“When God sends rain, rain is my choice.”-James W. Riley
This quote would normally sum up my feelings about the weather. I often pay no attention to the forecast because I will be out there planting, weeding, and harvesting in any weather. I will be wetter or drier, warmer or cooler, it’s sort of like wedding vows to the farm…we are committed. (Farmers Colin and Genine almost forgot that the sixth of September was their tenth wedding anniversary!) Anyway, the weather this summer has not prevented us from enjoying any of the aforementioned agricultural delights, but it has wreaked havoc on some of the crops. The tightly planted salad mixes have more funk in them than usual, requiring much more careful harvest, and the garlic that was brought in on an appropriately hot dry day has grown a series of uglier by the minute mold ailments upon being hung in the barn to dry during that strange tropical humid spell we had directly following the hot dry spell, that by rights ought to have carried on for another month straight. Sigh. At least half of the garlic is still good.

The combination of odd weather and blind dumb luck has us enjoying a great corn year. We gambled on an early planting date, and then again on a late one, and we got corn on both tries!! I think the secret of having a “good corn year” or any other kind, is to have reasonable expectations. We only grow corn for you, our beloved CSA members because we know you need it. And then we do enjoy selling some at market as well, but my point is that we are not trying to have so many bushels or pallets or whatever every day for the whole summer. We just want to enjoy a little sweet corn, and so we do. Some years an early planting will rot before it sprouts, and a late planting won’t mature before winter, but this year we feel lucky.

This week’s Huckleberry Potato is a white fleshed, red skinned beauty. Great for potato salad, roasting, boiling, or frying. Firm and sweet, these are as much fun in the kitchen as they are in the field.

This is my favorite way to eat Tah Tsai. It is adapted from a traditional Korean Spinach dish that I don’t know the name of, but I like to eat that one too whenever I get the chance.
Start by chopping and boiling the whole plant for three minutes. Then run cold water over it. Then drain.
Toss with 1 Tablespoon toasted sesame seeds and 1 teaspoon sesame oil. Add salt to taste and enjoy.

Celery makes me want soup. I like to sauté onion and celery in butter, then add carrots and potatoes. Cook a while, then add broth and cook until tender. Add tomatoes if you like. Easy soup, very flexible and completely inspired by celery.

Cabbage is great steamed and served with lots of butter and salt. A cabbage will last a very long time in the crisper drawer of the fridge. Cabbage is also a key ingredient in spring rolls, egg rolls, and stir fry. Stuffed cabbage rolls is another idea. Of course, you know it is so good for you. Your mother was right, you should always eat your vegetables, especially the cabbage, as it contains vitamins A and C, calcium, potassium and magnesium. Cabbage is considered a beneficial digestive aid and intestinal cleanser. Be careful not to overcook cabbage.