Sunday, June 26, 2016
2016 Week 8 Sweet Corn!
Sweet Corn is here! So glad to have sweet corn in your share for this week leading up to the 4th of July. My words of wisdom about our sweet corn is eat it as soon as you can, it will taste the best this way. If you can't eat it right away, leave it in the husk and put in the refrigerator. I've had many people tell me the have kept their corn for a whole week in the fridge and it still tastes delicious!
Parsley- is such a versatile herb. It is so much more than just a garnish. Try making Chimichuri ( a sauce served over grilled meat, Parsley pesto, or Tabolueh.
Red Cabbage is super good for you. Recipe ideas: Grandma Jeanette's Red Cabbage or Red Cabbage Slaw
Purple Top Turnips- You can roast them, boil them, mash them. Or make this really delicious souffle.
3 to 4 turnips, peeled and sliced ½ cup butter
1 ½ tsp. salt, divided 2 Tablespoons flour
½ tsp. sugar 2/3 cup milk
4 eggs, separated 3 bacon strips, cooked and crumbled
1. Place turnips, ½ tsp. of salt and sugar in a saucepan; cover with water. Cover and cook until turnips are tender, about 15-20 minutes; drain well and mash (do not add milk of butter)
2. In another saucepan, melt butter; stir in the flour and remaining salt until smooth. Add milk; bring to a boil. Cook and stir for 2 minutes. Beat egg yolks in a small bowl; gradually stir in ½ cup hot milk mixture. Return all to pan cook and stir for 1 minute. Stir in turnips; remove from the heat. Beat egg whites until stiff peaks form; fold into batter. Spoon into a greased small casserole dish. Sprinkle with bacon. Bake, uncover at 350 for 30 minutes or until golden brown.