Speaking of the microwave, I learned a new use for it last week. I have had a passionate relationship with corn on the cob since I was very young. I still remember my grandfather Herman slathering Miracle Whip on a cob when I was too young to know any better, which, by the way, is quite delicious. Herman put salt on his cantaloupe, as well, but that is for a different day. My favorite way to cook whole corn is to just throw it on the grill, husk and all, turn one-fourth every five minutes or so, and viola! I have also done the boiling water method and the redneck cooler cooking method. (Yes, it really works when cooking large quantities for a party: Cooler Corn | Just A Pinch Recipes.) Until last week, however, I had never cooked corn in the microwave. Let me tell you...genius. You just put the whole cob with husks on in the microwave for four minutes or so, remove the husk, and eat! Corn on the cob is now fast food! The way of removing husks described in this recipe is also very cool: The Easiest Way to Microwave Corn on the Cob (simplyrecipes.com).
You also have some Anaheim and guajillo peppers in your boxes. These are best roasted and peeled. (How to Roast Green Chiles at Home simplyrecipes.com). If you are not into the heat, take out the seeds and the membrane on the inside that holds them in. They are great in your eggs, as part of a relleno casserole (Chili Rellenos Casserole Recipe | Allrecipes), or, if you want to put a little effort in and have a real treat, this recipe makes the best relleno I have ever had (and I have had some good ones): Chiles Rellenos Recipe - Recipezazz.com. For reference, any recipe from the Coyote Cafe is worth doing. Founding chef Mark Miller is a genius and a friend of a friend.
I hope you enjoy some new adventures with your food this week. I continue to be humbled by how God's creation provides and at the faith you put in us to feed your families. Thank you.