After you have let your corn dry for a few weeks and decorated with it, it is time to shell and grind it. To shell, take two ears and rub them together until kernels fall off. Once shelled, take outside and pour from one container to another in the breeze to blow the chaff out. Bring the kernels to the farm and crank through our grinder mill--do it twice for finer corn meal. You can also tighten the nut for more tension and finer grind--this means more force required :-), so twice through is easiest, once coarse and once finer.
Then: Lorena’s Kickin Cornbread Recipe (the best cornbread ever in my unbiased opinion)
¾ c sugar
4 eggs, beaten
2T lemon juice
1t baking soda
2c corn meal
1c cheese grated
Melt butter, remove from heat, stir in sugar.
Add eggs, beat well.
Combine milk and lemon juice, add to batter.
Stir in cornmeal, soda, flour and salt, and cheese
Pour into greased 9x13 pan.
**chill for one hour in fridge before baking to allow cornmeal to soften**
Bake 30-40 min at 375 degrees.
About amaranth: It's an experimental crop for us, please help us learn how to use it. For a starting point, try cutting a grain head and putting it in a pillow case or cloth bag and beating it with a stick or else rubbing it between your hands to extract the grain. Once you have a pile of amaranth grain, winnow it in the breeze as for corn above.
To eat: cut in half and spoon out, don't eat the seeds or skin. Awesome in a smoothie!
Scatter or plant the seeds in a woods edge somewhere including our farm perimeter if you like.
No tours during Dec/Jan/Feb during the cold and bleak period.
Hakurei turnips: aka salad turnips. The tasty turnips from Japan are sweet, mild, and best eaten raw. Yum. You'll soon be a surprised turnip enthusiast!
Garlic scapes: we hope you enjoyed the delightful flavor of these.
Lettuce heads: these have run their course and are stretching skyward--a precursor to bolting--flowering to make seed.
Lettuce mix--the leaves have given it their all and are now finished.