Summer Corn & Beet Harvest Hash

🌽 CSA Finale Recipe: Summer Corn & Beet Harvest Hash

Ingredients

• 3 ears sweet corn, husked
• 3–4 medium potatoes, diced (leave skin on for extra flavor)
• 2 medium beets, peeled and diced
• 2 beefsteak tomatoes, diced
• 1 jalapeño, finely chopped (remove seeds for less heat)
• 2 tbsp olive oil or butter
• Salt and pepper to taste
• Optional: fresh herbs like parsley or cilantro

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Instructions

1. Prep the Beets & Potatoes:
   • Dice beets and potatoes into ½-inch cubes.
   • Toss in olive oil, salt, and pepper.
   • Roast on a baking sheet at 400°F for 25–30 minutes, stirring once halfway through, until tender and slightly crisp.
2. Cook the Corn (Hot & Crispy Method):
   • Bring a large pot of water to a rolling boil.
   • Drop in the husked corn and boil for only 3 minutes.
   • Immediately remove and cool slightly. Cut kernels off the cob.
3. Sauté the Jalapeño:
   • In a large skillet, heat 1 tbsp olive oil or butter.
   • Add the diced jalapeño and sauté for 1 minute.
4. Combine Everything:
   • Add roasted potatoes and beets to the skillet.
   • Stir in corn and tomatoes.
   • Cook for 2–3 more minutes until everything is warm and the tomatoes just begin to soften.
5. Finish & Serve:
   • Season with salt and pepper to taste.
   • Top with fresh herbs if desired.

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Serving Ideas

• Serve warm as a side dish with grilled meats or eggs.
• For a main meal, top with a fried egg or crumbled goat cheese.

MORE IDEAS

🌽 Perfect Boiled Sweet Corn (Crisp, Not Mushy)

Ingredients:

• 3–4 ears of sweet corn, husked
• Water + pinch of salt
• Butter and salt, for serving

Instructions:

1. Bring a large pot of salted water to a rolling boil.
2. Drop in the corn and boil for exactly 3 minutes — no more!
3. Remove immediately with tongs and let steam for 1–2 minutes.
4. Roll in butter and sprinkle with salt.
   Farmer’s Tip: Boiling too long makes corn mushy — short boiling keeps it crisp and juicy.

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🍅 Beefsteak Tomato & Jalapeño Salad

Ingredients:

• 2 beefsteak tomatoes, diced or sliced
• 1 jalapeño, finely chopped (seeded for less heat)
• 1 tbsp olive oil
• ½ tbsp apple cider vinegar or lemon juice
• Salt and pepper to taste
• Optional: chopped cilantro or basil

Instructions:

1. In a bowl, combine tomatoes and jalapeño.
2. Drizzle with olive oil and vinegar.
3. Season with salt, pepper, and herbs.
   Variation: Add sliced avocado or fresh mozzarella for a heartier side.

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🥔 Crispy Roasted Potatoes

Ingredients:

• 4 medium potatoes, cubed
• 1½ tbsp olive oil
• ½ tsp garlic powder
• ½ tsp paprika
• Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F.
2. Toss potatoes with oil and seasonings.
3. Spread on a baking sheet and roast 25–30 minutes, flipping halfway through.
4. Serve warm — crisp on the outside, soft on the inside.

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🍠 Roasted Beets with Butter & Sea Salt

Ingredients:

• 3 medium beets, peeled and cubed
• 1 tbsp olive oil or butter
• Pinch of sea salt

Instructions:

1. Wrap the beet cubes in foil with a drizzle of oil.
2. Roast at 400°F for 35–40 minutes, until tender.
3. Unwrap, toss with butter, and sprinkle with sea salt.
   Farmer’s Tip: Roasting brings out their natural sweetness — even beet-skeptics love them this way.

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🍽 Simple Meal Pairing Idea

Serve all four sides together:

• Main dish: grilled chicken, steak, or a fried egg
• Sides: roasted potatoes + roasted beets
• Fresh corn and tomato salad on the side