Nathan Williams

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.

bok choy
lettuce mix
1 tomato (some funny-looking heirloom variety)
1 Asian eggplant
1 small head cabbage
1/2 lb small carrots
1 lb zucchini
4 pickling cucumbers
4 ears of corn
N giant scallions
N garlic scapes

The self-pick was rained out when we were there to pick things up, so we'll need to go back again. The lure of basil is too strong to resist.

Half the corn was immediately devoured; the cabbage was braised with some onions, cayenne, and tomato paste. I'm going to try to set up some refrigerator pickles today with all the cucumbers kicking around.

(and I think I need some food/cooking related icons)