The FRUITS of summer!

This week‘s crate feels a whole lot like summer, with so much fruity sweetness. You’ll find blueberries, peaches & red plums as well as cucumbers, tomatoes, sweet corn, peppers, lettuce and kale. With so much variety this week, choosing recipes was difficult! We found this unique recipe on the Better Homes & Gardens website, and can’t wait to try it!

Corn & Blueberry Salad

Serves: 8 | Cook Time: 5 min | Prep Time: 25 min | Chill: 24 hours

• 6 ears fresh sweet corn, husked

• 1 cup fresh blueberries

• 1 cucumber, sliced

• ¼ cup finely chopped red onion

• ¼ cup chopped fresh cilantro

• 1 jalapeño pepper, seeded and finely chopped*

• 2 tablespoons lime juice

• 2 tablespoons olive oil

• 1 tablespoon honey

• ½ teaspoon ground cumin

Instructions:

In Dutch oven bring salted water to boiling. Add corn. Cook, covered, 5 minutes, or until tender. When cool enough to handle, cut corn from cobs.

Instructions Checklist

In a serving bowl combine corn, blueberries, cucumber, red onion, cilantro, and jalapeño. For dressing, in screw-top jar combine lime juice, oil, honey, cumin, and 1/2 tsp. salt. Cover; shake well to combine. Add to salad; toss. Cover and refrigerate overnight (up to 24 hours).

Continuing with the corn theme, we offer this recipe from Chef Dennis (askchefdennis.com)

Kale and Corn Succotash

A delicious take on a classic vegetable. Kale and Corn Succotash with Tomatoes. Perfect summer side dish. Fast and easy to make.

Prep Time: 5 mins | Cook Time: 10 mins | Total Time: 15 mins | Servings: 6

• 2 cups corn - fresh or frozen off the cob

• 2 cups fresh kale - chopped in small pieces

• 1 shallot - finely diced

• 1 cup grape tomatoes sliced in half longways

• sea salt and black pepper to taste

• olive oil as needed to saute

Instructions

• In a large saute pan add a little olive oil and allow pan to get hot.

• add corn to pan and saute for 2-3 minutes.  Season with sea salt and black pepper to taste.

• add in chopped kale and shallots, continue to saute for 3-5 minutes.  Add additional oil if necessary, or add water.

• add in grape tomatoes and remove from heat.  Reseason with sea salt and black pepper if necessary.

• Reheat briefly when ready to serve.

Nutrition

Calories: 68kcal | Carbohydrates: 14g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 11mg | Potassium: 294mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2573IU | Vitamin C: 33mg | Calcium: 36mg | Iron: 1mg