CSA Box- Watermelon, summer's refresher

I missed last week's farm box, which was sad, but going on vacation has its downsides.... wait. Can vacation have downsides? I'm not sure if I can confidently make that statement.... 

Otherwise, this week's bounty is quite exciting. I've already tucked into a few items as you can see below. Happy Summer Everyone!

This week's Box Contents:

1 lb Cucumbers
4 ears Sweet Corn
1 bunch Curly Kale
1½ lbs Tomatoes
1½ lbs Summer Squash
1 lb Onions
1 bunch Carrots
1 Red Watermelon

- Savory corn cakes, cucumber & tomato salad and broiled salmon

- Lunch crunch salad with carrots, tomatoes, and cucumber

- Grilled corn & roasted summer squash salad

- Kale and Black Bean Tacos, recipe here
or
- Roasted Corn Tacos, recipe here

- Watermelon in wedges, straight up. It's the first of the season so I'm keeping it simple.

Grilled Corn Tacos

I eat tacos year round, but they are a weekly meal during the summer. Perfect avocados, sweet tomatoes, and warm weather, hot everywhere else, makes tacos a popular, minimal kitchen heat and time recipe. These particular tacos recipe are great with this slaw and can be vegan or vegetarian, just substitute black beans for the chicken thigh meat. For other vegan and vegetarian taco recipes take a look at my black bean and kale tacos.

I grilled my corn on my gas stove burner since I don't have a grill. Just place the shucked corn ear on your stove burner over medium/medium low heat and rotate frequently so the entire ear is evenly roasted. A few kernels may pop, not into popped corn, and hiss a bit but if you use tongs or wear an oven mit to move the corn you should escape the process unscathed. You can roast both ears of corn in this recipe, but I find that the 1:1 ratio of roasted to un-roasted corn balances the corn's sweet and roasted flavors.