Wood Duck Farm

Our Update
...a periodic reflection of what's going on at the farm
July 4th, 2012
 
 We recently received the below recipe from one of our Woodlands CSA members. She gives this simple, but great tasting dish high marks, so passing it along seemed logical.  In lieu of cherry tomatoes, consider slicing some small beef steak varieties and resting them on the side of the plate or buffet table.

Fresh-from-the-Cob Corn Salad 

Ingredients:  

½  cup KRAFT Lite House Italian Dressing (olive oil & Herbs can substitute)
2 Tbsp. GREY POUPON Dijon Mustard

4 ears corn on the cob, cooked, cooled slightly

½ lb. green beans, trimmed, cut into 1-inch lengths (about 2 cups) and cooked

1cup grape tomatoes, halved

½ cup  chopped fresh basil

 
MIX dressing and mustard in large bowl until well blended.

CUT kernels from ears of corn. Add to dressing mixture; mix lightly.

ADD remaining ingredients; toss to coat. Serve immediately.

kraft kitchens tips

HOW TO REMOVE THE KERNELS FROM THE COOKED EARS OF CORN
Cut off the tips of the ears to flatten the ends. Stand the cobs upright on the flat ends. Using a very sharp knife, cut downward, removing three or four rows of kernels at a time.
MAKE AHEAD
The vegetables can be mixed together the day before and stored in a resealable plastic bag in the refrigerator. Toss with the dressing mixture just before serving.
USE YOUR GRILL
To grill the ears of corn, carefully pull back the husks from the tops of the ears to remove the silk, being careful not to detach the husks from the bottoms of the ears. Rinse the corn. Re-wrap the husks around the corn. Place corn on grate of grill over low heat. Grill 15 to 20 min. or until tender, turning frequently to prevent the husks from burning. Remove the corn from the grill. Using a towel or oven mitt to protect your hands, peel back the husks and cut off the kernels.
What's Growing: Sweet corn, slicer tomatoes, bell peppers, cucumbers, green beans, new potatoes, cantaloupe, watermelon, eggplant and banana peppers.   More Peaches next week as well. sorry guys, the rain has been taking a toll on our arugula as it gets pushed down and has a  difficult time "bouncing back."
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Summer CSA Program Underway: We just finished week #3 with have seven remaining. Should you be interested in joining,  visit this link  Summer CSA Program & Registration.  FYI our prices are prorated downward each week to reflect correct pricing. For a short tutorial, consider reviewing the following instructions:

  

1) Once at the above link,click your desired pick up location
, select continue, this will take you to our shopping cart.  

  

2) Then choose your desired share size where you select "add to order"  

  

3) Then place your mouse over the first available date, i.e. June 19th, 20th, 21 st etc.The date should turn yellow, right click your mouse and all the dates should light up green.  

  

4) Then select "CONTINUE" , and/or scroll down to add items to your CSA pick up order for any particular week, i.e. eggs, honey etc. Follow the prompts to complete and purchase. 

Like to Participate, but will be traveling some this summer? Consider splitting a share with a friend/relative. An easy way to split is for you take the whole share one week and defer it to your partner another week. Just include their email address when you register. Sorry, we don't have provisions for splitting credit card payments.

Sunday Midnight Is Our Typical Weekly Cut-off.  With this in mind, please consider ordering by midnight Sunday, to insure orders be delivered the following week.  FYI our prices are prorated each week to reflect correct prices.

Happy 4th of July,

  

Van   

Cell 713 876 8645

www.woodduckfarm.com

csa@woodduckfarm.com

 

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