"Jean B." > wrote in message
...
> jmcquown wrote:
>> "Jean B." > wrote in message
>> ...
>>> jmcquown wrote:
>>>> "Nancy Young" > wrote in message
>>>> ...
>>>>> Jean B. wrote:
>>>>>> Tracy wrote:
>>>>>
>>>>>>> There are few places near me for pick your own strawberries, but it
>>>>>>> has been raining non stop for about a month - or at least it seems
>>>>>>> so. They won't let you pick when the vines are wet.....I wonder what
>>>>>>> it will do to the prices. The last time I called u-pick strawberries
>>>>>>> were 5 dollars a quart.
>>>>>
>>>>>> I gather the strawberry crop has really suffered. Corn too.
>>>>>> Hasn't the weather been ghastly? But then I think of folks who
>>>>>> don't have water....
>>>>>
>>>>> I blame myself. I was bound and determined to pick strawberries this
>>>>> year ... and the skies opened up and it rained for a month. Like
>>>>> 27 days out of 30. I haven't seen any ads for strawberry picking.
>>>>>
>>>>> nancy
>>>>
>>>>
>>>> Dempsey Farms just to the south of me (on the way to Hilton Head) has
>>>> u-pick berries and other produce... but yes, it's been raining a lot
>>>> for the last month. I understand they usually have some great
>>>> strawberries, unfortunately I can't eat them. Those tiny seeds could
>>>> send me back to the hospital.
>>>>
>>>> Jill
>>>
>>> You must be very careful, having avoided that fate for a while.
>>>
>>> --
>>> Jean B.
>>
>>
>>
>> Yes, I know. I can't eat corn, either, another featured item in this
>> thread. I (used to) adore corn on the cob. Can't eat it anymore. Oh
>> well. I can eat cornbread! Think I'll make some tomorrow
>>
>> Jill
>
> Would that be ungritty cornbread? I love my homemade cornbread. It is a
> very rare store-bought one that I find the least bit worthwhile, so I
> rarely bother to try it now.
>
I'm not sure what you mean by "ungritty". I use regular stone ground yellow
cornmeal, a little flour, buttermilk and butter to make the batter. Baked
in a cast iron skillet which is ONLY used for cornbread

> An aside, and not particularly summer-related... I have finally amassed a
> sufficient number of large, tall custard cups to make popovers in them. I
> gather they come out better when made in the cups than they do when made
> in popover pans. And that might explain my memories of Mom's as vs. my
> own attempts. I also recently read that one should prick their necks to
> let out steam, which I never knew....
>
> --
> Jean B.

Sounds good! I've never made popovers.

Jill

On Wed 01 Jul 2009 04:57:50a, George Shirley told us...

> Wayne Boatwright wrote:
>> On Tue 30 Jun 2009 06:47:09p, Tracy told us...
>>
>>> gloria.p wrote:
>>>> George wrote:
>>>>
>>>>> The yellow/white corn seems to be the most popular here but a few
>>>>> grow yellow corn. I remember asking at one stand and they said
>>>>> everyone wants the white or white/yellow.
>>>>
>>>> The yellow corn of my childhood was very starchy and not nearly as
>>>> sweet as today's yellow and white hybrids or plain white corn. IMO,
>>>> the yellow, when only slightly over-ripe, tastes very starchy.
>>>>
>>>> The best tasting corn I have ever eaten in my life was a bicolor
>>>> hybrid from the San Pascual Valley in northern San Diego County.
>>>>
>>>> gloria p
>>> But, but, but, I like the yellow corn because it's not as candy sweet
>>> as the white or bicolor stuff.
>>> Starchy is ok in my book.
>>>
>>> Tracy
>>>
>>
>> Me, too, Tracy. It's getting harder to find the old-fashioned yellow
>> corn, but it's the only kind I will buy.
>>
> As a youth my favorite corn was yellow Trucker's Favorite, normally
> grown as animal fodder it was very sweet and tasty at the "sugar" stage.
> Dad used to grow three or four acres of it to feed the stock and we
> would eat it young. Ears up to fifteen inches long, about two or three
> inches in diameter, and really, really good stuff. Haven't seen any of
> it in nearly fifty years though.
>

Yep, that's the type I meant. Nearly impossible to find anything like it,
but occasionally find it at small fruit and veggie stands locally.

--
Wayne Boatwright
------------------------------------------------------------------------
In Mexico we have a word for sushi: bait. ~José Simons

On Tue 30 Jun 2009 11:54:08p, sf told us...

> On Wed, 01 Jul 2009 02:05:42 GMT, Wayne Boatwright
> > wrote:
>
>>On Tue 30 Jun 2009 06:47:09p, Tracy told us...
>>
>>> gloria.p wrote:
>>>> George wrote:
>>>>
>>>>>
>>>>> The yellow/white corn seems to be the most popular here but a few
>>>>> grow yellow corn. I remember asking at one stand and they said
>>>>> everyone wants the white or white/yellow.
>>>>
>>>>
>>>> The yellow corn of my childhood was very starchy and not nearly as
>>>> sweet as today's yellow and white hybrids or plain white corn. IMO,
>>>> the yellow, when only slightly over-ripe, tastes very starchy.
>>>>
>>>> The best tasting corn I have ever eaten in my life was a bicolor
>>>> hybrid from the San Pascual Valley in northern San Diego County.
>>>>
>>>> gloria p
>>>
>>> But, but, but, I like the yellow corn because it's not as candy sweet
>>> as the white or bicolor stuff.
>>> Starchy is ok in my book.
>>>
>>> Tracy
>>>
>>
>>Me, too, Tracy. It's getting harder to find the old-fashioned yellow
>>corn, but it's the only kind I will buy.
>
> Even yellow corn these days is much sweeter than in days of yore. I
> know. Grandpa grew what was probably the *best* and I liked it, but
> once those pinto corn cobs showed up - I was all over it and don't
> look back.
>

I don't care for those.

--
Wayne Boatwright
------------------------------------------------------------------------
I went into a McDonald's yesterday and said, 'I'd like some fries.'
The girl at the counter said, 'Would you like some fries with that?
~Jay Leno

On Wed 01 Jul 2009 05:00:45a, jmcquown told us...

