Parsenip

The LettersHead Food Blog

Navigation

Skip to content
  • Home
  • About

Tag Archives: Community Supported Agriculture

Post navigation

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

Featured | Posted by LettersHead

SONY DSCSo, 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.

SONY DSCThat 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

  • SONY DSCKernels 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.

SONY DSC

Share this:

  • Print
  • Email
  • More
  • Facebook
  • Tumblr
  • Pinterest
  • Reddit
  • Twitter
  • LinkedIn

Like this:

Like Loading...
Posted in basil, Community Supported Agriculture (CSA), Corn, CSA, CSA Adventures, Dinner, Gluten free, Herbs, parsley, Sweet Red Peppers, Vegetables, Vegetarian Tagged basil, chives, cilantro, Community Supported Agriculture, corn salad, CSA, CSA Adventures, farm share cooking, garlic infused olive oil, Gluten free, herbs, John Crow Farm, Side dishes, Summer food, sweet pepper, vegetarian, warm corn, warm corn salad, warm corn salad with peppers and herbs Leave a comment

CSA Adventures: The Lessons of Ignorance and Taste

Featured | Posted by LettersHead

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.

IMG_4900Despite 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.

IMG_4862

Share this:

  • Print
  • Email
  • More
  • Facebook
  • Tumblr
  • Pinterest
  • Reddit
  • Twitter
  • LinkedIn

Like this:

Like Loading...
Posted in Community Supported Agriculture (CSA), CSA, CSA Adventures, Farm Share, flavors, Food 52, Kale, Leafy greens, Sandwiches, Summer Food, Vegetarian Tagged brussels sprouts, Community Supported Agriculture, CSA, CSA Adventures, farm share cooking, food, kale, oil and vinegar, sorrel, vegetarian 1 Comment

Post navigation

Courtesy of

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 352 other followers

Follow me on Twitter

My Tweets

Looking for something?

Ahem

All content, including photographs unless otherwise credited, ©LettersHead 2019. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to LettersHead with appropriate and specific direction to the original content.

Recent Posts

  • Vegetable and White Bean Soup with Blood Farm Ham
  • CSA Adventures Boxes 4 & 5. Corn, Peaches, Onions, Peppers, Zucchini, Squash, Cukes, Beans, Greens
  • Blueberry Pie Sorbet
  • CSA Adventures: Box 3. Swiss Chard, Broccoli, Cucumbers, Lettuce, Yellow Squash, and (hooray!) more Spring Onions
  • Two Words: Iced Chocolate

Recent Comments

ericabella1545 on Blueberry Pie Sorbet
Easy scallion cakes… on CSA Adventures: Box 3. Swiss C…
Two Words: Iced Choc… on I Scream: Bittersweet Chocolat…
Sherri Durgin-Campbe… on CSA Adventures: The Lessons of…
CSA Adventures: Kill… on Rooney’s Potato and Egg…

Blogroll

  • Cook & Eat
  • Food News Journal
  • Joy of Baking
  • LettersHead
  • Life in a Skillet
  • The Ranting Chef
  • WordPress.com
  • WordPress.org

RSS LettersHead Home

  • One Year Later: Words and Pictures About Elections
  • Black History Month: finding Frederick Douglass on my bookshelf
  • Note to Self: Time to Rethink Social Media
  • Homeland Insecurity: Seeking Refuge from Ourselves
  • Lessons from the Blood Moon

Find it

bacon basil Bearnaise beef blueberry compote Blueberry Lemon Tart Breakfast brunch brunch lemon butter Caramel ice cream Cherry Cherry sauce chocolate chocolate cookies chocolate espresso cookies Cocktails cocoa Community Supported Agriculture cookies Corn Chowder CSA CSA Adventures Deland Bakery Dessert dijon mustard Dinner Eggs Eggs Benedict English muffins espresso farm share farm share cooking food French Toast garlic Gluten free Gluten Free Pancakes ground nutmeg Hallandaise sauce ham Hollandaise sauce Ice Cream John Crow Farm kale King Arthur Gluten Free Leeks Limoncello Mark Bittman Mayonnaise potato salad Meatballs Potato Potato cakes Recipe Red Velvet Cake Rhubarb salad Side dishes smoked salmon sorbet Sour Cherry Pie spring onions stew Strawberries summer dessert Summer food summer menu Supper Sweet cherry The Really Good Food Company Tomato Soup Toscannini's ice cream vegetables vegetarian Winter Food

Archives

  • October 2014
  • August 2013
  • July 2013
  • June 2013
  • May 2013
  • February 2013
  • January 2013
  • November 2012
  • July 2012
  • March 2012
  • November 2011
  • September 2011
  • February 2011
  • January 2011
  • September 2010
  • August 2010
  • July 2010
  • June 2010
  • May 2010
  • February 2010
  • January 2010
  • December 2009
  • November 2009

Stats

  • 6,744 hits
Blog at WordPress.com.
Cancel
loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.
Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy
%d bloggers like this: