CSA week 8

We walk the farm in the early evenings, trying to get the last bit of daytime energy out of Joni before winding down. The blue dragonflies appear around this time swooping in big random circles over the lawn and gardens. They dart up, down, left right, catching mosquitoes and somehow missing us as we sit in the grass enjoying the sun going down. The barn cats make silly leaping attempts to catch them out of the air. They fail, but it makes Joni laugh. Stetson and the sheep are grazing the lawn right now and they wander over to get their faces scratched, although the sheep will never give up on their innate sheepish suspicion of Homer, relative to wolf. We then head out to the big field towards the tunnel. I take the opportunity to be still for a minute while Joni keeps herself busy picking and eating cherry tomatoes. We move on, once the tomatoes stop making it to her mouth and go instead onto the ground or to Homer. From the tunnel we go through the tall rows of flowers. I sneak in a moment of productivity by picking Japanese beetles off the Zinnias, trying to keep Joni interested in forward momentum by asking her to name the colors of all the flowers. The pond is our final stop. We walk the field and duck through the deer fence and navigate the rocks and roots until we get to the dock. Here if we are lucky Joni will sit for a few minutes and watch for landing geese, and any interesting bugs and bees buzzing around. Then its back to the house, a complete day.

In the share:

• Red Round Tomatoes

• Sungold Cherry Tomatoes

• Sweet Corn(Earle Farm)

• Butterhead Lettuce

• Red Onions

• Eggplant

• Melon -or- Edamame

• Green Beans

Grilled Corn and Red Scallions with Cream Cheese

1 bunch scallions (10 to 12), cleaned and trimmed

4 ears of corn, husks removed 

1 tablespoon olive oil 

Kosher salt and freshly ground black pepper

1/4 cup cream cheese (one-quarter of an 8-ounce block), at room temperature 

1/4 cup sour cream 

Juice of 1/2 lemon 

1 tablespoon everything bagel seasoning (some have salt and some do not, so adjust the salt accordingly), plus more for serving

Heat a grill or grill pan to medium-high heat. Reserve 2 or 3 of the scallions for serving.

1. Drizzle the corn and remaining scallions with the olive oil, season with a big pinch of salt and 5 to 6 turns of pepper and toss around so everything is coated. Place the scallions directly on the grill grates and cook, turning a few times, until charred, 4 to 5 minutes. Set aside.

2. Grill the corn, turning every couple of minutes, until nice and charred, 10 to 12 minutes depending on the grill (just keep cooking until they are the level of charred you prefer; be careful, they will pop). Remove from the grill and keep warm.

3. Thinly slice the reserved scallions and set aside.

4. Combine the cream cheese, sour cream and lemon juice in a mixing bowl and whisk until smooth.

5. When the grilled scallions are cool enough to handle, chop them finely and add them to the cream cheese mixture with the everything bagel seasoning. Stir to combine, taste and adjust the seasoning if necessary. (You will probably need to add salt if your everything seasoning does not have salt.)

6. Spread the cream cheese mixture on the corn and serve topped with the sliced fresh scallions and additional everything seasoning.