Corn

I had never seen corn that wasn't in straight rows until I got last week's share. Curious, I asked Johnny why the corn seemed scrambled. Turns out that scrambled is the way you get it when it has been naturally pollinated by bees. What you're used to seeing as corn is just the less natural version!

Here's a lovely corn salsa recipe from Epicurious that would be a perfect fit for your corn. This would also be a perfect accompaniment for some stuffed peppers.

1 ripe avocado, cut into 1/4-inch dice

2 to 3 tablespoons fresh lime juice

1 ripe red tomato, seeded and cut into 1/4-inch dice

1 ear sweet corn, shucked

1 scallion, both white and green parts, trimmed and finely chopped, or 3 tablespoons diced sweet onion

1 to 2 jalapeño peppers or serrano peppers, seeded and minced (for a hotter salsa, leave the seeds in)

1/4 cup chopped fresh cilantro

Coarse salt (kosher or sea) and freshly ground black pepper

1. Place the avocado in the bottom of a nonreactive mixing bowl and gently toss it with 2 tablespoons of the lime juice. Spoon the tomato on top of the avocado.

2. Cut the kernels off the corn. The easiest way to do this is to lay the cob flat on a cutting board and remove the kernels using lengthwise strokes of a chef's knife. Add the corn kernels to the mixing bowl. The salsa can be prepared to this stage up to 2 hours ahead. Refrigerate it, covered.

3. Just before serving, add the jalapeño(s) and cilantro to the mixing bowl and gently toss to mix. Taste for seasoning, adding more lime juice as necessary and season with salt and pepper to taste; the salsa should be highly seasoned.

- Christiana Thomas