2014 CSA Week 12

Greetings!

I hope everyone is finding creative ways of staying cool during these dog days of summer! I love it! I can't get enough of this season, and enjoying wonderful fresh produce!

Ford, Amanda and family are still dealing with recovering from their house fire, so please continue to keep them in your thoughts and prayers.

In shares this week...

Item	How to store it	How long will it last?
kale and chard	washed or unwashed in refrigerator	1-2 weeks
squash	unwashed in fridge	1-2 weeks
peppers	unwashed in fridge	2-3 weeks
tomatoes	room temperature	several days
corn	shucked or with husks in the coolest part of the fridge	best enjoyed as soon as possible
green beans	dry, unwashed in the fridge	3-4 days
basil	store in an unclosed container in fridge, or snip off bottom of stalks and immerse in water	1-2 weeks
blackberries	store in coolest part of fridge	3-5 days

I'm glad to continue to see the large greens of kale and chard. I always feel so healthy eating these, and continue to recommend throwing them in the pan you are using to lightly sautee chopped vegetables in olive or coconut oil, garlic and onion. Or, add to any soups, but I'm not thinking about soups in this heat!

Caprese Salad

I know Amanda has shared this recipe before for caprese salad, one of my favs! Use the fresh tomatoes and basil with thick slices of mozzarella, olive oil and balsamic vinaigrette. Try reducing the vinaigrette as in this Caprese Salad recipe from Pioneer Woman, and it will be so awesome! And, so pretty!

Roasted corn in husks on grill

Next, I will share an amazing way to enjoy fresh corn I learned from a friend from Mexico. It is unbelievably delicious! The best way to cook the corn for the flavor is to roast in the shuck on the grill (no presoaking required). Keep turning until the husk is nice and crispy, indicating wonderful roasted corn inside. Be careful taking off the husks! Use towels or pot holders. If you don't have time (or patience), then cook the corn your normal (faster) method. Boil shucked cobs in water for 4 minutes is about just right. Now, put away that butter! Instead, spread mayonnaise on the cob (or if this sounds too decadent use yoghurt, but it won't be nearly as good!), and roll in parmesan cheese. Some add spices like chili powder and lime juice, but I prefer it without.  You'll thank me after trying this!

Corn cobs with mayo and rolled in parmesan

I hope everyone has a wonderful week.

~Nancy