New this week:
Beets: I love roasted beets on a salad with goat cheese
How to Roast Beets
- Preheat oven to 375 degrees F.
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.