<< Back to main

CSA Newsletter Week 7

Posted 6/26/2017 8:44am by Dillon.

Traditional Regular Share: Sweet Corn, Slicing Tomato, Sharphead Cabbage, Eggplant, Spring Onion

Traditional Large Share: Sweet Corn, Slicing Tomato, Sharphead Cabbage, Eggplant, Spring Onion, Potatoes, Peppers, Heirloom Tomatoes or Summer Squash

Traditional Jumbo Share: Sweet Corn, Slicing Tomato, Sharphead Cabbage, Eggplant, Spring Onion, Potatoes, Peppers, Heirloom Tomatoes or Summer Squash, Cantaloupe, Mini Tomatoes

Regular Fruit Share: Yellow Nectarine, White Nectarine, Plums, Cantaloupe

Large Fruit Share: Yellow Nectarine, White Nectarine, Plums, Cantaloupe, Sweet Cherry, Blackberry

Item of the Week: This week's item is sharp head cabbage. Known as a sweeter and softer version to its well-known counterpart, sharp head cabbage offers other options for cooking such as use in stir-fries or even put in stews. This variety of cabbage is a decidedly earlier one, lending to the sweetness and softer texture. Store in the fridge, unwashed. Recipe: 1 1/2 teaspoons butter or margarine, 4 cups shredded cabbage or 1 small head of cabbage (cut cabbage into approximately 1/4-inch shreds), 1/8 teaspoon salt, 1/8 teaspoon pepper, 2 tablespoons water. Directions: Melt butter or margarine in a large heavy skillet (or saucepan) over low heat. Add cabbage and sprinkle with salt and pepper; mix together with cabbage in skillet or saucepan. Sprinkle water on top. Cover skillet or saucepan with a tight-fitting lid to hold in the steam. Cook over low heat until cabbage is tender (6 to 8 minutes). Stir occasionally to prevent sticking.


Apples: To store apples, place a basket of apples on the kitchen table or counter and they will disappear quickly. Do not leave in a sunny spot of the room and generally, apples will last long enough to eat.

Blueberry: refrigerate and wash just before using.  

Squash: Best stored in a plastic bag that has had a few holes poked in it for airflow, and then placed in the vegetable crisper drawer. Do not wash before storing.

Broccoli: Wrap broccoli heads with a damp paper towel and store in the vegetable section of your fridge. 

Pepper: Refrigerate peppers, unwashed, in a plastic bag in the vegetable drawer. Keep them dry, as moisture will eventually cause them to rot.

Slicing Tomatoes: Keep at room temperature in a dark place. Do not wash them and leave the stems attached. 

Sweet Corn: Store in the fridge in the husk. 

Blackberry: Store in the fridge, do not wash until right before you plan on eating them.

Beets: Store, unwashed, in a sealed bag in the fridge. 

Slicing Cucumbers: Wrap with plastic wrap and store in the fridge; do not wash beforehand.

Onions: Keep dry and store in a cool dark place.

Nectarines: Store on the counter at room temperature. They can be left in sunlight, but this will ripen them. To speed the ripening process, leave them in a brown paper bag on the counter. 

Plums: Same as peaches

Slicing Tomatoes: Store at room temperature, preferably out of direct sunlight. If you are trying to ripen them, store on the countertop.

Eggplant: Store unwashed in the fridge. 

Spring Onions: Store in the fridge, can be kept in a bag to prevent the smell from spreading to other fruits and vegetables.

Potatoes: Store in a cool, dark place.

Heirloom Tomatoes: Storage is the same as slicing tomatoes but heirloom tomatoes are generally more fragile and have a shorter shelf life.

Cantaloupe: Preferable to store in the fridge, but on the counter is acceptable, especially if you will be eating it soon. To ripen, leave uncut and on the counter. If the cantaloupe is ripe, it can be cut and stored in the fridge, covered.

Nectarines: Same as peaches.

Sweet Cherries: Store in the fridge, unwashed. 


Slow Cooker Cream Corn:

Ingredients: kernels from 5 to 6 ears of fresh sweet corn,1 tablespoon sugar (optional), 1 teaspoon salt, plus more to taste, 1 cup milk (whole or 2%), 4 tablespoons (1/2 stick) unsalted butter, 8 ounces cream cheese, Black pepper (to taste)

Directions: Combine the corn, sugar, and salt in the slow cooker. Pour the milk over the top of the corn. Dot the surface with butter and cream cheese. Cut the butter and cream cheese into small pieces, then scatter them over the surface of the corn. Do not mix them in. Cover and cook on high for 2 to 3 hours, or on low for 4 to 6 hours. If you're around while this is cooking, stir the corn once during the second half of cooking to prevent a crust from forming around the edge and fold the partially melted cream cheese and butter into the corn. This helps prevent a crust from forming around the edge, but it's not strictly necessary. Stir the corn thoroughly at the end of cooking. When you first stir the corn, the cream cheese, milk, and butter might look fairly thin and a bit curdled. Continue to gently stir until they come together into a creamy sauce. Taste the creamed corn and add additional salt or sugar, as well as fresh black pepper, to taste. Adjust the consistency of the creamed corn: Let the corn stand for a few minutes, either with the heat off or on the "warm" setting, to give the sauce time to set. Stir again to check the consistency. If it seems thicker than you'd like, stir in some milk. If it's thinner than you'd like, let the creamed corn stand for a few more minutes before serving; it will continue to thicken as it stands. 

Watermelon & Heirloom Tomato Salad:

For Salad: 1 small seedless watermelon, peeled and cut into small chunks, 2 heirloom tomatoes, each cut into 8 wedges, 1 tablespoon mint (minced), 1 tablespoon extra virgin olive oil, 1/4 cup feta cheese, salt to taste

For Honey-Balsamic Glaze: 1/2 cup balsamic vinegar, 1/3 cup honey, 1/4 cup granulated sugar


For the Honey-Balsamic Glaze: Place all the ingredients into a small saucepan and cook over medium heat, stirring occasionally. Allow the mixture to reduce by half, remove from heat and cool.

For Salad: Place watermelon, tomatoes, mint, and oil in a bowl and gently toss together. Season with salt. Portion the salad onto four plates and top each with a crumbling of feta and a drizzle of glaze. Serve.

Grilled Nectarines: 

Ingredients: 4 ripe but slightly firm nectarines or peaches (halved and pitted), 1-¼ tsp canola oil, 1/4 tsp kosher salt, 1 pkg (140 g) goat cheese (divided in eight equal portions), 3 tbsp maple syrup, 3/4 cup walnut halves (broken in pieces)

Directions: Preheat barbecue to medium-high heat. Brush cut sides of nectarines with oil; sprinkle with salt. Place on grill cut side down; grill until slightly charred and tender, about 2 to 3 minutes. Turn over; top hollow of each nectarine with a portion of cheese. Cover and cook about 1 to 2 minutes or until cheese is melted. Transfer to platter; drizzle syrup all over. Sprinkle walnuts over goat cheese; serve immediately.