Early Queen Sweet Corn
Red Tide Lettuce
Ailsa Craig Onions
Some Kind Of Zucchini And/Or Summer Squash
Notes from the Farm
What a week... We've had the best week ever.
The weather is hot, the food is growing great guns, and we're having the time of our lives.
First off, we've got corn... corn makes everything better. We started picking it late last week, and once we start, we don't stop till fall. Corn becomes the beating heart of our farm. Every day, sometimes twice a day, sometimes three times a day, we head out with our corn bags and start counting to 16 in fours. It's something I can do in my sleep.
The rhythm of corn picking... it's hard on my back, but it has a way of resetting my soul with some kind of ancenstral vibration... a giant subsonic gong radiating through me, out in all directions, like ripples in the water, warping the world around me in a hazy paralyzing shimmer. Every ear is loaded for bear, ringing out as it's picked in ear-shattering drum beats, one after another, ear after ear... like a prymordial war song, marching through space and time.
Corn is not just sweet, it is meaningful. Corn unites. It united our Great Grandmothers and Grandfathers, and it unites us today... regarless of skin color or religion, politics or sexual preference... With corn, we all walk in lock-step... ear after ear, gong after gong, 7 billion strong, together, united... in corn.
Kohlrabi, Apple, and Mint Slaw 3 1/2 cups peeled and julienned kohlrabi (from 2 pounds)
4 teaspoons fresh lime juice, plus 1 teaspoon finely grated zest (from 1 lime)
1 tablespoon thinly sliced Fresno chile
2 tablespoons extra-virgin olive oil
1 1/2 cups julienned sweet, crisp apple (such as Fuji)
1/4 cup fresh mint leaves, roughly chopped
1/4 cup cilantro leaves, roughly chopped
Soak kohlrabi in a bowl of ice water until crisp, 10 minutes. Drain well.
Whisk together lime juice and zest, chile, and oil. Season with salt. Toss with kohlrabi, apple, and herbs. Season with more salt, if desired; serve.
Broccoli With Olives 4 bunches broccoli, about 3 pounds, cut into medium florets
1/2 cup extra-virgin olive oil
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
1 cup pitted and slivered Kalamata olives
1. Prepare an ice-water bath; set aside. Put broccoli in a steamer basket over boiling water, cover, and steam until just tender, about 7 minutes. Briefly plunge into ice-water bath. Drain; pat dry.
2. Heat 1/4 cup oil in a wide saute pan over medium heat. Add half of the broccoli, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring, until golden brown, about 5 minutes. Stir in half of the olives. Cook until heated through. Transfer to a serving dish; cover. Repeat with remaining oil, broccoli, salt, pepper, and olives. Combine batches. Serve immediately.
Corn Fritters 3/4 cup all-purpose flour
2 tablespoons yellow cornmeal
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/4 teaspoon cayenne
1/2 cup whole milk
1 large egg
2 cups yellow corn kernels (from 2 ears corn)
Vegetable oil, for frying
Honey, for serving
In a large bowl, stir together flour, cornmeal, sugar, baking powder, 1 1/2 teaspoons salt, and cayenne. Add milk and egg to flour mixture and stir together to create a batter. Add corn and fold to combine.
Heat 4 inches oil in a large heavy-bottomed pot or Dutch oven over high heat until a deep-fry thermometer reaches 375 degrees. Working in batches, using a small ice cream scoop or two spoons, drop batter by the tablespoon into the oil. Cook, turning occasionally, until cooked through and deep-golden brown, 1 to 2 minutes; adjust heat as needed to keep oil temperature between 350 and 360 degrees. Transfer fritters to a paper-towel-lined baking sheet. Season to taste with salt, and serve immediately with honey.