How are the boxes working out? Have you mastered opening and or collapsing them without tearing and destroying? Let’s be nice to the planet by making these boxes last as long as possible, thanks. ☺ Hey Tuesday people…we can see you, even if you don’t make eye contact—we know who you are ;~) We need more volunteers! email me to signup
Last week was a great example of how I don’t always know what will show up in the box. I was pretty sure there would be potatoes, but I was surprised to see fennel. So, you can never be sure from day to day, or week to week, what is going to magically appear…and who knows when you’ll see fennel again. Once we start with potatoes, you will generally see them weekly. Glenn would eat boiled potatoes with butter at every meal, but they will keep in a cool, dark place (not the fridge) for weeks and weeks if you want to save them. Since the moisture content in new potatoes is so high, you have to keep them in something that allows them to breath, otherwise the skin will mold.
But let’s talk about how exciting the first corn is!!!! The corn is looking great and the ears I had for lunch yesterday were fabulous. Yes, just corn for lunch and it was a perfect meal. Now that we have started with the corn, we encourage you to plan on corn for dinner/supper on your pickup day. We pick it every day so that you never get a day old ear. We don’t grow any supersweet varieties, as what is offered in every supermarket. Those varieties have been bred to have a hard pericarp so they will maintain a full appearance, and a very high sugar content, so they will remain sweet after a week on the display. These varieties are always tough, seem to need longer cooking and don’t actually “taste” like corn. Yes, I am a corn snob and, as with many vegetables and fruits, the breeding to make them last longer in the store not only ruins the flavor, but ruins people’s tastebuds. Most often when I talk with people who aren’t crazy about corn, or can take or leave a tomato, it’s because they have been brought up on old corn and hard pink tomatoes. Some things are meant only to be enjoyed when they are in season. So, enjoy! Fresh corn (meaning picked today and not a “supersweet” hybrid) cooks very quickly, check it after 4 minutes. Also, beans are wonderful steamed. You don’t have to feel like you have to boil them as they have not been coated with any paraffin for preservative reasons.
You may see some potatoes this week—either the Yukon Gold or the Red Norland. They are so yummy and sweet …more about potatoes next week.
The day the blueberry nets went up, Glenn came in and said there was the most beautiful Oriole trapped under the netting. We wandered down to release the poor creature. The first bird we saw was a Red-Tailed Hawk, holding on to the netting and flapping around. He took off forthwith. Then as we stooped over to lift up the netting to get inside, Peter Rabbit’s blue velvet coat had become snared in the netting and was trapped. OK, there was a little rabbit (squeal of cuteness) pretending to be tangled in the netting, but when s/he saw us, was out quick as a wink. Farmer McGreggor would not have rabbit pie that night 😉
Everything is ripening around here…if you don’t see peaches and potatoes by the end of the week, you’ll see them next week. Also tomatoes and peppers are right around the corner. The first apples are ready, but are a total loss, as they were so badly damaged by the hail we had during the tornadoes. I think the Paula Reds fared better.