Contact Us

Sat. 8.20.11 Farmshare CSA Newsletter

Hi all,

First off, we’d like to sincerely apologize for the black hole in cyber space with the notable absence of our newsletter.  Fortunately, we are finally back up and running and very much looking forward to the remaining season ahead.  We’ve had some wonderful (and very gratifying) feedback from y’all and are truly tickled that your weekly shares are such a hit on the home front.  Anyways, here’s to enjoying last licks of this beautiful late summer Seacoast weather and its graces on our trees, fields and crops.

What’s in this Week’s Share


Tri-color Bean Mix

Salad Mix

Big Beef & Early Girl Tomatoes

Sungold Cherry Tomatoes

Butter & Sugar Corn



Yellow & White Peaches



Honeydew Melon


Storing & Handling Tips



Tomatoes should never be put in the refrigerator. Cold temperatures cause them to lose their flavor and turn mealy. Leave them in a sun-free spot on your counter. Store tomatoes laying on the stem as the skin is tougher on the top rather than the bottom. Tomatoes, like peaches, are climacteric fruits which means they continue to ripen after being picked, which is why they may seem unripe at first, but we want to ensure that by the time you get to eat it, it isn’t complete mush! To determine if a tomato is ripe, trust your nose and take a deep inhale. The aroma should be fragrant and the skin should yield slightly when gently pressed. A tomato that looks as though it’s about to burst just yells Eat Me Now!

Did you know that chemists have identified more than 400 compounds that build the taste of a ripe tomato?

Cooking Tomatoes

To remove the skins, score a small X on the bottom of the tomato with a sharp knife and blanch in a pot of boiling water for a few seconds until the skins fold back. Immediately place the tomatoes into a bowl of ice water and gently remove the skins.

To remove the seeds, quarter the tomato and use your thumb to scoop out the seeds over the sink.

Always cook tomatoes in stainless steel as they easily absorb flavors and using aluminum or iron will cause them to taste metallic.

Tomatoes can be sliced, diced, quartered; roasted, grilled, broiled, stewed, made into sauces and frozen; they pair exceptionally well with basil, cheese, broccoli, capers. Tomatoes are rich in an antioxident known as caratenoid which is known to reduce the risk of cancer and cardiovasular disease. Fats make the carotenoid more bioavailable so extra virgin olive oil and avocados are powerful food combinations with tomatoes!



I dare you to resist popping those sungold tomatoes into your mouth and just melting with summertime bliss.



Corn is best when eaten right away before the sugars turn to starch, diminishing that sweet sweet taste. This is mostly true for eating corn right off the cob, but after 4 days, corn will still be edible and tasty enough to cook with. Corn should be refrigerated with the husks still on. The husks will preserve that milky moisture in the kernels. Keep them in the crisper drawer without any strong smelling foods as corn will easily absorb those odors.

Shuck corn only before using by pulling down, cutting off the stem, and remove the silky threads either by hand or with a vegetable brush. If there is some worm damage – no fear – just cut out that part, the rest of the corn is still good. Wash the corn in cold water. To remove the kernels, place the corn vertically in a large bowl and run a sharp knife down along its length. If making a soup, or if you want some extra milky juice, run the knife down the length of the corn again, but with the dull back of the knife to avoid shaving off the cob. To freeze corn, blanch in boiling water for about 5 minutes, cool and drain then wrap in plastic or tin foil.

Tip from Thomas Keller: After you have removed the kernels from the cob into a bowl, place a smaller bowl of water next to it. Swirl your hand around the corn and the silk will stick to your hand. Remove the silk from your hand by dipping it into the bowl of water. Or running water would work too, I’m sure.

Feel overwhelmed with what to do with 12 ears of Corn?! No worries.

Try corn raw; boil it in boiling water for about 10 minutes depending on how soft you like it, remove with tongs, slather with butter and sprinkled with salt; pull back the husks without removing, remove the silks, then pull the husks back up and soak for at least 15 minutes then grill corn in their husks, turning occasionally until charred about 20 minutes; creamed corn; corn bread; corn chowder; corn and black bean salsa; Silver Queen succotash; deep-fried corn fritters; roasted; sprinkled into salads….

Do you twirl your corn and eat around the cob or lengthwise like a typewriter?


Stir-Fried Corn

Heat 2 tablespoons of olive oil in a large pan and add corn kernels with a tablespoon of chopped ginger, a teaspoon of freshly chopped chili, a handful of chopped parsley, and a couple tablespoons of soy sauce. Incredibly easy and Incredibly delicious.

