Week 9 - A colorful mix

[Posted by Ruth]
I was really struck with how beautiful the boxes looked for week 9.  We've definitely moved into the part of the season where there is a lot more variety.

This week's haul includes:
12 ears of corn
1 huge head of cabbage
2 bunches of kale
5 tomatoes
6 potatoes
3 big zucchini
4 lovely little dark eggplant
2 larger eggplant
2 bunches baby carrots
4 summer squash
1 purple pepper
1 head garlic

We're taking some of the vegetables to friends we're visiting this coming weekend, but I had to get my hands on some of the corn and those potatoes.  In this Wednesday New York Times The Minamalist,  Mark Bittman suggested simply shucking corn,  throwing it on the grill until slightly charred and spreading it with a chile lime mayonnaise spread.  I didn't have limes but I did have this fantastic lemon mayonnaise I bought on Martha's Vineyard last week  It was Lemonaise from the Ojai Cook; really super.  So, I just stirred the chile powder and a bit of salt into that that and spread it on.  Just a quick saute the fresh potatoes with some onions and a beer brat on the grill with the corn and dinner is served.

Grilled Corn w/ Citrus  Chile Mayonnaise adapted from Mark Bittman
for 2 servings
2 ears corn
3 T Mayonnaise (or Lemonaise if you can find it)
1 tsp of lemon or lime juice (if not using Lemonaise)
1/2 tsp medium hot chile powder (more or less to taste)
pinch salt.

Grill corn over hot coals, turning as it begins to char, about 3 minutes per side, until all sides have some charred kernels.  Remove from coals and serve w/ the mayonnaise mixture as a spread.

Week 8 - Even more zucchini

[Posted by Ruth]
With crazy amounts of zucchini and summer squash left and week 9 looming, I did a quick casserole that we enjoyed.  There really isn't a recipe with quantities here.  Just take a huge amount of squash (somewhere between an amount that makes you want to sit on the kitchen floor and cry and enough to want to go up in a tower and start shooting should work) and cook it in a way you already like.  I sauteed ours in olive oil w/ garlic, some fresh oregano and thyme from the garden, salt, pepper, red pepper flakes and a bit of Worcestershire sauce..

Then, top with a mixture of bread crumbs tossed with olive oil and cheese and bake at 375 until golden and bubbling.  I actually liked the combination of cubed stale bread and panko breadcrumbs tossed with Gruyere cheese in this one.  Mixing the finer panko with the chunks of bread provided an interesting mix of textures.


Week 8 - back to reality

[Posted by Ruth]

Vacation over takes on new meaning when it also means you have to come home and face a fridge full of vegetables from the previous week's csa.  I was lucky enough to have a great friend pick up the farm share the Thursday we were gone and encouraged (read that as begged) her to take as much as she wanted and then put the rest at our house hoping that my niece, the world's best pet/house sitter, would help herself to the rest.

Near as I can tell, my friend took only 1 ear out of 12 ears of corn.  (Are you kidding me!?!) and my niece just took some cherry tomatoes.  The rest was all waiting for me when we got back.

It seemed only fair to make corn pudding out of the remaining 9 ears (we ate 2 for lunch our first day back) and take to to my friends house to thank her for picking up the farm share.  I figured one way or another SHE IS GOING TO HELP EAT THIS CORN!!!

 Corn Pudding
 Kernels cut from 9 small ears of corn (approx 4 1/2 to 5 cups)
2 cloves garlic
4 large eggs
salt and pepper to taste (be generous with the salt)
3 oz cream cheese
2 T flour (Wondra if you have it)
1 1/2 cups milk
2 oz grated Parmesan cheese

Preheat oven to 375.  Butter a deep baking dish.  In food processor, place the corn kernels, garlic, eggs, flour and cream cheese.  Pulse until well blended and fairly well pureed.  Add in the milk and pulse again until well blended.  Add salt and pepper to taste and pour mixture into baking dish.  Sprinkle Parmesan cheese on top and bake for 30 to 40 minutes, until puffed and golden on top.

The sweetness of the corn really came through and the little bit of added cream cheese gave it a nice richness.