The kids and I walked to the pond this weekend to take a quick dip in the pond and to see the water level. While it has dropped significantly, it is not more than last year, even though we have used more overhead irrigation. On the way back, we climbed the hill behind our house to pick blackberries that grow out of the spring. I also enjoy the new perspective you see of the farm and the valley from being slightly higher.
We are planting winter chicories this week, along with the last sprouting broccoli and kohlrabi. We have our last seeding of lettuce and scallions in the greenhouse. There are too many beds to hoe at the moment and we are hopeful we can get to all of them, plus harvest red onions and try to finish cleaning the mountain of beautiful garlic we have!
This week's pick list:
- Summer squash
- Sweet peppers
- Hot peppers
- Spring onions
- Basil, Cilantro, Parsley, and Dill
- Revolution Bread is available.
Creamed Corn without the Cream, from nytimes.com
- 4 large ears of corn, husked
- 2 tablespoons unsalted butter
- 2 tablespoons minced shallot or red onion (optional)
- Salt to taste
- 2 to 3 teaspoons minced fresh herbs such as sage, tarragon, thyme, chives (optional)
Grate the corn on the large holes of a box grater placed over a wide bowl. If you wrap plastic wrap around the 3 other sides of the grater, the splashes will go into the bowl.
Melt 1 tablespoon of the butter in a medium saucepan over medium heat, and add shallots if using. Cook, stirring, until shallot is tender and fragrant, about 2 minutes, and add the corn and salt to taste. Cook for 5 minutes, stirring often, until the mixture is sweet and creamy. Taste and adjust salt. Stir in the remaining tablespoon of butter and remove from the heat. Serve hot, garnished with fresh herbs if desired.