Week #10; the first sweet corn!

Folks, I do not have a full newsletter for you this week.  Our printer just died.  I did some quick research and Steve drove to town to pick up a new one.  Wish me luck with setting up the printer drivers … if those still exist.
Beth

We are hiring

We have several openings for farmhands to replace crew members who are returning to school.  We offer valuable work in a safe, friendly, outdoor environment.  We will send you home with lots of healthy produce!  Please spread the word.  Learn more at www.tipiproduce.com/employment/ .

Basil Care

As usual, I encourage you to store your basil at room temperature in a glass of fresh water, just like a bouquet of flowers.  Change the water every few days.  Cold temperatures damage basil, and it will blacken in the fridge.

If you receive a large, branched stem, it should be cut into small stems, to avoid wilting.  Some of this week’s basil is heavily branched, and we’re sure to send branched stems again in future.

Look at the photo and you’ll see that we can get five stems from this plant. Wet the plant, then cut free the bottom two stems (below my thumb), then the next two stems up the stalk (above my thumb, one is hidden). Cut the main stem just above that. Put all the stems in water. You’ll have a few loose leaves to deal with but most leaves will still be attached. Use a sharp knife or shears!  

If your basil (or any greens) are wilted, try submerging in a basin of water.  For basil, submerge just a few minutes in room temperature water.  For kale, lettuce or spinach, submerge for 15 minutes in cold water.  I hope this helps.

Veggie List & Veggie Notes
Week #10, July 22/23, 2021
– Weekly shares
– EOW/ green

Sweet corn, 9 or 10 ears.  See notes.
Muskmelon
Green beans, 1.3 lb
Carrots, ~2 lb
Zucchini &/or yellow squash, 2 pieces
Cucumbers, ~3
Globe eggplant, 1
Walla Walla onion, 1
Basil, 1 large sprig
By site, everyone gets broccoli OR cherry tomatoes OR a second eggplant OR an extra zucchini OR something else.

Next week’s box will probably contain sweet corn, green beans, zucchini, cucumbers, Walla Walla onion, melon, green bell peppers and more.

Sweet corn Now it’s summer!  Every ear has bugs or bug damage at the tip.  I suggest cutting off the tips before shucking the corn.  Sweep the trimmed tips into the compost and you will never see the bugs.
Storage. Sweet corn is best when fresh, so we encourage you to eat it asap. Store in the refrigerator, in the husks if you have the room, or husked in a plastic bag.
Cooking.  It is quicker to steam sweet corn than to boil it.
1.) Stand ears of corn upright in a tall pot. Put one inch of water in the pot.
2.) Bring the water to a boil. If the corn is cold when you begin cooking, steam for 5 – 6 minutes. If the corn starts at room temperature, steam for 4 – 5 minutes. The cooking time will vary somewhat depending on how many ears are in the pot. Pay attention to how the corn smells. The scent changes once the corn is ready. Another clue: water will bead on the corn until it is cooked. Don’t overcook it.

Muskmelon – Some are ripe and ready to eat.  Some need to ripen a day or two on your kitchen counter.  Keep at room temperature but refrigerate if not eaten within 2 – 3 days.

Green beansStorage: Store in the warmest part of your refrigerator.

Carrots – Refrigerate in the bag.

RECIPES

Visit our 2020 Recipe Log or our 2019 Recipe Log or join our Facebook discussion group.


Pickled Carrots and Pickled Green Beans

Pickled Green Beans

These tangy, crunchy refrigerator pickles are a delicious summer snack, and they’re also a great addition to summer salads and sandwiches. Find them in the quinoa salad recipe below!

Prep time: 15 minutes, plus an overnight chill

Ingredients

1/2 cup hot water
1/4 cup rice vinegar
2 tablespoons white wine vinegar
1 tablespoon cane sugar
1 teaspoon sea salt
6 ounces green beans, trimmed
2 small dried chiles, rinsed
1 smashed garlic clove, rinsed
1 teaspoon mustard seeds, rinsed

  1. In a medium bowl or liquid measuring cup, combine the hot water, rice vinegar, white wine vinegar, sugar, and salt. Stir until the sugar and salt dissolve completely.
  2. Arrange the green beans standing up in a clean (16-ounce) canning jar. Add the chiles, garlic, and mustard seeds, and pour in the brine. Cover the jar and shake vigorously to disperse the seasonings. Uncover and check to see if the beans are fully submerged in the brine. If they aren’t, add water to cover them.
  3. Seal the jar and refrigerate overnight.
  4. The pickled green beans will be ready to eat the next day, and they will keep in the refrigerator for at least 2 weeks.

