So the first cob of corn was finally ready on the weekend!
We’d been anxiously monitoring it, and by Saturday morning it was looking good to go. Decs wrenched it from my hands as soon as I picked it, tearing away the husk and opening wide, ready to eat it up then and there. I managed to persuade him to wait until dinner on the promise that the first cob was all his. The things we do for love… though the second cob will be mine, all mine!
Check out this pretty little lady…
She’s small – the first lot were grown in pots while we got around to digging up and conditioning the soil in the patch, so they’re cobettes really – but I couldn’t be prouder nonetheless!
Not enough to convert into my beloved corn fritters, but plenty for a little boy to enjoy the way Mother Nature intended: smothered in Danish butter and fresh cracked pepper. He actually grabbed it off the plate before I could take it to the table and got straight in, dancing around the kitchen as he munched. Result.
Though I’m not usually quite so emotionally attached to vegetables, this little baby was special – not just because of my childhood memories of growing corn with Dad, but because Decs has been anxiously awaiting his first cob. Every time we’ve been in the patch lately he’s peppered me with questions about when the corn will be ready… Is it ready now? What about now? Now? It’s been an interesting lesson in patience. For me, too.
Meanwhile, the worms are settling into their farm and Decs is enjoying checking in with them to make sure they’re happy and well fed. The oranges on the two massive trees are beginning to ripen. The broccoli and cauliflower seedlings we’ve been raising have been transplanted, and the fennel and spring onion seeds have sprouted too. Exciting times ahead!
To celebrate our bumper weekend harvest (hey, gotta start somewhere) we made the trek further up the mountain this morning for the Leura Harvest Festival. It’s a nice little community street fair with farm-fresh produce and handmade and eco-friendly goods, and after a wander and some lunch we headed home having picked up a great Mother’s Day present for my mum and some delicious treats for us.
The NSW Firies were there, which pretty much made Dec’s day, and local eatery Leura Garage were showcasing the CLO’ey organic composting system. It converts kitchen waste into compost in just 24 hours, and it’s small enough to fit beside your kitchen bench! They’re intending to turn all their restaurant waste into fuel for their gardens. Nice.
So how do you like your corn – freshly cooked with butter and cracked pepper, or made into a favourite, fabulous, comforting dish? We’ve got a little more on the way, all going well, so please share your favourite recipes for us to try out!
xJen
seeding the wild
seeding the wild 
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