Shares This Week
(CSA members will receive 6-8 items from the following list)
FRESH CUT HERBS
We are currently running a Facebook contest. Please like and share for a chance to win A free fall CSA. Best of luck! Contest ends September 9. Here is the link http://www.facebook.com/CalvertFarm/
The transition to fall work is refreshing. We enjoy cooler mornings & less humid afternoons. We continue to pick fruit – the peaches have been outstanding this year as well as the watermelons & berries. The apples are ready. We hope you are enjoying the late summer bounty – including the peppers. The boxes this week will have a variety of peppers – green bell, long yellow & red sweet Italian frying peppers – good for stuffing . The hot peppers can be enjoyed in a peach / hot pepper salsa. They can also be pickled – if you don’t have time or the inclination to do a lot of work – you can trim up hot peppers, remove seeds & put into a jar of pickle juice – do this only once though & please refrigerate. I like to add some little cubes of mozzarella or other white cheese to enjoy with the hot pepper bites. Roasting the peppers is a friendly way to use the Italian ones. You can also dice & freeze for use later in the season. We are busy still putting leafy greens into the ground – we are looking forward to a nice spinach salad in a few weeks.
Packing the boxes can be a challenge. We try to handle the ready to eat produce carefully. Since the produce & fruits are not sprayed with shelf stabilizing chemicals it is important to use the produce in a timely manner. Sometimes the boxes can be roughed around – we sure don’t intend to pack busted stuff – but sometimes those really ripe peaches get bruised in route – please use them – they are fine – you can always cook or mash or puree – there are plenty of good ways to use them up.
We thank you for your recipes, tips & ideas – it is especially refreshing to see children enjoying their veggies. As we get ready for back to school we hope you are sending some of the produce for those school snacks & lunches.
Remember to like and share our Facebook for a chance to win a free fall subscription.
Any questions – please let us know
GRILLED CORN, ZUCCHINI, AND BLACK BEAN QUESADILLAS – From Epicurious
- For the grilled vegetables:
- 2 ears of corn, unshucked
- 1 medium zucchini, halved lengthwise
- 2 tablespoons olive oil, divided
- Kosher salt and freshly ground black pepper
- 1 bunch scallions (reserve 1 scallion for salsa)
- For the salsa:
- 1 avocado, diced
- 1 scallion, thinly sliced
- 1/2 pint (1 cup) cherry tomatoes, coarsely chopped
- 2 tablespoons coarsely chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1/2 teaspoon kosher salt
- Pinch of cayenne pepper
- For the quesadillas:
- 4 (8-inch) flour tortillas
- 1 1/2 cups shredded Monterey Jack cheese
- 1 (15-ounce) can black beans, drained, rinsed
- 2 tablespoons vegetable oil, divided
- Cilantro leaves with tender stems (for serving)
- Lime wedges (for serving)
- Grill the vegetables:
- Prepare a grill for medium-high, direct heat, preferably with hardwood or hardwood charcoal. Grill corn over direct heat, turning to cook evenly, until kernels are tender, about 20 minutes. Let corn steam in its husk 10 minutes, then shuck and cut kernels from cob. Transfer kernels to a large bowl.
- While corn is grilling, brush cut sides of zucchini with 1 Tbsp. olive oil, then sprinkle with salt and pepper. Toss scallions with remaining 1 Tbsp. olive oil and a pinch of salt and pepper. Grill zucchini and scallions over direct heat, turning occasionally, until tender and lightly charred, 8–10 minutes. Let cool slightly. Coarsely chop zucchini and scallions, then toss with corn. Season with salt and pepper.
- Make the salsa:
- Combine avocado, scallion, tomatoes, cilantro, lime juice, salt, and cayenne in a medium bowl.
- Assemble the quesadillas:
- Arrange tortillas on a work surface. Dividing evenly, layer cheese, then beans, then grilled vegetables on one side of each tortilla. Fold tortillas in half to create half-moons.
- Heat 1 Tbsp. vegetable oil in a large heavy skillet over medium-low until hot, then cook 2 tortillas, turning once, until cheese is melted and tortillas are brown, 1–2 minutes per side. Transfer quesadillas to serving plates, then cook remaining tortillas with remaining oil. Sprinkle quesadillas with cilantro leaves and serve with salsa and lime wedges alongside.
- Do Ahead
- Vegetables can be grilled, covered, and chilled for up to 3 days.
Grilled Mexican Street Corn (Elotes)
- 1/4 cup (60ml) mayonnaise
- 1/4 cup (60ml) sour cream or Mexican crema
- 1/2 cup (110g) finely crumbled Cotija or feta cheese, plus mo
re for serving
- 1/2 teaspoon ancho or guajillo chili powder, plus more for serving
- 1 medium clove garlic, finely minced (about 1 t
- 1/4 cup finely chopped cilantro leaves and tender stems
- 4 ears shucked corn
- 1 lime, cut into wedges
Light 1 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate.
While coals heat, combine mayonnaise, sour cream or crema, cheese, chili powder, garlic, and cilantro in a large bowl. Stir until homogeneous and set aside.
When grill is hot, place corn directly over hot side of grill and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 8 minutes total.
Transfer corn to bowl with cheese mixture and use a large spoon to evenly coat corn on all sides with mixture. Sprinkle with extra cheese and chili powder and serve immediately with lime wedges.