Newsletter for July 5 (Pattypan Squash Stuffed With Corn)

All the rain we’ve gotten in the past 10 days has been great for the veggies; we’ve got tons of corn again, and lots of carrots, beans, and cucumbers! Everyone gets new potatoes this week as well. We dig the first potatoes of the season by hand, which is why we can’t give 5 lbs to everyone quite yet, and why they are $1.99/lb on the stand. Once we get out the potato digger in September we should have much more, the price will go down, and the share will contain larger amounts of potatoes. These early thin-skinned new potatoes are a great treat, though, and are creamy and delicious even with the skin on.

We’re offering $3 PYO vouchers as an option this week. We still have raspberries, although the summer raspberries will be done quite soon (we have fall raspberries that will start at the end of August). The blueberries are going strong, and will be for a while yet. We have a good crop in Essex, and a great one in Colchester! Vouchers are good at either stand, and $3 will get you well over a pint of berries. My advice is just to bring some bug spray if you plan to pick in the morning or evening. Happy picking!

Bread and Cheese

The bread this week is Crossett Hill Batard on Tuesday and Thursday and Pain Au Levain on Wednesday. All VT Cheese will also be $1 off for CSA members on pick-up days.

Corn

Whenever the share contains corn and potatoes and fresh parsley I like to include a link to a corn chowder recipe! Here’s a link to Martha Stewart’s. You can sub new potatoes for the fingerlings and fresh parsley for the chives. You can also use whole milk instead of half and half. The difference between corn chowder made with fresh corn and corn chowder made with store-bought frozen corn is huge! Whatever recipe you use, as long as you use fresh sweet corn and new potatoes I can guarantee that the results will be spectacular.

Kale

If you’re someone who wants to love kale but can’t really get into it, I highly recommend making a hearty kale and sausage soup. Kale tastes great with any sort of spicy sausage, and it mellows and softens in the soup. You can also add either new potatoes, cooked shelling beans, or chunks of carrot (or all three!). Check out this recipe from last year’s newsletter for a starting off point. (Just scroll down a bit into the newsletter to get to the recipe).

Pattypan Squash

Pattypans are little flower-shaped squash that taste like zucchini or summer squash. They are fun especially because their shape makes them perfect for stuffing. If you have a favorite stuffed squash recipe feel free to try it with pattypans; the results will be just as good, and much prettier! For a different sort of stuffed squash recipe try this one with a custardy sweet corn filling by Martha Rose Shulman (from the New York Times Health blog):

Pattypan Squash Stuffed With Corn

2 pounds pattypan squash

2 tablespoons extra virgin olive oil

1/2 cup finely chopped onion

Kernels from 2 ears corn

Salt and freshly ground pepper

1/4 cup chopped cilantro or parsley

2 ounces (1/2 cup) freshly grated Parmesan or Gruyère cheese

1 egg

1/3 cup milk

Chopped cilantro or parsley for garnish

  1. Cut the pattypan squash in half along the equator. Using grapefruit spoon, scoop out the seeds in the middle and discard. Scoop out the flesh to within 1/2 inch of the outside and finely dice. Lightly salt the pattypan shells, and let sit while you prepare the filling.
  2. Preheat the oven to 350 degrees. Oil a baking dish or casserole large enough to accommodate the pattypan shells.
  3. Heat the olive oil over medium heat in a large, heavy skillet. Add the onion. Cook, stirring often, until tender, about five minutes. Add the diced squash and cook, stirring, for four to five minutes until tender. Add the corn, and cook, stirring often, for four minutes until just tender. Remove from the heat, and stir in the Parmesan and the cilantro or parsley. Season to taste with salt and pepper.
  4. Fill the pattypan shells with the corn mixture, and arrange in the baking dish. Beat together the egg and milk, season with a little salt, and carefully spoon a little over the corn mixture in each filled squash. Add a small amount of water to the dish (about 1/4 inch). Cover tightly, and place in the oven. Bake 45 to 50 minutes to an hour until the squash is tender. Remove from the heat, and transfer to a platter. Serve hot or warm, garnished with additional chopped cilantro or parsley.

This Week’s Produce

Single share:

1 lb. new potatoes

3 ears sweet corn

1 lb. carrots

Fresh parsley or oregano or 1 cucumber

Choose 3 options:

1 lb. bag string beans

1 $3 PYO voucher (will get you over a pint of blueberries!)

4 cucumbers

5 patty pan squash (tastes like summer squash or zucchini)

1 bunch kale

1 lb. bag shelling beans

5 extra ears corn

Possible: beets

Small share:

2 lbs. new potatoes

5 ears sweet corn

1 lb. carrots

Fresh parsley or oregano or 1 cucumber

Choose 4 options:

1 lb. bag string beans

1 $3 PYO voucher (will get you over a pint of blueberries!)

4 cucumbers

5 patty pan squash (tastes like summer squash or zucchini)

1 bunch kale

1 lb bag shelling beans

5 extra ears corn

Possible: beets

Large Share:

3 lbs. new potatoes

8 ears sweet corn

1 lb carrots

1 lb. bell peppers

2 bunches fresh parsley or oregano or 2 cucumbers

Choose 5 options:

1 lb bag string beans

1 $3 PYO voucher (will get you over a pint of blueberries!)

4 cucumbers

5 patty pan squash (tastes like summer squash or zucchini)

1 bunch kale

1 lb bag shelling beans

5 extra ears corn

Possible: beets

 

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