Apparently a front from Scotland has settled over the area. It’s been constantly cold and wet. Man, I just can’t figure this summer out! Still, tomotoes have started to come in regardless, which you’ll see in the box this week.
Things really get crazy for us this time of year. This is the time when I either get reinvigorated by all the great produce which is coming in or I “hit the wall.” I don’t know which way I’m going to go this year, but I appreciate all the things which are finally coming in. This is the first week of tomatoes-albeit only cherry tomatoes and small yellows-as well as good-sized carrots, peppers, and sweet corn. Man, that’s exciting…sweet corn. I’ve only had people asking about sweet corn at the farmers market for about 6 weeks (people get impatient and I run out of excuses), so now it’s finally here.
by Maggie Ruggiero
Sure, go ahead and cook your favorite sausages, but be sure to use every iota of their flavor: Reheat the skillet and work some pork-based magic on a seasonal array of onion, fennel, tomatoes, and corn.
Yield: Makes 4 servings
4 (5-to 6-ounces) fresh pork sausages
1/3 cup water
3/4 cup chopped sweet onion
1 medium fennel bulb, chopped
1 cup grape tomatoes (5 oz)
2 ears corn, kernels cut from cob
1/4 cup coarsely chopped dill
Prick sausages a few times. Simmer with water in a 12-inch heavy skillet, covered, over medium heat 7 minutes. Uncover and cook, turning occasionally, until water has evaporated and sausages are well browned and cooked through, 7 to 10 minutes more. (You may need to add 1 tablespoon oil to skillet, depending on sausages.) Transfer sausages to a plate and pour off all but 1 tablespoon fat from skillet if necessary.
Cook onion, fennel, and tomatoes with 1/2 teaspoon salt and 1/4 teaspoon pepper in skillet over medium heat, stirring and scraping up brown bits, until onion and fennel are crisp-tender and tomatoes are soft and beginning to burst, about 7 minutes. Add corn and dill and sauté 2 minutes.
Slice sausages and serve with vegetables.
We’re getting close enough to all those “high season” crops to open our farm stand today! We set up the self-serve stand at the end of our driveway last year to allow people near our farm to conveniently pick up a few things. It blew down in a snowstorm this spring, but we’ve resurrected it with the help of my father-in-law, Don Klatt, and my neighbor, Marvin Kratzke. It’s looking good and solid as a rock.
We don’t have a lot in this first week, but expect all the summer produce you crave to show up soon. Right now we have beans, cucumbers, summer squash, cabbage, onions….simply pick out what you want and drop cash or check or an IOU into the paybox.
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