I need to stop going overboard at the Farmers' Market. I didn't think I got that many veggies last night, just carrots, two bags of basil, cucumbers, green beans, fresh corn, baby artichokes, and pie cherries, along with some focaccia bread, hummus, pork chops, and sausage. I spent most of the morning making pesto, salsa verde (oh, yeah - I found the tomatillos at the Co-op when I went to buy parmesan and pine nuts for the pesto), and cucumber-yogurt soup. Pesto freezes well, although the basil darkens, so I put three jars in the freezer and kept the rest out for dinner later this week. I finally gave up on eating the last batch of fava beans, so I shelled, blanched, and froze them; given how large most of the beans were, they will be better in soups this winter than in salads now. I plan to trim the artichokes, then sautee them in butter and lemon juice. For the corn, I'll peel back the husks, remove the silk, add butter, chili powder, and some lime juice, close the husks back up and tie them, then grill them; I haven't done it before, but it sounds good.
The salsa verde is really easy to make: pull the papery husks off the tomatillos and pop them in a pot of boiling water. Let them boil for about as long as it takes to read three sections of the local paper; they are done when they are yellowish green and one or two of them have split open. Carefully fish them out with a slotted spoon and drop them into your blender. Add finely sliced or chopped hot pepper (serrano, jalapeno, etc) and chopped onions. Blend until pureed. Then decide how to eat it - with tortilla chips, in pulled pork, on tacos, or on a spoon. If you have the will power, freeze a jar or two for later.
The cucumber soup was more challenging because I can't find the recipe I used last year and I had to work from (faulty) memory. I took peeled and chopped cucumbers and blended them with plain yogurt, buttermill, dill weed, minced garlic, and salt. It's not quite like the one I made last year (I'm wondering if the recipe had some lemon juice in it), but it's still pretty good. It will be a nice complement to pulled pork with salsa verde tonight.