Tomato town!
It's All Happening
Vacation spot - Manchester-By-the-Sea, MA
Hi everyone! We're back from our vacation and have found a bounty of summer vegetables! Last week we were up in Massachusetts for my family reunion - our 17th year together in this special place by the ocean. We felt very lucky to get to spend this time away from the farm and feel revived in body and spirit (and we miss the ocean dearly!)
Now with holidays and vacation complete, we'll have regular deliveries for the rest of the season. Thanks for bearing with us during this month of irregular scheduling, and generally while we work out kinks in our systems and get our feet under us during this CSA season. You guys are great!
So, remember when we were begging for rain? Well, we sure got it. It was pretty surreal getting updates from our friend and farm sitter - it was non-stop rain here while we had sunny beach weather up north. This July started off as the second driest one on record, and in just a few days it became the second wettest. The main thing its led to around here is weeds. So many!!! It also keeps us from doing larger-scale harvests of crops like carrots and potatoes. But hey, for now we're just excited about tomatoes and sweating our faces off in this humid weather. Maybe it's just the vacation talking...
Fall transplants, ready for the field
What We're Eating
Elote Corn
Ain't nothing wrong with a dish that involves cheese and garlicky mayo. We made this at our family reunion and it was a big hit!
Recipe from The Noshery
- Vegetable oil for brushing
- 6 ears corn, shucked
- ¼ cup mayonnaise
- ¼ cup sour cream or Mexican crema
- 2 garlic cloves, minced
- ½ cup queso fresco or cojita cheese crumbles (we used cojita)
- 1 teaspoon chili powder
- ½ teaspoon cayenne pepper
- ½ cup finely chopped cilantro
- kosher salt
- lime wedges
- In a small bowl combine mayonnaise, sour cream, and garlic. Mix until well combined, set aside. Spread cheese crumbles on a plate, set aside. In a small bowl combine chili powder, cayenne paper, and 1 teaspoon salt, set aside.
- Brush grill grate with vegetable oil. Heat grill to high heat. Place corn directly on the grill. Grill corn, turning occasionally until cooked and lightly charred, about 10 minutes. (We did more like 5 minutes because our corn is so delicate and tender)
- Immediately brush the corn with mayonnaise mixture. Roll corn in cheese crumbles sprinkles with chili powder mixture and cilantro. Squeeze lime over corn and serve immediately.
Bryan caught a mess of fish, though alas, none of the requisite "keeper" size (prounounced "keepah" in Massachusetts.)
Thanks everyone!
- Joanna & Bryan