I look forward to this time of year because the CSA I belong to (Jeta Farms) begins its distribution of shares to its members. As you can see from the cover photo, my share contains beautiful produce.
CSAs (community supported agriculture programs), provide a direct link between local farmers and consumers by allowing members to purchase a share of a farmer’s crop before it’s produced each season. This allows the farmer to pay for seed, water, equipment, etc., up front.
Each week of the share season, the farmers deliver great tasting, healthy food to predetermined locations or members pick up their shares at the farm. CSA members share in the harvest and everyone benefits. This type of arrangement helps people to connect back to the earth and the food they eat.
Here are recipes for how I used some of the produce in my first share.
Corn Stock
Did you know that you can make delicious vegetable stock with corn cobs? The stock can be used to add flavor to soups, risotto or any recipe calling for vegetable stock.
Ingredients
- 12 corn cobs (corn kernels removed)
- 2 chive stalks
- 2 stems fresh parsley
- 2 stems fresh thyme
- 1 bay leaf
Directions
Put corn cobs, chives, parsley, thyme, bay leaf and cold water to cover in a large pot and bring to a boil over high heat. Reduce heat to medium, cover the pot and simmer for 1 1⁄2 hours.
Strain, discard solids and refrigerate or freeze until ready to use the stock.
Grilled Corn on the Cob
For each ear of corn:
- 1 teaspoon butter
- ½ tablespoon chopped fresh chives
- One ice-cube
- Heavy duty aluminium foil
Directions
Remove the husks and silk from the corn. Center the corn on a piece of foil large enough to enclose the entire cob.
Dot with the butter and sprinkle on the chives. Add an ice-cube.
Bring up the foil sides. Double fold the top and ends to seal making one large foil packet, leaving room for heat circulation inside.
Grill, turning frequently, until the corn is tender, about 15 minutes. Remove the corn from the grill. Be careful opening the foil and wear oven mitts as the corn will be very hot!
Green Bean Salad
3-4 servings
Ingredients
- 1 tablespoon red wine vinegar
- 3 tablespoons olive oil
- 1 clove garlic, finely minced
- Kosher salt and freshly ground pepper, to taste
- 2 cups fresh green beans, trimmed and cut into 2 inch pieces
- 2 oz feta cheese, crumbled
- 1/4 cup finely diced red onion
- 1/4 teaspoon dried oregano
Directions
To make the vinaigrette: whisk together the vinegar, oil, garlic, salt and pepper in a serving bowl; set aside.
Bring a large saucepan of lightly salted water to a boil; add the beans and cook until just tender, about 3 minutes.
Using a slotted spoon, transfer the beans to a bowl of ice water. Drain well and toss with the vinaigrette, oregano, feta and onion. Chill before serving.
Stuffed Summer Squash Boats
Serves 4
Ingredients
- 4 medium yellow squash
- 1/2 cup ricotta cheese
- 1/2 cup mozzarella cheese, shredded
- 1 cup marinara sauce, heated (see recipe link here)
- 1/4 cup Parmesan cheese, freshly grated
- 1/4 cup Panko breadcrumbs
- Olive oil
- 2 tablespoons minced fresh basil leaves
- Sea salt and fresh ground pepper to taste
Directions
Cut off the stems on the squash and cut a slice off the top of each squash. I used the top and the scooped out flesh in the relish recipe below.
Using a small spoon, scoop out the seeds and enough flesh from each squash to create room for the stuffing.
Place the squash in a greased baking dish or in individual baking dishes and brush the cut sides of the squash with olive oil.
Season the squash lightly with salt and pepper.
Preheat the oven to 375 degrees F.
To make the stuffing:
In a small mixing bowl, combine the panko breadcrumbs, 1 tablespoon olive oil, minced basil and Parmesan cheese. Set aside.
Combine the ricotta and mozzarella in another mixing bowl and season to taste with salt and pepper.
Evenly distribute the ricotta cheese mixture in the squash boats.
Evenly sprinkle the breadcrumb topping mixture on top of the ricotta filled squash.
Bake the squash for 30 minutes or until the squash is tender and the topping is golden brown.
Remove the baking dish or dishes from the oven and pour some warm marinara sauce over the squash boats before serving.
Small Batch Summer Relish
Sweet-and-sour squash relish is a great condiment for burgers and summer sandwiches. You won’t believe how delicious summer squash is in this relish.
Makes: 2 cups
Ingredients
- 1/2 cup cider vinegar
- 1/4 cup sugar
- 2 teaspoons mustard seeds
- 1/4 teaspoon crushed red pepper (chili)
- 1/2 teaspoon salt
- 1 1/4 lbs zucchini and/or yellow squash
- Half a medium onion
- Half a red or yellow bell pepper
Directions
Finely dice the vegetables with a knife. I don’t like using the processor for relish because it makes the squash watery and a grater makes them too fine for relish.
In a large saucepan, heat vinegar, sugar, mustard seeds, crushed red pepper and salt to boiling on high, stirring. Stir in squash, onion and bell pepper.
Simmer 60 minutes or until very tender and very soft, stirring occasionally.
Transfer to airtight containers and refrigerate until cold. Store up to 1 week in the refrigerator or freeze in small containers.
Marisa Franca @ All Our Way
I’ve never used corn cobs to make a stock but I can see why it would work 🙂 And I love your squash boats not only yummy but they make a great presentation. Great ideas!! Have a wonderful day.
Jovina Coughlin
Thank you so much Marisa. Wishing you a great day also.
Anne
Like Marisa, I had never even thought of stock from corn cobs. I think I will try it after roasting the corn on the grill. I recently planted zucchini and summer squash, and am looking forward to making the relish this summer. Great ideas, Jovina!
Jovina Coughlin
Thanks Anne. Yes you can use the cobs after the corn is cooked and removed from the cob.
Animalcouriers
Great to know you can use the cobs for stock – our dogs don’t fancy them much anyway!
memadtwo
Adding an ice cube to grilled corn…only you, Jovina! makes so much sense and I can’t wait to try it. N.
Jovina Coughlin
Thank you – it helps the corn stay moist on the hot grill. Most cobs cook perfectly in 15 minutes with the above method.
Shelly Swanberg
This was a wonderful post you wrote up on CSA’s and summer veggies! I especially like the corn stock recipe. I have been making tomato stock from all of my tomato harvests while I cook tomatoes for tomato paste. So corn stock from cobs made perfect sense.
Jovina Coughlin
Thank you so much Shelly for your wonderful comment. Much appreciated. I will definitely have to try your tomato stock idea.
nancyruth
Lovely. The green bean casserole is of interest.
ravenhawks magazine
Reblogged this on ravenhawks' magazine and commented:
Never though of using corn cobs as an ingredient in vegetable stock, great idea:)
Lana-Once Upon a Spice
Wonderful as always, Jovina!
Jovina Coughlin
Thank you Lana.
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rhutcheson28
The Green Bean Salad was good the first night, and really excellent the second. Thanks.
Jovina Coughlin
Thank you so much Rex. We really like it also.
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