Wednesday, August 14, 2013

2013 CSA Week 13

From our farm to your table this week…

How to Store it
How long will it last?
several weeks
fridge OR snip the bottom of the stalks & immerse in water as you would with fresh cut flowers
1-2 weeks
1-2 weeks
unwashed in fridge
1-2 weeks
room temperature
3-5 days
Miniature cabbage
unwashed in fridge
~1 week
Green Beans
unwashed in fridge
3-4 days
Potatoes – non-organic
unwashed in a cool, dry, dark place (preferably in a paper bag or ventilated container)
up to several months

Sweet corn
shucked (my preference) or with husks on in the coldest part of your fridge (usually the bottom vegetable crisper)
Enjoy as soon as possible – fresh corn is much sweeter when fresh than when stored


at room temp

~1 week

Yellow Squash OR Zucchini

unwashed in fridge

1-2 weeks



More information…

Familiar Favorites
You’ll find more familiar favorites in your share this week.   I’d like to encourage you to try this recipe from Smitten Kitchen for Tomato Corn Pie that combines several of my favorite summer harvest vegetables and herbs. 

I made a few changes to accommodate my tastes and it turned out great!  For starters, I like making a piecrust with 1/3 cornmeal for added texture and flavor.  I just took my favorite biscuit recipe, reduced the quantity and replaced 1/3 of the flour with cornmeal.  I pressed the dough nice and flat so it wouldn’t be “fluffy” like a biscuit but it was still heartier than a typical piecrust.  Yum!  I also omitted the top layer of crust in favor of a deep dish pizza feel with the thick cornmeal biscuit crust.  I didn't peel or blanch the tomatoes but I did squeeze out some of the extra juice. By the way, if you’re like me, perhaps you think the mayo in this recipe sounds disgusting (I’m not a mayo fan) but I have to say that the combination of lemon mayo and cheese forms a gooey crust makes this dish AMAZING.  I’ve grown to enjoy this recipe so much that I actually made THREE pies the last time I whipped this up!  …and not ONE bite was wasted. 

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