Staggered corn plantings.
This week’s sweet corn is week #3 of seven plantings. If all goes according to plan, we will have seven straight weeks of corn for you. You told us you want steady corn (and lots of it!) so this is it. This is a very nice batch this week, of our favorite ‘Vision’ variety.
We have small sweet corn fields scattered around the farm. You can see staggered plantings in the photos. The top photo, taken July 15, shows a field with three sequential plantings, transplanted one week apart. The youngest are the wispy ones on the right. The bottom photo shows corn closer to maturity. The rows on the left should be ready to harvest in three weeks. The taller ones on the right should be ready in two weeks.
Salsa box!
We’re sending ingredients to make a batch of salsa this week, with tomatoes, onion, bell pepper, jalapeño chile, and cilantro. For adventurous salsa makers, corn kernels are great too.
Veggie List & Veggie Notes
Week #13, August 10/11, 2023
– Weekly shares
– BiWeekly/ purple
– Sampler/ A group
Sweet corn, 9 ears
Yellow Doll watermelon
Slicing tomatoes, 3 lb
Cherry tomatoes, 1 pint
Green beans, about 1 lb
Bell peppers, red or purple, 2
Silver Slicer cucumbers, a handful
Cucumbers, 2 or 3
White onion
Cilantro, 1 bunch
Jalapeno chile (HOT), 1
Next week’s box will probably contain sweet corn, melons, tomatoes, peppers, cucumbers, onion and more.
White onion – These are more pungent onions than the Walla Wallas that we’ve sent in recent weeks. We consider them intermediate between Wallas and yellow storage onions in both pungency and ability to be fried. In other words, these will fry better than Wallas but not as well as a yellow onion.
Storage: These can be stored at room temperature or refrigerated.
Cilantro (small bunch, fragrant leaves) – Used in both Mexican and some Asian cuisines. Good to season stir-fries, salad dressing, salsa, etc.
Storage: Cover and refrigerate.
Jalapeno chile – I suspect most of you are familiar with these small green chiles. Good flavor and medium heat.
Storage: Refrigerate.
RECIPES by PHOEBE
Phoebe is back and sharing recipe duties with Deb, who has been a trouper while Phoebe was away. I am lucky to have these two fabulous helpers!
Creamy Tahini Chicken Salad
A Mediterranean spin on chicken salad! A creamy tahini-yogurt dressing coats tender chicken breast, juicy tomatoes, crisp cucumber, and artichoke hearts. I love it on a sandwich, with crackers, or stuffed into pita bread.
Serves 2 to 4
Prep time: 30 min
Cook time: 20 min
¼ cup extra-virgin olive oil
3 tablespoons fresh lemon juice
½ teaspoon sea salt
Freshly ground black pepper
1 pound boneless, skinless chicken breast
1 slicing tomato (8 ounces), cut in a ½-inch dice
½ large cucumber (6 ounces), peeled if skin is thick, seeded, and cut in a ½-inch dice
4 canned artichoke hearts, drained and rinsed, cut in a ½-inch dice
¼ cup kalamata olives, pitted and torn
Pita bread, optional, for serving
Creamy Tahini Dressing
¼ cup tahini
¼ cup whole milk Greek yogurt
2 tablespoons fresh lemon juice
1 garlic clove, grated
½ teaspoon sea salt
3 tablespoons water, plus more as needed
At the bottom of an 8×8-inch baking pan or other shallow dish, whisk together the olive oil, lemon juice, salt, and pepper. Add the chicken and flip to coat in the marinade. Set aside at room temperature for 30 minutes or cover and refrigerate for up to 2 hours.
Preheat the oven to 450°F and line a baking sheet with foil or parchment paper. Transfer the chicken to the baking sheet and bake for 15 to 25 minutes, or until the internal temperature reads 165°F when pierced with an instant read thermometer in the thickest part of the breast. Remove from the oven and let rest for at least 5 minutes.
Meanwhile, make the dressing: In a small bowl, whisk together the tahini, yogurt, lemon juice, garlic, salt, and water. The dressing should have a creamy but pourable consistency. If it is too thick, add water, 1 tablespoon at a time, until it reaches your desired consistency.
Cut the cooked chicken breast into a ½-inch dice. Place it in a large bowl and add the tomato, cucumber, artichokes, and olives. Pour in the dressing and fold to coat. Season to taste with salt and pepper and serve immediately with pita bread, if desired.
Photo by Jeanine Donofrio
Homemade Salsa
From Love & Lemons
If you’ve never made homemade salsa before, this is the week to try it! It’s easy to make in the food processor, and it has a fresher, brighter taste than typical jarred salsa. Great on your favorite Mexican dishes or with tortilla chips.
Photo by Eva Kolenko
Elote
From Love & Lemons
One of the most delicious ways to eat grilled corn on the cob! Slather the ears with mayo and sprinkle them with Cotija cheese, chili powder, cilantro, and lime for a flavorful side dish or snack.
Photo by A Beautiful Plate
Charred Green Beans with Cilantro Vinaigrette
From A Beautiful Plate
Char this week’s green beans in a hot oven or on the grill. Then, toss them with a simple cilantro dressing for a zesty side dish!
Photo by Spoon Fork Bacon
Best Corn Salad
From Spoon Fork Bacon
If you’re looking for an out-of-the-box corn salad recipe, this one might be for you. It has a few unique elements:
1) Charred halloumi cheese offers a rich, salty contrast to the sweet corn kernels.
2) It has a brown butter dressing, which gives it nutty depth of flavor.
The recipe calls for chives, but you could sub in a little diced white onion for a similar savory kick.
Photo by Andrea Bemis
Summer Crunch Salad
From Dishing Up The Dirt
This salad recipe was made for this week’s box! It features sweet corn, cucumbers, cherry tomatoes, and bell peppers, all tossed in a tangy vinegar dressing with some creamy goat cheese. Swap out the parsley for cilantro.
Photo by What’s Gaby Cooking
Castelvetrano Greek Pasta Salad
From What’s Gaby Cooking
This pasta salad recipe would be great for a simple dinner, packed lunch, or picnic. It’s filled with chewy pasta, briny olives, tangy feta, and lots of veggies—you’ll use some cucumber, cherry tomatoes, peppers, and onion from this week’s box.