New this week:
Tomatoes- Jersey Tomatoes! Woohoo! I'm envisioning, BLTs, tomato sandwiches, brushetta, caprese salad, tomato pie, sliced on a burger!
Potatoes-our white potatoes are ready, our family favorite: Sausage Corn Chowder - turn the air down and make soup this week!
Basil- time to make pesto, or caprese salad. Store in water on your counter to prolong the life of your basil.
New this week:
Beets: I love roasted beets on a salad with goat cheese
How to Roast Beets
- Preheat oven to 375 degrees F.
- Coat beets lightly with oil.
- Wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes.
- Remove from the oven, let cool for 10 minutes, and then peel and slice into 1/4-inch thick slices.
Swiss Chard: In the world of greens, Swiss chard often gets overshadowed by its popular neighbor kale, but it’s a star in its own right. This relative of the beet is a superb source of vitamins A, C, and K, as well as magnesium, potassium, and iron. It makes a colorful and tasty side dish, or a nutritious addition to pasta, soup, quiches, and more. Here is a recipe for Sauteed Swiss Chard. Here is a link to a delicious swiss chard quiche recipe.
Sweet Corn: I would like to proudly announce the arrival of SWEET CORN to the CSA share this week. Nothing tastes like summer like some corn on the cob!
We grow about 90 acres of corn every year. It is all hand picked by an elite crew of specially trained guys. Here at A.T. Buzby Farm, we are sweet corn snobs. The lengths that we've gone to for this corn are remarkable. It has been cultivated, irrigated and cared for. We harvest it at just the right time, when the flavor is at it's best and we harvest first thing in the morning, when the corn is the most turgid (crisp) and cool. So I have some specific directions for you so that this extra special corn is cared for properly.
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 works well for me because, I don't always know when Eric will come in for dinner. 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! Once you get used to eating this frozen corn, you will be ruined for all other frozen corn.
New this week:
Blueberries - we don't grow blueberries, but we get these direct from the grower Donio in Hammonton, NJ , "The Blueberry Capitol of the World"
Spring Onions- look similar to scallions, but you'll notice that they have small onion bulbs at the base. Spring onions are sweeter and mellower than regular onions, but the greens are more intense in flavor than scallions. The bulbs can be used in much the same way as regular bulb onions.
Dill- Now is the time to make those refrigerator pickles!
New this week:
Carrots: Have you ever heard it said that carrots improve your vision? Well, that may not be entirely accurate. During World War II, the British government had a secret new radar system that was dramatically increasing the percentage of Nazi bombers being shot down at night. Not wanting the enemy to find out, the British credited carrots with improving night vision of the defense gunners. The carrot story offered the Nazis a plausible explanation and helped distract attention from the radar system. Thankfully, it is true that carrots are high in beta-carotene which may help reduce the risk of cataract and macular degeneration. Not bad!
To store, cut the tops off and store in a plastic bag. Use them anyway you would your normal carrots.
Red Cabbage: This cabbage has a slightly sweet and peppery flavor. I can't wait to make some fish tacos with red cabbage slaw! Here is a recipe for red cabbage and carrot slaw.
Pick Your Own Shelling peas are the types of peas that need to be removed from their pods prior to eating. The easiest ways to cook freshly shelled peas are
(1) to boil or steam them;
(2) to put them in a pan with butter, salt and very little water, cover the pan and cook until done: they steam in that bit of liquid plus their own juices -- which combine with the butter to form a light sauce.
Golden Zucchini: is a beautiful variety of zucchini that can be used the same as regular zucchini, it just adds a brilliant color to your stir fry.
Thanks to everyone who came today for the Spring Open House! We had a fabulous day! Tag me in your social media posts! @buzbyfarm I love to see your photos.
New this week:
Kirby pickles- Many people really enjoy Kirby pickles because they have less and smaller seeds than your traditional cuke. Use them atop our salad or make a quick refrigerator pickle. Here is a recipe from "A Couple Cooks".
Escarole- Escarole is a bitter green from the chicory family. Link to my escarole soup recipe.
Other escarole recipes:
Cabbage- This is a great variety that has tender leaves that are very sweet and crisp - perfect for coleslaw or stir-fries. One of my families favorite ways to eat cabbage is Egg Roll in a bowl.
