What’s in This Week’s Share

Vegetables:

Corn – Butter & Sugar

Savoy Cabbage

Green Oak Lettuce

Regular Tomato

Grape Tomatoes

Fruit:

Paula Red Apples

Yellow & White Peaches

Raspberries

Apples

Storage & Handling Tips

Unripe apples should be kept at room temperature until ready to eat so that pre-refrigeration won’t cause them to go mealy. When ripe, apples should be stored in a plastic bag, or uncovered, in the refrigerator or in a cool, dark place. Warm temperatures will make them lose their crispness. Like all refrigerated fruit, remove them from the refrigerator a couple hours before planning on eating them to restore their flavor. If freezing cut apples, toss with powdered vitamin  to reduce the browning and place on a baking sheet until hard, then store the frozen pieces in a tightly-sealed plastic bag. If not using the frozen apples within a few weeks, blanch them first.

Do not store apples with pears, onions, garlic or potatoes.

Medical: A medium apple is about 70 calories. It aids digestion and prevents fluid retention. High Vitamin C. Eating apple seeds is ok in small amounts, but in large amounts is dangerous as they contain a small amount of cyanide!

Cooking Tips

To prevent cut apples from browning when they are exposed to air, soak them in 2 tbsp lemon juice with 1/2 cup water. Browning just affects the appearance, not the taste.

Apples pair excellently with sharp cheddar cheeses and peanut butter.

The best apples to cook with that hold their shape well include Cortland, Empire, Jonagold, Northern Spy, and Rome. McIntosh will become fragile. As they are an early variety, Paula Red and Jersey Red are best for eating fresh off the tree, uncooked.

More apple cooking tips to come when the later varieties come in!

Recipes

Maple-Syrup Roasted Grape Tomatoes

*From Saveur.com

16 grape tomatoes, halved

2 tbsp. maple syrup

2 tbsp. extra virgin olive oil

3 sprigs fresh thyme, stemmed

2 cloves garlic, thinly sliced

salt and freshly ground black pepper, to taste

Heat oven to 250°. Arrange tomato halves cut side up on an aluminum foil—lined baking sheet. Whisk together syrup, oil, thyme, garlic, and salt and pepper in a bowl and then drizzle over tomatoes. Bake until tomatoes are half-dried and concentrated, 3–4 hours. Serve with a toothpick as an appetizer, on some toasted baguette with goat cheese as a crostini, add to salads.

Tomato Peach and Basil Salad

4 Tomatoes (or to match the amount of peaches, depending on the size)

4 Peaches (2 yellow, 2 white)

Basil

1/4 cup balsamic vinegar

1-2 teaspoons dark brown sugar, optional

2 cloves chopped garlic

salt and freshly ground black pepper

1/2 cup quality extra virgin olive oil

1 teaspoon of Dijon mustard

Roughly cut the tomatoes and peaches into bite size pieces. Tear basil into the salad. Whisk together the remaining ingredients to make the vinaigrette. Gently toss and fold into the salad.

Roasted Corn with Manchego Cheese & Lime

*From Bon Appetit

6 ears of corn, unhusked

2 tbsp extra virgin olive oil

2 tbsp unsalted butter (1/4 stick)

salt and pepper

1 jalapeno, seeded, finely diced (optional)

1/2 tsp crushed red pepper flakes (optional)

1 lime, cut into 4 wedges

1 cup finely grated Manchego Cheese (*a firm Spanish sheep’s cheese, found at most cheese counters)

2 tsp finely grated lime zest

Preheat the oven to 450F. Roast unhusked corn, turning occasionally, for about 15 minutes. Let cool then shuck and cut away the kernels. Heat the oil in a large skillet over high heat, add kernels and saute for 3-5 minutes. Add butter and stir to melt. Season with salt and pepper. Transfer to a wide bowl and sprinkle over the jalapeno, crushed red pepper flakes, squeezed the lime wedges, sprinkle with the cheese and lime zest.

Pasta with Corn and Grape Tomatoes

2 ears of corn, husks and silk removed

5 tbsp unsalted butter

3 cups grape tomatoes

2 cloves garlic, minced

freshly ground pepper

½ cup white wine or vegetable stock

12 oz pappardelle, spaghetti or pasta of your choice

½ cup low sodium vegetable stock

½ cup freshly grated Parmesan

torn basil

Bring a large pot of salted water to a boil and add the corn, cooking for about 3 minutes, until tender. Remove with tongs and remove the kernels when cool.

Melt 2 tbsp of butter in a large skillet over medium heat and add the tomatoes, some salt and pepper until the tomatoes soften, about 4 minutes. Then add the garlic. Add the wine and cook for about 5 minutes until it has reduced by half.

Meanwhile, cook the pasta according to package’s directions. Drain.

Add the broth and corn kernels to the skillet and bring to a simmer. Add the pasta, parmesan, remaining butter, and salt. Toss, season, and top with some extra Parmesan and torn basil.

And for dessert….

Peach Tart

1 1/2 cup plus 2 tbsp all-purpose flour

3/4 tsp ksoher salt

3/4 cups plus 1 tsp sugar

1/4 cup vegetable or canola oil

1/4 cup mild olive oil

2tbsp whole milk

1/2 tsp almond extract (optional)

2 tbsp cold, unsalted butter

3-5 small ripe peaches, pitted and sliced into 1/2 inch wide slices

Preheat the oven to 425F. Stir together 1 1/2 cup flour, ½ tsp salt and 1 tsp sugar. In a separate bowl, mix the oils, milk and almond extract. Pour into flour and mix gently with a fork to dampen, but do not overwork. Transfer dough to an 11inch tart panand pat out so it covers the bottom and around the edges.

In another bowl, combine ¾ cup sugar, 2 tbsp flour, ¼ tsp salt and butter. Using your fingers, pinch the butter into the flour to crumble.

Starting on the outside, arrange the peaches in an overlapping circle or whichever pattern you like over the pastry, filling it snuggly. Sprinkle the butter and flour mixture over the top (it may seem like a lot). Bake for 35-45 minutes until shiny, bubbles enveloping the fruit, and the crust slightly browning. Cool on a rack and serve warm or at room temperature with dollops of fresh whipped cream.

Sweet Corn Gelatto

*From Bon Appetit, adapted from NYC’s Otto Restaurant

3 ears of sweet corn

3 1/2 cups whole milk

1 1/2 cups sugar, divided

1 cup heavy cream

8 large egg yolks

1 tsp kosher salt.

Remove the kernels and break the cobs into 2-3 pieces. Bring milk to a simmer in a large pan and add kernels and cobs. Remove from heat, cover, and steep for 45 minutes. Discard the cobs and puree the mixture in a blender. Strain the mixture, pressing on the solids and discard the solids. Add more milk if needed, to have 3/12 cups. Simmer the corn mixture 1 12/4 cups sugar, and the cream over medium heat to dissolve the sugar. In a separate bowl, whisk in the remaining 1/4 cup sugar, egg yolks and salt and gradually whisk into the hot milk mixture and return to the pan. Stir constantly over medium heat until the custard reaches 175 degrees, about 2 minutes. Pour custard through a strainer, into a bowl, and place that bowl into a large bowl of ice water. Let stand until cold, stirring occassionally, about 5 minutes. Cover and refrigerate for at least 6 hours. Transfer to an ice cream machine, if you have one, otherwise, transfer to a deep baking dish or a freezable plastic container. Check on it every 30-45 minutes, giving it a good stir as it will freeze faster around the edges. It should be ready to eat in 2-3 hours!