Week 8 is upon us and we are halfway through the season. It is at this point in the season where the back garden is really starting to make an appearance along with a great contribution this week from gardens around where I work. My boss who lives with just his wife planted about 10 crookneck squash plants and has only eaten squash once this season! His plants are huge and producing perfectly warty summer squash that are begging for a home. The black raspberries in his woods are a bit smaller than the ones up around here, but delicious all the same.
The great debate today is whether or not the sweet corn is ready. I like it young and tender but Jason is saying it is still too small to pick. Our first batch is Butter and Sugar, which a neighbor at the vineyard proclaims to be the best. Our second planting is That’s Delicious S2, a super sweet type, which my boss says will make you swear off all other sweet corn. I am not a great connoisseur of sweet corn. What I do know is once it is picked, the sugars start to change into a different carbohydrate and it looses its deliciously sweet flavor. The sooner you eat it the better. I just got another laboriously long story from an old farmer about how disgusted and outraged he was at this one local market when he saw the sweet corn being packed up at the end of the day only to be refrigerated and sold the next day. Sweet corn doesn’t send me into a rage or anything, but I know the fresher the better.
Oh, and the pickles are here! Now is the time to start thinking about putting some veggies back for the long (and boring) months of winter. We have been freezing beans and zucchini bread like crazy around here. Now we are about ready to jump into canning and inviting anyone who would like to join. I got some bulk cucumbers that are begging to be pickled and a recipe to die for. (email if you’d like it.) I highly suggest refrigerator pickles if you are not into the whole hot water bath canning thing. Anyway, we are taking helping hands in our canning kitchen. Come if you’re a canning master or would like to learn. $20 for all the supplies and you take home a portion of whatever we make. Jars, lids, vinegar or any contributions are welcome. Probably will be Wed or Thursday night… might be Sunday if the cukes will keep that long. Just email me if you’re interested. janeehouston@gmail.com
Appearing in this week’s basket and probably popping up in the ones to come are tomatillos. This cousin of tomatoes is used in South American cooking and is loved for its tart, tomato-like flavor. They keep in the fridge for about 2 weeks, husked. If you didn’t catch some in your basket this week, don’t worry. There are plenty more on the way….
Roasted Tomatillo Salsa
• 5 or 6 fresh tomatillos
• 1 fresh pepper
• 1 garlic clove, unpeeled
• 1t fresh cilantro
• 1/4 onion, coarsely chopped
• 1/2 teaspoons coarse salt
Remove husks and rinse under warm water to remove stickiness. Broil peppers, garlic, and fresh tomatillos on rack of a broiler pan 1 to 2 inches from heat, turning once, until tomatillos are softened and slightly charred, about 7 minutes.
Peel garlic and pull off tops of chiles. Purée all ingredients in a blender.
See you all next week,
Janee
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