Small
Lacinato Kale 1 bu
Sweet Italian Peppers .75 lbs
from Alvarez Farms
Pears 2.5 lbs
Sweet Corn 4 ears
Brussels Sprouts 1.5 lbs
Rainbow Chard 1 bu
Standard
Leeks 1 ea
Red Kale 1 bu
Sweet Italian Peppers .75 lbs
from Alvarez Farms
Pears 2.5 lbs
Sweet Corn 4 ears
Carrots 2 lbs
Brussels Sprouts 1.5 lbs
Parsley Roots 2 ea
Rainbow Chard 1 bu
Nash’s Sweet Corn
According to U.S. Department of Agriculture data for 2015, approximately 13.5 million bushels of corn were produced, with 39% being used for livestock feed, 30% for ethanol, 12.5% for various exports, 8% for distiller’s dried grain, about 5-6% for high fructose corn syrup and other sweeteners, and 3% for starches and cereals. That doesn’t leave a whole lot for eating!
Nash’s corn is local, organic, non-GMO, and sweet. It’s the perfect way to round out your summer before we launch into fall. Not only is ripe corn a sweet, crunchy, and delicious addition to your menu, it has a unique fiber profile that is beneficial for digestion and has been studied for its antioxidant properties, which can have beneficial impacts on a genetic level. Lutein and zeaxanthin were found in the germ, endosperm, and bran of corn kernels.
Sautéed Sweet Corn with Tomatoes & Tarragon
4 ears of sweet corn (about 2 cups of kernels)
4 Tbsp. butter
1/2 medium red bell pepper, chopped (about 1/2 cup)
4 to 5 scallions, chopped
1 pint grape or cherry tomatoes, halved
Salt and freshly ground pepper
1 Tbsp. fresh tarragon leaves, chopped (or 1 tsp. dried)
Shuck the corn and remove the silks. Steam or boil just until the kernels are tender. Cut the kernels from the cob and set aside.
Melt the butter in a large pan over medium heat. Add the red bell pepper and sauté until crisp tender, 2 to 3 minutes. Add the scallions and continue cooking 1 minute longer.
Add tomatoes and season with salt and pepper. Continue cooking until the tomatoes are slightly softened, 2 minutes, then add the corn. Combine well, taste, adjust the seasoning as needed, then stir in the tarragon. A quick and easy side dish!
Recipe from www.mygourmetconnection.com
Parsley Root
Parsley root is exactly what it sounds like—the root of the herb parsley. What’s in your box is a variety specifically grown for its large taproot, although the leaves are edible, too. It is cousin to fennel, celery, cilantro, and carrots and looks a lot like a parsnip. However, a parsnip has a sweet taste, and parsley root’s flavor is more like celeriac, lending itself to savory dishes.
Try sliced parsley root baked in a gratin, pan-fried in fritters, or deep-fried as chips. It pairs well with other roots and tubers, so try them roasted, mashed, or puréed together. Add parsley root to soups and stews, or substituted in recipes calling for celeriac, carrots, parsnips, and turnips. It is almost always eaten cooked, but it can be eaten raw. Add it sliced to a crudité platter, julienned in a coleslaw, or grated on top of a salad.