Tuesday, August 3, 2010

CSA August 4 - SCVWD

What's in the box?
White Corn, cucumbers, garlic, zukes, tomatoes, green beans, onions, German butterball potatoes, tomatillos, basil, oregano and flowers.

This weeks gift, Peach Pepper Jelly
Next week: Eggs, as you can see, everyone's trying to get into the act

Creamed Corn
1 small onion, finely chopped

2 T. butter

4 ears corn, husks and silk removed
1 t. sugar

1/8 t. nutmeg

1/4 cup heavy cream

Coarse salt and freshly ground pepper

In a large saucepan, melt 1 T. of the butter on medium heat. Add the chopped onions and cook 2 to 3 minutes until translucent. While the onion is cooking, remove the kernels from the corn. Stand a corn cob vertically over a large, shallow pan (like a roasting pan). Using a sharp knife, use long, downward strokes of the knife to remove the kernels from the cob. Use the edge of a spoon to scrape the sides of the cob to remove any remaining pulp. Or, stand them up on a cutting board covered with a cotton dish towel, it helps contain those little kernels. Add the corn to the onions and butter in the saucepan. Add 1/3 a cup of water and the remaining 1 T. of butter. Bring to a simmer, reduce heat and cover. Cook for 10-15 minutes until the corn is tender. Add the sugar, nutmeg, and cream to the corn. Cook, uncovered, for 5-6 minutes, stirring occasionally. Add salt and pepper to taste.

Grilled Potato Salad

6 medium Yukon Gold potatoes, halved lengthwise
1/4 cup oli
ve oil, divided
1 teaspoon Dijon mustard

2 tablespoons red wine vinegar
2 tablespoons chopped oregano leaves

1/2 teaspoon red chili flakes

1/2 cup pitted oil-cured olives

1 1/2 cups halved cherry tomatoes

1/2 cup flat-leaf parsley leaves

Heat grill to medium (350° to 450°) with an area left unheated for indirect heat. Toss potatoes in 1 tbsp. oil; grill flat side down until marks appear, 8 minutes. Turn over, moving to indirect area. Cook until tender, 10 minutes. Let cool, then cut into chunks.
Whisk remaining 3 T. oil, mustard, vinegar, oregano, chile flakes, and in a large bowl. Gently mix in remaining ingredients

Leo’s Grilled Zukes
Using a large Zuke, at least 2 inches around, slice into rounds 1/2 inch thick. Spray with olive oil and sprinkle with coarse ground salt. Grill 3 minutes until grill marks appear, flip over and grill 4 minutes on other side.
Man oh man are these good in a sandwich.

Over the weekend we planted pumpkins for pie. Hurray! And this week I'm trying to get in another batch of corn, which we should see just in time for Halloween. Have a good week. I gotta get out and pick more green beans!

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