Inspired by Jamie Oliver
Grilled Corn on the Cob with Garlic Butter, Lime Salt and Cotija Cheese

Heat the grill. Pull back the husks without removing them and remove the silks. Pull the husks back up and cover the corn.Soak the corn in a large bowl of water for about 15-30 minutes and then shake off any excess water.Put the corn on the grill, close the cover and cook for about 20 minutes. Remove the husks and roll the corn with garlic butter, sprinkle with lime salt and cotija cheese.

Garlic Butter: 2 sticks of butter, 8 garlic cloves, salt and pepper, blended in a food processer.

Lime Salt: 1/4 cup Maldon sea salt, zest from one lime put into a jar and shaken to mix

Cotija cheese is a hard, salty, grating cheese that doesn’t melt when cooked – substitute Parmesean or feta cheese for other great combos


Corn and Basil Soup

2 tablespoons of olive oil

2 small white sweet onions, roughly chopped

2 cloves of garlic

5 ears of corn, kernels removed

1 jalapeno, stem removed and chopped (optional)

a handful of fresh basil

1 1/2 cup vegetable or chicken stock

salt and pepper

Place the kernels into a blender. Heat the oil in a large pan over medium heat and add the garlic then add the onion and jalapeno. Stir to coat with the oil and saute until the vegetables are tender and translucent, about 6 minutes.  Remove from heat and add these to the corn and basil in the blender. Blend until smooth, scraping the sides occasionally and pulse to the desired consistency. Season with salt and pepper. Transfer the soup from the blender to a large pot over medium heat.  Stir until the soup begins to thicken and then pour in the stock. Bring to a boil, then reduce the heat and simmer for about 15 minutes. Ladle into bowls and can be served garnished with a dollop of corn salsa! Serve hot or cold.

Summer Vegetable Gratin

3 large tomatoes
1 med yellow squash
1 med zucchini
1 long eggplant
extra virgin olive oil
1 large red onion
3 garlic cloves, grated with a microplane
1 tbsp plus 1 tsp thyme
freshly ground black pepper
1/2 cup freshly grated Parmesean
1/2 cup panko  or bread crumbs
Preheat the oven to 350F.  Slice the tomatoes into 1/4 inch slices – discarding the ends. Slice the squash, zucchini and eggplant into similar sized slices, about 1/4 inch thick. Heat the oil in a large pan over medium heat. Reduce to med-low and add the onions and garlic and season with salt. Cook without browning, until the onions are translucent, for about 20 minutes while stirring occasionally. Stir in 1 tbsp of thyme. Combine the squash, zucchini and eggplant in a large bowl, toss with olive oil and season with salt. Do the same the tomatoes. Combine the Parmesean, panko and thyme in a small bowl. Spread the onion mix into a 13X9 dish or a 13 inch round baking dish. Layer the vegetables, working on the diagonal. Arrange the zucchini overlapping, then the squash slightly overlapping the zucchini, followed by the eggplant and then the tomatoes. Sprinkle the cheese mixture on top. Bake for 1-11/2 hours, until the vegetables are completely tender. Remove from the oven and allow it to rest for 10 minutes as the broiler heats up. Place the gratin under the broil just before serving to brown the top – but don’t forget about it!!
Adapted from Thomas Keller’s Ad Hoc at Home


Sources: Russ Parsons, Farmer John, Vegetables, Herbs & Fruit Illustrated Encyclopedia.


  • Linda Murray says:

    Hurrah! I’ve missed the newsletter and wonderful recipes! I was hesitant to buy this CSA because there are only two of us but we’ve managed to fit much of the veggies and fruit into our weekly menu, sharing the little “extra” with others. We’re definitely eating healthier and enjoying our meals more. Whatever will we do when the season ends? Yikes!! Thanks for a great CSA – we’re so glad we “gambled” on you for your, and our, first year.

  • Terri Charpentier says:

    We cook our corn on the cob in the microwave. We remove the husks and silks, put corn in a glass container, put lemon juice, butter (or margarine) and pepper on them. Put plastic wrap over the top. Most microwave oven manuals have times for corn, we do 7 minutes on high for 4 ears…then 2 minutes out of microwave before serving (add salt after cooking). You may never eat boiled corn on the cob after trying this!

  • Linda Murray says:

    I mqde the corn and basil soup (1/2 recipe). It failed to mention what to do with the basil so I pureed it with the other veggies. Soup was a tad “off color” but tasted delicious!! Thanks for keeper recipe!

Leave a Reply

Applecrest Farm | 133 Exeter Road (Rt.88) | Hampton Falls, NH 03844 | Phone 603.926.3721 |