PlumFresh Harvest Subscription Season 6, Week 13 Saturday, August 14, 2021

Welcome back, Arrrgh-ust! The heat is definitely on! Thursday was a brutal one but our phenomenal team toughed it out and finished harvesting all of the potatoes! Can I have a Hallelujah?! If you ever think that the day is hot and humid and just plain miserable, think of farmers (and construction workers, highway crews, etc.) who are out there dripping with sweat and getting it done.

Additionally, the sweet potatoes got some weeding and are appreciating the love and the heat (maybe they like sweat!). The plants are doing extremely well, and this weeding will really set them up for success. I don’t know about you, but I am sure hankering for some sweet potatoes! Just be patient because they won’t be harvested until late September.

Other crops on the horizon include cantaloupe(!), watermelon, winter squash. We’re also in the midst of seeding our fall crops now – kale, cabbage, broccoli, collards, carrots, fennel and lots more will be heading your way as we move into the cooler days ahead. But while we are looking ahead, let’s not forget to enjoy the current bounty of the season! Savor that sweet corn, put tomatoes on/in everything and soak up these delicious summertime treats.

Don’t forget! Please make a note on your calendar that we will not have a bag on August 28.

Here’s what you’ll find in this week’s bag: • Elephant Garlic • Sweet Corn – Honey Select from Felsbeck Farm • Green Chile – Joe Parker (mild) • Tomatoes –Big Beef from Felsbeck Farm. • Summer Squash – Smooth Operator, Ronde de Nice (round) and Jaune et Verte (Pattypan)

Storage Tips • Please make sure that you always wash all of your produce – while we wash many of our products (but not all) and we don’t use chemical pesticides, there may be field dirt or other residue. • Refrigerate Sweet Corn as soon as possible with husks on. Keep it in a plastic bag. The longer you wait to eat it, the more sugar will turn into starch, and the corn will lose its sweetness. • Tomatoes belong on the counter – refrigeration diminishes their flavor. NOTE: At least one of your tomatoes will be a bit under-ripe. Set them on a windowsill and let them ripen up for a couple of days. • Green chile should be stored in a plastic bag in the refrigerator. It will last for several weeks. • Elephant Garlic should be stored on the counter away from direct sun. Never put garlic in the refrigerator or in a plastic bag. • All summer squashes are surprisingly perishable; avoid washing them until just before using – based on this advice, your squash have not been washed! They also can dehydrate quickly. Put them in a perforated plastic bag and store in the crisper drawer of your fridge.

Things to know + How do I use this stuff? • Oh, the CORN! It is SO good! J French of Felsbeck Farm is very proud of this round of corn – and he should be. It is very sweet and tender. We had it raw in a black bean, tomato and rice salad last night. There’s no need to cook it! Enjoy this seasonal treat while you can – this is his last planting of the summer. • Did you know that Elephant Garlic is not really garlic? It’s true! This close relative of the garden leek has a very mild flavor that is a favorite for roasting. It can also be stir fried or cooked with other vegetables or even sliced for salads. Sliced and fried to a crunch, Elephant Garlic is often used as a topping for ramen and other Asian dishes. • Green Chile is a cult favorite! During our time in New Mexico we learned to love green chile in all of its forms. People would buy multiple 45 pound bags, have them roasted and take it home to freeze. The aroma of roasting chile permeated the air from August through October. Oh, what bliss! Check out the tips below on roasting your chile and ways to use it.

We hope you enjoy this week’s adventure in fresh, Organic and local food!

Recipes ALL-FRESH GAZPACHO If you feel like you are drowning in tomatoes, here’s a great use for that summer bounty. This recipe comes from one of our customers, Terry Smith. It is a very simple, yet incredibly good gazpacho. She was talking about it a few years ago at market when she was buying garlic. I had always wanted to make gazpacho but didn’t have a good recipe. She always uses our garlic in it – “it gives the best flavor.” [Note: Terry is the “I” in the recipe] This variation of gazpacho does not use any canned tomatoes or juice. Canned tomato products have a lot of salt. This has only what you add. This really isn't a recipe since the amounts are so versatile. There are endless variations. You can taste & adjust all the way up to serving since this is not cooked. • Core and quarter enough tomatoes to fill your blender jar about 2/3 full. (mine holds 6 cups). I don't blanch and skin, but I don't mind a few skin curls. • Peel, halve, and seed about 2 medium cukes. If they are really young and tender, you can just chop and add. • Add about 1/2 a medium bell pepper or a combination of bell and hot peppers. Be careful with the hot peppers. You can always add more if it's not hot enough. • Add some onion. Amount depends on how strong your onion is. You can also use scallions or shallots. • Add some garlic. I usually use at least 4 cloves. Garlic also varies in intensity. • Most recipes call for lemon and/or lime juice and some vinegar. I start with about 2 TBsps of vinegar and then add some lemon or lime juice to taste. Heirloom tomatoes are more acidic than most hybrids. Some tomatoes are almost sweet. Start with less than you think and add to taste. • Add about 3 TBsps of olive oil. • Season with your favorite herbs and spices. I like basil, parsley and chives. You might like cilantro and cumin. Add salt and pepper to taste. I generally blend up everything but the oil and then add that slowly with the blender running. This is best served well-chilled. If you add sour cream, you can call it "Cream of Summer Soup!" Enjoy!

