Newsletter for July 21 (Broccoli Salad with Garlic and Sesame Vinaigrette)

The beautiful weather is starting to make up for the rainy, cold spring; vegetables are coming in fast, and we have lots of them! Most years we just have a little corn when it starts — not nearly enough to give some to every CSA member. This year we have plenty right away, though, so everyone gets some. We didn’t grow any of the early, sugar-enhanced corn this year, so the first corn of the season is a super-sweet variety, and it is fantastic! You really can’t mess up when cooking fresh, super-sweet corn, but here are a few things you can do to make sure your corn is perfect:

Don’t remove the husk until right before cooking.

Use your corn within 2-3 days (it will still be good if you wait, but it’s best to use it sooner)

Always store your corn in the refrigerator.

Don’t overcook! Fresh sweet corn only needs 3-4 minutes in boiling water, or a bit more on the grill.

In a hurry and don’t want to heat up your house? Microwaved corn is incredibly easy and surprisingly good!

Pickling Cucumbers

Pickling cucumbers are great for pickles, but they are also delicious eaten raw in salads, or as a snack (kids in particular often like to snack on these since they’re perfectly “kid-sized”). I like them because they don’t have to be peeled, and because they are sweeter and crunchier than regular “table” cucumbers. The one drawback: they don’t last as long as regular cukes. Try to avoid keeping them in your fridge for more than 5 or 6 days.

Pennsylvania Peaches

Every year we carry Pennsylvania peaches on our stand. We get these peaches in wooden crates from small growers, mostly in the Amish country. These peaches are by far the sweetest, juiciest, most delicious peaches you will ever try (I generally will not buy peaches or nectarines unless it’s July or August and they are from Pennsylvania). We don’t give the peaches out as part of the share since we don’t grow them ourselves, but I will have coupons for 50 cents off a lb on these peaches for the next few weeks.

Broccoli

We have tons of broccoli this week, so everyone gets some! Please just let me know if you’d like to pass and take extra of something else. Broccoli, like cucumbers, makes a great cold summer salad. Here’s one recipe that I love because it’s flavorful, the broccoli stays pretty crisp, and it requires very minimal cooking. It calls for a bit more broccoli than we’re giving out, but it would be easy to adjust. You could also toss in a kohlrabi bulb cut into thick matchsticks if you’d like!

Broccoli Salad with Garlic and Sesame Vinaigrette

By Melissa Clark, From The New York Times Cooking Blog

  • 1 ½ teaspoons red wine vinegar
  • 1 teaspoon kosher salt, more to taste
  • 2 heads broccoli, 1 pound each, cut into bite-size florets
  • ¾ cup extra virgin olive oil
  • 4 fat garlic cloves, minced
  • 2 teaspoons cumin seeds
  • 2 teaspoons roasted (Asian) sesame oil
  • Large pinch crushed red pepper flakes.
  1. In a large bowl, stir together the vinegar and salt. Add broccoli and toss to combine.
  2. In a large skillet, heat olive oil until hot, but not smoking. Add garlic and cumin and cook until fragrant, about 1 minute. Stir in sesame oil and pepper flakes. Pour mixture over broccoli and toss well. Let sit for at least 1 hour at room temperature, and up to 48 (chill it if you want to keep it for more than 2 hours). Adjust seasonings (it may need more salt) and serve.

Nutritional Information

Leslie Langevin from Whole Health Nutrition has kindly offered to provide CSA members with nutritional info about different veggies that we are giving out this week. Every week I will include her write-up about a specific fruit or veggie or two at the bottom of the e-mailed newsletter. She and Whole Health Nutrition are a great, locally-owned resource if you’re looking for any sort of help with your diet!

This Week’s Produce

Single Share

1 large broccoli crown

4 ears corn

1 head lettuce

1 lb pickling cucumbers

1 bunch parsley (or 2 extra cukes)

Choose 2 options:

1 basket berries (probably a pint of strawberries or a 1/2 pint of raspberries)

1 bunch kale

1.5 lbs squash (will probably be green or golden zucchini)

3 regular cucumbers

1 $3 PYO voucher

One of the following: Kohlrabi or baby bok choy

Small Share

1 lb broccoli

6 ears corn

1 head lettuce

1 lb pickling cucumbers

1 bunch parsley (or 2 extra cukes)

Choose 3 options:

1 basket berries (probably a pint of strawberries or a 1/2 pint of raspberries)

1 bunch kale

1.5 lbs squash (will probably be green or golden zucchini)

3 regular cucumbers

1 $3 PYO voucher

One of the following: Kohlrabi or baby bok choy

Large Share

1.5 lbs broccoli

8 ears corn

2 heads lettuce

1.3 lbs pickling cucumbers

1 bunch parsley (or 2 extra cukes)

1 bunch beets

Choose 4 options:

1 basket berries (probably a pint of strawberries or a 1/2 pint of raspberries)

1 bunch kale

1.5 lbs squash (will probably be green or golden zucchini)

3 regular cucumbers

1 $3 PYO voucher

One of the following: Kohlrabi or baby bok choy

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