What’s in this week’s box?

Carrots

Head Lettuce

Eggplant

Butter & Sugar Corn

Salad Tomatoes

Field Tomatoes

Cherry Tomatoes

Fruit:

Melon

Raspberries

Blueberries ( for Full and Locavores)

Peaches

**Quick Note about deliveries: Occasionally what we plan on putting in the boxes for the week change by the time delivery actually comes around. This is affected by several factors: weather can quickly and ruthlessly destroy a crop, what we thought was a completely ready row of carrots (for example) is only in fact half ready, miscommunication between the CSA Coordinator and the Veggie manager, etc.

In the end, as a CSA member know that these are normal occurrences and that there is the occasional discrepancy from the emailed list  of box contents. Thank you!

Storage, handling and general cooking tips…

Carrots

Storage- Remove the leafy green tops, leaving about an inch of stems.  Refrigerate dry, unwashed carrots in a plastic bag for two weeks or longer.

 Handling– Carrots fresh from the farm generally don’t need to be peeled, but should you decide to peel them, the nutrient loss is negligible.  Peel carrots or scrub them well with a stiff brush just before using.  Trim off any green spots, which can taste bitter.  When slicing or chipping carrots for cooking, be sure to make all the pieces relatively the same size.  With their tapered shape this can be a challenge, but your efforts will ensure an evenly cooked dish.

Eggplant

 Storage- Eggplant prefers to be kept at about 50 degrees F, which is warmer than most refrigerators and cooler than most kitchen counters.  Wrap unwashed eggplant in a towel (not in plastic) to absorb any moistrue and keep it in the vegetable bin of your refrigerator.  Used within a week, it should still be fresh and mild.

 Handling- Rinse eggplant in cool water and cut off the stem.  Many people like to peel, salt, and drain their eggplant to draw out any bitter flavor; however, bitterness develops only in eggplant that has been stored for a while, so with farm fresh specimens this is generally not necessary.  Many recipes cal for salting in ofder to make the vegetable less watery and more absorbent– much like draining tofu.  Salting is not an essential step, but it can greatly enhance the taste and texture of your dish and is well worth the extra effort.

 Eggplant’s thick skin can be difficult to cut.  Do so carefully with a sharp knife.  The shape of an eggplant determines how it is best prepared.  Slice a straight, narrow eggplant into rounds for grilling or broiling, and cut a rounded, bulbous eggplant into cubes for stews and stir-fries.

Melon

Storage and Handling

Melon can keep up to a week, whole and uncut, into your fridge. IF your melon has been sitting in your car and its a hot day, let it cool off before sticking it right into the fridge, as the drastic temperature change will cause the fruit to spoil faster. Melons can be eaten cut up, wrapped in salty, cured meats, in fruit salad, or even sliced and grilled.

 Corn

Corn is quintessential Americana, synonymous with BBQs, Summertime, and Grilling. There isn’t a red-checkered tablecloth on a picnic table that won’t see a bowl of these steaming ears. Sweet corn is not only tasty it also contains fiber, protein, vitamin C, thiamin, riboflavin, niacin, magnesium and phosphorous. Fun fact: there is one silk for every kernel of corn, on average there are 800 kernels in 16 rows on each ear of corn. Here at Applecrest we grow about 5 acres of corn, which at the height of the season will remove about 40 tons of carbon dioxide from the air, talk about goin’ green!

Storage and Handling 

Corn can be stored in its husk up to four days in the refrigerator but it will be at its sweetest the closer it is to the day it was picked. Corn can also be frozen. Boil your ears of corn for 4-6 minutes, cool in an ice bath, cut kernels off the cob, store in air tight container (bag or tupperware works), and stick in freezer. You’ll thank yourself on a cold February night, when you can taste these sun kissed kernels alongside your meatloaf and mashed potatoes.

Cook tips

Corn can be grilled, boiled, or roasted. Easily eaten directly off the cob, added to a salad, or frozen for later use.

Salad Greens (Lettuce/Mesclun)

 Storage- Store unwashed lettuce or mesclun in a plastic bag in the refrigerator. To store lettuce or greens that you have already washed and dried, roll the leaves loosely in a kitchen towel, put the towel in a plastic bag, and place the package in the vegetable crisper bin.  Wet greens will spoil quickly, so make sure they are truly dry before refrigerating them.  If you have a salad spinner, wash and spin the greens before refrigerating them.  Eat mesclun mix within three or four days, and use lettuce within a week.