> "Wayne Boatwright" > wrote in message
> 5.247...
>> On Tue 30 Jun 2009 09:08:47p, jmcquown told us...
>>
>>> "Jean B." > wrote in message
>>> ...
>>>> jmcquown wrote:
>>>>> "Nancy Young" > wrote in message
>>>>> ...
>>>>>> Jean B. wrote:
>>>>>>> Tracy wrote:
>>>>>>
>>>>>>>> There are few places near me for pick your own strawberries, but
>>>>>>>> it has been raining non stop for about a month - or at least it
>>>>>>>> seems so. They won't let you pick when the vines are wet.....I
>>>>>>>> wonder what it will do to the prices. The last time I called
>>>>>>>> u-pick strawberries were 5 dollars a quart.
>>>>>>
>>>>>>> I gather the strawberry crop has really suffered. Corn too.
>>>>>>> Hasn't the weather been ghastly? But then I think of folks who
>>>>>>> don't have water....
>>>>>>
>>>>>> I blame myself. I was bound and determined to pick strawberries
>>>>>> this year ... and the skies opened up and it rained for a month.
>>>>>> Like 27 days out of 30. I haven't seen any ads for strawberry
>>>>>> picking.
>>>>>>
>>>>>> nancy
>>>>>
>>>>>
>>>>> Dempsey Farms just to the south of me (on the way to Hilton Head)
>>>>> has u-pick berries and other produce... but yes, it's been raining a
>>>>> lot for the last month. I understand they usually have some great
>>>>> strawberries, unfortunately I can't eat them. Those tiny seeds
>>>>> could send me back to the hospital.
>>>>>
>>>>> Jill
>>>>
>>>> You must be very careful, having avoided that fate for a while.
>>>>
>>>> --
>>>> Jean B.
>>>
>>>
>>>
>>> Yes, I know. I can't eat corn, either, another featured item in this
>>> thread. I (used to) adore corn on the cob. Can't eat it anymore. Oh
>>> well. I can eat cornbread! Think I'll make some tomorrow
>>>
>>> Jill
>>>
>>>
>>
>> Is this because of diverticulosis or diverticulitis? I have a mild
>> form of the former, but I'm not usually bothered by seeds or corn.
>>
>> --
>> Wayne Boatwright
>> ------------------------------------------------------------------------
>> Laughter is brightest where food is best. ~Irish Proverb
>>
>>
>>
>
> Diverticulitis. I was in the hospital for a week a year ago (my, how
> time flies!) with a raging infection. The hospital personnel were very
> concerned I may have contracted peritonitis. The gastric surgeon wanted
> to cut out part of my lower intestine. He was dead set on the idea
> until he found out I don't have health insurance. LOL Suddenly he
> loved the idea of diet modification instead. So far watching what I
> eat has worked for me. I have to avoid eating many high fiber things
> and that includes corn on the cob (and I can't eat popcorn) as well as
> things with tiny seeds like strawberries. There's a whole list of
> things I'm not supposed to eat. It hasn't changed my life dramatically.
>
> Jill
>
>

Oh, yes, diverticulitis is far more serious than diverticulosis. I
remember now when you hospitalized, but had forgotten the reason. I can
get by with a lot more than you can, but I still am careful to not over
indulge in the wrong things.

--
Wayne Boatwright
------------------------------------------------------------------------
I doubt whether the world holds for any one a more soul ~stirring
surprise than the first adventure with ice cream. ~Heywood Broun

Jean B. wrote:
> Arri London wrote:

>> Beautiful ripe apricots that taste as good as they smell
>> Candy floss/cotton candy eaten by the seaside (just slightly salted
>> from the spray)
>> Any perfectly ripe berries with creme fraiche or just heavy cream
>> Freshly grilled chicken with cucumber salad
>
> Okay, maybe someone can explain to me why I have never had a
> worthwhile ripe apricot. Is it because I am in New England?

Funny you should say that, just last week I bought some fresh apricots
for the first time ever. They were okay but not something I'd be dying
to buy again. I assume they are supposed to be more memorable.

My summer tastes like tomato and cucumber salad, rib eyes on the
grill, corn from the farm stand, bread from the farmers market,
tomatoes and mozzarella, chicken drumsticks with oregano and
olive oil on the grill ... burgers and hot dogs, certainly. Summer
tastes like the living is easy, no big production dinners.

nancy

Wayne Boatwright wrote:
> On Wed 01 Jul 2009 04:57:50a, George Shirley told us...
>
>> Wayne Boatwright wrote:
>>> On Tue 30 Jun 2009 06:47:09p, Tracy told us...
>>>
>>>> gloria.p wrote:
>>>>> George wrote:
>>>>>
>>>>>> The yellow/white corn seems to be the most popular here but a few
>>>>>> grow yellow corn. I remember asking at one stand and they said
>>>>>> everyone wants the white or white/yellow.
>>>>> The yellow corn of my childhood was very starchy and not nearly as
>>>>> sweet as today's yellow and white hybrids or plain white corn. IMO,
>>>>> the yellow, when only slightly over-ripe, tastes very starchy.
>>>>>
>>>>> The best tasting corn I have ever eaten in my life was a bicolor
>>>>> hybrid from the San Pascual Valley in northern San Diego County.
>>>>>
>>>>> gloria p
>>>> But, but, but, I like the yellow corn because it's not as candy sweet
>>>> as the white or bicolor stuff.
>>>> Starchy is ok in my book.
>>>>
>>>> Tracy
>>>>
>>> Me, too, Tracy. It's getting harder to find the old-fashioned yellow
>>> corn, but it's the only kind I will buy.
>>>
>> As a youth my favorite corn was yellow Trucker's Favorite, normally
>> grown as animal fodder it was very sweet and tasty at the "sugar" stage.
>> Dad used to grow three or four acres of it to feed the stock and we
>> would eat it young. Ears up to fifteen inches long, about two or three
>> inches in diameter, and really, really good stuff. Haven't seen any of
>> it in nearly fifty years though.
>>
>
> Yep, that's the type I meant. Nearly impossible to find anything like it,
> but occasionally find it at small fruit and veggie stands locally.
>
I did a Google and found the seed available in several places. You know
you're old when the seed you planted as a young man is now called
"heirloom" seed. <G>

Nancy Young wrote:
> Jean B. wrote:
>> Arri London wrote:
>
>>> Beautiful ripe apricots that taste as good as they smell
>>> Candy floss/cotton candy eaten by the seaside (just slightly salted
>>> from the spray)
>>> Any perfectly ripe berries with creme fraiche or just heavy cream
>>> Freshly grilled chicken with cucumber salad
>>
>> Okay, maybe someone can explain to me why I have never had a
>> worthwhile ripe apricot. Is it because I am in New England?
>
> Funny you should say that, just last week I bought some fresh apricots
> for the first time ever. They were okay but not something I'd be dying
> to buy again. I assume they are supposed to be more memorable.
>


Fresh apricots are more sweet than tart/acid, and soft and juicy.
I've never had a grocery store apricot that was anywhere near
one picked ripe from the tree. When we lived in N.E. I never
understood the attraction, either.

gloria p

In article >,
Tara > wrote:

> watermelon
> perfect ripe tomatoes with salt
> tomatoes, cucumbers, and onions in Italian dressing
> homemade ice-cream
>
> Tara

BBQ, Garden rip tomatoes and corn on the cob.

