This Week’s Share
Porter’s Pride Melons are coming in, a sure sign late summer goodness. Available at our markets! Corn is here too, coming to some boxes this week, the rest next week— and we are so excited to eat corn and melons all week. We are now taking orders for lamb, information on that included at the end of this post.
WHAT’S IN YOUR SHARE
- Cherry Tomatoes
- Some sites: Corn, Lettuce, Basil
WHAT’S NEW THIS WEEK
CORN 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 min. or drop into boiling water and cook for 4-7 min. Older or over-mature corn is great added to corn bread, soups, stews, chili, casseroles, stir-fires, quiches, salads, & bean dishes.
It is not uncommon to find a worm in your organically grown corn. Simply cut away the bad section and cook the rest – it’s perfectly fine to eat!
CILANTRO For short-term storage, wrap Cilantro in a damp towel or stand upright in a container with an inch of water and refrigerate. Do not wash prior to refrigeration.
Freeze fresh leaves in a plastic zip-lock bag, or put a Tbsp of the herb in each ice cube tray section, add a bit of water to cover and freeze. Do not thaw before use. Dried Cilantro does not retain its flavor very well. Add fresh leaves to soups, stews, stir-fries, and salads for an aromatic touch. Add cilantro toward the end of cooking time to retain fresh flavor and color. Toss fresh leaves into a green salad.
WHAT WE’RE MAKING
This is a great use of your corn, tomatoes and cilantro:
We’re so excited about corn we want to try it as a dessert! Sweet Corn Creme Brûlée anyone? Don’t forget if you don’t have corn in your box this week, you will next week, and you can refer back to these recipes then.
Grass Fed Lamb from the Overbaugh Family! Raised using organic methods on our farm.
We are proud to have lambs available for sale this fall. All of our sheep are hair sheep, Katahdin and Katahdin Dorper crosses. Hair sheep shed their fleeces in the spring and they do not produce lanolin, which gives lamb its traditional musky flavor. Our lamb meat is milder than traditional lamb, tender and delicious. All of our flock is grass fed and finished. This makes their meat high in omega fatty acids and since they are not given grain, their meat is healthier for you.
We hope you are finding ways to savor every bit of summer goodness.
Bronwynn, Linda and Your Winter Green farmers