CORN SALSA Makes about 2 cups Source: Amy Chen, Featherstone Farm CSA member, as appears in Bounty from the Box: The CSA Farm Cookbook, by Mi Ae Lipe

Source Note: This is a great summer dish for all those family potlucks. Feel free to vary the proportions of any of the ingredients listed here, based on what’s in your CSA box or your garden. This combo works great, but there are almost endless possibilities for making fresh, colorful salsas.

• 2 tablespoons good-quality olive oil • 1 large ripe tomato, diced • 1 tablespoon red wine vinegar (or use fresh • Fresh basil leaves, chopped roughly lime juice) • Freshly ground black pepper • 1 cup grilled corn, removed from the cob • Salt • 2 grilled serrano peppers, chopped fine

Whisk the olive oil slowly into the vinegar. Add everything else. Mix and refrigerate until well chilled. This salsa is great on many things (with chips, pita, hummus, grilled veggies, and meat) or all by itself.

HOW TO ROAST AND FREEZE GREEN CHILE Source: https://www.thekitchn.com/how-to-roast-and-freeze-green-chiles-cooking-lessons-from-the-kitchn-193168

COOKING TIME: 6 minutes to 10 minutes

EQUIPMENT • Towel for drying • Paper bag, food-safe plastic• Cutting board (optional) • Oven broiler bag, or heat-safe covered • Knife (optional) • Baking sheet(s) bowl • Spoon (optional) • Aluminum foil • Freezer bag(s) or shallow, freezer-• Gloves to protect your hands • Tongs safe container(s) (optional)

INSTRUCTIONS 1. Select chiles. Choose fresh chiles that are heavy, smooth, and crisp. Straight and flat chiles, as opposed to curled ones, roast more evenly. Plan to roast the chiles within a few days of picking or purchasing them. 2. Preheat the broiler. Position a rack 4 to 6 inches below the heating element of your broiler and heat the broiler. 3. Wash and dry the chiles. Rinse the chiles and dry them with a towel. 4. Place the chiles on a baking sheet. Arrange the chiles in a single layer on an aluminum foil- lined baking sheet(s). 5. Roast the chiles on one side. Broil the chiles until the skin is charred and blistered, 3 to 5 minutes. Avoid completely blackening the chiles; you're looking for them to be about 60% to 70% charred. 6. Turn them over and roast the other side. Using tongs, flip the chiles over and broil on the other side until the skin is charred and blistered, 3 to 5 minutes more. Again, avoid completely blackening the chiles; you're looking for them to be about 60% to 70% charred. 7. Steam the chiles to loosen the peel. Transfer the chiles to a paper bag, food-safe plastic bag, or heat-safe bowl. Close the bag or tightly cover the bowl and let stand for 10 to 15 minutes. The steam will help loosen the peel from the chiles. 8. Peel, seed, chop (optional). The chiles may be peeled and seeded prior to freezing or later, as needed. You may wish to wear gloves to protect your hands, especially if you are processing a large quantity of chiles. To peel, pull the skin off the chile; it should come off fairly easily, but you can use a knife to cut away any stubborn bits. Seeds and membranes are most easily scraped out with a spoon. If you want, you can also chop the chiles into smaller pieces. 9. Cool the chiles. Chiles should be completely cool before freezing them. For food safety, whole chiles can be cooled at room temperature for up to 2 hours after roasting them or refrigerated for up to 3 days. Seeded or chopped chiles are generally cool enough by the time you finish processing them. 10. Place the chiles in freezer containers. Use plastic freezer bags or shallow containers, which help prevent freezer burn. Arrange whole chiles in a single, flat layer to ensure even freezing and to prevent them from sticking together. If using bags, press as much air out as possible. Alternatively, you can freeze the chiles in a single layer on a tray, then transfer them to a container once frozen solid. Chopped chiles may be frozen in ice cube trays and then transferred to a container. 11. Freeze for up to a year. Store the chiles in the freezer for up to a year and thaw in the refrigerator before using.

