Returning from my annual two weeks teaching in VT is usually a drag. When I would come back to Somerville, I found the urban setting abrasive if not hostile. Luckily my new place of residence is much greener, but in comparison to VT, our nature somehow seems less natural.
So I was cheered to see that in my absence things had been growing back home. Oli had a short, sleek, summer coat, and despite the lack of soil, light, attention and planning, there was actually some food in the garden.
The apples had blushed.
The blackberry blossoms had transmogrified into blackberries.
And there was a cucumber...
... that went into a raw corn salad, along with some of the local sunflower oil I picked up at Pete's Greens.
In the summer I crave unadulteration more than I crave any specific ingredients. I eat less and I eat dishes made with less preparation, if you could call taking a cucumber out of the refrigerator and eating it whole a "dish" that underwent "preparation." But when I can overcome my estivation, I make a raw corn salad.
Recipe: Raw Corn and Cucumber Salad
Note: variations are limitless.
2 ears of corn (suitable for eating raw, i.e. sweet and picked that day)
Pete's Greens sunflower seed oil for dressing (or olive oil)
salt to taste
1. Dice the cucumber, keeping the peel on, unless you're a total weiner.
2. Slice the kernels from the shucked corn cobs.
3. Combine both with salt to taste and an ample drizzle of the sunflower (or olive) oil. If you got 'em, add fresh herbs or nearly anything else.