This Weeks Box 8/31/2013

Here is the list
spaghetti squash or butternut squash
young summer squash
romaine lettuce
valencia oranges
bell peppers
sweet corn
There is a rumor going around that images of Tocayo eating zucchini, peaches, tomatoes and anything else that grows in the garden are somehow staged or “fake”.  
Well, we cannot exactly speak to Tocayo directly, but I came across this video of a dream Tocayo had. I feel that the film speaks for itself. And I thank Tocayo for sharing it with us.
Tocayo Dreams Of Corn

The question for this week is: Are you going to spaghetti squash heaven, or butternut squash heaven?

Here is a re-post of Jades Vegan Butternut Alfredo Recipe because it was so good.

1 cup soaked cashews
1cup veggie broth (veggie bouillon)
1/4 tsp salt
1 tsp thyme
1 tsp rosemary
homemade bread crumbs (bread and c olive bread)

soak cashews for 2 hours
Roast the butternut squash 45 minutes at 400 degrees
puree the cashews with veggie broth until smooth (in food processor or good blender)
add the butternut to the cashew puree and blend until smooth
add in the salt, rosemary and thyme
cook pasta till al dente
mix pasta and puree together
top with homemade bread crumbs*
cook uncovered in oven at 350 for 30minutes.
serve with sautéed greens for a delicious meal
*to make homemade bread crumbs, make small cubes out of your old bread toss into pan and coat with olive oil and cook on medium heat for 7mins.
Corn Worms Are A Reality In Organic Corn
If you are not prepared to possibly find a worm eating the tip of one of your sweet corn, give it away or compost it!
The worms, called corn earworms, are one of the biggest headaches for organic corn growers because it is extremely difficult to prevent them using sustainable practices. Corn earworms are the larval form of an adult moth, which lays a single egg in the green silk of a corn stalk. The eggs hatches and the worm feeds on the silk of the corn for about two weeks, eventually ending up in our market baskets.
Finding a corn earworm while shucking an ear of corn is a nasty surprise, but the corn itself is fine to eat. Just discard the worm and cut off the affected section of the ear before using it. 
I have some funny stories about peoples first interaction with these worms. Really funny. But for now, no that you have been warned and that it is nothing unusual. And we are very very sorry in advance if  this is troubling to you.

Fresh Corn Polenta Submitted By Stacey

Serves 1
2 ears corn
2 teaspoons butter
kosher salt
grated Parmigiano Reggiano
1. Clean the corn, removing all husks and threads. Working over a large bowl, grate the kernels off of the cob on the coarse side of a box grater. You will have a very wet coarse pulpy mixture.
2. Melt the butter in a small saucepan over medium heat. Add the grated corn and season with a good pinch of salt. Simmer over low heat, stirring to prevent browning, for about 3 minutes. The mixture is ready when it just begins to thicken and set.
3. Top with some grated Parmigiano Reggiano and/or a poached egg or some sautéed greens.

Corn Soup with Harissa Yogurt Submitted By Stacey

6 ears corn, husks removed
7 cups / 1.65 liters water
2 tablespoons olive oil
1 tablespoon unsalted butter
1 pound potatoes, cut into 1/4-inch dice
4 medium shallots, chopped
3 medium cloves garlic, chopped
2 teaspoons fine grain sea salt
freshly ground pepper
plain yogurt, harissa, and fresh dill, to serve Start by bringing the water to a boil in a large pot. While it is heating use a knife to cut the kernels from the cobs of corn, reserving them in a bowl. Take the cobs and place them in the water. Let them simmer there into a stock/broth while you’re prepping the rest of the ingredients, ideally 15-30 minutes. Remove the cobs from the broth when you’re ready to use it.
In the meantime, heat the olive oil and butter in a large skillet over medium-high heat. Add the potatoes, stir until they are well-coated, add a big pinch of salt, and saute until the potatoes are cooked through, about 5-7 minutes. When the potatoes are nearly cooked, add the shallots and garlic.
Add this mixture, along with the corn kernels and the salt, to the corn broth. Let simmer for 2-3 minutes. If you like your soup a bit chunky, remove about half of the soup while you puree the rest, then stir the reserved chunky portion back in – combining smooth/chunky in the end. Taste and adjust with more salt and pepper, to your liking.
Serve dolloped with a bit of plain yogurt, salted, then swirled with a spoonful of harissa paste. And a sprinkling of fresh, chopped dill.
Serves 4.
Prep time: 15 min – Cook time: 10 min

One thought on “This Weeks Box 8/31/2013

  1. My grandma grew up in MN and always said that when you found a worm in your corn it meant it was the sweetest corn because the worms are picky eaters and only eat the best!

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