The skies may be overcast, but you’d never know it from this week’s harvest. It is a stunner—Sweet Bicolor Corn, Tomatoes, and Melons along with more Romano Beans, Shishito Peppers, and Frisee. Many of our lettuces bolted in the heat, but a planting of Frisee we’d slated for September is showing up early for us in August. So, we’ll be having “BFT’s” this week—and as soon as I submit this newsletter tonight, I’m going to give this Quinoa BLT Salad a whirl. We’ll probably Sweet Corn kernels in there too. Don’t get me wrong—I still love Frisee with Bacon Vinaigrette, topped with a runny egg to boot. But, the trellises are dripping in jewel-toned Cherry Tomatoes this week that have me feeling inspired if not overwhelmed.

I know that lots of folks are traveling this week, starting new schoolyears, and otherwise all over the place mentally and physically heading into Labor Day weekend, but know that our hours are the same this week and we have a whole month of Summer yet to enjoy. Mark and I have made Melissa Clark’s Upside-Down Peach Cobbler TWICE this week, both with Peaches and Nectarines. It is amazing, and so are the recipes that I’m sharing down below this week. Scroll on down and have a great week and wonderful holiday weekend! If you’re out of town or need to change your pickup plans for any reason this week, please give us a heads up.

Many Thanks,
Katie

PS: Romas and Cherry Tomatoes are still available by the case this week, 10 lbs for $30 and 6 pints for $24, respectively…get them while we’ve got them!

IN THIS WEEK’S FARMSHARES:

• Tomatoes—Heirlooms, Cherries, and Slicers

• Shishito Peppers (Large Shares)

• Sweet Corn

• Romano Beans

• Frisee

• Mini Cantaloupes

• Honeylicious Nectarines

AT THE FARMSTAND THIS WEEK

RECIPES & SEASONAL TIPS

How to Freeze Corn 3 Ways - The Kitchn
Romanos are the Queen of Snap Beans and I Want to Eat them All - Food & Wine

BRAISED ROMANO BEANS 
Katie Green

• 2 T. olive oil

• 1 onion, yellow or sweet, sliced thin

• 4-6 cloves garlic, minced

• 1 lb. romano or green beans (trim the ends and leave them long or cut them into 2” segments–the choice is yours!)

• 3/4 cup dry white wine

• 1.5 lbs tomatoes, chopped, grated or sauced (or two 14.5-oz. cans stewed tomatoes)

• 1 pinch of chili pepper flakes

• Kosher salt

• 2 T cold, unsalted butter, cut into 1/2-inch pieces

Heat the olive oil in a deep sided skillet or pan over medium heat.  (You’ll want a pan with a lid).  Add onion and garlic and cook for about 5 minutes, stirring occasionally until the onions soften.  Then, add the beans, chili flakes and a good pinch of salt. Saute for 2 minutes and then add the white wine to deglaze the pan, stirring things up and scraping up any browned bits.  Stir in the tomatoes and any of their juices.  Bring to a simmer and then reduce the heat to low once the pan starts to bubble.  Cover and cook over low heat for 25 minutes.  The beans should stew and soften during this time.  Then remove the lid and increase the heat to medium or medium high, leaving the pan uncovered.  The goal here is to bring the pan to enough of a simmer to thicken the sauce.  It takes about 5 minutes, give or take, depending on the amount of liquid that your tomatoes give off.  Once the sauce thickens, remove the pan from the heat and scatter the pieces of butter over the top of the pan, allowing it to melt a little before stirring it into the beans and sauce.  Give it a taste, add salt and pepper to your liking.  Enjoy!

FARFALLE WITH WILTED FRISEE & BURST TOMATOES
Molly Stevens

• 3 tablespoons extra-virgin olive oil

• 1 1/2 ounce cherry tomatoes

• 2 large garlic cloves, minced

• 1 teaspoon grated lemon peel

• 1/4 teaspoon dried crushed red pepper

• 2 large heads of frisée (about 1 pound), coarsely chopped

• 12 ounces farfalle (bow-tie pasta)

• 4 tablespoons (1/2 stick) unsalted butter, cut into 1/2-inch pieces

• 1/2 cup freshly grated Parmesan cheese

CONTINUE TO RECIPE

CORN & COD WITH OLD-BAY BUTTER
Kay Chun

• 3 tablespoons extra-virgin olive oil

• 1 large shallot, thinly sliced

• 8 ounces cherry or grape tomatoes

• Kosher salt and black pepper

• 3 garlic cloves, thinly sliced

• 1(8-ounce) bottle clam juice

• 2 ears corn, shucked and cut into 1-inch segments

• 4 tablespoons unsalted butter, at room temperature

• 1 teaspoon Old Bay seasoning

• ¼teaspoon smoked paprika

• 1½pounds cod fillet, cut into 2-inch pieces

• 2 tablespoons thinly sliced scallions, plus more for garnish

• Warm crusty bread, for serving

CONTINUE TO RECIPE

CORN BUTTER FARRO
Smitten Kitchen

• 3 to 4 tablespoons (45 to 60 grams) unsalted butter, divided

• 1 tablespoon (15 grams) olive oil

• 3 cups fresh corn kernels (from 3 to 4 cobs)

• Kosher salt

• 3 cups (710 grams) water

• 1 cup (205 grams) semi-pearled farro

• 1 medium onion, halved and thinly sliced

• 2 cloves garlic, thinly sliced

• Freshly ground black pepper

• Red pepper flakes, to taste

• 2 tablespoons (20 grams) minced scallions or fresh chives for garnish

• Grated parmesan cheese, for serving (optional)

CONTINUE TO RECIPE