 Handling- Salad greens bruise easily, so be sure to handle them gently.  For lettuce, slice the head at its base with a sharp knife and let the leaves fall open.  Discard any damaged or leathery outer leaves and tear large leaves into bite sized pieces.  Both lettuce and mesclun mix can be washed by swishing them around in a basin of cold water.  If a lot of dirt collects in the water, wash them a second time.  Dry the greens in a salad spinner, or if you don’t have one, place them loosely in a mesh bag or thin towel, then go outside and swing them around your head.

Tomatoes

The sun-loving tomato’s arrival could mean only one thing—Summer is definitely here! This delectable, heart healthy summer fruit, beyond being a palate pleaser is fantastic in so many ways. Tomatoes can be eaten raw, stewed, sun dried, in soup, as a snack, with balsamic vinegar and fresh mozzarella, chopped into salsa, on sandwiches and burgers. The possibilities are endless.

FYI-Tomato paste will remove chlorine from hair, especially if you have blond hair and the recent heat wave has turned you into a pool diving mermaid and your locks are now greenish.

Did you know that tomatoes are thought to originate in Peru where their Aztec name “xitomatl’ means “plump thing with a navel”.

Storage

Tomatoes bruise easily, so handle them with care. Wash and dry your tomatoes before storing. Unless you’re planning to store your tomatoes for over a week, a windowsill, counter-top or bowl, stem side down, works fine. If you know you won’t use them in the next few days, then lower temperatures (a cool entryway) will help to preserve the fruit. Contrary to our common practice in the US, storing in a refrigerator is not otherwise recommended, as the cooler temperatures can reduce flavor and cause mushiness and mealyness. Your fresh-picked tomatoes will last longer on the kitchen counter than store-bought ones anyways, which are probably a few days old when you get them.

Blueberries

Storage and Handling

Blueberries are delicate and fickle, be gentle with them. Keep your fresh blueberries refrigerated, unwashed, in their container. They should last up to two weeks. Water on fresh blueberries hastens deterioration, so do not wash before refrigerating. Blueberries are highly perishable so do try to use them as soon as possible.

Recipes of the Week!

• Corn Soup
• Roasted Eggplant and Tomato with Pine Nuts
• Spicy Summer Gazpacho
• Roasted Tomatoes
• Millet Couscous with Roasted Carrots
• Peach Salsa
  
• Easy Batter Peach and/or Blueberry Cobbler
• Pink Meringue Cupcakes with Raspberry Curd

Corn Soup

from David Lebovitz

Four servings

You can use whole milk in lieu of heavy cream. You can use cream (or crème fraîche) if you want to make the soup richer. If you don’t have chipotle powder, you can use good-quality smoked paprika. Not into smokiness? Use sweet paprika.

The red pepper used in this recupe was long and somewhat mild, similar to an Anaheim or poblano pepper. To dial-up the smokiness, add bits of crisp bacon or cubed smoked tofu to the soup, during the final warming.

• 3 ears fresh corn
• 1 fresh pepper (Anaheim or poblano)
• 2 tablespoon olive oil
• 1 teaspoon salt
• 3 1/2 cups (800ml) water
• 3 tablespoons butter, salted or unsalted
• 1 small red onion, peeled and diced
• 2 cloves garlic, peeled and minced
• 1/4 teaspoon chipotle powder or smoked paprika
• 1/2 cup (125ml) whole milk or heavy cream

For garnish: Chopped fresh basil, flat-leaf parsley, or chives

1. Preheat the oven to 375ºF (190ºC.)

2. Shuck the corn and holding each ear of corn vertically over a baking sheet, use a chef’s knife to slice off the kernels of corn. (Reserve the cobs.) Remove the stem of the pepper, slice it lengthwise, and remove the seeds. Dice the pepper into pieces the size of the corn kernels.

3. Toss the corn kernels and pepper with the olive oil and salt, spread evenly on the baking sheet, and bake for 25 to 30 minutes, stirring a couple of times – roasting until the corn just starts to brown a bit.

4. While the corn is cooking, cut the cobs into 4 pieces and put them in a saucepan with the water. Bring to a simmer, cover, and let cook for 30 minutes over low heat, to extract the corn flavor.

5. Melt the butter in a large saucepan. Add the onions and garlic, and cook over medium heat, stirring frequently, until translucent, 6 to 8 minutes.

