The tomatoes that are coming are finding there way into sandwiches and dinners, but there aren't enough to can. Yet. The corn, too, comes slowly (Jamey puts in several plantings). We have been eating corn on the cob with dinner, but the other day, there was enough to freeze a small batch. Click here for instructions on how to freeze corn. With those instructions comes our recipe for corn fritters (a huge hit with the kids as well as us).
Have you seen this contraption before? It's a handy corn cutting tool from Pampered Chef. I enjoy going to their parties to visit with friends, but I often struggle with the shopping part. First of all, I can't afford to be spending money on gadgets. And, I'm not big on gadgets anyway. BUT. At the last party I went to, I came across this tool and thought it might be worth it. It is. It does an excellent job of cutting very close to the cob, so no juice is lost. The shield is effective in keeping juice and corn pieces from flying all over your kitchen. End of commercial.
The other process that's been going on around here has been the curing, braiding and hanging of onions. Last year, our onion crop was small. The year before that was awesome (see last picture below). This year falls in between (about 110 onions). Jamey pulls the onions on a warm, dry day and spreads them out in the garden (on straw). They cure there for a couple days or until it looks like rain. Once the rain threatened, we moved them into a shed (spread out on our trailer) to cure for up to a week until the stems are mostly dried.
Then, I braid them in the same way I braid garlic. They are messier braids because they won't be hanging in my kitchen. I put about 10 onions in each braid. If you braid many more than that, the braid can get too heavy.
Once the braids are finished, we hang them in the barn where they stay until threat of frost. Then, we move them inside to a cool place (that won't freeze) and use them throughout the winter.
Our onion harvest two years ago.Pin It