The defining word for this week is "transition." The calendar says summer, but I'm making the mental switch to autumn. Well ... mostly, which is why corn on the cob appeared on our Rosh Hashanah table, along with the soup and brisket and apples.
It was a hefty CSA haul this week: peaches, apples, green beans, green tomatoes, plum tomatoes, cucumbers, and corn. The Programmer, Caboodle, and I also made an apple-picking pilgrimage to Russell Orchards on Sunday -- not that we needed more apples, but our schedule gets tighter as the season goes on. (I don't think the girls will object if I use some of those apples in a cake or crisp sometime soon.)
The week's produce (and last week's leftovers) wound up in a variety of dishes: carrot cake for Kit's birthday; butternut squash soup, kicked up a notch with a bit of hot pepper; corn muffins, made with fresh corn kernels; a green tomato gratin, with feta cheese; refrigerator pickles; curried vegetables, featuring green beans, plum tomatoes and a purchased cauliflower; roasted peaches (delicious with vanilla yogurt; even better with French vanilla ice cream); lots of applesauce, now mostly in the freezer; and an apple-celery root slaw with a mustard-honey dressing.
I pulled together this corn salad as our family's contribution to a Labor Day weekend barbecue. I love the combination of corn and beans; see my Seaside Corn and Bean Salad for another variation.
Last Blast of Summer Corn Salad
(Serves 8 or more as a side dish)
6 ears of corn
1 can (15.5 ounces) black beans, drained and rinsed
1 can (15.5 ounces) chickpeas, drained and rinsed
1 pickling cucumber, seeded and diced, but peel left on (about 1 cup)
1/2 to 1 cup diced red onion
1 Tbsp red basil, chopped
Juice of 1 lime
Salt to taste
Lightly steam or boil the corn, then place in cold water to stop the cooking. Drain corn and remove kernels from the cobs. Mix corn kernels with the remaining ingredients. Refrigerate if not serving immediately.