6. Add the roasted corn and peppers to the pot, then strain the corn cob liquid into the pot as well. Stir in the chipotle powder or paprika, and bring to a boil. Simmer for a few minutes, and add the milk or cream. Taste for salt, adding more if desired. When warmed through, ladle the soup into bowls. Top each with chopped basil, parsley, or chives.

Storage: The soup can be made up to two days in advance. The flavor actually gets better if it sits for a day.

Roasted Eggplant and Tomato with Pine Nuts

in Mustard Balsamic Vinaigrette

from Farmer John’s Cookbook

• 1/4 cup roughly chopped pine nuts or slivered almonds
• 1 pound eggplant ( about 1 medium eggplant)
• 1/2 pound ripe tomatoes ( about 2 small or 1 large tomato) stems removed, seeds squeezed out, diced
• 1/4 cup apple juice or white grape juice
• 3 tablespoons balsamic vinegar
• 3 tablespoons finely chopped parsley
• 2 tablespoons prepared grainy mustard
• 2 tablespoons freshly squeezed lemon or lime juice
• 2 cloves garlic, minced or pressed
• 1 teaspoon  salt
• 1/2 cup extra virgin olive oil
• salt and freshly ground pepper

1. Preheat oven to 375 degrees Fahrenheit.

2. Toast the nuts in a dry, heavy skillet (preferably cast iron) over high heat until they start to brown in spots and become fragrant, about 1 minute. Be careful not to overtoast them, as they will burn very quickly once toasted. Immediately transfer the nuts to a dish to cool.

3. Brush a baking sheet with a light coating of olive oil. If using larger eggplant, quarter it lengthwise and cut each quarter into two or more long, narrow slices; if using a small eggplant, cut lengthwise into six or eight slices. Arrange the eggplant slices on the baking sheet. Pile the diced tomatoes around the eggplant. Transfer the baking sheet to the oven and roast until the eggplant is soft, 30 to 40 minutes.

4. Mix the juice, balsamic vinegar, parsley, mustard, lemon juice, garlic and salt in a small bowl. Slowly pour in the olive oil in a thin stream, whisking constantly, until the dressing is thick and no longer separates.

5. Remove the vegetables from the oven and flip the eggplant pieces over with tongs. Spoon about two- thirds of the mustard dressing over the cut surfaces. Set the baking sheet aside to let the vegetables cool.

6. When the eggplant has reached room temperature, transfer several slices to four individual plates. Divide the tomatoes evenly among the plates and drizzle the remaining dressing over the tomatoes to taste. Sprinkle on the toasted nuts and season each serving generously with salt and pepper. Serve at room temperature.

 Spicy Summer Gazpacho

from The Curvy Carrot

Ingredients

• 1 pound (approximately 4-5) medium tomatoes, any variety, seeded and chopped
• 1 cup corn kernels (about 1-2 ears of corn)
• 1 small jalapeno, seeded and minced
• 1 medium cucumber, peeled and chopped
• 4 scallions, white and light green parts only, sliced thinly**Keep the green parts for garnish, if you desire.
• 1/2 red onion, minced
• 3 teaspoons minced garlic (about 3 cloves)
• 1 tablespoon fresh lemon juice
• Two 11.5-ounce cans of tomato juice
• 1/2 cup cold water
• 2 tablespoons sriracha sauce (or other hot sauce), or to taste
• 1 teaspoon garlic salt

Instructions

1. In a large bowl, combine the tomatoes, corn, jalapeno pepper, cucumber, scallions, red onion, and garlic, tossing to combine.

2. In a medium, separate bowl, add the lemon juice, tomato juice, and cold water.

3.  Add the tomato juice mixture to the chopped vegetables, mixing well.

4. Add the sriracha and the garlic salt, seasoning to taste.

5.  Cover with plastic wrap and let chill in the refrigerator for at least 4 hours before serving (I promise, it will taste better after the wait!).

6. Ladle into individual bowls, garnish with additional scallions (if desired), and season to taste.

 Roasted Tomatoes

from Saveur

Ingredients

6 medium tomatoes
6 cloves garlic, unpeeled and lightly crushed
5 sprigs fresh thyme
½ cup extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste

Instructions

1. Heat oven to 425°. Place tomatoes, garlic, and thyme on a rimmed baking sheet and drizzle with oil; season with salt and pepper. Bake, brushing tomatoes occasionally with the oil, until tomatoes soften and their skins split, about 25 minutes.

2.Transfer tomatoes, along with juices, to a serving dish and serve warm with crusty bread.

Millet Couscous with Roasted Carrots

from Bon Appetit