It’s hard to overstate how much I love the corn from our local farm: it’s truly awesome. It’s just the sweetest corn, and it’s always such good quality. So, when I saw that this week’s CSA box was going to include six ears of corn, I immediately signed up to get a box. NO QUESTION IN MY MIND. The funny thing with this box is that the amount of root veg included suggests a good opportunity to do a nice roasted root veg mixture, but the kids won’t go for it as much as dh & I would, so we’ll have to space things out a little more. Still, it’s a lovely blend of items in the box this week.
Corn + roots = OMG YES…
- Potatoes
- Beets
- Carrots
- Corn
- Turnips
- Squash
- Cucumbers
- Mustard Greens
- Blueberries
The one thing I’m completely at a loss about is the cucumbers. This is far more cuke that we’d use in a salad or just eat raw, so I need some ideas (besides “Just make a metric buttload of Tzadziki and invest in pita”). Not that it wouldn’t be a good idea, but this is enough cukes for a party-sized batch and we’re not in party mode for another two weeks.
On the plus side, as I write this, I can say that one item is already gone: the corn was wolfed down at dinner last night. SO GOOD.
Cucumber salad; quick pickles; kimchi cucumbers (kids won’t come within a mile of these, but they’re spectacular and contain your yearly allowance of ginger and garlic); chilled cucumber soup. Let me know if you want recipes for any of these.
I put cucumbers in the blender with mint and ice and a little stevia and love it as a cooler. I also take that same mixture or a variation and freeze it into popsicles. We love both.
Looks like a rainbow 🙂 Beautiful!
What do you like to do with the eight ball squash?
Thanks for linking up!
Not sure yet. We didn’t get to the eight ball squash in time last week, so this week I’m BOUND AND DETERMINED to do something with it. One thought was to stuff it. Another is just to slice it and throw it into a pan with some butter, shallots & honey. I did something similar in this recipe for Sweet Summer Squash. That worked oh so well before… 🙂
Sounds good…thanks for the suggestion!
I slice our cucumbers and toss them in a vinegar/sugar/dill/S&P dressing and call them “quick pickles.” We eat them fastest that way, and they keep for a few days in the fridge!
cucumber, basil, tomato, little EVOO, sea salt and balsamic vinegar. nom nom nom add some french bread and fresh mozzarella to call it dinner! 🙂
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