Sunday Night Weekend Rewind

It hadn't rained at our house in over a week and the ground was starting to dry up.  So much so, that I thought that I'd better get out the hose and start watering the garden as the zucchini and yellow squash was starting to wilt.  We did end up getting almost an inch of rain on Saturday.  That greened everything back up and made the garden very happy.

I ran the cows through the last part of the yard that they had not eaten on and then rolled up the electric fence and mowed what was left.  I think that sets a new record - May 19th for the latest first mow of the year!  I'll run the cows through the yard one more time, so I might not mow now until after the first week in June.

We dug all of the potatoes and now have pulled all of the onions.  All of them are curing on our 'curing wagon.'  A friend from church gave it to me after he built himself a bigger one.  I put the onions and potatoes on the racks and have the ceiling fan blowing from the top and two box fans blowing from beneath.  As the onion tops turn brown, I clip the tops and the roots off.  We check them closely because sometimes a few will turn soft.  Before they go bad, we bring the soft ones inside, cut off the bad parts and eat them.

We harvested the first half of the sweet corn crop.  I'm thinking about harvesting the remaining half early this week.  This variety was Stowell's Evergreen.  As opposed to previous years, most of the cobs were full.  I'm assuming the closer plant spacing we experimented with this year did the trick.  We had some worm damage, but that is a given.  I just cut the damaged pieces off.

We left the corn on the cobs, blanched it, and froze it in gallon zip loc bags.  For supper, we'll just grab what we need out of the bag in the freezer and cook.

We walked around the pasture this evening and talked about harvest plans for this week as well as food preservation.  When the harvest is coming in, it takes a lot of planning so that you preserve the harvest while the vegetables are at their peak.  We decided that for the next batch of corn, we'll cut it off the cobs and make corn macque choux and then freeze in individual containers.  That way when you cook a meal and need a healthy side dish, its all ready to go!

I read a blog post from the Art Of Manliness entitled "Be your own butler."  In it it tells you to allow your 'present self' to do things for your 'future self.'  In other words let your present self be your future self's butler.  Do things today and say, "Kyle is going to love this tomorrow!"  By putting up individual servings of fresh corn macque choux, our future self will be grateful.