting out the call for a handful of volunteers to help ensure the long-term success of our field borders and hedgerows. We need help cleaning up the ditch that borders our property, as well as walking and tending any weeds in our hedgerows. If we act now, we can avoid having the County spray herbicides near our roadside.
The work party will take place Saturday July 16th from 9am to noon. That way you can combine your trip up here to stay for our annual Day on the Farm! We’d so appreciate this work time in lieu of your monetary donation for the Farm Day events. Come be a part of the farm’s daily work, then, stay and be our guest for a killer party!
Interested? Please email us.
Sweet Corn Ice Cream (Makes about 1 qt)
Beat the heat with this awesome ice cream idea - it does require an ice cream maker, so if you have that, you’re all set! Thanks to The Kitchn for the recipe!
1 cup heavy cream
1 1/2 cups milk
2 ears sweet corn, shucked, kernels reserved, cobs chopped into 1-inch hunks
1/2 vanilla bean or 1/2 teaspoon vanilla extract
6 Say Hay egg yolks
1/3 cup plus 1/4 cup sugar
In a small saucepan over medium heat, combine the cream, milk, corn cobs, and vanilla bean (if using vanilla extract, add later). Bring to a simmer. Stir to dissolve sugar. Gently cook for 10 minutes. Remove corn cobs with a slotted spoon.
Whisk the egg yolks and 1/3 cup sugar together in a bowl until pale yellow. Slowly whisk in the hot cream mixture. Whisk until well combined and smooth. Return the mixture to the saucepan and stir over low heat for 1 minute, until it coats the back of a spoon. Strain the custard through a fine sieve. Stir in the vanilla extract, if using.
In a small saucepan, bring 1/2 cup water, 1/4 cup sugar and the corn kernels to a simmer, cooking until kernels are soft, about 10 minutes. Remove from heat and add the corn mixtureto the custard. Allow it to cool in a bowl with a piece of plastic wrap against the top to prevent a skin from forming. When cool, process in an ice cream maker according to the manufacturer's directions.
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