Wednesday, July 24, 2013

Week 12 Share

Lots of sweet corn this week and with them comes the challenge of using it before age turns the kernels all starchy. The newsletter that comes with each share included a tip on how to prevent the loss of the corn’s sweetness by freezing kernels before they get too old. To do this, you need to shuck the corn and then blanch it in boiling water for 5-6 minutes. The cooking will deactivate the natural enzymes in the corn that change the sugars into starch. Immediately transfer the corn from the boiling water to an ice bath to stop the cooking. Once cool, dry the corn and then cut the kernels off the cobs. Pack the loose kernels into freezer bags and remove as much air as possible before freezing. Once frozen, the corn should keep for up to a year depending on how airtight your bag is. 

Hot peppers, 1.5 oz ($0.20)
Basil, 1 bunch ($1.99)
Peaches, 2.5 lbs ($4.98)
Blueberries, 2 pints ($5.00)
Tarragon plant ($2.99)
Corn, 8 ears ($4.80)
Cucumber, 2 lb 5 oz ($2.64)
Pattypan squash, 27 oz ($3.35)
Yellow squash, 1 lb 5 oz ($1.95)
Green beans, 8 oz ($0.85)

Total Share Value = $28.66

These here are the pattypan squash. Nice little single servings that I’m told taste pretty much just like yellow squash. The shape and color certainly makes a nice presentation, so I may try stuffing them so they can be served intact.

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