Upside-Down Pear

Tonight is rugby practice, and I’m already tired; I didn’t sleep well and today I had too much to think about. All I want to do is stay home and cook things I found in my farm share box.

I’ve got fresh sweet corn, beets, a melon, the first of the winter squashes, a lot of tomatoes. Yesterday, I took the potatoes and dill from last week’s box and made a warm potato salad:

Warm Potato Salad
Boil up some new potatoes. Let them cool slightly, and cube them.

Add diced red onion, chopped fresh dill, and a crumbled strip of crisp bacon. Add some sour cream, some mayo, and some dijon mustard, mix it up, and taste it. Add some salt, some black pepper, and some cayenne pepper to taste.

Eat warm (or cold!)

Right now, I’m making an autumnal dish out of the squash — it’s in the oven, cubed and mixed with butter, maple syrup, raisins, and dried cranberries. I am not much for sweets but this is one of my all-time favorite dishes. I want to roast some of my beets and perhaps pickle the rest; I want to eat up all six ears of my sweet corn RIGHT NOW. Instead, I will tell you what I did with last week’s sweet corn: I grilled it up, ate some right off, and turned the rest into roasted corn salsa.

Roasted Corn Salsa
Scrape the kernels from two leftover ears of grilled or roasted corn. Dice 1/2 a large red onion and 1 or 2 medium tomatoes, discarding the runny bits of the tomatoes. In a bowl with plenty of room for mixing, combine the veggies with the juice of 1 lime and a little olive oil. Taste, and add to taste: salt, black pepper, cilantro leaves (dried or fresh), and cayenne. Let meld at least 1 day in the fridge before eating.