Hudson Jones’ Post

Early summer harvest is always fun. The output is lighter, so you don’t get overwhelmed but you have daily output from a variety of plants. This is the time we have to gear up our processing operation, though. Regarding the late spring and early summer harvest, many of our peaches never made it to the processing "operation" because they were just eaten fresh. The most recent batch of peaches also went into various preservable forms – peach bourbon barbeque sauce, vanilla bean amaretto peach jam, peach cobbler, and fruit leather. We have one more batch of peaches ripening on the trees, then we will be done with peaches for the season. Partial peach haul:

Hello friends family and acquaintances today is NATIONAL CORN ON THE COB DAY | JUNE 11! National Corn on the Cob Day on June 11 is our reminder that summertime picnics are in full swing. The smell of fresh corn on the cob cooking makes our mouths water. We don't care if you grill it, boil it, or bake it. The only thing we want to do today is eat as much corn on the cob we can. The history of corn dates back to nearly 7,000 years ago in Mexico. Originally growing as a wild grass, corn was eventually grown as a crop and harvested. From Mexico, corn eventually spread north into what is now the U.S. Native American's planted and harvested corn, making it plentiful across tribes. Today, corn is found across North America. Corn on the cob is known as pole corn, cornstick, sweet pole, butter-pop, sweet corn, or long maize depending on where you live. Despite it's name variations, corn on the cob is best picked when the corn kernels are tender and in its milk stage serves up sweeter kernels. While it might seem rude, proper dinner etiquette for eating corn says holding the cob at each end with your fingers is appropriate. If you find yourself with butter dripping off your chin, don't worry. Most people are probably having the same problem as you are because everyone serves their corn on the cob with other seasonings, butter or oils can. How you prepare your corn on the cob also depends on where you live. Boiling, steaming, roasting, and grilling are the most common ways to prepare corn on the cob. Adding butter, oil, and seasonings is all personal preference. In fact, roasting corn on the cob and topping it with parmesan, chili pepper, and cilantro seems to be the choice of many these days. #CornOnTheCobDay #dallasharristips

Hummus Platter Cilantro#White Beans#Beets#Spain Olive oil#❤❤❤ 1. Prepare the cilantro white bean hummus. 2. Prepare the beet hummus. 3. Gently swirl both hummuses together and generously garnish/top. 4. Serve the hummus alongside vegetables, crackers, etc

🤤Here’s an easy soup recipe that is packed with flavor and also has healing properties thanks to the bone broth that is used as its base. 1 Tbsp olive oil ½ medium yellow onion, diced 1 carrot, chopped 1 celery stalk, chopped 1 c (90g) each of broccoli & cauliflower florets, chopped 1 c (240ml) bone broth ½ c (120ml) coconut milk 1 tsp sea salt (optional) 2 handfuls baby spinach

A well-crafted landing page done on Replo. Our Cereal Space Blog landing page is the ultimate guide to your favorite breakfast food. #Landingpage

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11th June - Corn on the Cob Day. Some call it “corn-stick,” others go with “sweet pole,” but we like to call it amazing — especially when you use those cute plastic corn on the cob handles. National Corn on the Cob Day falls on June 11 — the perfect pre-summer date. (Although, for most home gardens, mid-June is still too early for the harvest.) But you can’t blame anyone for being in a hurry. The sweetness doesn’t hang around for very long. It has to be picked at its freshest, otherwise there’s a risk of — nothing really — it’s just slightly less incredible tasting. Note: If you plan on doing the picking yourself, there’s a trick to spotting when the corn is ready. During the milk stage, the kernels are still soft, and this is nature’s way of saying “come and get it!” Boil it, steam it, roast it, or grill it — there’s no wrong or right method as long as it stays on that cob.

Last week, we kicked off Kanbe’s Markets Madness, pitting your favorite fruits and vegetables against one to crown one ultimate winner! After hundreds of votes, we’ve now narrowed our bracket down to 32—see below for the results, and make your Round 2 picks here: https://lnkd.in/gBe6T4wn 1. Everyday Favorite Fruits: Don’t ever let anyone tell you that your vote doesn’t count—a contentious match-up between #11 Lime and #6 Lemon came down to A SINGLE VOTE, with Lime moving on. #5 Cherry also fell to #12 Avocado (yes, a pit is a seed!). 2. Tropical Fruits: Are tropical fruits… boring? They were in Round 1. We didn’t see a single upset within this region, with every single #1-8 seed moving onto the second round. 3. Fridge & Pantry Essential Vegetables: We knew we’d see some controversy in this sectional: #12 Spinach toppled #5 Bell Pepper, but #11 Jalapeño couldn’t pull off the upset over #6 Corn. 4. Specialized & Seasonal Vegetable: It was a great time to be a leafy green in two of our Seasonal v. Specialized matchups, as #10 Arugula and #11 Romaine Lettuce knocked off #7 Pumpkin and #6 Yellow Squash. Check out our IG stories or make your Round 2 picks here! Every vote counts.