It’s sweet corn season & we’ve found the sweetest locally grown East Texas corn.

This week, we've put together a box with all of the local adornments that make corn that much more luxurious. It’s a nod to a cherished summer practice at the farm — peeling back each corn husk, charring them over an open flame, & creating a vibrant summer elote.  

We include our favorite handmade flour tortillas, handcrafted in the authentic Sonora tradition, paired with the most flavorful Oaxaca melting cheese — the ultimate duo for summer enchiladas or tacos or a simple quesadilla.

To go hand-in-hand with the rich Oaxaca, we’re sharing our recipe for a green tomato salsa verde — an F.M. 900 spin on a classic using ripe green zebra stripe farm tomatoes & rich ground cherries — a sweet close relative of the tomatillo. If you haven’t tried a ground cherry, it’s truly a one-of-a-kind fruit, grown by our friends down the road.

It’s a box that reminds us of some of our best summer nights — shared meals with rich produce, fresh lime margaritas, & a side of spice— we hope you feel a little bit of those sweet summer nights when you open your box.

10 La Norteña Handmade Flour Tortillas, handcrafted in the authentic Sonora, Mexico tradition (La Norteña Tortillas; Dallas, TX)

Handmade Oaxaca Cheese — the best melting cheese (Mozzarella Co., Dallas, TX)

4 ears of East Texas Sweet Summer Corn (Greenville, TX)

1 pint of Aunt Molly’s Ground Cherries — a sweet, close relative of the tomatillo & a star in salsa (Emory Market Gardens)

1 lb Green Zebra Stripe Farm Tomatoes (Seaton Gardens, Como, TX)

Fresh Bell Pepper (Emory Market Gardens, Emory, TX)

Texas Jalapeños (Emory Market Gardens, Emory, TX)

1 lb Zephyr Summer Squash (Emory Market Gardens)

Recipe Cards:

Fresh Green Tomato Salsa Verde

Sweet Summer Elote Salad