Newsletter for August 19 (Gazpacho with Sweet Corn)

Sweet corn is back this week, along with lots of tomatoes and peppers! If you’ve never made gazpacho before, this is a great week to try; here is a basic recipe, but feel free to alter it as you’d like (below I’ve included a delicious alternate version with sweet corn). This would also be a great week to make a simple pasta salad with grape tomatoes, pickling cucumbers, bell peppers, fresh parsley, and crumbled feta cheese.

A $3 PYO voucher is an option this week, and we have blueberry and raspberry picking in both locations. $3 will get you well over a pint of blueberries, but raspberries are more expensive; a pint costs $4.50 if you’re going to pick your own. Got a voucher for a missed share, or a bunch of PYO berry vouchers? It doesn’t take long to pick a few quarts of raspberries, and it’s a great way to use up vouchers! You can freeze any berries you don’t eat for smoothies or jam making in the winter. The fall raspberries that we have now are big and super sweet.

Bread and Coupons

The bread this week is going to be Red Hen’s Cyrus Pringle. We will also be giving out coupons for money off peaches and cheese.

Bulk Produce

It’s getting to be canning time! We sell lots of bulk produce at the Essex stand, including canning tomatoes ($12/ half bushel). If you want to buy any bulk produce and you normally pick up in Colchester, just send me an e-mail and I will bring your order with me on Thursday. Both Essex and Colchester folks can also use missed-share vouchers any time to “buy” bulk produce in Essex for canning or freezing. If you want to skip a share and just use the voucher I leave you to buy bulk produce, that’s fine too! Right now we have the following for bulk sale (it varies day by day, but we should have all of these most days): corn, tomatoes, pickling cukes, beets, beans, peppers, summer squash, zucchini, peaches, cabbage, regular cukes.

Hot Peppers

One of the options this week will be chile peppers. Besides poppers, salsa, and chili, these peppers are great in soups, stir-fries, casseroles, and pretty much anything else you want to add them too. We grow jalapenos, mariachis, hungarian wax, anaheim, poblano, and habanero peppers. I am a big fan of hot peppers and am happy to tell you about the ones we grow if you have any questions at pick-up! Just a note about peppers — the heat level in most hot peppers varies a lot based on growing conditions. This means that a jalapeno grown in a low-stress environment (lots of shade and water) might be just a bit hotter than a bell pepper, while a jalapeno grown in a high-stress environment (hot sun, little water) will be scorching. This year I’ve found the peppers are about average, but that isn’t always the case!

Gazpacho with Sweet Corn

(Adapted from the “A Good Appetite” blog)

This recipe takes a bit more time than the basic one I linked to at the beginning of the newsletter, but the extra steps make it really smooth and creamy.

(If you like your gazpacho to have a little kick add a hot pepper along with the sweet ones.)

2 ears sweet corn

1 clove garlic, peeled

kosher salt

1 1/2 lbs tomatoes, peeled & seeded

1/2 cucumber, peeled, seeded and cut into pieces + a little extra chopped for a garnish

1 small sweet onion, chopped

1/2 c chopped, seeded sweet pepper

1 T sherry vinegar

2 T olive oil

1/2 c pieces of heavy white bread (preferably a day old though I used fresh a& it worked fine) with crusts removed

Pepper

pinch or two of cayenne pepper

Husk the sweet corn. Cook in boiling water until crisp tender, about 5 minutes. Remove and let cool. Cut the kernels from the cobs.

Put the garlic clove and two pinches of salt into a mortar and pestle. Crush until it forms a paste.

Put the corn kernels in a blender, reserving a few tablespoons to garnish the soup later. Add the garlic paste, tomatoes, cucumber, onion, sweet pepper. Purée until everything is chopped very finely. Add the vinegar and olive oil.

Put the bread pieces in a bowl and add 1/2 cup cold water. Let sit until the bread absorbs most of the water. Squeeze the water from the bread, reserving the water. Add the bread to the blender. Purée until smooth and creamy. If you want it thinner add the bread water a little at a time.

Chill for at least an hour. Season with salt, pepper and cayenne before serving. Serve garnished with the reserved corn and a little chopped cucumber.

This Week’s Produce

Single Share:

1 pint grape tomatoes

4 ears corn

2 pickling cucumbers

fresh parsley or 2 extra pickling cucumbers

Choose 3 options

1 lb string beans

1 bunch kale

1.2 lbs bell peppers

1 lb tomatoes

.75 lbs variety chili peppers

2 lbs turnips

5 extra ears corn

1 $3 PYO voucher

3 summer squash or zucchini

Small Share:

1 pint grape tomatoes

6 ears corn

1 lb pickling cucumbers

fresh parsley or 2 extra pickling cucumbers

Choose 4 options

1 lb string beans

1 bunch kale

1.2 lbs bell peppers

1 lb tomatoes

.75 lbs variety chili peppers

2 lbs turnips

5 extra ears corn

1 $3 PYO voucher

3 summer squash or zucchini

Large Share

2 pints grape tomatoes

6 ears corn

1.5 lbs pickling cucumbers

1 lb carrots

fresh parsley or 2 extra pickling cucumbers

Choose 5 options

1 lb string beans

1 bunch kale

1.2 lbs bell peppers

1 lb tomatoes

.75 lbs variety chili peppers

2 lbs turnips

5 extra ears corn

1 $3 PYO voucher

3 summer squash or zucchini

 

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