Sweetcorn, eggplant, and bell peppers
Hi everyone!
The shares this week usher in the peak season; sweetcorn, new potatoes, and peppers have arrived. Farmers that I’ve heard from are saying that the season is a full two weeks earlier than what is typical. Todd Nichols of Nichols Farm had this to share about harvesting corn last week:
“Today we are both harvesting our first sweetcorn of the year and planting our last sweetcorn of the year. This is record early. It was planted record early and the temps have been good. Corn is a real measure of cumulative warmth. There is no doubt our climate is warming.”
While we are fortunate to be able to enjoy all this delicious produce early this year, these shifting conditions don’t bode well for predictability and stability in the future. All the reason to be building out robust and decentralized food systems.
With artichokes in the share (guide for artichokes linked below), we figured a tasty dip would be perfect, and this roasted pepper mayo recipe fits the bill. This is actually a vegan, tofu-based mayo, but don’t let that scare you away. It’s also convenient if the idea of eating raw egg weirds you out.
Hope you all enjoy the share!
-Ben