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Pickled Carrots

I love keeping pickled carrots in the fridge to add crunch and bright, tangy flavor to salads. They’re also delicious straight from the jar!

Prep time: 15 minutes, plus an overnight chill

Ingredients

1/2 cup hot water
1/4 cup rice vinegar
2 tablespoons white wine vinegar
1 tablespoon cane sugar
1 teaspoon sea salt
1 teaspoon coriander seeds, rinsed
3 medium carrots, thinly sliced on the bias
2 small dried chiles, rinsed
1 smashed garlic clove, rinsed

  1. In a medium bowl or liquid measuring cup, combine the hot water, rice vinegar, white wine vinegar, sugar, and salt. Stir until the sugar and salt dissolve completely.
  2. Toast the coriander seeds: Add the coriander seeds to a small, dry skillet over low heat. Cook, stirring frequently, until fragrant, about 2 minutes.
  3. Transfer the toasted coriander seeds to a clean (16-ounce) canning jar. Add the carrots, dried chiles, and garlic, and pour in the brine. Cover the jar and shake to disperse the seasonings. Uncover to check that the carrots are fully submerged in the brine. If they aren’t, add water to cover them.
  4. Seal the jar and refrigerate overnight.
  5. The pickled carrots will be ready to eat the next day, and they will keep in the refrigerator for at least 2 weeks.

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Quinoa Crunch Salad with Pickled Carrots and Green Beans

This hearty salad would be a perfect picnic side dish or make-ahead weekday lunch. Making it requires a little advance planning (you’ll need to pickle the carrots and green beans the day before), but it’s so worth it. They add wonderful crunch, color, and tang to this satisfying salad.

Serves: 4-6
Prep time: 30 minutes, plus overnight chilling for the pickled vegetables
Cook time: 20 minutes

Ingredients

1 cup uncooked quinoa, rinsed
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
1/2 teaspoon sea salt
1/4 teaspoon red pepper flakes
Freshly ground black pepper
1 1/2 cups cooked white beans, drained and rinsed (14-ounce can)
Kernels from 2 ears fresh corn
1 cup chopped pickled green beans
1/2 cup chopped pickled carrots
1/2 cup thinly sliced onion
1/2 cup crumbled feta cheese

  1. Cook the quinoa: Place the quinoa in a medium saucepan with 1 3/4 cups water. Bring to a boil, cover, reduce the heat, and simmer for 15-18 minutes, or until all the water is absorbed. Remove from the heat and let stand, covered, for 10 minutes. Fluff with a fork, and spread the quinoa on a large plate or baking sheet to cool.
  2. At the bottom of a large bowl, whisk together the olive oil, vinegar, lemon juice, salt, red pepper flakes, and several grinds of fresh black pepper. Add the white beans and stir to coat. Add the corn, pickled green beans and carrots, and onion. Stir to coat, and fold in the cooled quinoa.
  3. Fold in the feta cheese, season to taste, and serve.

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Summer Labneh Toasts

Slathered with labneh, a Middle Eastern cheese made from strained yogurt, these super-simple toasts are my favorite thing to eat in the summertime. Enjoy them for breakfast, lunch, or dinner – whenever you’re craving something light, flavorful, and refreshing. I’m using cucumbers here because that’s what’s in the box this week, but in a few weeks, I hope you’ll try these toasts with sliced tomatoes too. I love a combination of tomatoes, lemon zest, and basil or tomatoes and za’atar. Other fresh herbs, such as dill and mint, are also excellent.

Heads up: You’ll need to start straining the labneh the night before you want to make these toasts.

