Roasted Corn on the Cob – Indoors!

This is the actual corn, looking somewhat wan under the kitchen lights. It was actually very pretty. And tasty.

Mrs. Homegrown here:

Oh. Em. Gee.

Why have I never done this before? I suspect everyone else has, but if there are a few ignorant souls like myself out there, let me tell you a secret: cook your corn on the cob in the oven.

I knew about corn on the grill, of course. But when it came to indoor corn cooking, I only knew to boil or steam, like my mama and her mama before her.  But roasting is so much easier. There’s no prep, and after it’s cooked, the silk just slides right off. This is a blessed miracle, because picking bits of silk off of boiled corn was never my idea of fun. And the corn comes out sweet and moist, perfectly cooked in its own wrappings, with no effort at all.

Too bad corn season is almost over here, and probably completely over most everywhere else. Next summer is going to be the summer of roasted corn.

Roasted Corn on the Cob:

  1. Preheat your oven to 350ºF
  2. Chuck your un-shucked cobs in the oven, just as nature gives ’em to you
  3. Roast 30 minutes

(30 minutes worked perfectly for me. You could peel back the husk and take a nibble taste test. I suspect there’s a wide latitude of done-ness, ranging from lightly steamed in the husk to heavily roasted/slightly caramelized, and all of it is good.)

    I forgot about Bean Fest!

    Mrs. Homegrown here:

    Apologies all, it’s been a heck of a week.  I realize I never set an end date on Bean Fest, a day where I could sign off gracefully with a last recipe, and now I think maybe that’s for the best. Because really, does Bean Fest ever end? No, it does not. Not in our hearts.

    And besides, I have a backlog of bean recipes. So while I will not be posting a recipe this Friday, I will declare Fridays henceforward as frugal recipe day. I may not come up with something every week, but Friday will be the designated day to highlight not only bean dishes, but soups, stews and the like. Admittedly, “Frugal Recipe Day” is not the most appealing tag. I’ll set our marketing department to work on coming up with a better name.

    There are these moments

    You sorta had to be there

    There are these moments, they’re hard to explain, but perhaps you’ve experienced them too. Like the other day I was in the yard, taking out an old lavender bush and one of our hens, Handsome, was under my feet the whole time, waiting for spiders to fall.

    At one point I stopped my hacking and looked at her–really looked at her. She was dappled with late afternoon sun, her fresh molted feathers glistening and speckled with bright gold patches of light. Sensing my attention, she stopped scratching and just looked at me. The sun caught her amber eye and made it beautiful and deep and somehow profound. And we just sat there, regarding each other for a long half moment. And in that small space of time, I realized how blessed I was to have this moment, outdoors, in the golden light, surrounded by the scent of dying lavender, with this strange and amazing creature by my side.

    Growing Home: Agriculture in the City

    We’re pleased as punch to have been invited to participate in this fantastic symposium hosted by the Huntington Library & Gardens in Pasadena.  It’s a full day of presentations, tours and practical breakout sessions. We’re generally slow to open the wallet for events, but we’d gladly pay the $25 admission for this one. 

    Check out the line up below! Homegrown Neighbor will be there (Full Circle), as well as Tara of Silver Lake Farms–she who knows everything about soil and helped us redesign our garden. Our buddies from Backwards Beekeepers will be there, too.  Food Not Lawns, Fallen Fruit…all these people are so amazing , its hard to even choose highlights.  Seriously. If you live in So. Cal, you have to come. Come and say hi.


    Growing Home
    Saturday, November 13, 8:30am-5:30pm
    In celebration of all that’s home grown, is a day of talks, tours and demonstrations by local experts on topics from nurturing soil to keeping chickens to growing organic flowers and produce.  Rosalind Creasy, edible landscaping pioneer, is the keynote speaker.  Other presenters from: Silverlake Farms, Homegrown Evolution, Food Not Lawns, Darren Butler, Full Circle Gardens, Metabolic Studio, Backwards Beekeepers, Fallen Fruit, Sustainable Habitats, Master Gardeners, and Little Flower Candy Company.
    And the day before, Friday, there’s an academic symposium which also sounds fascinating. Gary Nabham wrote Where Our Food Comes From, and about a hundred other books: 

    Bringing Home the Ranch
    Friday, November 12, 8:30am-8:00pm
    Combining talks presenting a range of perspectives with a student poster session and Ranch tour, this one-day symposium brings together academics, students, and professionals interested in the future of urban agriculture. Gary Nabhan, world-renowned ethnobotanist, ecologist, writer, and grower of heritage food crops, will be the keynote speaker.  

    Tickets and details available through www.brownpapertickets.com

    One of our favorite activities: Depaving

    Taking out concrete with a sledgehammer may not be everyone’s idea of a great time, but believe me, Erik is having a great time in this picture. Any opportunity to get rid of a few feet of ugly concrete or asphalt,  and replace it with soil and plants, is not an opportunity to be missed. Depaving increases growing room for green things and it also gives more points of access for rain to enter the ground and renew the water tables–rather than being lost down into the sewers. Think about your home–do you have sidewalks that can be replaced with mulched paths? Can you reduce the size of your driveway? How much of your backyard is paved?

    What Erik is doing here is pretty simple. He’s taking out a chunk of our back patio, ripping it down to soil. The next step is to build a big planter box above the hole. This way, our planter box becomes a raised bed rather than a simple container. While it’s possible to garden in containers, it’s always better, if at all possible, to open the bottom to soil.

    We’re pretty fearless about messing with our back patio because it’s ugly, cracked and worn out.  Any yuppie worth their salt would have replaced it out years ago, but we’ve had more pressing repairs to do. You can see we built a sort of deck/arbor thing there behind Erik, but the larger area of the patio has long been a sort of unattractive work-zone/no-man’s land. A non-space.  Reclaiming it is part of our backyard renovation, and building a raised bed at the edge of the patio is part of that plan. This new bed will give us 200 square feet of new growing space, pulled from an area that did nothing before but collect junk.

    The cement work on the patio is so poor that it’s easy for us to take out with simple tools. In this case Erik first defined the area of removal by slot cutting the concrete with a hand-held circular saw fitted with a blade called a “Masonry Cut-Off Wheel.”  (If our patio were made of better concrete, we’d have to rent a gas powered, water cooled saw with a diamond studded blade . These are available at equipment rental joints.)  The cool thing is that once you make that neat cut, you can bash around inside the lines with a sledgehammer and (hopefully) the cement will not crack outside the lines.

    Here you can see the slot cut lines at the bottom and right. Erik has pounded this area with the sledge hammer, and is prying up thin layers of cement with a crowbar. Our patio was covered with archaeological layers of skim coats–so in our case, the work is a matter of taking out thin layer after thin layer. A more solid patio would be taken out in big chunks. At any rate, Erik kept hammering away–while I helpfully “documented”–until he hit the sad and sorry soil that’s been trapped beneath the concrete for perhaps 90 years. That soil will revive. That’s the amazing things. Soon enough moisture and worms will move in and it will live once more.

    We would have liked to have recycled the broken chunks of concrete to use elsewhere, but its poor quality meant that it fractured into tiny chunks too small to use as “urbanite.”

    Stay tuned to see the new raised bed.