Big news! My cast came off last week. For the next four weeks I will wear a small splint and do OT exercises to get strength and mobility back in my right hand. I managed to make a simple meal over the weekend after Max peeled some potatoes and cut up some veggies to go with the mixed baby greens from the orchard.
In addition to the steaks and pork chops with green beans or broccoli that Max does so well, Leah and Susan brought us some spicy chili and a great taco soup, Miranda’ stepmother Marianne brought us a perfectly cooked baked haddock and salad, and Aaron’s friend Nancy arrived with her traditional Italian Marinara and Bolognese Sauces as well as huge servings of lasagne.
Doug and Miranda invited us for a home-grown roast chicken dinner with potatoes and sweet corn harvested by Hunton from his garden. Aaron and Nancy served us an assortment of homemade salads on a warm night, including Aaron’s lobster salad (yummy). Susan and Matt had us for lovely grilled salmon, and last night we went to Alex and Bonnie’s for a feast of roast beef, roasted potatoes with rich gravy (I love gravy).
I had stocked the freezer with leftovers, meat loaf, chicken pot pie, and Stifado, the Greek stew that we love. Despite our disappointment with the restaurants on our travels, we have eaten really well! Nevertheless, I’m eager to get back to the kitchen before the fresh fruit and vegetable season is over.

This is the time of year for sweet corn but I can’t hold it to eat off the cob. Here’s a way to have it as well as using whatever other vegetables are fresh.

Corn Salad

4 or 5 ears of corn
1 red pepper, chopped
1 small zucchini or cucumber (or both)
1 medium Vidala onion (red if you like but I find them too strong)

Those are the things I’d start with and then add whatever I have on hand. A small chopped chili, celery, fennel root, a little crisp, chopped bacon, scallion, tomato, seeded and chopped, a good handful of fresh cilantro or basil.

Bring a pot of water to full boil, drop ears of corn into it and return to boil, then remove from heat, drain and run under cold water. Drain well and cut from cob. Place in large bowl and add other ingredients as desired.

Mix 3 tablespoons olive oil with 3 tablespoons cider (or flavored vinegar) and ½ teaspoon cumin. Blend well, add to vegetables and toss. Refrigerator for an hour to let the flavors blend.
Use a bottled dressing of your choice.