And iced tea.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

Gloria P wrote:
> Nancy Young wrote:
>> Jean B. wrote:
>>> Arri London wrote:
>>
>>>> Beautiful ripe apricots that taste as good as they smell
>>>> Candy floss/cotton candy eaten by the seaside (just slightly salted
>>>> from the spray)
>>>> Any perfectly ripe berries with creme fraiche or just heavy cream
>>>> Freshly grilled chicken with cucumber salad
>>>
>>> Okay, maybe someone can explain to me why I have never had a
>>> worthwhile ripe apricot. Is it because I am in New England?
>>
>> Funny you should say that, just last week I bought some fresh apricots
>> for the first time ever. They were okay but not something I'd be dying
>> to buy again. I assume they are supposed to be more memorable.
>>
>
>
> Fresh apricots are more sweet than tart/acid, and soft and juicy.
> I've never had a grocery store apricot that was anywhere near
> one picked ripe from the tree. When we lived in N.E. I never
> understood the attraction, either.
>
> gloria p

I am not a huge fan of apricots either. I do like apricot jam though -
go figure.
The other day I was at my local produce market (Russo's) and they had
black apricots. I'd say they were closer to purple. They looked good,
but my aversion prevented me from buying some.

-Tracy

Gloria P wrote:
> Nancy Young wrote:

>> Funny you should say that, just last week I bought some fresh
>> apricots for the first time ever. They were okay but not something
>> I'd be dying to buy again. I assume they are supposed to be more
>> memorable.

> Fresh apricots are more sweet than tart/acid, and soft and juicy.

Ah, I think you hit on the problem. They could not be described
as juicy. If I had to describe them, they were like a dry peach.

> I've never had a grocery store apricot that was anywhere near
> one picked ripe from the tree. When we lived in N.E. I never
> understood the attraction, either.

Yeah, thought I'd give it a shot, but I figured they wouldn't be
up to par, for how people describe them right off their tree.

nancy

In article >,
"gloria.p" > wrote:

> George wrote:
>
> >
> > The yellow/white corn seems to be the most popular here but a few grow
> > yellow corn. I remember asking at one stand and they said everyone wants
> > the white or white/yellow.
>
>
> The yellow corn of my childhood was very starchy and not nearly as sweet
> as today's yellow and white hybrids or plain white corn. IMO, the
> yellow, when only slightly over-ripe, tastes very starchy.
>
> The best tasting corn I have ever eaten in my life was a bicolor hybrid
> from the San Pascual Valley in northern San Diego County.
>
> gloria p

The bi-color is also my favorite. It's always reliably crisp and sweet!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

Kalmia wrote:
>
> peaches, peaches and more peaches

Yeah, that, too.

> visual: the cobalt blue pitcher my mother used ONLY for lemonade.
> She squeezed lemons too - none of that frozen stuff.

And lemonade! Add these to my list.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

George Shirley wrote:

>>
> I did a Google and found the seed available in several places. You know
> you're old when the seed you planted as a young man is now called
> "heirloom" seed. <G>



That's as bad as finding out your wedding gifts now are considered
gen-yoo-wine antiques.

;-)
gloria p

Tracy wrote:

>
> I am not a huge fan of apricots either. I do like apricot jam though -
> go figure.
> The other day I was at my local produce market (Russo's) and they had
> black apricots. I'd say they were closer to purple. They looked good,
> but my aversion prevented me from buying some.
>



Were they labeled apricots? The past few years they've had something
called "pluots", a purple hybrid apricot-plum. IMO they do not have the
best flavor of either of their parents.

gloria p

Gloria P wrote:
> Tracy wrote:
>
>>
>> I am not a huge fan of apricots either. I do like apricot jam though -
>> go figure.
>> The other day I was at my local produce market (Russo's) and they had
>> black apricots. I'd say they were closer to purple. They looked good,
>> but my aversion prevented me from buying some.
>>
>
>
>
> Were they labeled apricots? The past few years they've had something
> called "pluots", a purple hybrid apricot-plum. IMO they do not have the
> best flavor of either of their parents.
>
> gloria p

They were definitely apricots - small and fuzzy and blackish purple. I
am familiar with pluots.

On Jun 30, 8:57*am, "Jean B." > wrote:
> Andy wrote:
> > New Jersey "Fresh" tomatoes. Eaten like apples. The best.
> > Sugar corn, raw, in the field, laying down in the dirt, staring up at the
> > sky, dripping in corn milk, briefly.
> > Rita's Italian water ice (lemon (Alex's Lemonade), mango, raspberry, root
> > beer, strawberry, watermelon).
> > Fresh pressed murky dark ice cold apple cider.
>
> > Andy
>
> Oh that last... *So hard to find thanks to the food police. *Sniff.

We still have nice cider here.
>
There are a lot of good reasons to vacation in and near St. Louis in
September, and going apple picking is one of them. I'd suggest that
even the folks here who detest me personally allow me to impersonally
play welcoming ambassador. If not, their loss. I'm always happy to
give tips.
>
> --
> Jean B.

--Bryan

"Jean B." wrote:
>
> Arri London wrote:
> >
> > Tara wrote:
> >> watermelon
> >> perfect ripe tomatoes with salt
> >> tomatoes, cucumbers, and onions in Italian dressing
> >> homemade ice-cream
> >>
> >> Tara
> >
> > Beautiful ripe apricots that taste as good as they smell
> > Candy floss/cotton candy eaten by the seaside (just slightly salted from
> > the spray)
> > Any perfectly ripe berries with creme fraiche or just heavy cream
> > Freshly grilled chicken with cucumber salad
>
> Okay, maybe someone can explain to me why I have never had a
> worthwhile ripe apricot. Is it because I am in New England?
>

We get very few around here in the SW desert. They get soft but they
aren't ripe. The neighbour's tree used to produce very nice apricots but
the new residents don't take care of the tree, so nothing there any
more. Getting good apricots was sporadic in London; they were grown in
several countries and some were better than others.

"Nancy Young" > wrote in message
...

