thoughtful consumption

What month is it again?

• sweet corn
• green beans
• zucchini

I’m going to serve green beans, corn on the cob, and fried okra tomorrow for a late, late summer meal. The zucchini will probably get stir-fried with cornmeal for another meal.

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• spicy salad mix
• sprouts
• hydroponic lettuce

The hydroponic lettuce is the kind that wilts super fast, so eat it quick. The spicy salad mix, on the other hand, will last a week or more. Sprouts are good on salads, sandwiches, and in stir-fries.

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• eggs
• grits
• cornmeal
• oyster mushrooms

The eggs are whompers! The grits will go in the freezer for some later fall breakfasts. I like to make a big batch and then reheat servings as they’re needed. I’ll use the cornmeal for frying okra and maybe some cornbread another day. The oyster mushrooms are beautiful and have absolutely no ammonia smell. They could go in this week’s lo mein along with radishes, arugula, and shrimp. Or they could be an afternoon snack of mushrooms sauteed in butter with white wine, fresh thyme, and sour cream served on thinly-sliced toast.

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• sweet potatoes
• eatin’ apples

Now this is fall food. The apples are crisp and flavorful, and the sweet potatoes have great color and look delicious. I’ll cook them in a microwave if we need them quick. Otherwise, I’ll bake them in the oven along with something yummy like brownies. Got to be energy-efficient, right?