CSA Adventures Boxes 4 & 5. Corn, Peaches, Onions, Peppers, Zucchini, Squash, Cukes, Beans, Greens

So, the question is, do I share recipes that I made but don’t entirely love? I don’t always have the time or ingredients to make things over and over and get them to the point that I think they’re wonderful, so what I will do is post hyper links to recipes that I know are reliable or from reliable sources. I’ll give opinions on my experience and go from there. So if you see a full recipe here, it is one that I like enough to make again.

That said, the cukes, beans, peaches and greens we just ate, straight up or in salad. Nothing special to report other than that they were crunchy and full of flavor and that there’s something gratifying about watching kids eat fresh summer food. Summer squash was halved, seeded, diced and sauteed in garlic-infused olive oil with onions and peppers to go with grilled meat and basmati rice.

The first batch of corn we just steamed and ate, and it was good but not very sweet and a bit starchy – not very surprising with the wet weather and it still being early in the season. So I set out to make a warm corn salad with the logic that sauteeing the corn would bring out more flavor. Using Ina’s Garten’s Confetti Corn as a starting point, I came up with this:

Warm Corn Salad with Peppers and Herbs

• Kernels cut from 6 ears of sweet corn (about 5 cups)
• 2 Tablespoons garlic infused olive oil (plain is fine, too)
• 1 Small red onion, chopped (about 1 cup)
• 1 red or orange pepper, diced
• 3 Tablespoons unsalted butter
• 2 Teaspoons kosher salt
• 1 teaspoon freshly ground black pepper, or to taste
• 3 Tablespoons julienned fresh herbs: chives, parsley/cilantro and basil
• 1 Tablespoon minced seranno pepper (no seeds), optional

In a large saute pan, heat the olive oil, and add the onion, cooking until soft, about 5 minutes. Add the sweet pepper and cook for 3 more minutes. Add 2 Tablespoons of the butter to the pan. Once it’s melted, add the corn, salt, and pepper and cook for about 6-8 minutes, adding the additional Tablespoon of butter. If using the seranno pepper, add that and cook for 2 more minutes and then correct the seasoning a bit before adding the herbs. Serve warm or hot.

Serves 4-6.

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CSA Adventures: The Lessons of Ignorance and Taste

First, the ignorance. The beets that I killed were not beets at all – they were turnips. That explains a lot. I foresee  we will have another chance at mastering turnips. Onward.

Despite the kindness of suggestions from far and wide – Alaska to Maine, really, and several spots in between – I was unable to sell kale to my family, although we had some guests munching happily on kale chips one summer evening. To me, they tasted like slightly overcooked brussels sprouts, to which I am a very recent convert. I would make them again but would likely be eating them by myself. So that’s the lesson of taste: I’m only sharing things I would eat again, even if I am alone in that desire. Having said that, next time I would try something with more spice to it, like the recipe for kale chips they have over at Food 52, which adds cumin and paprika to the basic olive oil and vinegar recipe.

My far-flung helpers also identified the sorrel leaves in the box, and while I really would have like to make a sorrel soup, it was just too hot for that. So I just used the fresh sorrel in sandwiches because it has such a lovely texture and tang to add to things like avocado, humus, and cheddar, or roasted chicken, guacamole, and tomato. Note also that when making wraps, square or rectangular lavash (sometimes labeled flatbread) is far preferable to circle wraps, which seem too moist and gummy for me.

That pretty much covers the misadventures of box 1. The decidedly better results from  boxes 2 and 3 will follow soon.