<snip>
> Summer
> tastes like the living is easy, no big production dinners.

IMO you have nailed the taste and feel of summer with one little sentence.

On Wed 01 Jul 2009 08:56:13a, George Shirley told us...

> Wayne Boatwright wrote:
>> On Wed 01 Jul 2009 04:57:50a, George Shirley told us...
>>
>>> Wayne Boatwright wrote:
>>>> On Tue 30 Jun 2009 06:47:09p, Tracy told us...
>>>>
>>>>> gloria.p wrote:
>>>>>> George wrote:
>>>>>>
>>>>>>> The yellow/white corn seems to be the most popular here but a few
>>>>>>> grow yellow corn. I remember asking at one stand and they said
>>>>>>> everyone wants the white or white/yellow.
>>>>>> The yellow corn of my childhood was very starchy and not nearly as
>>>>>> sweet as today's yellow and white hybrids or plain white corn.
>>>>>> IMO, the yellow, when only slightly over-ripe, tastes very starchy.
>>>>>>
>>>>>> The best tasting corn I have ever eaten in my life was a bicolor
>>>>>> hybrid from the San Pascual Valley in northern San Diego County.
>>>>>>
>>>>>> gloria p
>>>>> But, but, but, I like the yellow corn because it's not as candy
>>>>> sweet as the white or bicolor stuff.
>>>>> Starchy is ok in my book.
>>>>>
>>>>> Tracy
>>>>>
>>>> Me, too, Tracy. It's getting harder to find the old-fashioned yellow
>>>> corn, but it's the only kind I will buy.
>>>>
>>> As a youth my favorite corn was yellow Trucker's Favorite, normally
>>> grown as animal fodder it was very sweet and tasty at the "sugar"
>>> stage. Dad used to grow three or four acres of it to feed the stock
>>> and we would eat it young. Ears up to fifteen inches long, about two
>>> or three inches in diameter, and really, really good stuff. Haven't
>>> seen any of it in nearly fifty years though.
>>>
>>
>> Yep, that's the type I meant. Nearly impossible to find anything like
>> it, but occasionally find it at small fruit and veggie stands locally.
>>
> I did a Google and found the seed available in several places. You know
> you're old when the seed you planted as a young man is now called
> "heirloom" seed. <G>
>

Oh, George, that's *too* funny! I'm guessing a few of us here might be
alled "heirlooms". :-)

--
Wayne Boatwright
------------------------------------------------------------------------
There are only ten minutes in the life of a pear when it is perfect
to eat. ~Ralph Waldo Emerson

Tracy wrote:
> Gloria P wrote:
>> Nancy Young wrote:
>>> Jean B. wrote:
>>>> Arri London wrote:
>>>
>>>>> Beautiful ripe apricots that taste as good as they smell
>>>>> Candy floss/cotton candy eaten by the seaside (just slightly salted
>>>>> from the spray)
>>>>> Any perfectly ripe berries with creme fraiche or just heavy cream
>>>>> Freshly grilled chicken with cucumber salad
>>>>
>>>> Okay, maybe someone can explain to me why I have never had a
>>>> worthwhile ripe apricot. Is it because I am in New England?
>>>
>>> Funny you should say that, just last week I bought some fresh apricots
>>> for the first time ever. They were okay but not something I'd be dying
>>> to buy again. I assume they are supposed to be more memorable.
>>>
>>
>>
>> Fresh apricots are more sweet than tart/acid, and soft and juicy.
>> I've never had a grocery store apricot that was anywhere near
>> one picked ripe from the tree. When we lived in N.E. I never
>> understood the attraction, either.
>>
>> gloria p
>
> I am not a huge fan of apricots either. I do like apricot jam though -
> go figure.
> The other day I was at my local produce market (Russo's) and they had
> black apricots. I'd say they were closer to purple. They looked good,
> but my aversion prevented me from buying some.
>
> -Tracy

I like jam--and dried apricots (not the very sweet Turkish ones).

--
Jean B.

Wayne Boatwright wrote:
> On Wed 01 Jul 2009 08:56:13a, George Shirley told us...
>
>> Wayne Boatwright wrote:
>>> On Wed 01 Jul 2009 04:57:50a, George Shirley told us...
>>>
>>>> Wayne Boatwright wrote:
>>>>> On Tue 30 Jun 2009 06:47:09p, Tracy told us...
>>>>>
>>>>>> gloria.p wrote:
>>>>>>> George wrote:
>>>>>>>
>>>>>>>> The yellow/white corn seems to be the most popular here but a few
>>>>>>>> grow yellow corn. I remember asking at one stand and they said
>>>>>>>> everyone wants the white or white/yellow.
>>>>>>> The yellow corn of my childhood was very starchy and not nearly as
>>>>>>> sweet as today's yellow and white hybrids or plain white corn.
>>>>>>> IMO, the yellow, when only slightly over-ripe, tastes very starchy.
>>>>>>>
>>>>>>> The best tasting corn I have ever eaten in my life was a bicolor
>>>>>>> hybrid from the San Pascual Valley in northern San Diego County.
>>>>>>>
>>>>>>> gloria p
>>>>>> But, but, but, I like the yellow corn because it's not as candy
>>>>>> sweet as the white or bicolor stuff.
>>>>>> Starchy is ok in my book.
>>>>>>
>>>>>> Tracy
>>>>>>
>>>>> Me, too, Tracy. It's getting harder to find the old-fashioned yellow
>>>>> corn, but it's the only kind I will buy.
>>>>>
>>>> As a youth my favorite corn was yellow Trucker's Favorite, normally
>>>> grown as animal fodder it was very sweet and tasty at the "sugar"
>>>> stage. Dad used to grow three or four acres of it to feed the stock
>>>> and we would eat it young. Ears up to fifteen inches long, about two
>>>> or three inches in diameter, and really, really good stuff. Haven't
>>>> seen any of it in nearly fifty years though.
>>>>
>>> Yep, that's the type I meant. Nearly impossible to find anything like
>>> it, but occasionally find it at small fruit and veggie stands locally.
>>>
>> I did a Google and found the seed available in several places. You know
>> you're old when the seed you planted as a young man is now called
>> "heirloom" seed. <G>
>>
>
> Oh, George, that's *too* funny! I'm guessing a few of us here might be
> alled "heirlooms". :-)
>
I truly am Wayne, I have two great granddaughters and another great
grand on the way.

