Hi Everyone! We made it past the Blue Moon (old wives tale- more babies are born around a full moon) but I don’t plan on keeping this lil guy in til the next full moon comes around. Last night Greg and I enjoyed some sweet corn from the garden. Some cobs were immature still and some just look like they did not fully develop the entire length of the cob- either way we still enjoyed them. I asked my Dad (he’s a dairy farmer in Centre County) what’s the explanation for the underdeveloped cobs- he said it’s likely that the corn was trying to pollinate during high temps. And well for the immature cobs- it’s a little bit of a guessing game when you pull them off the cornstalk.
The real reason you are seeing a post today is I wanted to get some recipes up before things get a little crazier. Every week I’ve been shredding all the squash we have (with a food processor makes for quick work) and storing in the fridge in a glass bowl with a lid. It keeps very well- perhaps dries out a little but that’s fixed by adding some water. During the week I use the shredded veggie in sweet and savory dishes; chocolate zucchini bread and zucchini onion pie. You can freeze the shredded zucchini in a ziploc bag but I’ve been baking the bread and freezing whole loaves.
I’m going to make this post a little more interactive… I’m looking for a recipe for a rustic eggplant parm dish. I have a mental picture of cubes of hearty bread with tomato and eggplant chunks with browned mozzarella with flecks of green basil.
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Have a great weekend and holiday!!!