We survived this late summer heat wave and we have a great share for you this week. This time of year we’ve been including a lot of dense vegetables in the shares, which are less perishable than leafy greens such as lettuce, kale, etc. The feedback we’ve received over the years is that people do enjoy the leafy greens, but they are the vegetables most likely to go bad on them, so over the years we’ve worked to grow which last longer and are more versatile. Leafy vegetables also don’t taste as good throughout the heat of summer, so they will be added back in more quantities once we have cooler fall weather. We are excited to include corn in the shares this week. We don’t spray pesticides at our farm so corn can be challenging to grow, but we’re been sampling the ears and only found minimal bugs, and have also found the ears to be sweet and juicy. We have a wonderful corn salsa recipe on the flyer and our website. Have a great week!
corn salsa
Dice all the cherry tomatoes, about 2 cups. Dice 1 pepper. Dice 1/2 hot pepper, or 1 whole pepper for very hot salsa. Dice 1 red onion. Cut the kernels off of the corn. Combine chopped tomatoes, peppers, red onion, jalapeno, and corn in a serving bowl. Add 2 tbsp apple cider vinegar, all the cilantro 1 tsp salt, 1/2 tsp ground black pepper, and 1/2 tsp cumin. Allow salsa juices to meld for at least 30 minutes for improved flavor.
summer squash/zucchini stir fry
Cook 1-2 cups of rice according to package instructions.
chop zucchini or summer squash into bite-sized pieces. Julienne 2-3 medium carrots and 1 onion. Rip the ends off of the beans. Mince 1 clove of garlic and 1 tbsp ginger. Cut 1 Large chicken breast into strips.
Heat 2 tbsp cooking oil in a wok or large skillet over medium high heat. Add the chicken and cook until done. remove chicken and set aside.
Add more oil if necessary then add sliced onion, ginger, garlic, beans zucchini, and carrot, cook until fragrant, about 1 minute. Then add 1/4 cup chicken stock and stir frequently for 4-5 minutes, then add 2 tbsp soy sauce, 1 tbsp sesame oil, and the chicken stirring frequently. Cook until the sauce starts to thicken and serve over rice.
sauteed kabocha squash
Shred all of the kabocha squash. in a large pan and heat 2 Tbsp of butter. Add the squash and cook until tender. Remove from the heat and add 3 Tbsp of maple syrup 1 Tbsp butter, salt, and pepper.
mashed potatoes
Cut all the potatoes into fourths. Boil until fork tender.
Transfer potatoes to a large bowl and coarsely mash with a potato masher. Add 1/4 cup milk, 2 Tbsp butter, 1/2 tsp salt and pepper and continue mashing to desired consistency. Serve immediately.
roasted kabocha with sausage
Slice kabocha squash in half scoop out seeds and place on a rimmed baking dish. Fill the cavity with a firmly pressed ball of maple sausage and drizzle with oil and . roast in the oven at 400 for 20 to 30 minutes or until squash is soft and sausage is cooked through.
Ingredients
The first table shows the ingredients that come in the share. The table after that shows the ingredients you would need to make the recipes.
| corn salsa | summer squash/zucchini stir fry | sauteed kabocha squash | mashed potatoes | roasted kabocha with sausage | |
| pepper | 1 | ||||
|---|---|---|---|---|---|
| hot pepper | 1 | ||||
| red onion | 1 | 1 | |||
| apple cider vinegar | 2 Tbsp | ||||
| cumin | 1/2 tsp | ||||
| rice | 2 cups | ||||
| carrots | 2 | ||||
| garlic | 1 clove | ||||
| ginger | 1 Tbsp | ||||
| chicken breast | 1 lb | ||||
| cooking oi | 2 Tbsp | ||||
| chicken stock | 1/4 cup | ||||
| soy sauce | 2 Tbsp | ||||
| sesame oil | 1 Tbsp | ||||
| butter | 3 Tbsp | 2 Tbsp | |||
| maple syrup | 3 Tbsp | ||||
| milk | 1/4 cup | ||||
| maple sausage | 1 lb |