Week 12; September 3, 2015

What's in the box? 

medium share

medium share

  • Sweet corn
  • tomatoes
  • arugula
  • onions
  • Potatoes
  • bell peppers
  • broccoli
  • brussel sprout tops
  • pac choi (large and medium)
  • carrots  
  • beets (large)

Notes on the box.

This is the last of the sweet corn!  It was harvested in the pouring rain, so the silks may be limp and wet.  You may want to pull them off before they go in your fridge to avoid spoilage.  Get the last of your favorite sweet corn recipes made.  Until next year...

We've had quite a lot of rain in the last few weeks.  Our tomatoes have succumbed to disease (they don't like all that moisture).  We might have another week with them, but they are dropping off, for sure. 

Brussel sprout tops?  These are the bunch of greens that look like smallish collards.  They are very nice and tender and cook down quite a lot.  They taste like brussel sprouts and you can use them as you would kale or swiss chard.  We take the tops off the plants to encourage the sprouts to form on the stalks.  In the past we just dropped them on the ground, but then saw the tops being sold at the farmers market and decided to try them out.  We were skeptical, but they are really nice greens and we enjoyed them.  Hope you like them, too! 

Pac Choi (aka bok choy) may be new to our peak season members.  Enjoy it in a stir fry.  You can use it as a substitute for cabbage in cooked dishes.  It's so delicious! 

Take the tops off the carrots before you put them in your fridge for storage!

Cheese shares.

This week is a washed curd cheese (different than a washed rind) that is similar to a Gouda type of cheese.  Not sure if this will be one that we make regularly in the future, but it's tasty!  A nice cheese for cooking or snacking.  Cheese soufflé?  Yum.  

Dutch Baby Pancake with Gouda, Crispy Bacon, and a Fried Egg


Corn Chowder Salad from Smitten Kitchen

Sesame Salmon Fillets with Bok Choy

  • 1/2 cup sesame seeds
  • 1/2 Tbsp. garted fresh ginger
  • 1 tsp ground black pepper
  • 1/2 tsp salt
  • 1 egg
  • 1 pound salmon fillets
  • 1 tbsp oil
  • 4 cups or more thinly sliced bok choy
  • 1/2 red bell pepper, seeded and diced
  • 1 tsp. rice vinegar
  • 1 tsp soy sauce
  • 1 tsp sesame oil

In a shallow dish combine the sesame seeds, ginger, black pepper, and salt stirring together until the mixture resembles wet sand.  In another dish, lightly beat the egg.  Dip each salmon fillet into the egg, letting the excess drip off.  Gently press the fillets into the sesame mixture, turning to coat both sides (if the fillet has skin, only coat the skinless side). 

In a large nonstick skillet, heat the vegetable oil over medium high heat. Cook the salmon, turning once, for 4-8 minutes, or until cooked to your preferred doneness.  Transfer to a plate. 

increase the heat to high.  Add the bok choy, bell pepper, vinegar, soy saice, and sesame oil to the skillet.  Cook stirring often, for 2-3 minutes or until the bok choy is wilted.  Arrange the bok choy on plates and top with the salmon.  Serve with wasabi mashed potatoes or rice. 

On the farm.

More variety in the box this week.  Greens again.  Color on the bell peppers.  Picking tomatoes green.  It means Summer is just about over.  Sigh.  It's been a good one.  This week looks like it will stay fairly warm, but next weeks forecast is looking down right chilly.  We are keeping fingers crossed the the cantaloupe and musk melon can ripen before the frost hits.