LETTERBOX CSA 2018 Week 17


This week's CSA includes: 

4 Ears Sweet Corn
1 Bag Pea Shoots
1 Pint Shishito Peppers
1 Bag “Dragon’s Tongue” Beans
2 Sweet Onion
1 Bunch Cilantro
Jalapeño Peppers
3 pounds Tomatoes
1 Dozen Eggs

Meat Choices This Week:Whole Chicken, Half Chicken, Chicken Breast, 
Chicken Leg/thighs, Pork Chops, Ground Pork, Bacon,
Country Ribs, Spare Ribs, Hot And Sweet Italian Sausage,
Pork Bratwurst, Spicy Pork Sausage Patties

Letterbox CSA Week 17, August 16, 2018

Homemade Creamed Corn


Real creamed corn –a skillet full of kernels and milk freshly scraped straight off the cob, butter and cream, salt and pepper – requires a little time and patience, like most worthwhile things.


Homemade Creamed Corn

Adapted from Matt and Ted Lee’s “The Lee Bros. Southern Cookbook”


8 ears fresh corn
6 tablespoons unsalted butter*
1 cup plus 2 tablespoons heavy cream (or half-and-half, whole milk or skim milk)
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon sugar (when corn is out of season)


Cut the corn from the cobs with a sharp knife, and scrape the cobs with the edge of a spoon to extract as much leftover kernel and “milk” as possible.
In a 12-inch skillet, melt the butter over medium-high heat until it’s frothy. Add corn and stir constantly for 1 minute.
Pour in the cream. Season with salt and pepper.
Reduce the heat to low and simmer, stirring until the liquid has thickened, about 12 minutes. Turn off the heat, cover, and let steam for 2 minutes. Serve immediately.

View the original recipe on Ezra Pound Cake.com