Tag: Corn

  • CSA 2026 WEEK 33

    From Our Farm

    Basil, Thai

    Eggplant, Fairy Tale or Japanese

    Pears, Baldwin

    From Our Partners

    Carrots – Clem’s Organic Garden

    Corn, Sweet – Watsonia

    Kale, Curly or Lacinato – Tendwell Farm

    Squash/Zucchini Mix – Watsonia

    Watermelon, Seedless – Watsonia

    Try out this great recipe we found around the web that feature items from your CSA share:

    Summer Vegetable Tian

    Ingredients:

    • 5 to 9 tablespoons (75 ml to 135 ml) extra-virgin olive oil
    • 3 garlic cloves, thinly sliced
    • 10 sprig fresh herbs, such as parsley, thyme, rosemary, tarragon and/or basil
    • 3 pinch fine sea salt and freshly ground pepper
    • 1 1/2 pound (680 grams) tomatoes
    • 1/2 pound (227 grams) zucchini, green or yellow, scrubbed and trimmed
    • 1/4 pound (113 grams) eggplant, washed and trimmed
    • 1/4 pound (113 grams) red onion(s)
    • 1 loaf or so good bread, for serving

    Instructions:

    1. Center a rack in the oven and preheat it to 400° F. Pour 2 tablespoons of the oil into the baking dish, tilting it so the oil coats the sides. Scatter over half the garlic and a little more than half of the herbs and season generously with salt and pepper.
    2. Slice the vegetables: they should be cut about 1⁄4 inch thick. Ideally they should all be about the same size, so if any are particularly large, you might want to cut them in half the long way before slicing them. This is a nicety, not a necessity.
    3. Arrange the vegetables in the dish in tightly overlapping circles. Try to squeeze the eggplant between slices of tomato and get the zucchini and onions to cuddle up to one another. Keep the circles tight, since the vegetables will soften and shrink in the oven. Season generously with salt and pepper, tuck the remaining slivers of garlic in among the vegetables, top with the remaining herbs and drizzle over as much of the remaining oil (3 to 7 tablespoons) as you’d like. Place the tian on a baking sheet lined with foil, parchment or a silicone baking mat. Bake the tian for 70 to 90 minutes, until the vegetables are meltingly tender and the juices are bubbling.
    4. Serve the tian a few minutes out of the oven or allow it to cool to room temperature. Either way, you’ll want bread…a lot of it.

    Recipe adapted from: https://food52.com/recipes/77581-summer-vegetable-tian?

  • CSA 2026 WEEK 31

    From Our Farm

    Basil, Thai

    Pears, Baldwin

    Peppers, Jalapeno – Tricolor Mix

    Potatoes, Kennebec

    From Our Partners

    Carrots – Clem’s Organic Garden

    Corn, Sweet – Watsonia

    Dandelion Greens – Tendwell Farm

    Tomatoes, Grape – Watsonia

    Try out this great recipe we found around the web that feature items from your CSA share:

    Fresh Corn Sauté with Tomatoes, Squash, and Fried Okra

    Ingredients:

    • 1/2 cup yellow cornmeal
    • 1/4 teaspoon (or more) cayenne pepper
    • 12 okra pods, cut crosswise into 1/2-inch pieces
    • 6 tablespoons olive oil, divided
    • 2 cups fresh corn kernels (cut from about 3 ears of corn)
    • 6 baby green pattypan squash, each cut into 6 pieces
    • 2 garlic cloves, chopped
    • 1 12-ounce bag cherry tomatoes, halved (2 cups)
    • 2 tablespoons chopped fresh cilantro
    • 2 green onions, chopped

    Instructions:

    1. Mix cornmeal and 1/4 teaspoon cayenne in small bowl. Add okra and toss lightly to coat. Pour okra into sieve and shake off excess cornmeal.
    2. Heat 4 tablespoons oil in heavy large skillet over medium heat. Add okra and sauté until coating is golden brown, stirring occasionally, about 6 minutes. Using slotted spoon, transfer okra to paper towels to drain; sprinkle with salt and pepper. Wipe out skillet. Heat remaining 2 tablespoons oil in same skillet over medium heat. Add corn, squash, and garlic; sauté 2 minutes. Add tomatoes; cover and cook until squash is crisp-tender, about 5 minutes. Mix in okra, cilantro, and green onions. Remove from heat. Season to taste with salt, pepper, and more cayenne, if desired.

    Recipe adapted from: https://www.bonappetit.com/recipe/fresh-corn-saute-with-tomatoes-squash-and-fried-okra

  • CSA 2026 WEEK 28

    From Our Farm

    Basil, Thai

    Eggplant, Japanese

    Peppers, Jalapeno – Tricolor Mix

    From Our Partners

    Beets – Clem’s Organic Garden

    Corn, Sweet – Watsonia

    Kale, Lacinato – Tendwell Farm

    Romaine – Tendwell Farm

    Squash, Zucchini – Watsonia

    Tomato, Cherry – Watsonia

    Try out this great recipe we found around the web that feature items from your CSA share:

