What to Do With This Week’s Farm Box (Peaches, Sweet Corn + Summer Squash)

As we march toward summer and the inevitable oppressive heat descends upon our fair city, I find myself in full "get it done before it's 105 degrees" mode.

Outdoor projects. Decluttering. Fixing irrigation. Tackling all the things that become dramatically less enjoyable when you're sweating before you've even found the right tool.

We also decided to take our two toddlers camping before summer really settles in.

Was it relaxing? No.

Did we make memories? Yes.

Did we eat really well? Also yes.

And that's what this week's box reminds me of. Peak summer food doesn't need much. A hot grill, a little olive oil, maybe a cold drink in your hand. The ingredients do most of the work.

This box is basically summer showing off.

What's in This Week's Box

• Green beans

• Sweet bi-color corn (5 ears!)

• Zucchini

• Grazion leaf lettuce

• Freestone peaches

• Fresh basil

Fresh, colorful, and practically begging to be eaten outside.

How to Store It (So It Actually Lasts)

Green Beans

Store in the fridge and use within a few days for the best texture.

Sweet Corn

Keep refrigerated and enjoy sooner rather than later. Fresh corn waits for no one.

Zucchini

Store in the fridge and use within the week.

Leaf Lettuce

Wrap loosely with a towel and refrigerate.

Peaches

If they're firm, leave them on the counter until ripe. Then refrigerate if needed.

Basil

Treat it like flowers. A jar of water on the counter works best.

The Recipe: Grilled Summer Corn Salad with Peaches & Basil

This tastes like Memorial Day, camping trips, backyard dinners, and everything good about summer.

Ingredients

• 5 ears sweet corn

• 2 peaches, diced

• 1 zucchini, sliced

• 1 head leaf lettuce

• Small handful basil, torn

• Olive oil

• Salt and pepper

Dressing

• 2 tablespoons olive oil

• Juice of 1 lemon

• 1 teaspoon honey

• Salt and pepper

Instructions

1. Grill the corn until lightly charred.

2. Grill the zucchini until tender with a little color.

3. Cut the corn from the cob.

4. Toss corn, peaches, zucchini, and basil together.

5. Whisk dressing ingredients together and pour over the salad.

6. Serve over a bed of torn leaf lettuce.

The sweet peaches, smoky corn, and fresh basil are ridiculously good together.

Real-Life Tips

• Grill extra corn. Future-you will thank you.

• This salad gets even better after sitting for 15 minutes.

• Add grilled chicken and call it dinner.

How to Use Everything Else (Keep It Simple)

Green Beans

Blister them in a hot skillet with olive oil and salt.

Corn

Grill it, boil it, or eat it standing over the sink while pretending you're saving some for dinner.

Zucchini

High heat. Quick cooking. Don't overthink it.

Lettuce

A simple salad with lemon and olive oil is all you need.

Peaches

Eat them over the sink. Nature's perfect dessert.

Basil

Put it on everything. This is basil season. Live a little.