Life on Regal-Hill: September 17, 2008

Life here at Regal-Hill has been rather boring lately. We finally got a good rain and wind, then it didn’t want to dry off so more hay could be dried or other outside work could be done. We still have berries to pick, a garden to harvest and flowers to cut or stake. Every morning I am thankful there hasn’t been any frost yet.
It has been a number of years since we have had so many blueberries and blackberries to pick. We have enjoyed muffins, pies and put numerous containers of berries in the freezer to enjoy later. Some people I have talked to complained that the blue jays were eating the berries rather than the bears or other birds. The blue jays are definitely back but fortunately, so far we were able to pick the berries before the jays found them.
Each time I check the garden for produce I usually find at least three different kinds to pick. It hasn’t been a very good year for zucchini. Normally there are so many that I can’t get rid of them, but this year there were only a few so far. In a way it makes it easier, but I would rather enjoy them fresh. Once there is a frost they will be done unless we cover them when one is forecast. There are still tomatoes ripening, carrots to pull, cucumbers to find under all the foliage and green beans to pick. I have also found lettuce to pick.
The barn swallows have left so fall is definitely in the air. The leaves are beginning to fall, some are even turning color and the smells in the air have changed besides the temperature, although by afternoon it is warmer and more comfortable to be outside without a jacket.
Again, there still hasn’t been any frost yet and I am so glad. I hope you haven’t had one yet either.
Fresh corn is still available at most roadside stands if you haven’t grown your own. Its flavor is best when it is fresh, so be sure to use it as soon as possible after buying or harvesting it.
Try these recipes and continue to enjoy fresh corn.

Tomato Corn Salad
3 large tomatoes, chopped
1 small red onion, halved and thinly sliced
1/3 cup chopped green onions
1/4 cup balsamic vinegar
3 tablespoons minced fresh basil
1 tablespoon minced fresh cilantro
1 teaspoon salt
1/2 teaspoon pepper
4 cups fresh corn (about 9 ears of corn)
3 garlic cloves, peeled and thinly sliced
2 tablespoons olive oil
1 tablespoon Dijon mustard
In a large bowl, combine the first eight ingredients. In a large skillet, sauté corn and garlic, in oil until tender, stir in mustard. Add to vegetable mixture; toss to coat. Serve with a slotted spoon.
Yield: 7 servings
Taste of Home June & July 2008

Smoky Grilled Corn
2 tablespoons plus 1-1/2 teaspoons butter
1/2 cup honey
2 large garlic cloves, minced
2 tablespoons hot pepper sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
6 medium ears sweet corn, husks removed
In a small saucepan, melt butter. Stir in the honey, garlic, pepper sauce and seasonings until blended; heat through. Brush over corn.
Coat grill rack with cooking spray before starting to grill. Grill, uncovered, over medium heat for 10-12 minutes or until corn is tender, turning and basting occasionally. Serve corn with any remaining butter mixture.
Yield: 6 servings
Taste of Home June & July 2008