And since there were so many ears of corn, I can also make this salsa. It’s from Lyn Deardorff who is “Preserving Now” and demonstrated this recipe at the Freedom Farmers Market.
Roasted Corn and Tomato Salsa
Recipes
Shrimp and Corn Salad
I’m back again from another quick trip to the beach with a few pounds of fresh Georgia shrimp. And with ears and ears of corn in my box, how can I resist this quick salad? Sorry I don’t remember the origins of this recipe.
Pickled Blueberries
Chefs are pickling things like crazy these days. It’s the same tradition that has kept food preserving going for centuries – the desire to put up the bounty of the season so it can be enjoyed throughout the year. This recipe is from chef Tyler Kord of New York City who created them to go with a sandwich of Brie, pistachios and chervil. I think they’d be delicious on any sandwich or with any dish where you might be thinking “chutney.”
This one is so simple you won’t believe it. No heating of anything.
Pickled Watermelon Rind
I’ve been wanting to make pickled watermelon rind and am delighted to have an organic melon for just that purpose. Can I convince you to give pickling a try?
Martha McMillin of The Preserving Place suggests wrapping pickled watermelon rind in prosciutto for a great Southern twist on the traditional melon-prosciutto combination. Yum.
From the Kitchen of Conne Ward Cameron, CSA Week 8
Posting the weekly recipe suggestions from Conne Ward Cameron here on our website instead of Facebook now. — Editor July 6, 2016 Pickled Watermelon Rind Pickled Blueberries Shrimp and Corn Salad Roasted Corn and Tomato Salsa Spicy Thai Green Bean and Summer Squash Salad If you haven’t figured it out by now, I’m a recipe Read More…
Summer Squash Salad Sliders
Jon Wolf of The Terrace on Peachtree at The Ellis Hotel demoed this recipe at the Peachtree Road Farmers Market five years ago. It’s such a nice idea – raw, chopped vegetables as a slider – that I’m resurrecting it here. You could serve this as a simple salad as well, but it’s kind of fun to surprise people with a vegetable sandwich.
Kale with Honeyed Pecans
This simple recipe originated with the folks at Whole Foods.
Stuffed Eggplant
I love this vegan stuffed eggplant. I grew up eating bulgur but my mom never thought about seasoning it this way. The bulgur is delicious by itself, or stuffed into one of those eggplants in your box.
Beets and Almonds
My favorite way to eat beets is to roast them. Just roasted and sliced, I’m generally happy. But here’s a fancier version that doesn’t take too much more time. It’s adapted from a recipe in Cook’s Illustrated magazine. I’m including their method for cooking beets. You can follow that, or you can roast them in whatever way you prefer. Use the mint if you have some in your garden, or pick up a bunch at a local farmers market.
Shaved Fennel, Celery and Blueberry Salad
These days we are seeing lots of kale or spinach and strawberry salads on restaurant menus. A nice pairing of two seasonal ingredients. But why not extend that sort of thinking into early summer with fennel and blueberries? This is a basic idea you can modify by including whatever vegetables you like. And add some of that beautiful local celery. Just be sure to slice it thinly.