Summer is finally here, along with the heat and humidity. For us, that means about six different shirts a day along with several gallons of water both into and out of our bodies. We are still working on the garlic harvest, and as of today, we are a quarter of the way done with about 2,500 bulbs pulled. The watermelons, cantaloupe, peppers, and okra are responding to the heat, however not so much for Eric and Brad. The okra that was planted in early April has put more growth in the last week than the previous two months. The watermelon and cantaloupes are in full bloom, and finally starting to set fruit. On a down note, the squash vine bores have completely destroyed our squash and zucchini crops for the second year in a row. On a brighter note this year's celery crop is looking very good .
This week, according to share size, members will receive; kale, Swiss chard, blackberries, peppers, sweet corn, garlic, onions, carrots, and celery.
Oven Roasted Corn on the Cob
Preheat oven to 350. Place corn husks directly on the oven rack and roast for 30 minutes or until corn is soft. Peel down the husks and use as a handle when eating.
Chili-Lime Butter for Corn
1 stick unsalted butter, softened
1 1/2 teaspoons minced garlic
Juice of 1 lime
1 tablespoon chopped fresh cilantro, plus more for topping
1 tablespoon Sriracha chili sauce
1/2 teaspoon ground cumin
Combine the butter, garlic, lime juice, cilantro, chili sauce and cumin in a bowl. Add salt and pepper; mix well. Spread over corn when warm.
Herbed Butter for Corn
1/2 cup unsalted butter, softened
4 teaspoons chopped parsley
4 teaspoons chopped basil
4 teaspoons chopped oregano
1/4 teaspoon salt
1 teaspoon lemon zest
Place the butter, herbs, salt, and lemon zest in a bowl and mix together. Transfer to a piece of waxed or parchment paper and roll into a log or place in a small bowl and refrigerate until firm. Slice and serve with warm, cooked corn on the cob.
Honey Nut Butter
2 sticks butter (softened)
2-3 tablespoons finely chopped nuts
3-4 tablespoons honey
Mix together two sticks of butter, 2-3 tablespoons of chopped nuts and 3-4 tablespoons honey. Place in container and refrigerate. Spread over warm corn.
Pickled Carrot Sticks
1 pound carrots cut into 3 1/2- by 1/3-inch sticks
1 1/4 cups water
1 cup cider or plain vinegar
1/4 cup sugar
2 garlic cloves, lightly crushed
1 1/2 tablespoons dill seeds*
1 1/2 tablespoons salt
Place carrots in a heatproof bowl. Bring remaining ingredients to a boil in saucepan, then reduce heat and simmer 2 minutes. Pour pickling liquid over carrots and cool, uncovered. Chill carrots, covered, at least 1 day for flavors to develop. Carrots keep, chilled in an airtight container, 1 month.
* Dill seeds aren't always the easiest thing to find. McCormick does make them, but they are hard to find sometimes. If you can't find them, use fresh or dried dill instead. You can put the dried dill in with the brine as you boil it. If fresh dill, I would drop it in the container you are storing the carrots in, just before you put them in the fridge.
Eric Williamson 704.796.7795
Brad Hinckley 828.406.0849
Don't Panic, It's Organic!