Howdy, all! Here’s what’s in the box this week:

-Cherry tomatoes

-Roma tomatoes

-Red Scarlet and Carbon slicing tomatoes

-Assorted peppers

-Swiss Chard

-Sweet Corn

Smoky Parmesan Corn on the Cob

Ingredients

-4 ears of corn, shucked and cut in half

-1/2 cup grated parmesan cheese

-1/4 cup butter, softened

-2 tbsp paprika

-1 tbsp garlic powder

-1 tsp sea salt

Directions

-Combine the cheese, butter, paprika, garlic powder, and sea salt in a small bowl and mix until well combined.

-Spread about 1 tsp of the butter mixture on each corn half.

-Wrap the corn in foil, and either grill for 10 minutes, or bake at 425 for 20 minutes

Several of you have asked which peppers are which, so I wanted to show how to tell the difference between a pimiento pepper and a bell pepper. The pimiento peppers are pointed on the bottom, with just one single point. The bell peppers are 2 or 4 bumps. At the moment it's a bit difficult to tell them apart sometimes due to them being about the same size, but hopefully that won't be an issue much longer!

Fun fact of the week: Roosters have their own built-in earplugs. Their ears need protection when they crow, otherwise they would likely burst their own eardrums. When they open their jaw all the way, a flap on their ear canal automatically closes, preventing them from deafening themselves. If only we had built in earplugs to stop Bard here from deafening us, right?