7/31/24 Corn! Corn! Corn!

Today’s newsletter by Field Manager Sarah (2nd from left in photo).

You guessed it, Corn! For the first time in over 12 years, we have super sweet corn in your CSA boxes. One of the most important elements of our farm crew is the collaboration between crew members and the Kaisers. There are many ways this manifests on the farm, but the most tangible is in crop planning and experimenting with new products. We are trying a few new things this year, but one of the most substantial is sweet corn (see 7/17 newsletter for more). Jose, who joined the farm in March, was born and raised in South America and has experience farming in that hemisphere. Corn has deep roots in South American culture and cuisine, and Jose was a big advocate to bring this new crop into rotation at Singing Frogs. So with the collaboration of Kaisers, and crew support from Lola and Sarah (mid two in picture), dreams have come true!

The corn in today's box is the first succession, planted in mid-May. We chose this variety as it is reliable and tasty, and because the silks are easy to peel. It is always an experiment growing something new. But after watching the corn grow (literally) every day, we are elated to finally be harvesting. For a first year trial, we are more than thrilled by the yield. We have a full share for all boxes today, and anticipating bringing ears to markets over the next few weeks. Our second succession of corn  was planted about a month after the first, so it still has some growing to do, and we are anxiously anticipating its arrival. The second planting had some more challenges than the first, mainly because it was in one of our lower fields with poorer soil quality and pressure from rodents and birds. We re-seeded about 14 days after the first planting at an attempt to fill out the beds. Although it is not as perfect as our first succession, it is trying its hardest and we are happy with the results.

The crew made sure to sample plenty of ears while harvesting yesterday, so we are certain it is super sweet. Not only are we eating the ears of super sweet corn, but the soil and farm is also benefiting. It is always beneficial to the soil and farm ecology to bring in more crops and introduce more biodiversity. Additionally, corn is the ultimate “chop and drop”, meaning that once the plants are fully harvested, we will chop the plants below the soil surface, and drop them in the beds and pathways to decompose in place. Our next crops will be planted around the decomposing plants. This reduces the labor and more importantly, creates a system of “living mulch” that will add carbon and organic matter to the soil and help with weed suppression. Additionally, we planted our beds of corn in historically difficult to manage field in order to help with the restoration of the soil.

I cannot say enough about corn. On the farm, it is exciting to have new products and create a space where the crew can advocate for what they want to grow. Harvesting corn yesterday was one of the most joyous days on the farm, filled with giggles and many, many bites of raw corn. We hope you enjoy it as much as we do!

Produce Notes & Recipes!

This Week’s Box

Super Sweet Corn

Tri-colored Beets

Kale: Red Russian (SR) OR Rainbow (WC)

Tomato Quart

Eggplant (SR) OR Summer Squash (WC)

Strawberries (SR) OR Cherry Tomato (WC)

Family: Red Butter Lettuce

& Shishito Peppers

For the Corn in your boxes, please eat them SOON! Corn starts converting sugar to starch as soon as they are harvested so the earlier you eat it, the sweeter they will be. There are many things our crew is excited to do with their ears. First, some of of us are excited grill.  We like to keep it simple; shuck the corn, lather in a generous layer of butter and salt, and put on a hot grill, rotating occasionally until to cook to desired crisp. Another great option is a recipe for creamy corn pasta that Lola has enjoyed in seasons past, and is excited to cook up again soon. Elizabeth boils but only for 90 seconds, literally only enough to heat them up. They can be eaten RAW as you see the crew doing above.

Creamy Corn Pasta with Basil (From NYT Cooking)

12 ounces dry orecchiette or farfalle

1 bunch scallions (about 8), trimmed and thinly sliced 2 large ears corn, shucked and kernels removed 3 Tbs unsalted butter

½ c grated Parmesan cheese, more to taste

⅓ c torn basil or mint, more for garnish

1. Cook pasta in well-salted water, reserving 1/2 cup of pasta water

2. Heat olive oil in large pan, add scallion whites and salt and cook until soft. Add 1/4 water and half the corn, simmer until corn is tender. Transfer to blender and puree mixture until smooth, adding water if needed. Season with salt and pepper.

