Week 10: July 3, 2013

In this week’s box:

1/2 dozen eggs

1 1/2 pints of raspberries

3 lb bags new potatoes

3 lbs of green beans

14 ears of corn

2 bunches of basil

1 bag of tomatoes

Emily’s notes:

With July 4 this week, many of you may be heading to pot luck suppers or cooking for crowds. Your green beans, corn and basil would go nicely in this recipe for Green Bean Salad with Corn and Olives, which would be great at a pot luck.

This box also supplies you nicely for this recipe for herb buttered potatoes with corn. I think you could sub in your basil for the thyme and parsley used in this recipe and it would be more summery.

Earlier this year, we made pancakes out of our turnips and potatoes. I think you could do the same with potatoes and corn and it would turn out nicely. I don’t use a recipe for this, but here’s the method: Grate however many potatoes you want to use. Slice the kernels off of the ears of corn you want to use. Mix these together, then add about 1/4 cup flour (or less) per two cups of vegetables, along with salt, pepper, paprika, cayenne or any other desired seasonings to taste. Add about one beaten egg for every 1/4 cup flour. If the batter seems too wet, add more flour. If it seems too dry, add another egg. You want a consistency that feels like slightly runny raw hamburger patties (doesn’t that sound yummy…) when you form it into pancakes (which I recommend doing with your hands). Drop the cakes into about 1/8 inch of vegetable oil over medium-high heat in a wide skillet (hard to beat cast iron here). Cook until golden brown on each side. I would sprinkle the finished cakes with finely chopped basil and serve with sour cream. These are filling, so you don’t necessarily need meat with them.

Basil is a summer addiction of mine, and I feel sad when I see it go limp after it’s been sitting around too long. So I think I’ll be whipping up a batch of pesto as soon as I can after bringing this batch home. It’s been ages since I used a recipe for this, but this recipe from Ina Garten offers a pretty good guide (There is no need to be exact here with the quantities. I usually like to add the juice of one lemon to my pestos, and I never use pine nuts–too expensive. Walnuts or almonds are just fine.).

And finally, this recipe from Smitten Kitchen for Pesto Potato Salad with Green Beans seems to be made for this week’s CSA box. I have had really good luck with the recipes I’ve tried from this blogger, so it’s high on my list.

Happy Fourth!

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