Tuesday, June 19, 2012

CSA Share 2012: week 7

 Starting at top right and continuing clockwise.  Sweet Corn, beets, yellow squash, zucchini, string beans, carrots. 

I wish you all could have been there when Gail, Angie and I were pulling carrots this morning.  Pulling these beautiful carrots up from the earth could only be followed by great squeals of delight.  We were like giddy school girls, so excited with our harvest.

Beets!  I love them roasted.  Check out this recipe for Roasted Beets with Balsamic Glaze. It's my favorite beet recipe...... the orange, with the balsamic, and the beet. Ummmm, yeah, amazing.  And don't throw away the tops, you can cook the the beet greens just like you would, collards or kale. 

I would like to proudly announce the arrival of SWEET CORN to the CSA share this week.  Nothing tastes like summer like some corn!

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. The corn that you are getting this week was started in the greenhouse and transplanted to the field, then covered with a mini-greenhouse. check it out here. 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! 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.

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