3. Heat same skillet over high heat, add butter, and let melt. Add the rest of the corn and cook until tender. Add the corn puree and cook for 30 seconds.

4. Reduce heat to medium, add the pasta and reserved pasta water. Toss to coat. Stir in scallion greens, parmesan,  red pepper flakes and lemon juice (if desired).

5. Serve hot, with a drizzle of olive oil and black pepper.

Because we were able to get Corn for everyone and because we’re gapping on Cucumbers, we’ve started a Summer Squash and Eggplant Rotation. This is a minor change from our anticipated.

As with every summer, there comes a time when you need inspiration for how to use your endless bounty of summer squash. Sean made this Zucchini Cake this week, and loved it because of its simplicity (remember any squash will work).

Zucchini Cake (smalltownwoman.com)

• 2 ½ c all purpose flour

• 2 tsp baking soda

• ½ tsp baking powder

• ½ tsp salt

• 1 Tbs ground cinnamon

• ¼ tsp ground nutmeg

• 2 c grated zucchini

• 2 large eggs

• 1¼ c vegetable oil

• ¾ c granulated sugar

• ¾ c light brown sugar

• 1 ½ tsp vanilla extract

• ¾ c chopped walnuts

• 1 c unsalted butter softened

• 8 oz cream cheese

• ½ tsp ground cinnamon

• 1½ tsp vanilla extract

• 3½ c powdered sugar

1. Preheat oven to 350 degrees. Grease and flow a 9 x 13 inch baking dish.

2. In a medium bowl, whisk together the flower, baking soda, baking powder, salt, cinnamon, ground nutmeg. In a separate bowl, stir together grated zucchini, eggs, vegetable oil, granulated sugar, brown sugar, vanilla extract. Add flour mixture to zucchini mixture in several intervals mixing until combined. Fold in chopped walnuts.

3. Pour batter in prepared baking dish and bake for 34-40 minutes until a toothpick interred comes out clean.

4. Make the frosting. In a stand mixer, beat together butter, cream cheese, cinnamon and vanilla until light and fluffy. Turn the mixer on low and slowly add powdered sugar, beating until smooth. Spread on fully cooled cake.

A reminder that we have some great Add-Ons including of course our produce and flowers but also amazing dried goods and Walnuts.

Another fun box item for families this week is a share of Shishito Peppers. These peppers are famous in Japanese bars, American steakhouses, and now in your kitchen! We’ll have more rolling in for everyone!

Blistered Shishito Peppers (Sarah’s recipe)

Simply toss in a neutral oil and cooking on the stovetop on high until blistered, about 3 to 4 minutes. Add flaky sea salt, lemon zest, parmesan cheese, paprika, the list goes on. Another addition is to make a simple dipping sauce to pair with the blistered shishitos.  A good one I’ve been using is easy; simply mix these ingredients together:

1 garlic clove, minced

1/2 cup mayonnaise

2 tsp lemon or lime juice

2 tsp toasted sesame oil

1 tsp honey

Red pepper flakes and salt to taste

This is the third week without a Lettuce or other light green in the CSA box. This is the shadow effect of the extreme heat we had in early July. With temperatures over 90 degrees for five days, our crew was unable to plant tender lettuce in order to protect the health of the crew and the plants. As a result, we are currently in a window without lettuce or other light greens. That paired with above average gopher and rodent problems means that we are low on lettuce. We are excited to be offering family boxes Red Butter Lettuce this week, and to get back to our regular scheduled lettuce production next week.

We finally have Strawberries and Cherry Tomatoes consistently! We’re going to be doing a rotation with them… both fun little sweet goodies and plan to keep that rotation going into the next few weeks!

Thanks Everyone for your support!!