Sunday, June 20, 2010

Sweet Summer Corn

The key to high quality sweet corn is rapid growth, adequate soil moisture and nutrients, and harvesting the ears at optimum maturity.


When the corn is about 6 inches tall, thin short varieties to two feet apart and tall varieties to three feet apart. Although corn can be grown closer together than this, the roots are then more crowded and more watering and feeding are needed. Corn is a heavy user of nitrogen. Fertilize in the spring, again when the corn is eight inches tall and again when the plants are 18 inches tall. Hill soil around the plant roots to help support the stalks.

Watering is very important. Keep the soil evenly moist. Corn often grows so fast in hot weather that the leaves wilt because the roots can't keep the leaves supplied with moisture. Although corn requires much water, avoid getting water on the tassels. The pollen from the tassels must fall onto the corn silk to produce kernels, and if pollination does not occur, all that will grow is the cob. Weed early and keep the weeds cut back. Remember that corn has shallow roots, and a vigorous attack on the weeds may destroy the crop.

Saturday, June 5, 2010

Yummy Recipes from the Cupboard

Yummy Dinners from Food Storage


I’ve been promising to include some recipes from my food storage. Here are a couple of quickies.

Chicken Alfredo with peas
1 jar of Alfredo sauce¼ c. dried peas 1 can white chicken breast meat Spelt
Dried mushrooms Start the water for the spelt. Combine the sauce, peas and chicken in a saucepan. Simmer on low until peas are tender. Boil spelt until tender. Drain and serve with sauce on top.

Cannellini with Dried Shitake and Canned Diced Tomatoes
Cannellini beans, cooked
Shallot or onion
Garlic, thyme, oregano
Dried mushrooms
Cook dried beans according to instructions. In a skillet, melt some high-heat canola oil. Thinly slice some shallot or onion and sauté. At the last minute, add some minced garlic. Stir until garlic starts to turn golden. Add tomatoes with juices. Simmer. Add thyme, Greek oregano, salt and pepper, mushrooms, and beans. Simmer until mushrooms are soft. Serve over noodles.