    Spicy Thai Basil Eggplant

    Ingredients

    2 tbsp neutral oil, like avocado or grape seed (30 mL)
    2 Japanese eggplants, halved lengthwise, then cut into 3/4-inch pieces (about 6 cups/420 g)
    1 red bell pepper, thinly sliced (approx. 140 g/1.5 cups)
    1 yellow bell pepper, thinly sliced (approx. 140 g/1.5 cups)
    1 onion, thinly sliced (approx. 155 g/1.5 cups)
    4 garlic cloves, minced or grated (heaping 1 tbsp/20 g)
    1- inch ginger, peeled then grated (1 tbsp/20g)
    1-2 red Thai chili, seeds removed, if desired, thinly sliced
    1 bunch Thai basil, torn (15 g, about 1 cup torn)
    3 tbsp tamari or soy sauce, 45 mL
    1 tbsp dark soy sauce, or soy sauce/tamari, 15 mL
    3 tbsp vegetarian oyster sauce, 54 g
    1 tbsp rice vinegar, 15 mL
    1 tbsp maple syrup or coconut sugar, 20 g
    ¼ cup cold water, 60 mL
    2 tsp cornstarch

    Instructions

    1. Prepare the Sauce: In a small bowl, whisk together the soy sauce, dark soy sauce (or additional soy sauce), vegetarian oyster sauce, rice vinegar and maple syrup until combined. In a separate small bowl, mix together the cornstarch and cold water. Set both aside.
    2. Cook the Eggplant: Heat 1 tbsp of the oil in a large skillet or wok over medium-high heat. Once it’s hot, add the eggplant and toss to coat in the oil. Spread the pieces evenly around the pan in one layer. Sprinkle a little water over the eggplant, cover and cook for 2-3 minutes, flip the pieces and sprinkle with a little more water, cover and cook another 2 minutes. Remove the lid and stir fry until the eggplant is golden brown. It should be tender but still holding its shape. Remove the eggplant from the pan and set aside.
    3. Stir Fry Peppers & Onions: Heat the remaining 1 tbsp oil over medium-high. Add onions and peppers. Cook for 5-6 min, stirring often, until tender-crisp.
    4. Add Aromatics: Add garlic, ginger and Thai chili. Cook for 1 min, stirring constantly, until fragrant.
    5. Add Sauce: To the pan, add the sauce and cornstarch slurry, making sure to re-mix the slurry as the cornstarch will have settled to the bottom.
    6. Add Eggplant and Thai Basil: Bring to a simmer. Once simmering, reduce heat to medium. Add eggplant to the pan. Cook for another 2 minutes stirring often, until slightly reduced, saucy and eggplant absorbs some of the sauce. Turn off the heat and stir in the Thai basil.

    Recipe adapted from: https://runningonrealfood.com/thai-basil-eggplant/

    Find more of our Recipes, CSA and original, here!

  • CSA 2025 SUMMER WEEK 7

    From Our Farm

    Spinach, Malabar

    Baldwin Pears

    From Our Partner Growers

    Corn, Sweet – Watsonia

    Onions, Vidalia – Oso Sweet

    Grapes, Muscadine – Rainbow Star Farms

    Peaches – Watsonia

    Squash, spaghetti – Clem’s Organic Garden

    Tomatoes, Heirloom – Tendwell Farms

    Try out these great recipes we found around the web that feature items from your share:

    Spinach With Corn and Tomatoes

    https://www.food.com/recipe/spinach-with-corn-and-tomatoes-158299

    Ingredients:

    2 teaspoons olive oil

    4 cups Malabar Spinach (about 5 ounces, finely sliced)

    1 cup grape tomatoes, halved

    1 teaspoon coarse salt

    1⁄4 teaspoon fresh ground pepper

    2 ears corn

    Directions:

    1. 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.
    2. In a large saucepan, heat 2 teaspoons olive oil over medium-high heat.
    3. Add corn and cook until warmed through, 1 to 2 minutes.
    4. Add 4 cups of malabar spinach (about 5 ounces), finely sliced.
    5. Cook until wilted, 2 to 3 minutes.
    6. Stir in 1 cup grape tomatoes, halved; cook until softened, 1 to 2 minutes.

  • CSA 2025 SPRING WEEK 7

    From our Farm

    Basil, Tulsi 

    Corn, Sweet

    Fennel

    Onions, Sweet Red Cured (quart)

    Peaches (pint)

    Potatoes, Purple (quart)

    From Our Partner Growers

    Cabbage, Red – Black Water Farm

    Slicer Tomatoes – St. Simon’s Farm

    Try out these great recipes we found around the web that feature items from your share:

    Peach Corn Salsa from Sungrown Kitchen

    https://www.sungrownkitchen.com/peach-corn-salsa/#recipe

    Ingredients

    • 1 ear corn on the cob
    • 2 cups peaches diced, from 2 peaches
    • 1 cup cherry tomatoes quartered
    • ¼ cup red onion diced
    • 1 to 2 teaspoons jalapeño pepper minced
    • 1 Tablespoon cilantro chopped
    • 1 Tablespoon lime juice about half a lime
    • ¼ teaspoon kosher salt

    Instructions

    1. Remove the husk and silk and grill the corn on an outdoor grill until slightly charred on all sides, about 7 to 10 minutes. Lay the corn on a cutting board and slice the side of kernels off, turning the cob to slice all the way around.
    2. Chop the peaches, cherry tomato, onion, jalapeño, and cilantro.
    3. Add all ingredients to a bowl and mix to combine. Serve fresh or refrigerate