Corn

Corn (Zea mays)

It is usually accepted that maize was growing in Mesoamerica by between 8000 and 5000 B.C. Christopher Columbus first brought maize to Spain, and from there, the grain has traveled all over the world. Although the flavor and nutritional value of old maize varieties have been sacrificed in the search for sweetness, corn is a great source of complex carbohydrates.

A few suggestions from shareholder Judy Demerath about freezing sweet corn: Don't boil it for two minutes--just drop it in boiling water and as soon as the water boils again, it is done! Also, she tells of a friend who has been freezing it without cooking it first for years and gets excellent results. Just cut it off the cob, place in freezer bags, and put it in the freezer.

Or, if you have a lot of space, just put the whole ear in--that works too, but takes up a lot of your freezer.

Potato

Potato (Solanum tuberosum)

Potatoes are the fourth most important crop in the world (after rice, wheat, and maize). They were domesticated in Peru some 10,000 years ago, and were a staple of the Andean diet. These ancient Peruvians grew hundreds of varieties of potatoes-sweet, bitter, red, blue-which were baked, boiled, and even eaten for dessert. Now, in America, 65% of the potatoes we grow are used to make processed products-potato chips, French fries, hash browns, etc. Potatoes plus milk make a complete protein-which is why the crop has historically been so important to the world's poor. In America they are a leading source of vitamin C, and are also rich in potassium, niacin, iron, and B6.

Storage Tips:

You may find that you get too many potatoes to eat in one week - no problem. Just keep them in a paper bag, in a dry and cool (40 F) part of the house - the garage is good until it freezes at night, then the basement is usually good - away from the furnace.

Watermelon

Crimson Sweet

Watermelon (Citrullus lanatus)

Sunshine

Watermelons were originally domesticated in central and southern Africa where they served as an important water source in arid regions.  Watermelons are about 92% water and 6% sugar by weight.  They are rich in Vitamin C, beta carotene and red varieties contain lycopene.

We grow two different type of melons: Crimson Sweet (red) and Sunshine (yellow).  We pick our melons ripe so any melon that comes with your share is ready to eat.

Storage Tips:

• Melons will keep for a week or so if kept cool and uncut.

• Once cut open, melons should be eaten within a few days