Newsletter for September 1 (Cheddar Jalapeno Cornbread)

We  will be harvesting lots of corn this week, just in time for Labor Day, but a few items (like beans) are in need of a good rainstorm to really start producing. The dill, cilantro, and arugula that we planted in early August also need some rain; they all look good but are still too small to pick for the CSA (we are letting folks pick their own, though, if you’d like to do that!)

The lack of rain does mean one good thing, though; the fall raspberries are doing well, and should last at least a day or two after being picked. That being said it’s usually smart not to hang onto them for too long — they’re still by far the most perishable item we’re giving out!

Parsley

Unlike the dill and cilantro, the parsley is thriving in this hot, dry weather. We will have both curly and flat leaf parsley this week. I find that curly parsley is a bit milder than flat, and also makes a nice garnish. Flat leaf parsley is good for cooking, since it’s easier to chop and has a slightly stronger flavor. Both are good in potato salad, pasta salad, green salad, and even bean or cucumber salads. Parsley is also a main ingredient in tabouli, which is delicious, especially on hot days! (Want extra parsley and some mint to make your tabouli? Folks who pick up is Essex can use a PYO voucher towards fresh herbs from the herb garden on pick-up days.

Coupons and Discounts

If you’d like lettuce this week, don’t forget your coupon when you pick up your share! We will have lettuce for sale at both stands, and CSA members can get it for $1.29/head. The lettuce  isn’t our own (some of our later plantings did poorly), but they are nice, large heads of red and green leaf.

As always, we also have Vermont cheese for sale, and CSA members get a dollar off.

Beef and Salmon Shares

As we do most years, we will be buying a VT-raised grass-fed steer (or two) and selling shares in October. I will have more info on that in September. My neighbor Elana, who is co-owner of Wood Mountain Fish, also let me know about a great opportunity for those of you who’d be interested in buying a share of sustainably harvested Alaskan sockeye salmon. The salmon is sold by a fisherman-owned collective, and all of Wood Mt Fish’s profits (for organizing the shares here in Chittenden county) go to the VT Foodbank. You can see prices and reserve a share here, or email me with any questions.

Cornbread Recipes

I love any recipe involving cornbread. A CSA member sent me a recipe last year for a cornbread and zucchini casserole with sausage and cheddar cheese (very similar to this one) that was easy, fantastic, and a huge hit whenever I  brought it anywhere. If you have a little more time and want to make something from scratch, the cheddar-jalapeno cornbread recipe below (with fresh sweet corn) is also sure to be hit!

Cheddar-Jalapeno Cornbread

(Adapted from Marthastewart.com)

Preheat oven to 400 degrees. Butter an 8-inch square baking pan. In a large bowl, stir together cornmeal, flour, sugar, baking powder, salt, and baking soda. In a medium bowl, whisk together melted butter, buttermilk, and eggs. Add buttermilk mixture to flour mixture and stir just until combined (do not overmix). Stir 1 1/4 cups grated cheddar, corn kernels, and jalapenos into batter. Transfer batter to pan and smooth top. Top with 1/4 cup grated cheddar.

Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool in pan on a wire rack, 15 minutes, before serving.

  • 1/2 cup (1 stick) unsalted butter, melted, plus more, room temperature, for pan
  • 1 1/2 cups yellow or white cornmeal
  • 1 cup all-purpose flour (spooned and leveled)
  • 6 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon fine salt
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 3 large eggs
  • 1 1/2 cups grated sharp cheddar
  • 3/4 cup fresh or frozen corn kernels
  • 1-3 jalapenos, seeds removed, chopped.

This Week’s Produce

Single Share

1 half-pint berries (probably raspberries)

1 bunch parsley or 1 cuke

Choose 4 options

6 ears corn

2+ lbs potatoes

1.3 lbs green peppers

1.3 lbs pickling cukes

3 summer squash or zucchini

1.5 lbs eggplant

1 large or 2 small cabbages

1.3 lbs carrots

1 lb chili peppers

1 $3 PYO voucher

1+ lbs green tomatoes (this is the last time we will have these — now is the time to try fried green tomatoes!)

Small Share

1 half-pint berries (probably raspberries)

1 cucumber

1 bunch parsley or 1 extra cuke

Choose 5 options

6 ears corn

2+ lbs potatoes

1.3 lbs green peppers

1.3 lbs pickling cukes

3 summer squash or zucchini

1.5 lbs eggplant

1 large or 2 small cabbages

1.3 lbs carrots

1 lb chili peppers

1 $3 PYO voucher

1+ lbs green tomatoes (this is the last time we will have these — now is the time to try fried green tomatoes!)

Large Share

2 half-pint berries (probably raspberries)

1 cucumber

1 bunch parsley or 1 extra cucumber

1 bunch radishes (or 2 extra cucumbers)

Choose 7 options

6 ears corn

2+ lbs potatoes

1.3 lbs green peppers

1.3 lbs pickling cukes

3 summer squash or zucchini

1.5 lbs eggplant

1 large or 2 small cabbages

1.3 lbs carrots

1 lb chili peppers

1 $3 PYO voucher

1+ lbs green tomatoes (this is the last time we will have these — now is the time to try fried green tomatoes!)

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