Just about back to my own normal: laundry, cleaning, errands and writing. Over the past month, I have read a lot, about two books a week, and seen more television than I ever wanted to see.

Best of all, though, is going to the supermarket and the farmers’ markets. On my Facebook last week, there was a picture of my closest farm market, Whittle’s, with the statement that they had Silver Queen corn. This tiny crisp blond sweet corn was my husband’s favorite, so I usually bought a dozen: six butter and sugar for me and six Silver Queen for him. By the time I got to Whittle’s with my next door neighbor, we shared a dozen butter and sugar. We got a bakers’ dozen, since the lady behind the counter said they were a bit small.

When I got home, I took my half-dozen, husked them and dumped them in boiling water for four minutes. When they were done, I drop them in a big bowl of ice water, dried them and cut the kernels off the cob and refrigerated the kernels.

The following recipe is from Real Simple. The dish will be ready by the time the pasta is cooked. It was delicious, and I ate the dish for two dinners and a small lunch.

Feel free to add any vegetables you like (or avoid any you don’t care for). The more vegetables you use, the less pasta you may need. If you don’t have arugula, use any lettuces. In any case, I know you will like this.

Farmer’s Market Pasta

From Real Simple, August 2019

Serves 4

12 ounces cavatappi or any short pasta

4 tablespoons olive oil, divided

2 cups multicolored cherry tomatoes

4 cloves garlic, sliced

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 small zucchini, chopped

1 small red onion, cut into wedges, layers separated

1 cup fresh corn kernels (from 2 ears)

2 cups packed arugula

1 cup fresh basil leaves, torn

1 ounce Parmesan cheese, shaved (about 1/2 cup)

Cook pasta according to package directions for al dente; drain. Transfer pasta to a large bowl.

Heat 1 tablespoon oil in a large skillet over medium heat. Add tomatoes, garlic, salt and pepper and cook, stirring often, until tomatoes begin to soften, 2 to 3 minutes. Add zucchini and onion and cook, stirring often, until tomatoes burst and zucchini is almost tender, 3 to 4 minutes. Add corn and cook, stirring constantly, for 1 minute.

Add tomato mixture to pasta along with arugula, basil and remaining 3 tablespoons oil and toss to combine. Serve warm or at room temperature, topped with shaved parmesan.

On the Side: Local produce abounds

Friends with vegetable gardens say the tomatoes are late this year. I wonder if that is true or if they are just telling me that because they don't want to share with me. Funny, they don't mind sharing zucchini!

Recently I went to Stone Acres, where I have my CSA. I am fairly near-sighted, but at 30 feet, I saw the green cardboard containers filled with yellow cherry tomatoes. I bought three pints. On my way home, I ate half a pint. That evening I ate a pint with fresh bread I bought there, probably made by the fella who lives in Haddam.

I will finish up the last pint of tomatoes with sweet corn from Whittle's in Mystic and sautéed Vidalia onions in an omelet tonight. I also bought some local tomatoes at Whittle's, too, although their own tomatoes were not ready yet. By the time you read this, everyone will have local luscious tomatoes and I will be eating at least one each day until September.

Lee White lives in Groton. She can be reached at leeawhite@aol.com.