Corn & black bean salad

Sweet corn! How sweet it is. I had some dried black beans on hand and (after soaking and cooking them on Thursday), tossed this up last night. All the veggies I used were from my CSA share, except the jalapeno I picked fresh from my container garden(!) I usually finish this off with some chopped cilantro but didn't have any on hand. Chopped bell peppers are a nice addition, too. Happy August!


6 ears fresh corn
2-3 cups cooked black beans (1 can drained & rinsed is fine)
few handfuls cherry tomatoes, halved or quartered
1 jalapeno, diced
1 bunch scallions (and/or some diced onion)
juice of 2-3 limes
1 tbsp cumin
salt & pepper, to taste
(optional) chopped avocado, if you want to get really serious

Cut corn (raw) off of cobs. Toss all ingredients in a large bowl and enjoy. This is especially delicious after it marinates in the fridge for a few hours or overnight. Delicious the next day for lunch!

Corn and Radish Salad

Adapted from Food Everyday: From the Kitchens of Martha Stewart Living (2007):

Coarse salt

4 ears corn (substitute with 2 cups frozen corn)

6 radishes, trimmed, halved and thinly sliced (or finely chopped in a food processor)

1 jalapeno chile, finely chopped (or substitute with hot sauce)

2 tablespoons fresh lime juice

1 tablespoon olive oil

After cooking the corn in boiling salted water until tender, slice the kernels from the cobs (to yield about 2 cups). Toss with the radishes, jalapeno, lime juice and olive oil. Season with salt. Serve chilled or a room temperature.

When I tried this recipe, I used frozen corn instead of fresh corn. It was tasty, though the corn seemed a bit mushy. Once fresh corn is in season, I might try this with raw or undercooked corn to preserve some of the crispness.

This is a great way to utilize a hefty bunch of radishes!

this week's share

what a diverse bounty!! i told you the greens would eventually be replaced with the brilliant colors of summer. although i must admit i do miss them sometimes! so last night i managed to use the onions, anaheim peppers (my addition to the recipe), potatoes and corn in one recipe!! it's from gourmet magazine and was quite tasty! if you aren't feeding a lot i suggest freezing half of it for later. http://www.epicurious.com/recipes/food/views/POTATO-CORN-CHOWDER-242862

there is also another recipe that we are going to try tonight with the eggplant. i'll let you know how it goes. marinated eggplant with capers and mint. it calls for japanese or italian eggplant but i'm going with the regular ones that we got yesterday! http://www.epicurious.com/recipes/food/views/MARINATED-EGGPLANT-WITH-CAPERS-AND-MINT-242842

on a side note...does anyone know why the red leaf lettuce is no longer quite so red? i wonder if it has something to do with the heat or the later part of the season? when we first started getting it the leaves were deep red all the way down and now there's barely a red tinge on the tips. just curious.