Nancy Young wrote:
> Gloria P wrote:
>> Nancy Young wrote:
>
>>> Funny you should say that, just last week I bought some fresh
>>> apricots for the first time ever. They were okay but not something
>>> I'd be dying to buy again. I assume they are supposed to be more
>>> memorable.
>
>> Fresh apricots are more sweet than tart/acid, and soft and juicy.
>
> Ah, I think you hit on the problem. They could not be described
> as juicy. If I had to describe them, they were like a dry peach.
>
>> I've never had a grocery store apricot that was anywhere near
>> one picked ripe from the tree. When we lived in N.E. I never
>> understood the attraction, either.
>
> Yeah, thought I'd give it a shot, but I figured they wouldn't be
> up to par, for how people describe them right off their tree.
>
> nancy

Yes, the ones I've had have been dry--and didn't have much flavor.

--
Jean B.

On Wed 01 Jul 2009 03:02:00p, Gloria P told us...

> George Shirley wrote:
>
>>>
>> I did a Google and found the seed available in several places. You know
>> you're old when the seed you planted as a young man is now called
>> "heirloom" seed. <G>
>
>
>
> That's as bad as finding out your wedding gifts now are considered
> gen-yoo-wine antiques.
>
> ;-)
> gloria p
>

That can have its benefits, Gloria. I was given a Steuben crystal bud vase
back in 1966 that cost $85. I was roaming around Steuben's website
recently and found that they still make the exact same bud vase with a
price tag of $625.

--
Wayne Boatwright
------------------------------------------------------------------------
Vegetables are interesting but lack a sense of purpose when
unaccompanied by a good cut of meat. ~Fran Lebowitz

Wayne Boatwright wrote:

> That can have its benefits, Gloria. I was given a Steuben crystal bud vase
> back in 1966 that cost $85. I was roaming around Steuben's website
> recently and found that they still make the exact same bud vase with a
> price tag of $625.

I'd also venture to guess that your 1966 piece is worth three to four
times the price of the new one, particularly if it's been signed.

--Lin

On Wed 01 Jul 2009 06:02:30p, George Shirley told us...

> Wayne Boatwright wrote:
>> On Wed 01 Jul 2009 08:56:13a, George Shirley told us...
>>
>>> Wayne Boatwright wrote:
>>>> On Wed 01 Jul 2009 04:57:50a, George Shirley told us...
>>>>
>>>>> Wayne Boatwright wrote:
>>>>>> On Tue 30 Jun 2009 06:47:09p, Tracy told us...
>>>>>>
>>>>>>> gloria.p wrote:
>>>>>>>> George wrote:
>>>>>>>>
>>>>>>>>> The yellow/white corn seems to be the most popular here but a few
>>>>>>>>> grow yellow corn. I remember asking at one stand and they said
>>>>>>>>> everyone wants the white or white/yellow.
>>>>>>>> The yellow corn of my childhood was very starchy and not nearly as
>>>>>>>> sweet as today's yellow and white hybrids or plain white corn.
>>>>>>>> IMO, the yellow, when only slightly over-ripe, tastes very
starchy.
>>>>>>>>
>>>>>>>> The best tasting corn I have ever eaten in my life was a bicolor
>>>>>>>> hybrid from the San Pascual Valley in northern San Diego County.
>>>>>>>>
>>>>>>>> gloria p
>>>>>>> But, but, but, I like the yellow corn because it's not as candy
>>>>>>> sweet as the white or bicolor stuff.
>>>>>>> Starchy is ok in my book.
>>>>>>>
>>>>>>> Tracy
>>>>>>>
>>>>>> Me, too, Tracy. It's getting harder to find the old-fashioned
yellow
>>>>>> corn, but it's the only kind I will buy.
>>>>>>
>>>>> As a youth my favorite corn was yellow Trucker's Favorite, normally
>>>>> grown as animal fodder it was very sweet and tasty at the "sugar"
>>>>> stage. Dad used to grow three or four acres of it to feed the stock
>>>>> and we would eat it young. Ears up to fifteen inches long, about two
>>>>> or three inches in diameter, and really, really good stuff. Haven't
>>>>> seen any of it in nearly fifty years though.
>>>>>
>>>> Yep, that's the type I meant. Nearly impossible to find anything like
>>>> it, but occasionally find it at small fruit and veggie stands locally.
>>>>
>>> I did a Google and found the seed available in several places. You know
>>> you're old when the seed you planted as a young man is now called
>>> "heirloom" seed. <G>
>>>
>>
>> Oh, George, that's *too* funny! I'm guessing a few of us here might be
>> alled "heirlooms". :-)
>>
> I truly am Wayne, I have two great granddaughters and another great
> grand on the way.
>

Well technically, George, I'm old enough to have great grandchildren.
However, I don't have children so I don't have to count generations. :-)

--
Wayne Boatwright
------------------------------------------------------------------------
And I find chopsticks frankly distressing. Am I alone in thinking
it odd that a people ingenious enough to invent paper, gunpowder,
kites and any number of other useful objects, and who have a noble
history extending back 3,000 years haven't yet worked out that a
pair of knitting needles is no way to capture food? ~Bill Bryson

Arri London wrote:
>
> "Jean B." wrote:
>> Arri London wrote:
>>> Tara wrote:
>>>> watermelon
>>>> perfect ripe tomatoes with salt
>>>> tomatoes, cucumbers, and onions in Italian dressing
>>>> homemade ice-cream
>>>>
>>>> Tara
>>> Beautiful ripe apricots that taste as good as they smell
>>> Candy floss/cotton candy eaten by the seaside (just slightly salted from
>>> the spray)
>>> Any perfectly ripe berries with creme fraiche or just heavy cream
>>> Freshly grilled chicken with cucumber salad
>> Okay, maybe someone can explain to me why I have never had a
>> worthwhile ripe apricot. Is it because I am in New England?
>>
>
> We get very few around here in the SW desert. They get soft but they
> aren't ripe. The neighbour's tree used to produce very nice apricots but
> the new residents don't take care of the tree, so nothing there any
> more. Getting good apricots was sporadic in London; they were grown in
> several countries and some were better than others.

So, there ARE good ones?

--
Jean B.

Cheryl wrote:
> "Nancy Young" > wrote

> <snip>
>> Summer
>> tastes like the living is easy, no big production dinners.
>
> IMO you have nailed the taste and feel of summer with one little
> sentence.

