Yesterday we were flooded by the outer bands of tropical storm Colin. The downpour sustained overnight and left at least 12 inches to inundate our fields. We did some shovel work at flood points to open up culverts and drainage points and hope that the sun keeps us company the next few days to dry the soil out and get us back to an optimum moisture. The storm is a good reminder the challenges that summer climates present growers in Florida, bottlenecked between extreme heat and over-saturation of soils is a tough place to be. We work really hard to continue to maintain our production and diversity over this time and we hope member support at our markets and through our CSA will help us through.
We have a great share this week, including a few new summer items!
In your share this week will be:
Sweet Corn: We’re very happy to be able to share one of my favorite crops we grow on the farm, a delicious non-GMO sweet corn variety that you’d be hard pressed to justify cooking over eating it raw. I love roasted or grilled corn as much as anybody (especially now that we’re in barbeque season), but I’d recommend eating a fully colored up ear raw first – it may not make it on the grill. If you’re concerned about the pervasive effects of atrazine or glysophate involved in the large-scale production of corn and corn-based processing, access to high-quality, organically-grown corn from your local farmer is a special thing.
Watermelon: Another season first! You may be receiving any of the varieties we are growing on the farm now and over the next few months – be that “Sugar Baby”, “Baby Doll” or others! The melons we grow are seeded – we firmly believe there is little comparison in taste between true seeded and unseeded fruit, but we’ll let you be the judge of that, they’ll definitely speak for themselves.
Red Potatoes: These potatoes are allowed to cure to allow for “skin set”. The skin is so delicate on these you won’t need to peel them, simply wash, half, quarter or dice them if you’re sauteeing, or leave them whole for a roast or boil. Your tastebuds will definitely react to a rich, creamy flavor profile!
Basil: Nothing transports you into a summer vibe quicker than the scent of fresh basil. Incredibly fragrant and flavorful, basil is most-widely recognized as an accompaniment to Italian dishes and in pesto. There is a deep tradition however of a whole host of different medicinal applications for basil, from a digestive aid to an antibiotic! The Wellness Mama describes 10 really neat applications for basil here.
Mixed Squash: Here is a very tasty and no-stress recipe that utilizes two of this week’s items (three if you still have sweet onions from a previous distribution):
Fresh Corn & Squash Sautee (link here
Heat butter in a skillet over medium heat, stirring occasionally, until lightly browned, 1 to 2 minutes. Cook and stir onion in the melted butter until translucent, about 5 minutes. Cut kernels from the ears of corn. Add zucchini and corn; cook and stir until zucchini is tender, about 8 minutes. Season with sea salt and pepper.
Sweet Pickled Onion and Watermelon Radish Salad
Makes 4 cups
1 large Watermelon radish, sliced into thin rounds
1 small white onion, sliced into thin rounds
1/3 cup orange juice
2 Tbsp extra virgin olive oil
1/2 tsp sea salt
1/2 tsp pepper
2 Tbsp apple cider vinegar
splash of rice wine vinegar (optional – adds an extra layer of tart-sweetness)
1. Place radish andonion slices in a large mixing bowl.
2. Add the remaining ingredients and toss well.
3. Refrigerate overnight to chill and meld flavors before serving.
White Carrots: This variety has seen a resurgence since its common appearance in home gardens in the 19th century. More of a cooking carrot than our sweet baby carrot varietal, these guys are best enjoyed roasted, blanched or sauteed.
Bunching Onions: Here is an excellent recipe for a mushroom and scallion frittata, I recommend including our mixed squash and potatoes in the recipe!
(courtesy of Serious Eats)