It's supposed to get very, very hot this weekend, so I've revised my menu plan somewhat so that I'm not using the oven as much. (I should note here that I plan every meal for the month so that I can make a big meat order from our butcher. I don't always follow this plan religiously — if you have a freezer full of chicken breasts, you do have some room to play…)

As we didn't pick up fruits or vegetables last week, the fridge has felt quite empty. But here's what I'll grab later this afternoon:

• Orange Honeydew
• Painted Serpents
• Sweet 100s
• Red Slicers and Golden Jubilee
• Sugar Cube Cantaloupe
• Globe Eggplant
• Emerald Beaut Plums
• Autumn Bright Nectarines
• Autumn Flame Peaches
• Reed Avocados
• Eggs

Tomatoes. Cucumbers. Melons. Eggplant. All things Kin doesn't like. And with the impending heat wave, we'll be eating a lot of salad — ideal for this CSA box, but not his favorite. I'll probably use the melons in our morning smoothies, but I'll also make a fruit salad. I'm also making Charlie Bird's Farro Salad, which is absolutely delicious and will use up the Sweet 100s, if nothing else. I'm making a tahini chicken caesar salad this weekend too, and I'll serve the cucumbers on the side with that.

I've been making the stone fruit into syrups for Kin's evening cocktails. But those Emerald Beaut Plums are so beautiful, I hate to do that. Kaia's birthday is coming up, and I'm going to make some vanilla bean cheesecake bars for her, but I might make a plum frangipane too if I have the time. (And if it's not too hot to do pastry.)

I'm hoping the avocado we get today isn't too firm, and we can eat it tonight as I'm making a big pot of cranberry beans and some corn muffins. The weather is supposed to get hotter and hotter as the week progresses, and I have Toad in the Hole scheduled for tomorrow night. I don't care how much we have to swelter: give me my chipolatas in yorkshire pud batter, thank you very much.