(grin!)

nancy

Wayne Boatwright wrote:
> On Wed 01 Jul 2009 03:02:00p, Gloria P told us...
>
>> George Shirley wrote:
>>
>>> I did a Google and found the seed available in several places. You know
>>> you're old when the seed you planted as a young man is now called
>>> "heirloom" seed. <G>
>>
>>
>> That's as bad as finding out your wedding gifts now are considered
>> gen-yoo-wine antiques.
>>
>> ;-)
>> gloria p
>>
>
> That can have its benefits, Gloria. I was given a Steuben crystal bud vase
> back in 1966 that cost $85. I was roaming around Steuben's website
> recently and found that they still make the exact same bud vase with a
> price tag of $625.
>
I was given a Chelsea ships clock, all brass, key wind, with the ship's
bell chimes for my birthday thirty years ago. Was thinking about getting
it regularized and looked it up. The darned thing is worth about
$1200.00 nowadays. I should have saved my bell bottom pants and the
blousy sleeved shirts from the sixties. I could probably retire
someplace nice. <G>

Wayne Boatwright wrote:
> On Wed 01 Jul 2009 06:02:30p, George Shirley told us...
>
>> Wayne Boatwright wrote:
>>> On Wed 01 Jul 2009 08:56:13a, George Shirley told us...
>>>
>>>> Wayne Boatwright wrote:
>>>>> On Wed 01 Jul 2009 04:57:50a, George Shirley told us...
>>>>>
>>>>>> Wayne Boatwright wrote:
>>>>>>> On Tue 30 Jun 2009 06:47:09p, Tracy told us...
>>>>>>>
>>>>>>>> gloria.p wrote:
>>>>>>>>> George wrote:
>>>>>>>>>
>>>>>>>>>> The yellow/white corn seems to be the most popular here but a few
>>>>>>>>>> grow yellow corn. I remember asking at one stand and they said
>>>>>>>>>> everyone wants the white or white/yellow.
>>>>>>>>> The yellow corn of my childhood was very starchy and not nearly as
>>>>>>>>> sweet as today's yellow and white hybrids or plain white corn.
>>>>>>>>> IMO, the yellow, when only slightly over-ripe, tastes very
> starchy.
>>>>>>>>> The best tasting corn I have ever eaten in my life was a bicolor
>>>>>>>>> hybrid from the San Pascual Valley in northern San Diego County.
>>>>>>>>>
>>>>>>>>> gloria p
>>>>>>>> But, but, but, I like the yellow corn because it's not as candy
>>>>>>>> sweet as the white or bicolor stuff.
>>>>>>>> Starchy is ok in my book.
>>>>>>>>
>>>>>>>> Tracy
>>>>>>>>
>>>>>>> Me, too, Tracy. It's getting harder to find the old-fashioned
> yellow
>>>>>>> corn, but it's the only kind I will buy.
>>>>>>>
>>>>>> As a youth my favorite corn was yellow Trucker's Favorite, normally
>>>>>> grown as animal fodder it was very sweet and tasty at the "sugar"
>>>>>> stage. Dad used to grow three or four acres of it to feed the stock
>>>>>> and we would eat it young. Ears up to fifteen inches long, about two
>>>>>> or three inches in diameter, and really, really good stuff. Haven't
>>>>>> seen any of it in nearly fifty years though.
>>>>>>
>>>>> Yep, that's the type I meant. Nearly impossible to find anything like
>>>>> it, but occasionally find it at small fruit and veggie stands locally.
>>>>>
>>>> I did a Google and found the seed available in several places. You know
>>>> you're old when the seed you planted as a young man is now called
>>>> "heirloom" seed. <G>
>>>>
>>> Oh, George, that's *too* funny! I'm guessing a few of us here might be
>>> alled "heirlooms". :-)
>>>
>> I truly am Wayne, I have two great granddaughters and another great
>> grand on the way.
>>
>
> Well technically, George, I'm old enough to have great grandchildren.
> However, I don't have children so I don't have to count generations. :-)
>
When my kids were teens there were times when I wished I didn't have to
count generations either.

"Nancy Young" > wrote in message
...
> Cheryl wrote:
>> "Nancy Young" > wrote
>
>> <snip>
>>> Summer
>>> tastes like the living is easy, no big production dinners.
>>
>> IMO you have nailed the taste and feel of summer with one little
>> sentence.
>
> (grin!)
>

I even think that comfort food changes from the cold season to the hot
season (for those of us who have the difference. This doesn't include you,
Florida, and you, Southern California). Comfort food in the summer to me is
potato salad, sweet corn on the cob. Comfort food in the winter is stew,
soup (especially anything chowder), anything with mashed tators on the side.

On Jun 29, 11:14*pm, Wayne Boatwright
> wrote:
> On Mon 29 Jun 2009 09:03:36p, .Stu told us...
>
>
>
> > On Mon, 29 Jun 2009 20:42:52 -0700 (PDT), Lynn from Fargo Ografmorffig
> > > wrote:
>
> >>On Jun 29, 6:42*pm, Stu > wrote:
> >>> On Mon, 29 Jun 2009 18:30:49 -0500, Becca > wrote:
> >>> >Tara wrote:
> >>> >> watermelon
> >>> >> perfect ripe tomatoes with salt
> >>> >> tomatoes, cucumbers, and onions in Italian dressing homemade
> >>> >> ice-cream
>
> >>> >> Tara
>
> >>> >The ones you mentioned, plus strawberries, cantaloupe, yellow squash..
>
> >>> >Becca
>
> >>> Hot dogs off the bbq with mustard and onions
> >>> ice cold watermelon
> >>> homemade ice cream saskatoon pie with thick cream
>
> >>Would "Saskatoon Pie" be made with what we (ND) called "Juneberries"?
> >>Other folks called them serviceberries *or saskatoon berries. *Like
> >>tiny deep purple blueberries only sweeter and spicier. *Great in a
> >>pie . . . but better in a grubby little fist right off the bush in the
> >>hot summer sun.
> >>Lynn in Fargo
>
> > That's correct
>
> Perhaps also known as "wild blueberries". *I detest the oversized watery
> blueberries with a slight grittiness, that are found in almost every store. *
> These tiny berries are far superior. *There is at least one source that
> produces them bagged and frozen, which I use for pies.
>
> --
> * * * * * * * * * * * * * * Wayne Boatwright * * * * * * * * * * * * * *
> ------------------------------------------------------------------------
> * * But when the time comes that a man has had his dinner, then the * *
> * * * * * * * true man comes to the surface. *~Mark Twain * * * * * * *

Wayne,
AFAIK wild blueberries are really wild blueberries. Smaller and more
flavorful that the garden variety. Wild blueberries like to grow in
places after fires. I think it is like tomatoes - they've bred them
bigger and blu-er but they lost the flavor in the process.
Juneberries (Saskatoon/Service - sometimes called Shad berries are way
more purple and spicier even than wild blueberries. Then there are
chokecherries and buffalo berries . . .
Lynn in Fargo
Hoping you're having a berry nice summer!

