CSA 2024 Summer Week 3

Week 3 of summer is here and we’ve rounded up some recipes reminiscent of the season. Fresh sweet corn and potatoes come together for a creamy, savory chowder. Use the fresh Italian basil from your share along with watermelon for a bright, refreshing salad. Let those red plums shine in a summer plum cake.

A tip for storing your basil – Trim the ends and place your bunch in a jar with water (like flowers in a vase). Store away from direct sunlight at room temp. You can also place a plastic bag over the bunch to trap a little extra moisture.

The cubanelle peppers in your share this week are a mild sweet pepper. They’re also sometimes called Italian frying peppers and they’re great stuffed. Use them in place of bell peppers in your cooking. They make a great alternative and a more flavorful one, too.

From our farm:

Italian Basil

Small Watermelon

Cubanelle Peppers 

Kennebec Potatoes

From partner growers:

Slicer Tomatoes (TendWell Farms)

Lacinato Kale (TendWell Farms)

Green or Red Cabbage (Watsonia Organics)

Bicolor Sweet Corn (Watsonia Organics)

Red Plums (Watsonia Farms)

This Week’s Recipes

 

One Pot Corn & Potato Chowder

 Recipe Source: https://thenaturalnurturer.com/one-pot-corn-potato-chowder/

Ingredients

• 4 ears fresh corn, shucked (4 cups corn kernels)
• 1 Tablespoon olive oil
• 1 Tablespoon butter, or additional oil
• 1 cup finely chopped onion
• ¾ cup finely chopped celery
• 2 cloves garlic, minced
• 1½ teaspoons kosher salt, divided, or to taste
• ½ teaspoon ground black pepper
• 2 teaspoons minced fresh thyme , or 1 teaspoon dried thyme
• ⅛ teaspoon ground cayenne pepper, or to taste
• 4 cups low-sodium vegetable broth or chicken broth
• 12 ounces small Kennebec potatoes, cut into ½-inch pieces
• 2 cups milk (for dairy-free, use canned coconut milk)
• 2 Tablespoons minced chives

Instructions

1. Cut the corn off the cob and use the back of your knife to scrape down to remove all the “milk” and small bits of corn leftover in the cob. Set the corn aside, but don’t throw the cobs away because you’ll use them to flavor the broth later.
2. Heat oil and butter over medium heat in a large soup pot or Dutch oven.
3. Add the onion and celery and cook for 2 minutes to soften. Stir in the garlic, 1 teaspoon salt, pepper, thyme, and cayenne pepper. Cook for an additional minute to combine the flavors.
4. Pour in the vegetable broth then add the corn cobbs to the pot. (You may have to snap the cobbs in half to make them fit.) Simmer for 10 to 15 minutes.
5. Use tongs to remove the corn cobbs and discard. Add the potatoes and simmer for 10 minutes or until they are ¾ of the way cooked.
6. Stir in the corn kernels, milk, and remaining salt. Simmer on low until the potatoes are fully cooked and the corn is tender, about 5 minutes.
7. Turn off the heat. Taste the soup and add more salt and pepper as needed. Stir in the chives then serve.

Notes – The soup can be stored in an air tight container in the fridge for up to 5 days. Soups with potatoes don’t usually freeze well, so I do not recommend freezing for this recipe.

Watermelon Basil Feta Salad

 Recipe source: https://houseofnasheats.com/watermelon-basil-feta-salad/

 Ingredients

Watermelon Salad

• 4 cups watermelon cubed
• ¼ small red onion sliced
• 1 English cucumber cut in half lengthwise and sliced into half-circles OR sub with zucchini shaved into thin strips
• ½ cup feta cheese
• ½ cup fresh basil leaves sliced into thin strips

Honey Lime Vinaigrette

• 2 Tablespoons honey
• 2 Tablespoons lime juice
• 2 Tablespoons olive oil
• Pinch of salt
• Pinch of pepper

Instructions

Combine the watermelon, red onion, and cucumber in a large bowl.

1. In a small separate bowl, whisk together the honey, lime juice, olive oil, salt and pepper, then drizzle over the watermelon salad ingredients and toss to combine.
2. Sprinkle the salad with the feta cheese and fresh basil, then toss again gently and serve immediately or chill until ready to serve.

Summer Plum Cake

Recipe source: https://www.onceuponachef.com/recipes/late-summer-plum-cake.html

 Ingredients

• 1½ cups all-purpose flour, spooned into measuring cup and leveled-off
• 1½ teaspoons baking powder
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ⅛ teaspoon cardamom
• ½ teaspoon salt
• 8 tablespoons (½ cup) unsalted butter, softened, plus more for greasing the pan
• 1 cup plus 2 tablespoons sugar, divided
• 1 large egg
• 1 teaspoonvanilla extract
• ½ cup milk (low-fat is fine)
• 1 pound of plums, pitted and quartered

Instructions

1. Preheat oven to 350°F and set an oven rack in the middle position. Grease a 9-inch springform pan.
2. In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cardamom, and salt.
3. In the bowl of an electric mixer fitted with the paddle attachment or beaters, cream the butter and 1 cup of the sugar until pale and fluffy, about 3 minutes. Add the egg and vanilla and beat on low speed until well combined. Gradually add the flour mixture, alternating with the milk, and beat on low speed until smooth. (Note: the batter will be quite thick.)
4. Transfer the batter to the prepared pan and smooth the top with an offset spatula. Arrange the plums on top, skin side up, in a circular pattern so that they mostly cover the batter. Sprinkle the remaining 2 tablespoons of sugar over the plums.
5. Bake for 60 to 70 minutes, until golden on top and set in the center.
6. When the cake is hot out of the oven, run a knife around the edges of the pan and then remove the springform edge, leaving the base in place (if using a springform pan). Let the cake cool on a rack completely. Slice and serve with ice cream or whipped cream, if desired.