grains

2015 Flowers, Grains, Herbs, etc. (end of season notes)

Basil: awesome, again!

Borage: self-seeded plants transplanted into tomato bed failed – those not transplanted were fine

Cilantro: basically did well, not the best germination, try planting half in April & half in June

Nasturtiums: did great, needed some aphid treatment

Okra: good variety, planted all 13 seedlings & lost several, try using black plastic to warm soil before planting then remove, try planting 6 in front & 5 in back for spacing

Rhubarb: doing better in new location, producing well

Sunflowers: move next year, use Serenade

Three Sisters bed: move to another location next year
Corn: germination problems, lovely ears, not very productive, need better support
Beans: nice variety, reasonably productive
Squash: compact habit good, but produced very few, very small squashes – new variety next year

2014 Flowers, Grains, etc. (end of season notes)

Borage: self-seeded plants did well between tomatoes – grow with tomatoes
Herb Beds: generally a good season, uprooted plants survived replanting – tweak plan & crops
Nasturtium: early aphids did a lot of damage – give less space & treat aphids asap
Okra: great variety: good yield, flavor & length of season, black plastic good – top plants for branching?
Sunflowers: good crop, hit by rust or fungus (but less than last year) – remove affected leaves asap
Three Sisters bed: better plan than last year, more room for squash – add structure, plant corn in grid (9”)
Rhubarb: transplanted to sunnier location in spring, more productive than last year

A Quinoa Recipe for Fresh Summer Corn: Definitely a "Keeper"!

 

When sweet corn is in season -- as it is right now -- we eat a lot of it.  Usually, we are corn purists: just boil it quickly, sprinkle it with salt or Campmix, and eat it right off the cob.  Yesterday, though, I wanted to try something different with our sweet corn, fresh from Busa's Farm.  (In the Robbins garden, the corn in our Three Sisters plot is a decorative popping corn so we can't use it for this recipe.).   With the corn, I bought a bunch of gigantic, freshly picked scallions, also grown at Busa's. 

The recipe, Quinoa and Fresh Corn with Scallions is from Deborah Madison's "Vegetarian Cooking for Everyone".  (Highly recommended book, by the way!)  A photo of Deborah's recipe is shown, but I varied it slightly.  I used more vegetables:  5 ears of corn and 3 of the huge scallions.  Instead of the Tbsp butter or canola oil, I used 3 Tbsp Extra Virgin olive oil and 1 tsp butter.  I also sauteed the corn and scallions longer than the recipe recommends, til the scallions were wilted.  I used an organic tricolor quinoa from Trader Joes. 

I thought this would be good, but didn't think it would be SO good.  John (who is really into corn in its "purist" preparation and also does not get very excited about some of the grains I like) loved it!  We didn't even add the cheese that the recipe suggests -- it was delicious all by itself, seasoned with salt and pepper.  We had it as a side dish with grilled fish.

By the way, the beautiful bowl in the photos was made by my friend Amy Goldstein, at Mudflat Studio.  

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