Wednesday, July 14, 2010

First Corn of the Season

Hello Folks,

Corn!
 
Yes, finally the first corn of the season. Denny and I each had 3½ ears for lunch and he wants more for dinner. I want beans. Today we have young tender beans – green and yellow.
 
This first corn is very good - the ears are small but the kernels are big. We have 9 staggered plantings of corn so far with more to come. We plant several different varieties mostly butter and sugar and also our popular gourmet-style Mr. Mirai variety. The hot nights and rain have been good.
 
Peppers are just starting – we will be picking soon. Sweet, Italian hot, jalapenos are all looking good. Tomatoes are coming soon. We have 4 kinds of cabbage. The St. Nicholas Ukrainian festival is July 25 from noon to 8pm. Their cabbage rolls will be made with Janowski cabbage – the food sells out by mid afternoon so go early! So keep the date.
 
*On Saturday July 24, we will be closing early at 4pm for a big family event. I know many of you come just before dinner but on that day please come earlier so you don’t miss out on what you need. And on the following morning it will take us a little time to get set up again.
 
PS I have whole plants of catnip that I am drying naturally upside down. If anyone has a need for quantities of catnip please let me know.

"We Grow What We Sell"

Diane Janowski

Thursday, July 08, 2010

Pickles - Thumbs UP!

Yes, the pickles came out great. Very crunchy. I might have gone too easy on the salt, but otherwise they were very good.

Wednesday, July 07, 2010

Pickle Experiment




Hello Folks,

A Polish woman at the Ithaca Farmers’ Market reprimanded me this past Sunday for never having made pickles. She said somebody named Janowski should know how. 

Fine, you want pickles; I’ll show you pickles.

Step one. Get some fresh pickling cucumbers. Decide how many jars you want to make and what kind of flavors you want on your pickles – dill, garlic, jalapeno – your choice. Today I don’t want dill - I want garlic, onions, and mustard. So get some of them and chop them up.

Step two: Sterilize jar or jars and lids for 5 minutes – in my case I’m using a Smucker’s jar – just one this time. Be careful getting them out of the water – very hot.

Step three: Slice cucumbers into pickle spears. I sliced four but only three will fit into the jar.

Step four: Boil equal parts of vinegar and water and a dash of kosher salt. This time I used 2/3 cup plain white vinegar - maybe next time I will use something more exotic – and 2/3 cup water. Add in a dash of kosher salt. You want enough liquid to cover the pickles in the jar.

Step five: In the jar add cucumber spears, some chopped garlic, chopped dill, or whatever you like (I used garlic, mustard seeds, and chopped onion). I got 3 cucumbers worth into the Smucker’s jar.

Step six: Pour vinegar and water over pickles. Seal, cool, shake, and refrigerate.

Step seven: Wait at least 24 hours or longer before tasting. I will try mine tomorrow for lunch. If you want to know how my pickles turned out, check out my blog tomorrow after lunch!