This week’s Medium box:

•  Bicolor Sweet Corn
•  Fennel
•  Green Beans
•  Green Bell Peppers
•  Green Kale
•  Purplette Onions
•  Slicing Cucumbers
•  Sweet Basil

Corn is best fresh as the flavor starts dissipating once it is picked. I would like to grill the corn in husk but the outdoor air quality is still Code Orange. Instead, I’ll just boil shucked cobs in salt water for ~5 minutes until bright and plump. I’ll save the cobs for stock.

I’ve never seen so much fennel as this season. Between the corn cobs and the inevitable fennel taking up room in the freezer, looks like another batch of stock is in order.

Here’s a recipe for blistered green beans with a spicy sauce. You could change the sauce and keep the very easy technique for cooking. https://www.seriouseats.com/sichuan-dry-fried-green-bean-broiled-food-lab-recipe

This is a great recipe for basil pesto: https://sallysbakingaddiction.com/how-to-make-homemade-basil-pesto/

If I don’t have the time or the energy, I often do a very pared down version of just basil, olive oil, salt and lemon. It’s not perfect but it definitely hits the spot.