Yesterday's light supper included some tasty local fare, mostly fruits and vegetables after a long day of swim races in the river, a visit to the kids' grandparents and then a big refreshing swim in the pool. I actually got in for the first time and treaded water for half an hour drying out my skin for good I think...
For lunch we had had black bean soup and fruit so dinner was a little lighter. We had the last of our fresh peaches (I bought 18 peaches on Tuesday so we seem to be going through them very fast) and a bunch of grapes, cherries and berries.
Purely by oversight, the kids saved me two shitake mushrooms (they didn't see them against the edge of the pan) breaking my streak of eating only the rejected stems, sometimes after a child has sucked on them.
The corn was so good Perry (the only non mushroom eater) made a second batch. I had bought it at Tuesday's farmers' market from a child who lives on a fifteen acre farm just a mile down my road and it was sweet and firm.
Some put the corn and mushrooms in the tortilla; most had everything as a separate item in little ramekins. To round out the meal each child also had two sprouted corn tortillas and some raw pepper.
Summer Corn:
Cut the kernels off 4 ears of corn
1tsp Earth Balance soy free buttery spread
1 tbsp olive oil
1/3 tsp coarsely ground black pepper
1/4 tsp course sea salt
Heat oil and Earth Balance over low heat. Add corn, saute about 4 minutes. Add salt and pepper.
Shitake mushrooms:
1 lb shitake mushrooms
1 1/2 tsp low sodium wheat free tamari
1 tbsp aged dark balsamic vinegar (if not aged enough, add 1 tsp honey)
1 tsp sesame oil
Saute for 5 minutes.
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