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

This week’s share will include:

• Veggies: summer squash, lettuce, cucumbers, red onions, rainbow carrots, beans, red cabbage, basil, tomatoes or cherry/grape tomatoes, watermelon, and sweet corn. Reminder to use the “extras” bin for anything you don’t want to take
• Add-on shares:
  • Mushrooms: not mentioned in update
  • Fruit: on hold for Tues groups (sounds like fruit will resume next week for us)
  • Flowers: mixed bouquets

For those with half shares, this is “B” week. 

Serving Suggestions:

• Growing up we always had a “corn butter” waiting in the fridge during the summer. It was a stick of butter that we pulled out each time we had corn on the cob (frequently). The butter would inevitably become misshapen, so we’d have to spin the cobs on the edges rather than the middle to even things out. It’s a strange memory that I had mostly forgotten about until my daughter was begging for corn on the cob last weekend. I bought some from the grocery store for us to have with dinner. I roasted the cobs, wrapped in foil, with generous pats of butter. When they came out of the oven though, it didn’t feel like there was good butter-to-cob coverage because of the steam and moisture. I thought of the “corn butter” of yore but we had just one stick left in the fridge and I didn’t want to ruin the whole thing. Sitting a cold pat on the hot corn never works, it just slips off moments later. So, I tried something new: I melted two tablespoons of butter and we brushed our corn with the melted butter instead. It was great and for such a simple “hack” I was surprised I hadn’t thought of it sooner. It would also be a great way to introduce other flavors mixed in with the butter for easy finishing. Maybe my daughter will have fond memories of “the corn butter brush” someday!