On Wed 01 Jul 2009 07:19:33p, George Shirley told us...

> Wayne Boatwright wrote:
>> On Wed 01 Jul 2009 06:02:30p, George Shirley told us...
>>
>>> Wayne Boatwright wrote:
>>>> On Wed 01 Jul 2009 08:56:13a, George Shirley told us...
>>>>
>>>>> Wayne Boatwright wrote:
>>>>>> On Wed 01 Jul 2009 04:57:50a, George Shirley told us...
>>>>>>
>>>>>>> Wayne Boatwright wrote:
>>>>>>>> On Tue 30 Jun 2009 06:47:09p, Tracy told us...
>>>>>>>>
>>>>>>>>> gloria.p wrote:
>>>>>>>>>> George wrote:
>>>>>>>>>>
>>>>>>>>>>> The yellow/white corn seems to be the most popular here but a
>>>>>>>>>>> few grow yellow corn. I remember asking at one stand and they
>>>>>>>>>>> said everyone wants the white or white/yellow.
>>>>>>>>>> The yellow corn of my childhood was very starchy and not nearly
>>>>>>>>>> as sweet as today's yellow and white hybrids or plain white
>>>>>>>>>> corn. IMO, the yellow, when only slightly over-ripe, tastes
>>>>>>>>>> very starchy. The best tasting corn I have ever eaten in my
>>>>>>>>>> life was a bicolor hybrid from the San Pascual Valley in
>>>>>>>>>> northern San Diego County.
>>>>>>>>>>
>>>>>>>>>> gloria p
>>>>>>>>> But, but, but, I like the yellow corn because it's not as candy
>>>>>>>>> sweet as the white or bicolor stuff.
>>>>>>>>> Starchy is ok in my book.
>>>>>>>>>
>>>>>>>>> Tracy
>>>>>>>>>
>>>>>>>> Me, too, Tracy. It's getting harder to find the old-fashioned
>>>>>>>> yellow corn, but it's the only kind I will buy.
>>>>>>>>
>>>>>>> As a youth my favorite corn was yellow Trucker's Favorite,
>>>>>>> normally grown as animal fodder it was very sweet and tasty at the
>>>>>>> "sugar" stage. Dad used to grow three or four acres of it to feed
>>>>>>> the stock and we would eat it young. Ears up to fifteen inches
>>>>>>> long, about two or three inches in diameter, and really, really
>>>>>>> good stuff. Haven't seen any of it in nearly fifty years though.
>>>>>>>
>>>>>> Yep, that's the type I meant. Nearly impossible to find anything
>>>>>> like it, but occasionally find it at small fruit and veggie stands
>>>>>> locally.
>>>>>>
>>>>> I did a Google and found the seed available in several places. You
>>>>> know you're old when the seed you planted as a young man is now
>>>>> called "heirloom" seed. <G>
>>>>>
>>>> Oh, George, that's *too* funny! I'm guessing a few of us here might
>>>> be alled "heirlooms". :-)
>>>>
>>> I truly am Wayne, I have two great granddaughters and another great
>>> grand on the way.
>>>
>>
>> Well technically, George, I'm old enough to have great grandchildren.
>> However, I don't have children so I don't have to count generations.
>> :-)
>>
> When my kids were teens there were times when I wished I didn't have to
> count generations either.
>

:-)

--
Wayne Boatwright
------------------------------------------------------------------------
We plan, we toil, we suffer ~in the hope of what? A camel ~load
of idol's eyes? The title deeds of Radio City? The empire of
Asia? A trip to the moon? No, no, no, no. Simply to wake just in
time to smell coffee and bacon and eggs. ~J.B. Priestly

On Jun 30, 8:44*pm, "gloria.p" > wrote:
> George wrote:
>
> > The yellow/white corn seems to be the most popular here but a few grow
> > yellow corn. I remember asking at one stand and they said everyone wants
> > the white or white/yellow.
>
> The yellow corn of my childhood was very starchy and not nearly as sweet
> as today's yellow and white hybrids or plain white corn. *IMO, the
> yellow, when only slightly over-ripe, tastes very starchy.
>
> The best tasting corn I have ever eaten in my life was a bicolor hybrid
> from the San Pascual Valley in northern San Diego County.
>
> gloria p

That yellow corn you remember from your childhood was probably what my
mom called "field corn". I loved it too. When it was really young it
was just a little sweet - not starchy just "veggie". The new sweet
corn is too sweet. That's from all that damn "high fructose corn
syrup" I bet! Especially now that I'm cutting waay back on salt. I
keep putting more butter on so it doesn't taste so dang sweet!

Lynn in Fargo
Eating all the sweet corn I can get my (bad) teeth on while I can
because they're ALL coming out July 27th. (Full anesthesia, thank
Alex!)

On Jun 30, 10:42*pm, "Ms P" > wrote:
> "Jean B." > wrote in message
>
> ...
>
>
>
> > Ms P wrote:
>
> >> "Jean B." > wrote in message
> ...
> >>> Ms P wrote:
>
> >>>> Chocolate limeades. *I only drink them in the summer.
>
> >>>> Ms P
>
> >>> ??? *Do tell. *I am thinking orange though.
>
> >>> --
> >>> Jean B.
>
> >> I've never had an orangeade. *Most places that add flavors to drinks or
> >> make shakes can add chocolate to a limeade. *The secret is to stir, a
> >> lot. *And put a lid on it, they're weird colored.
>
> >> In these parts you just roll up to a Sonic or Mr Burger drive thru and
> >> order a chocolate limeade. *Most of the time they don't even question you
> >> unless it's some kid that's never eaten past McD's limited menu.
>
> >> Ms P
>
> > I had never heard of such a thing before you mentioned them.
>
> > --
> > Jean B.
>
> I've been drinking chocolate limeades for a good 20 years, maybe longer.
> One of these days when I go to the old fashion fountain/lunch counter where
> I used to live I'm going to get a chocolate lime freeze. *A lime freeze is a
> limeade with lime sherbet floated in it.
>
> You probably never had a chocolate coke either.
>
> Ms P

Have so! But I'd rather have a "Hot 'n' Tot" (Cinnamon flavoring in
Coke)
Lynn in Fargo
or a lime coke with lime syrup or a real cherry coke . . .

