In the box
2 bushels “sugar and spice” sweet corn
4 heads broccoli
2 pints blueberries
6 banana peppers
4 bell peppers
2 quarts snow peas
1 dozen eggs
1 bag squash
1 head cabbage
**Optional Bonus** 1 dozen pick-your-own zinnias, to be picked at Snead’s Farm on Wednesday, June 28, from 9 a.m. until 6 p.m.
Total retail value of this week’s box: $91
Total value of goods distributed so far this year: $636
Preserving your corn: If you find yourself with more than you can use or give to friends, here are some ideas for preserving your corn:
- Freeze it (I have frozen corn straight off the cob without blanching it and had OK results. There is a scientific reason to blanch it, though, so I’m offering this link with directions on the process. I also like the idea of grilling or roasting corn, cooling it, cutting it from the cob and then freezing it. Another alternative is this recipe for sweet freezer corn.)
- Pickle it (or quick-pickle it)
- Cook it into a dish you can freeze, like corn soup, confetti corn casserole or sweet corn ice cream.
Night 1: Summer Squash and Corn Chowder
Night 2: Santa Fe Style Stuffed Peppers with cucumber-blueberry salad
Night 3: Serve a side of Corn and cabbage cole slaw
Night 4: Eggplant and snow pea stir-fry
Night 5: Grilled main dish aside grilled corn and snap pea salad
Night 6: Garlic-roasted broccoli with parmesan alongside fresh corn spoonbread
Night 7: Having a party? Consider these stuffed banana peppers as an appetizer.