We hope you can come to the farm this Sunday from 2 pm to 7 pm to enjoy the summer heat (we hope) and eat delicious food together. Please bring your own item to barbecue, a salad or dessert to share, and dish ware for you to use. We have crafts to make, a baseball field to play on, and a field walk to check out all the crops. Feel free to bring friends and family!
This weekend we hosted a hard working and friendly crew of 6 coworkers from Clif Bar. They were on a 3 day biking tour of organic farms in Marin and Sonoma County organized by Clif Bar and Marin Organic. They helped us pull 4 rows of old plants from the field and added them to our compost pile, as well as harvesting flowers to dry. They also cooked us a delicious dinner!
This week's pick list:
- Sweet Corn
- Green Beans
- Sweet onions
- Parsley and Basil
- Zucchini and Summer Squash
Corn Pudding (Adapted from the Junior League Cookbook of Palo Alto)
- 16 ears fresh corn, about 8 cups once cut
- 2 teaspoons flour
- 2 teaspoons maple syrup
- 1 teaspoon salt
- 1 and 1/3 cups whole milk
- 4 eggs, beaten
- 1 cup of chopped fresh herbs (such as tarragon, parsley, basil, dill, and/or chives)
Preheat oven to 300 degrees. Liberally grease a 9 x 13 pan with butter.
Slice the corn from the cob into a bowl or wide pan. After you have cut the corn from each cob, run the dull side of your knife down the cob as well to get out all the juices and extra bits.
Blend 3 cups of corn with the milk in a blender until smooth. This will take a long time, about 2 to 3 minutes.
Mix the dry ingredients with the beaten eggs and then add the corn puree. Stir in the whole corn. Season with freshly ground pepper.
Pour into the pan and spread it evenly. Bake for about 1 hour until the top is firm and slightly brown.