Week 9

Most small farmers have mixed feelings about sweet corn.  On the negative side is that it takes up a lot of space, loves nitrogen and water, is very hard to make any money on unless you are growing acres of it and it can be a little iffy to pull off a good crop in the Pacific Northwest.  On the plus side is that nothing tastes as good as freshly picked sweet corn.  That one plus keeps us growing it.  There is one key to enjoying your sweet corn.  You should eat it as soon as possible.  Once corn is picked it immediately starts converting sugar to starch.  Modern hybrids have been developed to slow this process but it still holds true with the variety we grow.  

Last week a farm share member who is from the same town in Montana as Kelly was telling us about her and her husband's trip "home".  Naturally most of the discussion focused on where they ate and where we eat when we go back to Helena.  Nothing brings back memories like eating food you ate when you were younger.  There is a sandwich place in Helena that is famous(I use that term loosely) for their ranch dressing.  It sparked a conversation about ranch dressing and how none of us had made it but remember our mothers making it with the packet when we were kids.  Well, forget the packet.  I am including a link for a homemade ranch dressing that will make a happy home for your parsley.

Have a wonderful week and enjoy the summer sunshine.

Lettuce
Carrots
Green Beans
Bell Peppers
Cherry Tomatoes
Corn
Parsley
Kale - Small Only
Salad - Large Only
Cucumber

Ranch Dressing