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Posted 9/6/2016 3:44pm by Jennifer.


There are only a couple weeks left in the sweet corn season.  As we pick through our later fields, the chances of corn tip worm and corn borer worm increase.  We try our very best as we are hand-picking to throw out any ears that have extreme damage, especially in the middle of the ear.  However, if there is a corn tip worm at the end of the ear, we still pick it and include it in the vegetable shares.  One of the reasons we choose to grow our current variety of corn (which is also our favorite tasting) is because it produces a nice long ear.  So, even if you have to cut the end off due to a worm at the tip, you are still left with a beautiful ear of corn to enjoy.


Some may think that our corn has a lot of worms, and that may be true.  Even though our corn is not certified organic, we still like to raise it as organically as possible.  This means that we only use non-GMO corn, not "Round-up Ready" corn.  We also use organically approved pesticides, and we only use them when absolutely necessary.  We know that most of our customers prefer a worm at the tip of the corn ear over the use of synthetic pesticides and herbicides.  There's a reason why it is very difficult to find certified-organic sweet corn, because it's very difficult to grow organically.  So, we will continue to try our best at growing it as organically as we can.  


Thank you for your understanding and continued support, and hope you enjoy your sweet corn!

Tags: Corn
Posted 8/15/2016 7:05am by Jennifer.

If sweet corn is not on your menu for this week, please be sure to take advantage of sweet corn season by freezing it for later use.  Believe it or not, we don't eat a lot of corn in our house besides in the summer, but I'm always sure to freeze a little for special occasions - like Thanksgiving & Christmas dinner.  I also sometimes put some corn in a batch of fresh salsa, which you could make with the tomatoes, onions, garlic, and peppers that you receive this week.  Or I have found that my kids LOVE succotash made with lima beans and corn (I've included a succotash recipe below that is very similar to what I make).  For any of these uses, simply husk and boil the corn for 3 minutes just like you normally would.  Then place them in cold water to stop the cooking process.  Once they're cooled stand the ear on end on a cutting board and slice the corn off from top to bottom, rotating the ear to get all the kernels.  The trick is to cut deep enough to get all the kernels, but not so deep that you get the cob.  If you want to then freeze the corn, place it in a freezer bag (I find that a quart freezer bag is the right portion for my family), expel any extra air, and flatten the bag, so it will neatly stack in your freezer. 


Succotash with Fresh Corn & Lima Beans


You'll also be getting kohlrabi this week.  People who are new to kohlrabi always ask, "What does it taste like?", and Chris would always describe it as a cabbage flavored turnip.  Come to find out "Kohlrabi" is a German word in which "kohl" means cabbage, and "rabe" means turnip.  This is just another instance for him to tell me how smart he is. 

So what do you do with it?  Lots of people love to eat it like an apple.  Simply peel off the tough outer skin, sprinkle it with salt (optional), and enjoy.  We actually have a customer who plants tons of these in his garden, because he takes a kohlrabi in his lunch everyday instead of an apple.


My favorite ways to eat it are either in a slaw or in fritters.  The slaw is prepared with kohlrabi and apples cut into matchstick pieces with toasted walnuts and a vinaigrette.  The fritters are a mix of shredded potatoes and kohlrabi.  Of course the kids like the fritters best!


Kohlrabi & Apple Salad

Kohlrabi Fritters


I can't believe that summer is winding down already.  Hope you are enjoying this summer bounty while it's here.  Before you know it we'll be eating summer squash and wearing sweaters!

Tags: Corn, Kohlrabi