[CSA Update] Welcome to week 8

I drive a short caravan every morning into the fields - I lead off with a red tractor pulling a flatbed trailer, followed by two to four gators with folks to help pick, and my dad drives a kabocha at the end with the empty burlap sacks we will soon fill.

If you looked at us, you would think it was autumn; we were all wearing long sleeves and jeans. The corn fields are covered in pollen and densely planted, so we protect our arms and legs. We are all thankful for the cooler days, but we get used to picking even dressed up this way - and we all move a little faster. My youngest was out in the field with us this week picking corn and tossing 50-count bags like they were light as a pillow onto the trailer - and folks wonder why farm kids are so strong.

If you don't like the weather in Connecticut, wait a day, it will change. We have rain again in the forecast. However, it has been long enough since the flooding that we are welcoming it to keep the fields consistently hydrated. Corn uses much more water than most of the other crops in my fields, and it takes a lot to create just that one ear of corn you put on your table.

I'm picking a wonderful basket this week, and you can combine so many of these fruits and vegetables into great meals. Here are some of my favorite ideas to inspire you:

Grilled Corn and Tomato Salad: A simple yet flavorsome salad that pairs beautifully with any barbeque dish.

Homemade Salsa: Blend any tomatoes, onion, garlic scapes, hot pepper, fresh herbs like cilantro or basil, and some lime juice for fresh and tangy salsa. I like to toss in corn kernels too. Perfect for your taco nights!

Corn and Peach Stuffed Chicken Breasts: Mix cooked corn kernels, diced peaches, chopped greens like kale/chard/spinach/arugula, feta cheese, and a touch of lemon zest. Stuff that inside a butterfly cut chicken breast until bubbly and the chicken is fully cooked.

Let's make the most out of the corn season together. Happy cooking!