Tidbit: Miso Butter

Mix equal parts white miso and soft butter. Add it to all of the things. (About a tablespoon of each should be fine for a pound of produce. You know I believe that animal fats are fine in pursuit of eating leaves.)

Roast brussels sprouts are particularly good. So is fresh corn. Broccoli. Blanched kale. Sweet potatoes Or if you want to thicken a sauce, whisk this in at the end.

Corn Salad

My husband is not American. Or he's not a United Statesian- he is from that other America, that continent and change that is so easy to overlook. Thus, he is weird. He doesn't like puppies, or sunshine, or swimming. Or corn on the cob.

Yes. I married a man who hates summer.

So this is corn off of the cob, although it is still too sweet. Because he doesn't like sweet corn either.

Take two handfuls of sweet peppers. Char in an unoiled pan until soft and remove. Cut the kernels off of four ears of corn. Add 1 tbs. oil to pan, and saute corn until soft. Chop the peppers into 1/2 inch sections and add to corn. Stir.

See, if we weren't hanging out with other cultures, we would have never made something this tasty.

Corn and Peach Salsa

It is the best salsa. If you make it without hot peppers, it is also very popular with small children.

Dice one onion, one jalapeño pepper and two ripe peaches. Slice the kernels off of two ears of corn. (There is discussion over whether it is better to cook the corn first. Since I am the one chopping interminably, I go for raw.) Add the juice of two limes and some salt. Stir. Serve.