Besides the splashes of green from our growing fields and tree, the landscape is uniformly gold and brown. We laugh that Rosie, plus the sheep, just blend right in this time of year.
We sowed the last succession in the tunnels yesterday. In a month or so, we will move them forward to a new spot and give the current spot a rest. We are planting our first round of fall chicories, as well as our winter leeks and chard.
This week's pick list:
- Summer squash
- Celery
- Cucumber
- Eggplant
- Tomato
- Sweet peppers
- Hot peppers
- Arugula
- Spring onions
- Beets
- Chard
- Kohlrabi
- Fennel
- Melon
- Corn
- Carrots
- Garlic
- Kale
- Collards
- Lettuce
- Potatoes
- Basil, Cilantro, Parsley, and Dill
- Strawberries
- Revolution Bread is available.
Fresh Corn Cakes
- 1 cup fresh cron kernels (about 2 ears)
- 1/4 cup chopped green onions
- 4 Tbsp. oil
- 2 large eggs, separated
- 1/4 cup each flour and cornmeal
- 1/2 tsp salt
- 1/4 tsp black pepper
Pulse corn and green onions in a blender or food processor until chopped but not smooth. Transfer to a large bowl and stir in 2 tbsp oil and egg yolks.
Combine flour, cornmeal, salt, and pepper in a small bowl. Add to corn mixture and mix thoroughly but gently.
Whisk or beat in a large bowl until soft peaks form. Fold into corn mixture.
Heat 1 tbsp oil over medium high heat in a large frying pan. Working in batches, drop large spoonfuls of corn mixture into pan (do not spread or flatten). Cook until edges begin to set and undersides are browned, about 2 minutes. Flip and cook until cakes are browned and cooked through. Cook remaining mixture the same way, adding oil as necessary.