Is it cooling off where you live (it’s not here in AZ, over 100 degrees last weekend)?
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That’s impressive!
Any ideas for how to use underripe corn? I picked a ton, thinking we wouldn’t have warm weather this week, and it’s not sweet.
Thanks for any ideas.
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I know how not to use it from an episode of Top Chef!
Your harvest looks wonderful.
I got home after dark, after 2+ weeks away from the garden, and crept outside with a flashlight to see how things had fared. To my dismay, the ground seemed wet, and some containers had collected quite a bit of water on their plastic “shower caps”!
I was freaking out! “Oh no!” I thought. “I have an irrigation leak! I’ve wasted water!”.
Turns out it appears to be WATER FROM THE SKY, aka rain. 
The tomato plants don’t look great, and the ripe fruit is too ripe, but the plants will survive, and the peppers continue to flourish.
!)
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Your peppers are gorgeous.
I think I will scrape it off the cobs and make a corn pudding type thing.
Could also attempt a Filipino corn dessert.
Didn’t know I could do this
Corn past its prime- guessing corn before it’s prime can be used this way, too.
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+1 on the frozen cobbs. I always keep those, but i haven’t used them!
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I’ve heard people raving about corn cob stock. I don’t know how the under-ripe will play out here (I’ve never made the stock), but it’s worth a shot, I would think. Please let us know how it turns out.
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Your little red serranos look perfect! We usually have jalapenos and serranos at the house, and I love it when they turn red, it adds a beautiful sweetness to the heat.
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I have, I’ve been making a stock from frozen pork ribs and corn cobs. I boiled the corncobs first, then added the rib bones. Through it all, the smell and the taste of the corn really comes through- it’s so sweet and ‘corny’, it makes my mouth water to smell it when I take the lid off to check on the progress.
I’m going to make pozole with it. Got some good stuff at the carniceria today, but the pork chops looked anemic so I’ll get it elsewhere tomorrow.
Anyway, I heard about corncobs for stock from Good Eats, and was surprised at how wonderful it tastes.
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The garden gods are good, after a slow start. Things are slowing down now, but not done. Lots of tomatoes still, but not producing the bounty of some years - same with the green beans and squash. Still enough of all to share with the DD’s and others. They like getting their custom “CSA” boxes, so to speak.
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Beautiful berries and tomatoes.
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Thank you! Things are pretty tasty around here.
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Are you in London? Can you look for my car keys?
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Kind of sad, but hopefully you’ve had a nice summer up there?
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Not Phoenikia, but she is referring to London, Ontario. Unless she’s traveling, that is. Too bad about your car keys, that’s just a pain, also expensive if you need to replace valet keys!
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Arghh! As soon as I realized I’d brought the key on the trip, I secreted it in my luggage, never to be seen again.
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oh no! I hope they turn up in a luggage pocket.
(I’m in London, Canada 
)
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It’s been a good summer, and a warmer Sept than usual!
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