Hold the ears of corn tall, straight, or even slightly angled, with the stem-side resting on the cutting board, then simply slice down all sides of the corn to remove the kernels.
In a large saucepan, heat 2 teaspoons olive oil over medium-high heat.
Add corn and cook until warmed through, 1 to 2 minutes.
Tricolor Jalapeño Peppers, WEDS/THURS or Peppers, Shishitos FSO (pint) FRI/SAT
From Our Partner Growers
Red Beets (loose, no tops)
Sweet Corn
Dandelion Greens
Salad Tomatoes
Mini Seedless Watermelons
Try out these great recipes we found around the web that feature items from your share:
Easy Pumpkin Soup – Vegan & Gluten Free!
Ingredients:
Seminole Pumpkin
Water
Can of Coconut Milk
Thumb sized piece of fresh turmeric root
Spices to taste – salt, pepper, garam masala, cumin, pinch of cayenne pepper
Vegetable bouillon (optional)
Directions:
1. Hold your pumpkin and admire it. Consider the thousands of years that humans in Florida have cultivated this crop and saved the seeds, to allow it to feed you today. Take a moment to appreciate that the energy of the sun, gathered through the process of photosynthesis, combined with the labor of multiple people on our farm, have all led up to this moment where you are taking time to nourish yourself.
2. Scoop out the seeds. Remove the stem and any cut away blemished/scarred skin. You don’t need to peel it fully, the skin will soften enough during cooking. Place large chunks (even 1/4 of a pumpkin is OK) into your instant pot or a large pot on the stove.
3. Add about 3 inches of water in the pot. Season with ground cumin, chunk of fresh turmeric root (I didn’t peel it), garam masala, cayenne, and some salt. Curry powder can also be used. Or add some ginger.
4. Stovetop – cover with a lid and simmer on the stove top until very, very, tender, about 30-45 minutes. Instant Pot – pressure cook for 15-20 minutes.
5. Add a can of coconut milk and then blend until smooth with an immersion blender. If you don’t have an immersion blender, you can blend in batches in a regular blender, but take care to let it cool a bit first so you don’t get steam burns. Season to taste with salt and pepper. Thin out with more water or coconut milk if needed. You can also add a small spoonful of veggie or chicken bouillon (we like Better than Bouillon) to kick up the salt level and flavor. Serve and enjoy. It’s so good!
Extra Credit: Save the heirloom seeds and grow your own next year, or give to a friend. Rinse them, remove any orange bits. Lay out to dry in a single layer on parchment or waxed paper in air conditioning, for at least 2 weeks. Touch them and move them around daily for a sensory treat. You can also roast the seeds for a snack!
1 large bunch sweet potato greens 1 tablespoon vegetable oil 2 shallots, minced 1 clove garlic, minced 1 teaspoon minced fresh ginger root (from a 1/2-inch piece) 2 teaspoons grated fresh turmeric root, or 1 teaspoon ground turmeric 1 red thai chili, finely sliced 2-inch lemon grass stalk, trimmed and finely sliced 1 to 2 teaspoons soy sauce, or to taste 1 cup coconut cream plus 1 cup water (or substitute 2 cups light or regular coconut milk) 2 to 3 teaspoons raw or brown sugar, or to taste Salt and pepper, to taste
Directions:
Bring a large pot of water to a rolling boil. Trim off any thick stems from greens. Add to boiling water and blanch for 60 seconds, then immediately transfer greens to a bowl filled with ice water to stop the cooking. Drain.
Heat oil in a large pan or wok over medium heat. Add shallots, garlic, ginger, turmeric, chili, and lemongrass and stir until fragrant, 1 to 2 minutes. Stir in soy sauce.
Add coconut cream and water (or coconut milk) and bring to a simmer. Add blanched greens and return to a boil; reduce heat to low and simmer for 2 minutes. Add sugar and season with salt and pepper to taste. Spoon into bowls and serve with rice.
Approximately 1 cup fresh purple hull peas, shelled Approximately 1 cup chicken or vegetable stock, homemade or purchased Piece of smoked meat (ham hock, turkey wing, leftover bacon ends (optional) 1/4 cup minced Vidalia sweet onion 1 tsp olive oil, bacon grease or lard salt and pepper to taste
Optional add-ins: sauteed diced peppers, sliced okra, tomatoes, celery. Add hot sauce or diced jalapeños for some heat! **Cooking Tip: shell your peas before you cook them. The hulls are not edible.
Instructions
Add olive oil to a large saucepan over medium-low heat. Once the pan is hot, add the onion and cook for about six minutes or until it is tender and translucent.
Add the peas, the ham hock, salt, pepper, and chicken stock. Add water if necessary to make sure the peas are covered by at least an inch of liquid. Turn the heat up to medium-high until the liquid comes to a boil. Reduce the heat and cook uncovered for about 20 minutes.
Start tasting the peas at about 15 minutes to check for seasoning and to see if they are tender. The smaller and fresher they are, the less time they will need to cook.
Once done, remove and discard the ham hock and serve immediately.