ALTERNATIVE ROASTING METHODS: • Outdoor grill: Roast chiles directly on the grill, watching them closely and turning over as needed. • Electric or gas burner: Cover the burner with wire mesh and roast chiles on top, turning over as needed. • Cast iron skillet: Roast chiles in a skillet over medium-high heat, turning over as needed. • Open flame: Holding a chile pepper with tongs, carefully char it over an open gas flame or using a culinary torch.

CALABACITAS Servings: 6 Source: New Mexico True New Mexican Recipes | Calabacitas, Squash | New Mexico True

Note: I made this for our team potluck this week and everyone raved. I used about a teaspoon of butter near the end but only used olive oil for cooking. I added some water to help the squash steam. I did not use the optional half and half.

• 2 tablespoons butter • 2 small tomatoes, preferably Roma or • 2 tablespoons olive or vegetable oil Italian plum, optional • 2 pounds mixed summer squash (such as • 2 cups corn kernels, fresh or frozen small zucchini, yellow crooked-neck or gold • ¼ to ¾ cup chopped, roasted mild bar squash, and light green skinned New Mexican green chile, fresh or calabacita), sliced thin or in bite-size cubes thawed frozen • 1 medium onion, chopped • ½ teaspoon salt • 1-2 cloves garlic, minced • Up to ¼ cup half-and-half, optional • 4 ounces (1 cup) grated Monterey Jack or Cheddar cheese, optional CALABACITAS DIRECTIONS 1. Warm the butter and oil in a large skillet over medium heat. Add the squash, onion, and optional tomatoes. Sauté for 10 to 15 minutes, until the squash is well softened. 2. Stir in the corn, chiles, and salt, and cook covered for another 10 minutes until all vegetables are tender. 3. Pour in the half-and-half if you wish and simmer briefly, until the liquid is reduced by about one- half. 4. Serve hot. If using the cheese, scatter it over the calabacitas just before serving.

SPICY CORN & SHISHITO SALAD Source: PlumFresh Member, Karen Byrd. She got this recipe from the New York Times: Spicy Corn and Shishito Salad Recipe - NYT Cooking (nytimes.com)

Notes from Karen: I used your garlic and shallots instead of onion. I did not cook peppers & the salad tasted lovely & fresh. I did par boil the corn for one minute and then put in an ice bath to keep it fresh tasting. My husband does not like raw corn.*

• 3 1/2 tablespoons olive oil • 6 ounces shishito peppers, stemmed and • 2 tablespoons fresh lime juice cut crosswise into 1/4-inch slices, or green • 1/4 teaspoon ground cumin bell peppers, stemmed and diced • Kosher salt • 1 large jalapeño, seeds and ribs removed, • 1/3 cup diced red onion or shallot diced - (optional) • 1 garlic clove, minced • 1/4 cup grated Cotija or crumbled feta • 3 cups fresh corn kernels (from 4 to 6 ears cheese (optional), or to taste of corn) • 1/4 cup chopped fresh cilantro leaves and tender stems, plus more to taste

1. In a small bowl, whisk 2 tablespoons olive oil with the lime juice, cumin and ¾ teaspoon salt. Stir in the red onion and garlic and set aside until ready to use. (Do this step first so the onions and garlic have time to mellow slightly in the dressing.) 2. Place the corn kernels in a large bowl and set aside. *In a medium (10-inch) sauté pan, heat the remaining 1 ½ tablespoon olive oil over medium heat. Add the shishitos, jalapeño and a pinch of salt and cook, stirring occasionally, until the peppers are tender and beginning to brown, 4 to 6 minutes. 3. Add the peppers and dressing to the bowl with the corn and toss well. Add the cheese, if using, and toss. Garnish with cilantro.

MORE SQUASH IDEAS: I heard this segment on NPR’s Here & Now and the three recipes sound terrific! Kathy Gunst always has terrific ideas and she loves to make seasonal produce sing. Gunst notes that zucchini and other summer squash are interchangeable in her recipes.

Check out the recipes at the link: Put That Abundance Of Summer Zucchini To Use With These 3 Recipes For Breakfast, Lunch And Dinner | Here & Now (wbur.org)

• Cold Zucchini and Yogurt Soup with Mint • Summer Zucchini and Tomato Tart • Zucchini, Cheddar and Herb Muffins