Basil: The basil needs to be stored dry and cool (not cold). One way to do this is to put it in water like a flower bouquet in a cool part of the kitchen. The leaves will turn black if they are wet and in a plastic bag in the refrigerator.
Corn: In the class we had last Saturday with Bradley Ogden, he showed us how he takes the kernels off the corn cob. He boils the corn IN ITS HUSK for 8 minutes. Then he removes the husk and wipes down the corn with a kitchen rag to remove the silks. Then he cuts the kernels off.
Flamingo Peppers: This variety is yellow right now — and tastes like a bell pepper. Soon the peppers will turn orange and then red, getting sweeter every week.
Potatoes: You can make potato salad without mayonnaise if you want. Cook the potatoes and cut them into bite-sized pieces. Then sprinkle them with a good olive oil, plus salt and pepper. Cut corn kernels off the cob and add them to the salad, with a bit of basil and even some of the cherry tomatoes (halve the cherry tomatoes first and flavor them directly with a good salt).
