FROM THE FARMERS
On Monday evening, we hosted a group of families participating in the Madison County Public Library Richmond branch’s summer program “Food, Fun, and Farming. The farm visit was the second in a series of three classes which includes planting vegetables to take home with them, and concludes on July 28 with a cooking demonstration where families receive a box of fresh farm produce along with recipes. The project was a collaborative effort between EKU Baccalaureate and Graduate Nursing faculty member Dr. Melanie Johnson, Ari Barron from Madison County Public Library Richmond Branch, and our farm.
Children eagerly gleaned zucchini on our farm walk. The tour ended under the shade tree where they chomped down on cherry tomatoes, cucumbers, and raw okra from the farm. As we cooled off around the picnic table, the conversation turned to food preferences among children and families. Ari mentioned a library book that she had enjoyed – French Kids Eat Everything: How our Family Moved to France, cured picky eating, banned snacking, and discovered 10 simple rules for raising happy, healthy eaters by Karen Le Billon. Le Billon says that the first French food rule is that parents are in charge of their children’s food education. And the French assume that all children will learn to like vegetables.
I am looking forward to devouring this little read. Good books and fresh food from the garden certainly go well together.
WEEK #12 CSA SHARE CONTENTS
- SWEET CORN
- CHEROKEE PURPLE TOMATO
- SALAD TOMATOES
- BELL PEPPER
- YELLOW SQUASH
FROM THE KITCHEN
This week’s box included the heirloom tomato called Cherokee Purple which has a deep purplish-red cast with green shoulders. In spite of the green, the tomato is ripe and should be used within a couple of days.
Need a recipe for your box this week? Here’s one that Anna shared at a family meal recently at the end of a hot summer day. We licked the bowl clean.
Fresh Corn, Tomato, and Basil Salad4 cups corn kernels (6 ears of corn) 3 TBsp. vinegar 2 tsp. salt freshly ground pepper to taste 1/4 cup olive oil 2 cups cherry tomatoes 1 1/2 cups basil
Whisk the vinegar, salt, and pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.
Shear off the corn kernels with a sharp knife over a bowl. Toss in the tomatoes. Pour the vinaigrette over the salad and toss to coat. Cover and let set for 15 minutes or up to 2 hours. Before serving tear the basil over the salad and stir.
Note: you may add mozzarella cheese and scallions.