Prospect Heights CSA Newsletter
Week 15 – September 17, 2014
In this issue:
- Pickup #15 Information
- SITE CHANGE NEXT WEEK
- The Weekly Challenge — Using It All
- News from Ted
Alternate site: See emailed newsletter.
This Week’s Pickup: Week A
PS 9 Cafeteria
80 Underhill Ave
enter on St Marks next to the playground
Site Change Next Week
September 25 is a public school holiday so we will be using an alternative pick up spot to distribute our bounty. After next week, we will return to PS 9 for the rest of the season, which now runs through November 13.
Weekly Challenge – How to Use it All…
Tired of corn on the cob? Try this quick corn side dish from Cook’s Illustrated, perfect as a side for tacos, pork chops, or whatever you’re eating to keep summer going.
Sauteed Corn with Black Beans and Red Bell Pepper
2 T. vegetable oil, 1/2 red onion (chopped fine), 1/2 red bell pepper (cut into 1/4 inch pieces), 1 jalapeño chile (stemmed, seeded, and minced), 1 garlic clove (minced), 1/2 t. cumin, salt, 1 15 oz can black beans (rinsed), 3 ears corn (kernels cut from cobs, 3 cups), 1/2 c. chopped fresh cilantro, 2-3 T. lime juice
1. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat. Add onion, pepper, and jalapeño; cook, stirring occasionally, until onion is softened, 4 to 6 minutes. Add garlic, cumin, and ¼ teaspoon salt and cook until fragrant, about 1 minute. Add beans and cook until warmed through, about 1 minute. Transfer black bean mixture to large bowl and wipe out skillet.
2. Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Add corn and sprinkle with 1/2 teaspoon salt. Cook, without stirring, until corn is browned on bottom and beginning to pop, about 3 minutes. Stir and continue to cook, stirring once or twice, until corn is spotty brown all over, 2 to 3 minutes longer. Transfer corn to bowl with black bean mixture.
3. Stir in cilantro and 2 tablespoons lime juice. Season with salt and remaining lime juice to taste. Serve.
News from Ted
The weather man has been predicting temperatures in the low 30s for tonight, which, if it were to come to pass, would be happening a little bit early for us. In fact, it would be devastating. First off, we are not ready to say goodbye to our tomatoes or peppers. Secondly, we fully expect the beans and sweet corn to hang in there a few weeks longer. And, finally, we’d like our carrots to have more time to bulk up. I don’t really expect any of these crops to come to harm tonight, but I also know that their days are numbered, and that, within the month, they’ll all be gone, to be replaced with root crops, bulbs and tubers – the feel-good foods of fall – along with cold-hardy greens and broccoli. We’ve passed the two-thirds point in the farm season, leaving us with just eight more distributions, including this one, and we now begin the transition from summer crops to fall crops.
Last week, we harvested our Butternut squashes, completing a winter squash harvest that included pie pumpkins, Buttercups, Acorns and, my favorite, those pretty and delicious green and white Delicatas. We’ve also recently completed harvesting and trimming our red and yellow onions and garlic. See the attached photos. And we are well into our potato harvest. These storage vegetables, along with the beets, turnips, carrots, garlic, fennel and leeks we have yet to harvest, are the crops that, to me, make fall (and winter) such a wonderful time in the local foods cycle.
Be on the lookout: winter share details will be coming shortly.
This week’s share will include corn or beans, a head of lettuce, your choice of kale or collards, plus tomatoes, sweet peppers, chiles, eggplants, potatoes and onions. Enjoy! Next week’s vegetable share will be similar, but we’ll add winter squashes, continue to juggle who gets corn and beans, and change the greens lineup to keep it interesting. Your fruit this week will be Yonder Farm’s ‘Stanley’ plums. Bon appetit!
All the best, Ted