This weekend, I picked up my first glorious box of produce from Bee Heaven Farm’s community supported agriculture (CSA) program. The surprise package contained callaloo, tomatoes, avocado, lettuce, mizuna, farm-fresh eggs, roselle, corn, turnips, green beans and bok choy! For the next few months, the majority of my recipes will be inspired by such local, seasonal produce.  (I am so freaking excited.)

I usually start planning my weekly menus on Thursdays, but with a CSA, I won’t know what produce I’ll have to cook with until Saturday morning. My meals, no doubt, will have to get creative.

To start my CSA season properly, I made my all-time favorite meal—corn and tomato pie. This James Beard recipe is all Americana with a biscuit crust, ripe tomatoes and corn, sharp cheddar and lemon mayonnaise. For most of the United States, this pie should be reserved as a summer treat, but South Floridians can enjoy it November through February or April, as long as our slightly cooled climate gives us tomatoes and corn.

I’ve made this recipe four or five times now and have simplified it a bit. I don’t pulse my corn in a food processor nor do I peel the tomatoes. Also, the original recipe calls for beefsteak tomatoes, but I’ve used a mix of cherry, beefsteak and our lovely Florida uglies—the variety of tomato matters much less than the freshness and flavor. In a pinch, I’ll also substitute scallions for chives. But don’t skimp on the mayo and cheddar. They provide the dish’s craving-inducing, belly-satisfying richness. Believe me, unless you hate “summer” flavors, vegetables or America, you can’t help falling for this pie.

I crave easy, somewhat unhealthy dinners on Fridays. So last night I piled a mix of Latin ingredients atop freshly fried corn tortillas for a mean plate of nachos.

Instead of salsa, I used homemade guacamole (avocado, lime, cilantro, shallot, mayo and salt). And rather than gooey melted cheese, I used a sprinkle of fresh goat cheese that has a similar texture as queso fresco. Leftover back beans and cooked corn kernels gave extra flavor and necessary fiber. 

These were so much better than the bottled salsa and cheddar versions I’ve made in the past and probably healthier, too. What a humble, sloppy, perfect Friday meal. 

I’m still whittling down my vegetable bounty from my Sunday trip to Bargain Town, and tonight I threw together a summer vegetable sauté to go with links of smoked sausage and smashed red skin potatoes. 

Summer Vegetable Sauté
1/4 cup olive oil
2 cups sliced okra
5 green onions, white and tender green parts cut into thin rounds
1 large or 2 small zucchini, quartered lengthwise and cut into 1/4-inch pieces
3 ears corn with kernels removed
1 cup grape or cherry tomatoes
Salt and pepper to taste

Instructions
Heat olive oil in a deep sauté pan over medium high heat. Add okra, and cook 2 to 3 minutes to reduce its slime factor. Throw in onions, cooking for 1 minute; then zucchini, cooking 3 minutes more. Stir in corn, and cook for 4 minutes. Add tomatoes, and turn off the burner (they’ll be ready to burst by the time your plate hits the table). 

Serves 6