The pick up yesterday had an intriguing array of vegetables and the arugula was delicious-very fresh and not wilted as last week. We made a cabbage and argula salad with apples. The kale was really great too, we made pasta with kale and garlis and onions and parmesan cheese.
Toby was excited by the corn and we cooked it and ate corn on the cob. But I could not get excited about it as one of my food tenets is NEVER to eat anything but native local corn mostly because the taste of local corn can never be surpassed by corn from far away.
The corn looked hopeful and organic because it was small, but it did not taste like much. So what do other people think about corn from Florida? Maybe it would be good in chili. How did you cook it? But my basic question is why get corn from Florida in December?
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Our apples went immediately into oatmeal, the kale and garlic were sauteed together by Wednesday evening. But the corn is still sitting in the fridge. That of course would never happen in the summer with local corn, but we are a little perplexed and unexcited about corn in December as well. The oranges on the other hand went to work and were consumed with gusto. Those make sense geographical sense to me!
We were also dubious about the corn, although cooked with kale and garlic and tossed with parmesan and olive oil, it was pretty good. Not anything like fresh local summer corn, but no worse than thawed frozen corn. Even so, not the most exciting thing to find in a CSA box.
I was a little surprised myself. I think we had a soup with corn in it.
~Noah
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