Week 11

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Greetings everyone,

Hope everyone got a chance to see the eclipse or at least view some pictures of it. We rigged up our own little solar viewer out of binoculars and cardboard. It was pretty cool. Beyond how cool the natural phenomenon is, I’m amazed how accurately we can predict the occurrence of something like an eclipse.

Hannah using the homemade solar viewer–see the little crescent on the cardboard? That’s the sun’s image at peak eclipse!

The heat of summer has returned, for a day or two at least! Although the cooler weather was nice for us to work in, I’m sure all the summer plants are happy to have a little heat again, especially at night. Tomatoes, peppers and eggplant all really like having it in the 80s during the day and above 50 at night. I personally think the cherry tomatoes taste better after having a few warm nights.

We finally have a good patch of corn for this week–fourth planting is the charm.

Ted and Hannah having a snack after harvesting over 1000 ears of corn

 

What’s in the Box

  • Sweet Corn (6 small, 9 medium, 12 full)
  • Celery
  • Tomatoes/Cherry Tomatoes (2 lb small, 2.5 lb med, 3 lb full)
  • Garlic
  • Salad Greens (5 oz)
  • Onions (med & full)
  • Snap Beans (1/2 lb med, 3/4 lb full)
  • Peppers (full only)
  • Eggplant or Broccoli (full only)

Recipes and Notes

Celery grown in the midwest is a little different than celery grown in California (which is pretty much where all the celery available in stores comes from). You’ll notice it’s a little darker green and it has a stronger flavor to it. Enjoy a classic ants-on-a-log snack or crunch it on its own for a healthy treat.

Recipes

Celery-Celery tends to be really underutilized in American cuisine. Aside from ants on a log, or celery in your stuffing, does anyone really use it much? I’m not sure why, except maybe when we’re used to the bland watery crunchy sticks from commercial growers there’s no real reason to use it much. So, let’s explore it a little, huh? As always, Martha Stewart’s website has truly lovely, thorough investigations of everyday produce. Here’s what I’m really excited about:

Celery Ice Cubes– I wish I had thought of this myself, or at least discovered it sooner! Simply freeze your celery leaves in ice cube trays for the best upgrade ever for water or Bloody Marys!

Braised Celery-This looks pretty awesome, and should work nicely with this cold spell predicted this week. I’m thinking of making it to go with some Smoked Chicken that Mom and Tony are making this week for dinner. It should be pretty quick and easy, too!

Celery French 75-Martha had me at the word cocktail! I love a unique, flavorful cocktail and this looks fantastic. I might be making a batch of that syrup and canning it for future Christmas gifts.

Celery and Gin Sorbet-If anyone really wants to go for it this week, try this and tell us how it is!

Buffalo Celery Sticks-how about a grown-up version of ants on a log? These look pretty great to me-and make for a quick appetizer for a cocktail night this weekend.

Sneak Peek at Next Week

  • Tomatoes
  • Peppers
  • Cherry Tomatoes
  • Broccoli
  • Onions

 

Have a great week, everyone! As always, all the best from all of us,

Heather, Brandon, Maybelle, Ted, Hannah, and Michele

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