2017. Week 9. Sweet Summatime

Happy 4th of July!

Happy day corn and tomatoes!

Sweet Corn -For the best flavor eat your corn as soon as possible.  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 corn's 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. Please do not boil your corn for 20 minutes 

--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.

Tomatoes-  Jersey Tomatoes! Woohoo! I'm envisioning, BLTs,  tomato sandwiches, brushetta, sliced on a burger!

Spring Onion- They are fresh and not dried, meaning you need to use them up within a week.  And keep them in the fridge until you are ready to use them. 

Purple Top Turnips-  You can roast them, boil them, mash them. Or make this really delicious souffle.

Turnip Soufflé

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.