Summer Saute

Just back from picking up the Week 5 CSA bag;  yeeha, we have corn!  Picked this morning and will be eaten tonight.  I’ve always heard there is a mega difference between just-picked corn and even coupla-days-old corn, so tonight I will see if that’s true.  Here’s the rundown:

CSA Week 5: Cousa squash, zucchini, summer squash, corn, radishes, kale or Swiss chard, green beans, and  u-pick raspberries.

The recipe below is what I’m doing tonight with the squash and the corn, plus a handful of basil from the garden outside.  If you have garlic scapes or scallions on hand from last week, by all means toss in a handful.  (A few halved grape tomatoes also brighten this up.)  Enjoy!

Summer Saute

• 2 tablespoons olive oil or butter
• 2 cups corn (cut from about 4 ears)
• 1 medium zucchini, halved lengthwise, then cut crosswise into 1/4-inch-thick pieces
• 1 medium summer squash, halved lengthwise, then cut crosswise into 1/4-inch-thick pieces
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/2 cup chopped fresh basil or cilantro

Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking. Add corn, zucchini, summer squash, salt and pepper and cook, stirring occasionally, until zucchini is tender, 4 to 6 minutes. Stir in cilantro or basil; taste and add more salt or pepper as desired.

Note: also great if you toss in a handful of chopped garlic scapes or green onions.