Someone asked me recently about eating a meal of corn weekly… we do this because there are things that should be enjoyed in season, we simply don’t buy them off season. If you consider eating corn for 8 weeks, that is still only 1/7th of the year. Many people eat the same pizza every week, why not the same eggplant dish or cucumber salad? No, no has complained…I was just thinking about it. Anyway, you may see Mirai, a beautiful gourmet yellow corn, this week. Also, this week marks the transition between the early Macs and Paula Red apples. I am so happy to have apples to snack on in the car! And just in time for school too! You may see kohlrabi in the coming weeks. It is a funny root looking thing, but is really a swollen stem. It is delightful raw as a crudité or in salad, but we also like it grated into potato pancakes or in coleslaw. I can’t be sure when you will see the kohlrabi, but I am pretty sure you will. Also, we planted several varieties of Chinese mustard per request ;)I will try to post a picture when I see it harvested with some ideas – I suspect it is awesome in strifry!
Here’s an Asian inspired slaw from member Laura:
1 bunch radishes
1 jalapeno pepper (optional)
1/4 cup Thai/Vietnamese fish sauce (aka nam pla or nuoc mam; available at Asian food markets etc.)
1/4 cup seasoned rice vinegar (ditto)
juice of one small lime
3/4 tsp sugar
1 tsp red pepper flakes (optional if not using jalapeno)
8-10 leaves fresh mint, if available, or Thai basil, if available, sliced in ribbons
Peel kohlrabi and julienne (cut into thin matchsticks), along with the carrots, radishes, and jalapeno, if using. (It helps to have mechanical help for the julienning, such as a wicked mandoline.) The kohlrabi should slightly dominate the radishes and carrots. Mix together the fish sauce, rice vinegar, lime juice, sugar, and red pepper flakes if using, pour over the vegetables, and toss till vegetables are thoroughly coated. Marinate and chill for at least 1/2 hour or until dinner is ready, garnish with mint or Thai basil.
If you don’t like fish sauce (if you like pad Thai and other Thai food, then you probably do) you might substitute soy sauce. In that case I’d omit the lime juice, sugar, peppers, and mint/basil, and instead add to the soy sauce and vinegar a couple of tablespoons of water and a tsp. or so grated fresh ginger, and sprinkle on a few drops of Chinese toasted sesame oil before serving.
There are so many toads and tree frogs around; it is hard to walk some days. The few remaining puddles are full of green and leopard frogs. We love our amphibians! I am happy to be into the next batch of corn…the weather has been uncooperative for the planting and maturing of certain crops. Corn has been inconsistent because it was hard to plant on schedule due to wet fields; then the pollination was weak at times because the rain washed the pollen off the silks, and the dryness caused some wizened kernels at times. Having said all that, I have enjoyed all the corn I have eaten and it has tasted good; this merely explains the inconsistencies that happen with some crops. Thankfully, this is not a problem with tomatoes so far this year! There are still cabbages, cauliflower, mustards, all sorts of apples, winter squashes and choi to harvest this season. Though I am sad to be looking at September, it brings the fall crops 🙂