2012 CSA Harvest Share Week #9, August 1st

Notes about this week’s produce…

We wanted to point out that the cherry tomatoes in the Asparagus boxes this week have been grown with love by David Yoder’s son Josiah.  Josiah has been growing cherry tomatoes for Penn’s Corner CSA members for three years now.  At the age of 15 he has a passion for sustainable agriculture and is walking closely in his father David’s footsteps.  Enjoy your tomatoes and know that your choice to buy local food is keeping young, inspired farmers in the fields!
The sweet corn in your CSA box this week has been grown without any chemicals.  A natural consequence of growing any produce this way, but especially corn is that you are more likely to find pests in or on your produce.  The most common case with corn is that you may find some damage on the tips of the ears.  You might even, cough, sputter… find a corn earworm on your corn.  Please do not scream, run or throw all the corn away if this happens.  Simply cutting off the end of the ear where the damage has been done should remedy the situation in a hurry.
Pollination at Becarri’s Farm.

Each week we will will ask you to review the contents of the previous week’s box.

We very much appreciate your taking this short survey as it helps us in a number of ways!

If you are on the Asparagus route please click here. Zucchini members can click here.



Asparagus Share

~ babydoll watermelon, Becarri’s Farm

~ fresh herb,  Goose Creek Gardens, CNG

~ sweet corn, Nu Way Farm

~ pint cherry tomatoes, Nu Way Farm

~ 1# red field tomatoes, Blue Goose Farm, CNG


You will get those tomatoes next week!

~ 2# new red potatoes, Weeping Willow Farm

~ 2 Carmen peppers, Blue Goose Farm, CNG

~ rainbow chard, Blue Goose Farm, CNG

Zucchini Share

~ 2# PA Simply Sweet onions, Crighton’s Farm

~ small cantaloupe, Weeping Willow Farm

~ sweet corn, Nu Way Farm

~ 2# new red potatoes, Weeping Willow Farm

~ 2# heirloom tomatoes, Nu Way Farm

~ 1# loose beets, Nu Way Farm

You will get those beets next week!

~ 3 green bell peppers, Matthew’s Farm

~ Swiss chard, Nu Way Farm

OG- certified organic            CNG- certified naturally grown


Fresh Corn Polenta with Sautéed Cherry Tomatoes

Serves 4

For the polenta:

2 tablespoons unsalted butter

1 teaspoon coarse sea salt or kosher salt

1 cup coarsely ground polenta or corn grits

1 large or 2 medium ears fresh corn, kernels scraped off the cob (1 cup)

For the cherry tomatoes:

2 pints cherry tomatoes

1/4 cup extra-virgin olive oil

2 garlic cloves, minced

1/2 teaspoon crushed red pepper flakes

1/4 cup chopped mixed fresh herbs, such as oregano, basil, tarragon, and parsley Coarse sea salt or kosher salt and freshly milled black pepper

Grated Parmesan cheese for garnish

1. Preheat the oven to 200°F.

2. To prepare the polenta, in a medium saucepan over high heat, bring 3 cups of water to a boil, and add the butter and salt. Stir in the grits and corn and continue to stir until the water returns to a boil. Reduce the heat and simmer, uncovered, for 5 to 7 minutes, stirring occasionally, until the polenta is thick and smooth. Cover and transfer to the oven to keep warm.

3. To prepare the tomatoes, place a large skillet (it should be large enough to hold the tomatoes in a single layer) over high heat. Put the tomatoes, oil, garlic, and red pepper flakes in the pan and sauté until the tomatoes soften and begin to exude their juice, about 3 to 4 minutes. Stir in the herbs and sauté for 2 more minutes. Season with salt and pepper.

4. Divide the polenta among 4 shallow soup plates and spoon the tomatoes on top. Serve sprinkled with Parmesan.


This is the ultimate CSA box recipe.  You can use any combination of veggies that you like and if you have a lot on hand it can be easily doubled.


Recipe from “Vegetarian Cooking for Everyone” by Deborah Madison

Butter for the dish

3 cups vegetables (you can use anything; potatoes, peppers, corn, herbs, greens, onions, tomatoes)

1/2 cup bread crumbs

3 tablespoons butter

1 cup milk

1/2 small onion or 2 large shallots, finely diced

1/2 cup grated gruyere cheese (or any other cheese you like)

2 eggs, separated

Salt to taste

Pinch grated nutmeg

Lightly butter an 8×10 inch gratin dish. Steam or parboil the veggies until barely tender when pierced with a knife. Drain, rinse under cold water, then finely chop them.

Lightly brown the bread crumbs in 2 tablespoons butter in a small saucepan, then stir in the milk. When it’s hot to the touch, turn off the heat. Meanwhile, cook the onion in the remaining butter in a small skillet over medium heat until translucent, about 3 minutes. Combine the onion, vegetables, and bread crumb mixture in a bowl, then stir in the cheese and egg yolks. Season with salt and pepper to taste and the nutmeg. Beat the egg whites until stiff, then fold them into the mixture. Pour into the prepared dish.

Bake at 375 degrees until puffed and browned, about 25 minutes. Serve immediately. Serves 4.



One comment

  1. Hi, guys. I made the Zucchini Ricotta Galette recipe that was in last week’s blog. I had a crowd coming over to swim, so made 2 of them, and alternated slices of zucchini and yellow squash. They were FABULOUS. I will be making them again, for sure.

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