Tuesday, August 11, 2015

2015 CSA Week 14

Hello fellow members,

We just have a couple weeks remaining of the season's CSA shares! I hope you are taking advantage of the available grass fed beef and pork that are offered from Sustainable Harvest Farm, too. It's all great stuff!

In shares this week...

Item How to store it How long will it last?
Peppers washed or unwashed in fridge 1-2 weeks
Tomatoes room temperature ~1 week
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!
Spaghetti Squash room temperature 2-4 weeks
Green Beans unwashed in 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

From Amanda...

Amid some of the very best of summer veggies is one new item that whispers, "fall is on the way." Spaghetti squash, the first winter squash of the season, offers a great opportunity for seasonal eaters to transition from summer veggies to hearty fall meals. Here are the basic cooking instructions.
You can bake up a spaghetti squash, fork out the flesh into tender strings that resemble spaghetti noodles and serve it with marinara and cheese and pretend it's a low calorie noodle. That works. ...but there are also some really yummy, slightly more creative approaches. Here's a great recipe with helpful photos from Steamy Kitchen for Baked Spaghetti Squash with Garlic and Butter.


Let us know what you think! How do you do spaghetti squash?

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Sweet Corn

Here's one of the Waterstrat's family favorites that was published in the September 14, 2012 blog:

...We call it “fried corn” on Pistol Creek, but don’t worry, there’s no batter or deep fryer involved. It is best eaten with a big bowl of fresh tomatoes, a few slices of fresh onion, and cornbread. YUM!

“Fried” Corn according to the instructions of my mom (Margie Baker) as passed from her mom (Daisy Johnson)

6 ears of fresh sweet corn, washed, silks removed, patted dry

Option 1 - Leftover batter from a batch of cornbread OR

Option 2 - 2 tsp cornmeal 2 tsp flour

water

milk

1 Tbsp butter
Prepare your corn and set aside.

Option 1 – Stir up a batch of your favorite cornbread, pop it in the oven but DON’T wash the bowl you used to stir up the batter! Instead, cut the kernels of corn into that bowl.

Here’s an important step: once you slice the kernels off all the way down the cob, go back and scrape the cob with your knife to remove the milky residue at the base of the corn kernels. This is a little messy, so you should probably put the bowl you’re cutting the corn into down in your sink because the corn juice goes all over the place. Trust me; this makes all the difference in the world.
Option 2 – Stir together cornmeal, flour and enough water and milk (about half & half) to make a thin batter. Add the corn as described above.

Heat 1 Tbsp butter in a large skillet until melted, then add the corn mixture and cook for 10-15 minutes. Mom says to stir it very often or it will stick! Try not to eat the whole bowl all by yourself if possible.

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Enjoy!
~ Nancy

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