The new school year has begun, the air is palpably crisper, and the intensity of summertime energy is mellowing. For those torn between lamenting summer’s end and celebrating autumn’s approach, might we suggest eating a lot of corn and watermelons? These are the crops of this moment.
As the season is shifting we're flipping our hoop house beds, retiring cucumber plants to make space for hearty kale and spinach that will endure the fall and winter. The propagation greenhouse house is half filled with curing onions and half with our last seeding of winter spinach, lettuce, and scallions. We're in that sweet time in between when the tomatoes and peppers are still ripe and abundant but our winter storage spaces are filling up and we're starting to harvest the first varieties of winter squash and pumpkins. Fall is just around the corner.
Tomatoes and watermelon only have a few more weeks, but they're still beautiful and ripe and we're celebrating them in recipes like this tomato-watermelon salad. We also have fresh corn from our friends at 4 Corners Farm in your share this week! It's so sweet you can eat it raw, but why not pair it with homemade herbed butter after they're fresh off the grill? Fresh herbs like cilantro, basil and parsley are still abundant, so chop them up, fold them into some softened butter and spread it generously over hot corn on the cob. As Epicurious says, "Corn need not be fancy."
Enjoy!
