I can’t believe that we are halfway through my 20 week CSA share! I feel like I just started getting all of the farms goodies and I’m already dreading the end! But let’s not dwell on the brevity of this…look at the sausage and peppers I made from last week’s basket!
I sliced up the peppers and onions, along with some pre-cooked organic chicken sausage. I really love the Bilinski’s Organic Mild Italian Chicken Sausage. The seasoning is just like regular Italian pork sausage, but it has 85% less fat. Bonus!
I first sautéed the peppers and onions until soft, and then added the sliced chicken sausage. They are already pre-cooked, so you just need to heat them through. I added a small 8 oz can of tomato sauce towards the end with a little chicken stock to pull everything together, and served it with some crusty bread. It was DELICIOUS!! Super fast and easy…I highly recommend this dish for everyone!
This week I received what I thought was a smaller than usual basket, but I still received six items. I guess when you’re used to receiving giant greens for weeks at a time, these single items look small.
The cherry tomatoes are already being snacked on, but eventually I think they will probably end up in a tomato salad with feta along side the sungold tomatoes from my garden. That’s making my mouth water just thinking of it! The broccoli and carrots will get roasted and be a side dish for some fabulous grilled chicken this week. The arugula will be perfectly paired with roasted beets and goat cheese. And well, the corn will just be eaten off the cob with some butter.
Speaking of corn… Corn Fest 2012 has officially begun here in the RAD household! Yesterday I bought 4 dozen (48) ears of corn from the farm that they had especially for CSA members. When I originally placed the order online, I didn’t fully comprehend how big or how heavy 48 ears of corn were. Um…it’s A LOT!! It was so heavy that I had to transfer half of the corn to another bag to get it in the house!
Last night I started with half of the corn. Shucked it, boiled it for 2 minutes, shocked it in cold water, then laid it out to dry.
Once the corn was cool and dry, I cut all of the kernels off of the cobs. The best way I’ve found to do this is to get a shallow bowl along with a small bowl or ramekin, and invert that over a non-slip pad in the larger bowl. This gives you a nice even surface to cut the corn off and a nice receptacle to catch the corn. Cutting corn off of the cob is a messy job, but it will be all worth it in the end!
So that’s a lot of work. 23 ears of corn and it all fits into just ONE (?!?) gallon ziplock bag. I’ve already stored them and the kernals are in the freezer…ready to make me some Corn Chowder in the winter months.
I still have a lot of work ahead of me for the 2nd half of the corn (1 giant burlap bag!), but it will so be worth it to have that taste of summer in the dead of winter. Corn Fest 2012 = Major Success! (so far)
What would you do with 48 ears of corn?!