The excitement was doubled in today’s farm share. Not only was I treated to another fabulous aromatherapy drive home with a just-picked bunch of fragrant basil, but perfect vegetables for a weekend of holiday barbecuing were in my basket, too. The first local tomato was tucked beside the first ears of local white corn. That was topped off by a pint of sweet, just-picked blueberries making this a true red, white and blue bucket of summer produce.
Inspiration is bursting in my mind for what to do with all of these goodies. I could make a modified (because I only have one tomato) Israeli salad with the cucumbers, tomatoes, parsley and scallions. Tabouleh salad is also beckoning for my attention. Should it be corn on the cob or, a corn salad that uses the scallions and maybe some of the cucumbers? Blueberry muffins could be baked, that’s if we don’t just eat them while they’re fresh and warm from the fields. It’s no surprise that there are more zucchini and yellow squash, enough that I will probably use them in several different ways. I haven’t grilled them yet, so that may be next up in the rotation. Basil, mmmmm, more pesto or something else?
How would you use this assortment of vegetables?
By the way, if you’re planning on hosting a potluck party over this holiday weekend, you can find some of my potluck entertaining tips in an article that was just published today in the “Philadelphia Inquirer”. A reporter contacted me a few weeks ago and the article, covering potluck suggestions from several sources besides yours truly, was just published today.
I’ll be back on Monday. Have a wonderful and safe holiday weekend enjoying the best of summer’s bounty and fun!