Corn and Black Bean Salad with Scallions, Lime, and Cilantro

We’ve had to make a few changes to the share this week. Paul says we’re going to be harvesting tons of corn over the next few days, since the new fields are yielding much more than the earlier fields (which were hurt by the heavy spring rains). Unfortunately, though, we’re still lighter than expected on ripe tomatoes, so we have to hold off a week on those for some of you. This means that everyone will be getting lots of corn as part of the share (more than we originally planned), but we’re going to replace the tomatoes with either scallions or radishes for the single and small shares. Since there will be tons of sweet corn, along with sweet and hot peppers and scallions, this would be a good week to make one of my favorite summer dishes: sweet corn and black bean salad with lime-cilantro vinaigrette (see recipe below). This is also a good week to give fried green tomatoes a try — they are a wonderful late summer treat, and not nearly as complicated to make as many people assume. One option is ⅔ lb of green tomatoes (about one large tomato), but remember that it’s always fine to take 2 or 3 of the same option!

Scallions

Everyone gets scallions or radishes this week. I love radishes, but I know they aren’t for everyone; most people either love them or hate them. Scallions, on the other hand, are pretty hard to dislike. Mild and onion-y, they taste great in salads, stir-fries, soups, and pretty much anything you can think of that might go well with a hint of onion (you can chop the green part up and sprinkle it on anything from scrambled eggs to tacos to baked potatoes). If a recipe calls for raw onion, try replacing it with chopped scallions. I think scallions go particularly well in salads like the one below:

Corn and Black Bean Salad with Scallions, Lime, and Cilantro

I think I have probably included some version of this salad in a newsletter from a past year, but it’s so delicious I wanted to share it again. Along with some grilled chicken and maybe some rice this also makes a very easy and healthy dinner. The only slightly tricky part is cutting the corn off the cob; sticking the top of the cooked ear into a bundt pan (as seen here) and then cutting down so the kernels fall into the sides of the pan works really well, but if you don’t have a bundt pan it also works to cut off the tip of the corn and then stand the ear up on a large plate or cutting board.

Kernels from 4 ears cooked corn

1 can black beans, drained and rinsed

1 bell pepper, chopped

3 scallions, chopped

1 chili pepper, chopped (optional)

Juice of 1 lime

1 bunch cilantro, chopped

2 tablespoons or so olive oil

Salt and pepper to taste

Mix all ingredients together. Adjust seasoning to taste. Serve at room temperature.

Green Tomatoes

Besides making fried green tomatoes, you can also use green tomatoes in jams, chutneys, and relishes. Cooked green tomatoes taste a lot like cooked rhubarb, especially if you add sugar and spices.

 

As for making fried green tomatoes, people disagree about the best breading. Some folks use flour, some breadcrumbs, and some even crushed ritz crackers! I really like to use corn meal, as in this recipe. Whatever you choose, make sure you you eat the tomatoes right away; like all fried delicacies, they are crispy and wonderful right after cooking, but they can get a bit soggy if they sit around!

Berry Picking

There is good blueberry picking at our Colchester location, and good raspberry picking at both locations. The fall raspberries have started, and they are sweeter and bigger than the summer berries. Raspberries are $4.50 a pint and blueberries are $2.75 a pound (about $2.25 a pint). We will have PYO blueberries for a few more weeks, and PYO raspberries until first frost, but now is a good time to use any PYO vouchers you might have, since the berries are ripening fast in the heat!

This Week’s Produce

Single Share

6 ears corn

1 bunch of scallions or 1 bunch of radishes

1 large green bell pepper

2-3 hot chili peppers or 1 cucumber

Choose 4 options (options are small this week — you can always take two of the same thing!)

1 head lettuce

1 small bunch kale

1 eggplant

.75 lbs green tomatoes

1 $2 PYO voucher

2/3 lbs yellow beans

1 large bunch oregano

2 cucumbers

2 zucchini

Possible surprise option(s)

Small Share

9 ears corn

1 bunch scallions or 1 bunch radishes

1 lb green bell peppers

5 hot chili peppers or 2 cucumber (or 2-3 chilies and 1 cuke)

Choose 5 options (options are small this week — you can always take two of the same thing!)

1 head lettuce

1 small bunch kale

1 eggplant

.75 lbs green tomatoes

1 $2 PYO voucher

2/3 lbs yellow beans

1 large bunch oregano

2 cucumbers

2 zucchini

Possible surprise option(s)

Large Share

10 ears corn

1 bunch scallions or 1 bunch radishes

1.5 lbs green bell peppers

6 hot chili peppers or 2 cucumber (or 2-3 chilies and 1 cuke)

1 bunch carrots

Tomatoes (will either be 1 lb regular field tomatoes or 1 pint grape)

Choose 6 options (options are small this week — you can always take two or 3 or 4 of the same thing!)

1 head lettuce

1 small bunch kale

1 eggplant

.75 lbs green tomatoes

1 $2 PYO voucher

2/3 lbs yellow beans

1 large bunch oregano

2 cucumbers

2 zucchini

Possible surprise option(s)

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