Greetings and Happy Monday everyone! As you may have noticed, the rain continues to cover our region and this week's forecast is more of the same. The rain has really taken a toll on our crops. Usually this time of year we have an abundance of products and are working hard to keep things watered. Unfortunately, the rain has caused severe crop damage and we are very low on quantities. The tomato crop should have lasted us another three weeks, but we believe this will be the last harvestable week. We also usually have an overabundance of peppers, but this year's crop is swimming in water laden fields.
As you will recall from the application, membership in a CSA also comes with sharing in the risk of farming. We are doing everything we can to provide the highest quality organic produce we can. But we are being drastically limited by the rains. We apologize for the lack of supply, and sincerely appreciate your patience as we try to make the best of this weather pattern. We will continue to update you on the progress of the crops. Thank you again for being wonderful customers and your commitment to supporting local agriculture.
This week, according to share size, members will receive: tomatoes, onions, garlic, celery, sweet corn, and sweet potatoes.
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.
Celery Fun Fact: Celery has negative calories! It takes more calories to eat a piece of celery than the celery has in it to begin with!
Things to dip celery in or fill the celery stick with:
Peanut Butter: we like http://www.smuckers.com/products/category.aspx?groupId=2&categoryId=11
Cream Cheese: we like http://www.organicvalley.coop/products/cream-cheese/cream-cheese/ mixed with dried dill and garlic powder
Hummus: Local Roots brand is our favorite. Try the black bean for a change! http://rootsfood.com/
Smoked Salmon Spread: http://www.foodnetwork.com/recipes/ina-garten/smoked-salmon-spread-recipe3/index.html
Cucumber Crudité Dip: http://www.countryliving.com/recipefinder/cucumber-crudite-dip-3397
Green Goddess Dip (probably our favorite...but without the anchovies!) http://www.williams-sonoma.com/recipe/green-goddess-dip.html