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Hope this new week has dawned happily for you all! This is Linda, writing the “blog” for the very first time while Sara enjoys a little downtime at the coast with her sweet family. Since I don’t have Sara’s flair for the “technical world” I will do my best to give you the basics this week…storage tips and recipes! If you don’t see a recipe here today that entices you, be sure to visit our website (http://www.wintergreenfarm.com) where we have the last 4 years of Boxnotes archived…you’ll find them under the “Community Farm” link on the home page.
Hope you all enjoy your veggies this week, as the summer winds down, and we all get ready for the Fall ahead. We still have plenty of good weather and good food to look forward to though, so enjoy!
CORN! Yay…the first corn harvest for you all….it sure looks good, and I’m hoping will taste good. Eat your fresh corn as soon as possible! Natural sugars begin to break down soon after harvesting. Corn can keep for a few days refrigerated with the husks on. Corn on the cob is the favorite way to enjoy fresh picked corn. To cook, steam in 2 inches of water for 6-10 minutes, or drop into boiling water and return to a boil, cooking for 4-7 minutes. Older or over-mature corn is great added to cornbread, soups, stews, chili, casseroles, stir-fries, quiches, salads, and bean dishes. It is not uncommon to find a worm in your organically grown corn. Simply cut away the eaten section and cook the rest, it’s perfectly fine to eat!
Mexican Roasted Corn Salad w/Buttermilk Dressing
3 Tbsp fresh lime juice
4 tsp olive oil, divided
1 1/2 tsp chile powder
1/2 tsp paprika
1/2 tsp salt, divided
5 ears corn, shucked
1/2 cup low-fat buttermilk, well shaken
1/4 cup grated Parmesean cheese
1 cup seedless red grapes, halved
6 cups mixed greens
handful of flowering herbs for garnish
Preheat oven to 450°. Line a rimmed baking sheet with aluminum foil. Whisk together the lime juice, 2 teaspoons olive oil, chile powder, paprika, and 1/4 teaspoon salt in a small bowl. Place the corn on the prepared baking sheet, and brush with the lime mixture. Roast the corn for 30 minutes.
Remove corn from the oven. Adjust oven rack 4 inches from heat, and turn on broiler. Return corn to oven, and broil, turning, for 3 minutes or until browned in patches.
Whisk together buttermilk, grated Parmesan cheese, and remaining 2 teaspoons olive oil and 1/4 teaspoon salt in a small bowl. With a small, sharp knife, cut corn off cobs into a serving bowl; gently toss kernels with grape halves and mixed greens. Divide salad among 4 dinner plates. Garnish each with flowering herbs, if desired, and drizzle evenly with dressing; serve.
CILANTRO ~ is an aromatic herb, used in many ethnic dishes, including Indian, Mexican and Asian cuisine. Don’t let it’s delicate appearance fool you, as it adds a citrus-like punch to any dish and is a key ingredient in Salsa Fresca. Add fresh leaves to soups, stews, & stir-fries for an aromatic touch. Add cilantro toward the end of cooking time to retain fresh flavor and color. Toss leaves into a green salad. Cilantro is sensitive to moisture. For best storage, place bunch in ajar as you would a bouquet of flowers. Place a plastic bag over the jar & keep refrigerated for up to two weeks. You may also pack sprigs loosely between damp paper towels & store in container in refrigerator
Cilantro Tomato Corn Salad
3 ears fresh corn
1/4 cup butter, melted
2 tomatoes, chopped
1 jalapeno pepper, seeded & finely chopped
1/2 small red onion, finely chopped
2 cloves garlic, minced
1/2 bunch fresh cilantro, chopped
salt & fresh ground black pepper to taste
1 pinch salt-free lemon-herb seasoning (opt)
Peel off cornhusks, and cook corn in boiling water for 10 minutes. Cool until cool enough to touch, and then slice corn kernels from the cob, placing them in a serving bowl. Stir in butter, along with the tomatoes, jalapeno, red onion, garlic & cilantro. Season with salt, pepper, and seasoning blend if desired, to taste. Can be served warm, or chilled. Garnish with fresh cilantro.
Cilantro, Lime, Avocado, Corn & Tomato Salad
2 cups of tomatoes, cut into bite sized pieces
1 ripe avocado, chopped
2 cups corn (fresh off cob is best)
2 Tbsp fresh cilantro, chopped
Juice of 1 lime (3 Tbsp)
salt & fresh ground pepper to taste
dash cayenne pepper
Combine tomatoes, chopped avocado, corn & chopped cilantro in a bowl…set aside. Whisk all the dressing ingredients in a small bowl. Drizzle over salad, then gently mix (to avoid mashing the avocados) until well coated. Let the salad site for 10-15 minutes prior to serving to allow the flavors to mingle. From Mindy at The Sisters Cafe
Hope you all have a great week!