Corn corn and more corn. We’re now onto the summer 2017 week five CSA and it’s definitely feels like summer now between the corn and varieties of summer squash.
This week, I brought home corn, green beans, lettuce, kale, summer squash and zucchinis, cucumbers, and raspberries.
Storing your share
- Lettuce greens: if starting with a head of lettuce, pull the leaves off individually and place in a bowl of cold salted water for a few minutes. It will both help to refresh the greens and loosen any dirt or tiny bugs. Stillman’s Farm does not spray their greens at all, so you might find little gnats or aphids squished between the leaves. Then spin dry, tear into bite sized pieces, and store in a large ziploc bag or tupperware container.
- Corn: enjoy immediately 🙂 We call fresh corn snack corn and have that as our making-dinner snack. Keep refrigerated as sugars convert to starch (losing sweetness) quicker at room temperature than in the refrigerator.
- Kale: put in a produce bag to store until you’re ready to use.
- Zucchini and summer squash: put in a produce bag to store until you’re ready to use.
- Green beans: they came in the bag and I’m going to leave them in the bag until I’m ready, keeping an eye on them for any mushiness.
- Cucumbers: store in one of the refrigerator produce drawers
- Raspberries: eat within a day or so. If you want to split them over two days, be sure to sort through and eat the slightly soft ones on day one, leaving the firmer ones for day two.
What to cook
Check out my post on meal planning for how I approach using up my share each week.
Due to some plans, we only have a few nights to eat this week’s share so we’re going for recipes that will use a lot at once. The corn and raspberries are long gone, so those don’t even factor in to this week. The kale, I am going to cook and freeze for use later (bring salted water to a boil, simmer de-veined leaves for seven minutes with lid on, drain and squeeze out as much water as possible, then fluff and put in freezer bag to freeze). So that just leaves the lettuce, green beans, summer squashes, and cucumbers.
I love shakshuka, an Israeli dish of stewed tomatoes with chilis and spices and poached eggs and thought that if I swapped out most of the tomatoes with zucchini and summer squash, I could use up a lot of those. These summer squashes (by that I mean any of the softer, non-hard skinned winter squash) cook down really beautifully, so they are perfect for this kind of dish or in similarly slower cooked summer recipes like ratatouille. We’re also going to make a Mediterranean inspired salad with the green beans and lettuce with some Stillman Quality Meats chicken legs currently marinating in lemon juice, garlic, olive oil, and oregano (yet another Stillman’s item – I pick up some herbs for my backyard every spring). Cucumbers will be incorporated in cucumber and egg salad sandwiches. And that does it!
As always, check back for new recipes!