“Nor do I try to keep a garden, only
An avocado in a glass of water…”
— James Merrill, The Broken Home
Okay, so I don’t exactly have a green thumb. I’m the first to admit that I’m not great at the care and feeding of plants, but I’m pretty decent at the care and feeding of two kids and a dog, so maybe the universe will forgive me.
I am really good at eating plants, though. And when it’s 90 million degrees outside, my favorite way to eat them is uncooked.
This mostly uncooked summer supper features the avocado, aptly known as butter fruit in parts of India. I love this meal for the textures (creamy avocado, crunchy toast), tastes (sweet tomatoes, spicy arugula), and teensy amount of prep time and cleanup.
 Mash an avocado with a fork. Spread it on some whole-grain toast.* Sprinkle with a little salt and pepper.
* No, toasting doesn’t count as cooking.
Easy Caprese **
 Layer in a bowl: arugula, basil leaves, grape tomatoes (halved), fresh mozzarella (cubed), olive oil, balsamic vinegar, salt, and pepper.
** Yes, I know that “easy” and “caprese” don’t actually rhyme.
 Wash and trim some strawberries. Eat them.
p.s. Yesterday a nasty storm knocked out all the power in our area. Our frozen food didn’t fare too well, but I hardly had to throw out anything from the fridge, since it was almost all fruits and veggies. Plant power!