Hi all,

First off, we’d like to sincerely apologize for the black hole in cyber space with the notable absence of our newsletter.  Fortunately, we are finally back up and running and very much looking forward to the remaining season ahead.  We’ve had some wonderful (and very gratifying) feedback from y’all and are truly tickled that your weekly shares are such a hit on the home front.  Anyways, here’s to enjoying last licks of this beautiful late summer Seacoast weather and its graces on our trees, fields and crops.

What’s in this Week’s Share

Veggies:

Tri-color Bean Mix

Salad Mix

Big Beef & Early Girl Tomatoes

Sungold Cherry Tomatoes

Butter & Sugar Corn

Fruits:

Yellow & White Peaches

Apples

Raspberries

Honeydew Melon

Storing & Handling Tips

Tomatoes

Tomatoes should never be put in the refrigerator. Cold temperatures cause them to lose their flavor and turn mealy. Leave them in a sun-free spot on your counter. Store tomatoes laying on the stem as the skin is tougher on the top rather than the bottom. Tomatoes, like peaches, are climacteric fruits which means they continue to ripen after being picked, which is why they may seem unripe at first, but we want to ensure that by the time you get to eat it, it isn’t complete mush! To determine if a tomato is ripe, trust your nose and take a deep inhale. The aroma should be fragrant and the skin should yield slightly when gently pressed. A tomato that looks as though it’s about to burst just yells Eat Me Now!

Did you know that chemists have identified more than 400 compounds that build the taste of a ripe tomato?

Cooking Tomatoes

To remove the skins, score a small X on the bottom of the tomato with a sharp knife and blanch in a pot of boiling water for a few seconds until the skins fold back. Immediately place the tomatoes into a bowl of ice water and gently remove the skins.

To remove the seeds, quarter the tomato and use your thumb to scoop out the seeds over the sink.

Always cook tomatoes in stainless steel as they easily absorb flavors and using aluminum or iron will cause them to taste metallic.

Tomatoes can be sliced, diced, quartered; roasted, grilled, broiled, stewed, made into sauces and frozen; they pair exceptionally well with basil, cheese, broccoli, capers. Tomatoes are rich in an antioxident known as caratenoid which is known to reduce the risk of cancer and cardiovasular disease. Fats make the carotenoid more bioavailable so extra virgin olive oil and avocados are powerful food combinations with tomatoes!

I dare you to resist popping those sungold tomatoes into your mouth and just melting with summertime bliss.

Corn

Corn is best when eaten right away before the sugars turn to starch, diminishing that sweet sweet taste. This is mostly true for eating corn right off the cob, but after 4 days, corn will still be edible and tasty enough to cook with. Corn should be refrigerated with the husks still on. The husks will preserve that milky moisture in the kernels. Keep them in the crisper drawer without any strong smelling foods as corn will easily absorb those odors.

Shuck corn only before using by pulling down, cutting off the stem, and remove the silky threads either by hand or with a vegetable brush. If there is some worm damage – no fear – just cut out that part, the rest of the corn is still good. Wash the corn in cold water. To remove the kernels, place the corn vertically in a large bowl and run a sharp knife down along its length. If making a soup, or if you want some extra milky juice, run the knife down the length of the corn again, but with the dull back of the knife to avoid shaving off the cob. To freeze corn, blanch in boiling water for about 5 minutes, cool and drain then wrap in plastic or tin foil.

Tip from Thomas Keller: After you have removed the kernels from the cob into a bowl, place a smaller bowl of water next to it. Swirl your hand around the corn and the silk will stick to your hand. Remove the silk from your hand by dipping it into the bowl of water. Or running water would work too, I’m sure.

Feel overwhelmed with what to do with 12 ears of Corn?! No worries.

Try corn raw; boil it in boiling water for about 10 minutes depending on how soft you like it, remove with tongs, slather with butter and sprinkled with salt; pull back the husks without removing, remove the silks, then pull the husks back up and soak for at least 15 minutes then grill corn in their husks, turning occasionally until charred about 20 minutes; creamed corn; corn bread; corn chowder; corn and black bean salsa; Silver Queen succotash; deep-fried corn fritters; roasted; sprinkled into salads….

Do you twirl your corn and eat around the cob or lengthwise like a typewriter?

Recipes

Stir-Fried Corn

Heat 2 tablespoons of olive oil in a large pan and add corn kernels with a tablespoon of chopped ginger, a teaspoon of freshly chopped chili, a handful of chopped parsley, and a couple tablespoons of soy sauce. Incredibly easy and Incredibly delicious.

Inspired by Jamie Oliver
Grilled Corn on the Cob with Garlic Butter, Lime Salt and Cotija Cheese

Heat the grill. Pull back the husks without removing them and remove the silks. Pull the husks back up and cover the corn.Soak the corn in a large bowl of water for about 15-30 minutes and then shake off any excess water.Put the corn on the grill, close the cover and cook for about 20 minutes. Remove the husks and roll the corn with garlic butter, sprinkle with lime salt and cotija cheese.

Garlic Butter: 2 sticks of butter, 8 garlic cloves, salt and pepper, blended in a food processer.

Lime Salt: 1/4 cup Maldon sea salt, zest from one lime put into a jar and shaken to mix

Cotija cheese is a hard, salty, grating cheese that doesn’t melt when cooked – substitute Parmesean or feta cheese for other great combos

Corn and Basil Soup

2 tablespoons of olive oil

2 small white sweet onions, roughly chopped

2 cloves of garlic

5 ears of corn, kernels removed

1 jalapeno, stem removed and chopped (optional)

a handful of fresh basil

1 1/2 cup vegetable or chicken stock

salt and pepper

Place the kernels into a blender. Heat the oil in a large pan over medium heat and add the garlic then add the onion and jalapeno. Stir to coat with the oil and saute until the vegetables are tender and translucent, about 6 minutes.  Remove from heat and add these to the corn and basil in the blender. Blend until smooth, scraping the sides occasionally and pulse to the desired consistency. Season with salt and pepper. Transfer the soup from the blender to a large pot over medium heat.  Stir until the soup begins to thicken and then pour in the stock. Bring to a boil, then reduce the heat and simmer for about 15 minutes. Ladle into bowls and can be served garnished with a dollop of corn salsa! Serve hot or cold.

Summer Vegetable Gratin

Sources: Russ Parsons, Farmer John, Vegetables, Herbs & Fruit Illustrated Encyclopedia.