Tara wrote:

> watermelon
> perfect ripe tomatoes with salt
> tomatoes, cucumbers, and onions in Italian dressing
> homemade ice-cream

For early summer like we have now:

AMBROSIA MELONS! (Just got one from the CSA yesterday...they're AWESOME!)

Cherry clafoutis

Fresh freestone peaches in many different things:
- Peach pancake topping
- Peach-lime sorbet
- Peach-amaretto ice cream
- Smoked pork chops with peach chutney
- Fresh peaches eaten out of hand
(One of our local farmers grows several varieties of peaches, all of which
ripen at different times, so we can get local peaches throughout most of the
summer.)

Late-season asparagus

Late-season strawberries

Late-season artichokes

The local green beans started arriving last week, and they're excellent. I
made a Nicoise salad from some of them, along with tuna, some locally-grown
German butterball potatoes, and homemade mayonnaise.

We got some Santa Rosa plums in our CSA basket, and we'll be getting
different varieties of plums throughout the summer. I made a plum salsa to
accompany grilled sea bass. If we get enough plums, I might make tkemali, a
Georgian condiment somewhat similar to a plum ketchup.

Good slicer tomatoes are not here yet, but should be coming in during the
next week or two. Over the next month we'll have:

Galia melons

Watermelons

Bartlett pears

Brandywine tomatoes


We went out looking for blackberries last week, but they were not even close
to being ripe. It'll be about a month and a half before they'll be ready at
"our" blackberry patch.

What I think of as the *best* corn on the cob and the *best* tomatoes won't
be here until early September. Until then we'll make do with what's in the
market. During those end-of-summer days I like to make a chopped salad with
raw corn, raw beets, tomatoes, carrots, and jícama, dressed with an herb
vinaigrette. That's also the best time for Caprese salad (sliced tomatoes,
fresh mozzarella, basil, and olive oil), BLT's (my quintessential summer
food), and gazpacho. Contrary to most gazpacho recipes, I prefer *not* to
chill gazpacho all that much: chilling destroys some of the flavorful
enzymes in tomatoes. To preserve those enzymes, I only chill gazpacho to
about 55°F.

Bob

"Lynn from Fargo Ografmorffig" > wrote in message
...
On Jun 30, 8:44 pm, "gloria.p" > wrote:
>> George wrote:
>
>> > The yellow/white corn seems to be the most popular here but a few grow
>> > yellow corn. I remember asking at one stand and they said everyone
>> > wants
>> > the white or white/yellow.
>>
>> The yellow corn of my childhood was very starchy and not nearly as sweet
>> as today's yellow and white hybrids or plain white corn. IMO, the
>> yellow, when only slightly over-ripe, tastes very starchy.
>>
>> The best tasting corn I have ever eaten in my life was a bicolor hybrid
>> from the San Pascual Valley in northern San Diego County.
>>
>> gloria p

>That yellow corn you remember from your childhood was probably what my
>mom called "field corn". I loved it too. When it was really young it
>was just a little sweet - not starchy just "veggie". The new sweet
>corn is too sweet. That's from all that damn "high fructose corn
>syrup" I bet! Especially now that I'm cutting waay back on salt. I
>keep putting more butter on so it doesn't taste so dang sweet!

>Lynn in Fargo
>Eating all the sweet corn I can get my (bad) teeth on while I can
>because they're ALL coming out July 27th. (Full anesthesia, thank
>Alex!)

Isn't "field corn" the tough corn that's fed to animals? I didn't think
that it was edible "as is" on the cob. Someone with a farming background
correct me if I'm wrong?

Jinx

On Wed, 1 Jul 2009 22:13:41 -0700, "Bob Terwilliger"
> wrote:

> clafoutis

To be perfectly honest, I've only eaten that once and it was plum.


--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:

>> clafoutis
>
> To be perfectly honest, I've only eaten that once and it was plum.

I've made clafoutis with cherries, peaches, plums, and caramelized pears.
The authentic Limousin clafoutis is made with cherries, though. It's one of
the best uses I know for sweet cherries. (Sour cherries have better uses,
most of them involving chocolate.)

Bob

Jinx Minx wrote:
> "Lynn from Fargo Ografmorffig" > wrote in message
> ...
> On Jun 30, 8:44 pm, "gloria.p" > wrote:
>>> George wrote:
>>>> The yellow/white corn seems to be the most popular here but a few grow
>>>> yellow corn. I remember asking at one stand and they said everyone
>>>> wants
>>>> the white or white/yellow.
>>> The yellow corn of my childhood was very starchy and not nearly as sweet
>>> as today's yellow and white hybrids or plain white corn. IMO, the
>>> yellow, when only slightly over-ripe, tastes very starchy.
>>>
>>> The best tasting corn I have ever eaten in my life was a bicolor hybrid
>>> from the San Pascual Valley in northern San Diego County.
>>>
>>> gloria p
>
>> That yellow corn you remember from your childhood was probably what my
>> mom called "field corn". I loved it too. When it was really young it
>> was just a little sweet - not starchy just "veggie". The new sweet
>> corn is too sweet. That's from all that damn "high fructose corn
>> syrup" I bet! Especially now that I'm cutting waay back on salt. I
>> keep putting more butter on so it doesn't taste so dang sweet!
>
>> Lynn in Fargo
>> Eating all the sweet corn I can get my (bad) teeth on while I can
>> because they're ALL coming out July 27th. (Full anesthesia, thank
>> Alex!)
>
> Isn't "field corn" the tough corn that's fed to animals? I didn't think
> that it was edible "as is" on the cob. Someone with a farming background
> correct me if I'm wrong?
>
> Jinx
>
>
You're wrong, at the "milk" stage field corn is excellent for roasting
ears, boiling, making cream of corn, etc. It gets tough after it drys on
the stalk and is harvested for animal fodder. Even then it can be ground
for corn meal.

Cheryl wrote:
>
> "Nancy Young" > wrote in message
> ...
>> Cheryl wrote:
>>> "Nancy Young" > wrote
>>
>>> <snip>
>>>> Summer
>>>> tastes like the living is easy, no big production dinners.
>>>
>>> IMO you have nailed the taste and feel of summer with one little
>>> sentence.
>>
>> (grin!)
>>
>
> I even think that comfort food changes from the cold season to the hot
> season (for those of us who have the difference. This doesn't include
> you, Florida, and you, Southern California). Comfort food in the summer
> to me is potato salad, sweet corn on the cob. Comfort food in the
> winter is stew, soup (especially anything chowder), anything with mashed
> tators on the side.

True enough, it does change with the weather. Interestingly, my
daughter doesn't draw such a distinction between summer and winter
fare.

--
Jean B.