plant matter

4 ears corn
3/4 lb carrots
1/2 lb cipollini onions
1/2 lb beets
1 heirloom tomato
1 hybrid tomato
1 zucchini
1 head garlic
1 hot pepper
cooking greens (spinach, swiss chard)
mixed lettuce

Self-pick:
pint of basil leaves
pint of cherry tomatoes
5 plum tomatoes

We had two of the ears of corn tonight, just steamed and dressed with butter. Even better than the corn from two weeks ago.

We also made a tomato-basil-mozzarella salad with the heirloom and hybrid tomatoes (saving the cherry and plum tomatoes for other purposes). The last time we had this salad it was marred by mediocre mozzarella; this time, on the advice of the farm stand staff, we picked up some Maplebrook Farm Mozzarella at whole foods, and it made a big difference. Yum!

There is clearly pasta in our future; most likely, both fresh tomato sauce and the zucchini-goat cheese-tarragon dishes will be occurring soon.