It has been a long time since I served corn "on the cob"--the differences now start with when I cut the kernels off the cob--before or after cooking. Everyone loves creamed corn, which is scraped and shredded corn that's cooked with a little butter, salt and sugar. If it gets too thick, I'll add a little bit of milk or cream, if I have it. A corn salad that I really like is cut off the cob after boiling, and tossed with cooked barley, olive oil, lime juice, lime zest and cilantro. Another corn salad that starts the same way, with kernels cut off the cobs after boiling, is corn and unsweetened coconut, which goes really well with Indian food.


Bwaaahaaa! My little pretty! Now you will bend to my will, and follow my every command! Bwaaahaaa!

After 16 weeks, I have finally gotten the hang of this thing: CSA veggies should be used to complement a meal, not make the meal.

Tonight's dinner: string beans stir-fried with shitake, button and portabella mushrooms
Sunday dinner: Moussaka (eggplant, oregano and parsley)
Monday lunch: goat cheese, beet and spinach sandwich

Sounds great!

Tonight I'm going to try a beet carpaccio, and sweet potatoes from the CSA, along with rapini from the Falls Church farmers market and a Wellshire Farms ham.

Great Country Farms has peanuts for u-pick this week! I'm looking forward to it.