Michael and Lauren will be making their way back to Massachusetts today! It’s been great having them out helping with the farm this summer and we are sad to see them depart. Lauren’s classes will resume soon and they need to get moved into their new apartment. Feel free to send them a farewell at email@example.com!
We would like to welcome Michael Ahmann to the Herbal Turtle Family. Some of you may know him from the Blue Heron Coffee House… He will be helping us out for the remainder of the season.
We put in our second succession of broccoli and napa cabbage this week and pulled out the first succession this week. We also put in another round of beets and carrots. The tomatoes are starting to ripen, however the cooler weather this week might slow things down.
A couple of things about your box this week:
The Strange round yellow fruit looking things are lemon cucumbers. They can be used like a regular cucumber. The sweet corn is from Featherstone Fruits and Vegetables in Rushford, MN. In our current garden it is not feasible for us to grow sweet corn because of space concerns and raccoons, however, we think sweet corn is something most people look forward to so we wanted to be able to include it in the CSA. Featherstone is a local, certified organic farm.
What’s in this week’s box:
Lemon and Little Leaf Cucumbers
Red and/or Savoy Cabbage
Mexican Grilled Corn
(Courtesy of Martha Stewart)
1/3 cup (about 1 1/2 ounces) grated Parmesan
4 ears corn, husks and silk removed, cut in half
1 tablespoon butter, room temperature
Coarse salt and ground pepper
2 tablespoons light mayonnaise
1/4 teaspoon chili powder, preferably chipotle
1 lime, cut into wedges, for serving
Heat grill to high. Place cheese on a plate or in a shallow bowl; set aside.
Brush corn with butter, and season with salt and pepper. Grill, turning every 2 to 3 minutes, until tender and slightly charred, 10 to 12 minutes; let cool 2 to 3 minutes.
Brush corn with mayonnaise, and roll in cheese to coat. Sprinkle with chili powder; serve with lime wedges.
Classic Cole Slaw 1
1 cup mayonnaise
3 tablespoons cider vinegar
1 tablespoon whole grain mustard
3/4 teaspoon celery seeds
Kosher salt and freshly ground pepper
One 2 1/2-pound head of cabbage-quartered, cored and shredded (12 cups)
2 carrots, coarsely shredded
In a very large bowl, whisk the mayonnaise with the vinegar, mustard and celery seeds and season with salt and pepper. Add the cabbage and carrots and toss to coat thoroughly. Refrigerate until slightly chilled, about 30 minutes. Toss the coleslaw again and serve.
Make Ahead. The coleslaw can be refrigerated for up to 2 days.