To view Farmer John’s latest update, click here.

This week’s share will include:

• Veggies: squash, red potatoes, sweet corn, peppers, kale, Dragon beans, red onions, beets, tomatoes, cherry tomatoes, melons, choice of dill or cilantro and goldenberries for those who have not yet received the  (“A” group for half shares)
• Add-on shares:
  • Fruit: paused this week
  • Flowers: sunflowers
  • Mushrooms: no mention in John’s email but should be every week

Serving suggestions:

• One of the best restaurant meals I have ever had is called Sweet Corn Agnolotti from a restaurant called Buccan in Florida. It’s a ricotta- and corn-filled pasta served with bacon and a slightly spicy butter sauce. It’s hard to describe how good it is. It’s also impossible to truly replicate at home, but I do make a super simple version when I have fresh CSA corn using store-bought tortellini or ravioli.
  • First, I’ll shave all of the kernels off the cob and set them aside in a bowl. Next, I drag the spine of my knife up the shucked cobs to collect all the good stuff left behind (you’d be surprised how much you can scrape up) and add it to the kernels. Cook the pasta in salted water with the spent corn cobs, reserving a mugful of cooking water. As the pasta is in the colander, crisp pancetta in the pot, and remove the bits but leave behind the fat. Add a few tablespoons of butter to the pancetta fat and saute the corn kernels for two minutes. Add a few ounces of cooking water and stir quickly to emulsify. Dump the pasta in, stirring gently to mix with the corn, adding more cooking water as needed to keep things saucy. Serve topped with the pancetta, a sprinkle of red pepper flakes, and a hefty pinch of flaky sea salt.