Serves: 4
Prep time: 20 minutes, plus chilling overnight

Ingredients

2 cups plain whole milk Greek yogurt
Heaping 1/2 teaspoon sea salt
8 slices good crusty bread
2 garlic cloves, halved crosswise
2 cucumbers, thinly sliced
1/4 onion, thinly sliced
Sumac or za’atar, for sprinkling
Flaky sea salt
Extra-virgin olive oil, for drizzling

  1. Make the labneh: In a medium bowl, mix the yogurt with the heaping 1/2 teaspoon sea salt. Scoop the mixture onto a layer of cheesecloth, bring the edges of the cheesecloth together, and tie them around the handle of a wooden spoon. Set the spoon across the top of a deep bowl so that the labneh hangs in the center but does not touch the bottom of the bowl. Transfer to the refrigerator to chill overnight.
  2. If you don’t have a cheesecloth, you can strain the labneh using a fine mesh strainer and paper coffee filters. Hook the strainer across the top of a large bowl, and line the strainer with a single layer of paper coffee filters. Transfer the yogurt mixture to the filter-lined strainer, and transfer it to the fridge to chill overnight.
  3. Make the toasts: Preheat the oven to 350°F. Remove the labneh from the cheesecloth or filters and transfer it to an airtight container. Discard the strained liquid at the bottom of the bowl.
  4. Arrange the bread on a large baking sheet, and toast in the oven for 13-20 minutes, or until lightly crisp on the outside. Alternatively, you can toast the bread in a toaster. While the bread is still warm, rub each slice on both sides with the cut side of a halved garlic clove.
  5. Spread each slice of bread with the labneh and top with the cucumbers and onions. Sprinkle with sumac or za’atar and flaky sea salt. Drizzle with olive oil and serve.
  6. If you have leftover labneh, save it to make more toasts or to enjoy as a dip. It will keep for several days in the fridge.

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Green and Gold Soup with Homemade Corn Stock

The best thing about this recipe is the homemade corn stock. It gives the soup a delicate corn flavor, and it puts vegetable “scraps,” like corn cobs and onion ends, to good use. Serve it with good crusty bread and, if you like, freshly grated Parmesan cheese.

Serves: 4
Prep time: 15 minutes
Cook time: 50 minutes

Ingredients

2 ears corn
5 smashed garlic cloves
1/2 teaspoon black peppercorns
1 onion
1 tablespoon extra-virgin olive oil
1 cup chopped green beans
1 medium zucchini or yellow squash, diced
1/2 teaspoon dried thyme
1 1/2 cups cooked chickpeas, drained and rinsed (1 14-ounce can)
1 tablespoon fresh lemon juice
Sea salt and freshly ground black pepper
Parmesan cheese, for serving (optional)

  1. Slice the kernels off the corn cobs and set aside. Chop each cob in half and place in a large pot or Dutch oven with the garlic cloves, peppercorns, 1 teaspoon sea salt, and 6 cups water. Slice the root and top ends off the onion, and add those to the pot too. Dice the rest of the onion and set aside.
  2. Bring the stock to a boil, reduce the heat, and simmer, covered, for 20 minutes. Allow to cool slightly, and strain the stock into a large bowl. Discard the solids, and set the stock aside.
  3. Return the pot to medium heat and add the olive oil. When it shimmers, add the reserved diced onion and a pinch of salt. Sauté until softened, about 5 minutes. Add the green beans, and cook, stirring, for 3 minutes. Add the zucchini, and cook, stirring, for 3 minutes more.
  4. Stir in the reserved corn kernels, thyme, chickpeas, 1 teaspoon sea salt, and several grinds of fresh black pepper. Add the stock and simmer for 15 minutes, or until the vegetables are tender.
  5. Remove from the heat and stir in the lemon juice. Portion into bowls and top with freshly grated Parmesan cheese, if desired.

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Black pepper tofu and eggplant in a bowl

Black Pepper and Tofu Eggplant

From Smitten Kitchen
You can make this recipe using the eggplant and onion in this week’s box. It would be a great vegetarian dinner any night of the week.
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Skillet and plate of Moroccan-Spiced Roasted Eggplant & Tomato Stew

Moroccan-Spiced Eggplant and Tomato Stew

From Minimalist Baker
Another way to use that eggplant and onion! Add chickpeas to this recipe to make it a meal.
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Green beans amandine on a platter

Best Ever Green Beans

From Cookie & Kate
Earlier this week, I asked my mom how she likes to cook green beans. She replied, “We just eat them.” If you also like to cook green beans simply, but you want to give them a little something extra, try making this Green Beans Amandine recipe. The beans are tossed with a buttery, lemony sauce and plenty of toasted almonds.
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Grilled corn with butter, lime, and salt

Grilled Corn on the Cob

From Love & Lemons
No grill? Steam or boil your corn instead.

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