June comes to a close and July marches in. This week we transplanted the pumpkins. This basically wraps up planting season for us! Now begins the intense harvest season. The next eight weeks will be hot, intense, laborious, and so exciting. We will be sweating, we will be tired, and we will sleep well with the satisfaction of feeding thousands of people everyday.
New to the share this week:
Sweet Corn- For the best flavor eat your corn as soon as possible. I mean the same day you pick up. If you can.
Although, if you can't eat your corn that night leave the husk on and store it in your refrigerator. Refrigeration really helps to slow down the loss of the corns sweetness. We have had many customers tell us that they leave their unshucked corn in the fridge for up to 7 days and it still tastes great!
To prepare your corn, husk and wash the corn. Bring a big pot of water to boil. Toss the ears in, cook for about 5 minutes.
What I normally end up doing is tossing the ears in the boiling water, bring it back to a boil, and then shutting the burner off. Then I just let the corn sit in the water until we are ready to eat. This way the corn stays warm until I need it.
Corn is going to be a regular in the share for July and August. If you ever have a week when you can't eat all the corn or it just isn't fitting into your meal plan. Freeze it! It is so easy. Just cut the corn off the cob, stick it in a freezer bag, and toss it in the freezer. Done! If you're feeling extra ambitious, you can date the bag. Once you get used to eating this frozen corn, you will be ruined for all other frozen corn.
Blueberries- these beauties are from Hammonton, NJ -- known as the blueberry capital of the world!
How will you use your blueberries: pancakes, muffins, cobblers, fruit salad, right out of the container?
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