Whew! What a busy day.
Picked half again as much as our usual load of corn today. Sold it all before 4pm, had to call dad and have him come pick about 12 dozen more to finish the day. Had about 2 dozen left over.
Picked in the second watermelon field this morning. Was a little bit bothersome with the bright golden/green morning sun in my eyes but I'm pretty sure everything I picked was fully ripe.
Some people just don't get it. Had a fella come in and look at our corn price "Three for a dollar!" he exclaimed "you can get it 5 for a dollar at Albertsons."
I didn't even bother trying to explain. We hand pick our corn 3 or 4 times a day and that idiot thinks he can get the same at Albertsons? 2 week old super-sweet santiam surplus corn is what he's buying. Frankly, I neither want nor need his business. I'm barely able to stay ahead of the demand for this corn as it is.
Hoping your Labor day weekend is restfull and sweet.
2 comments:
You're right about that guy. He just doesn't get it about how different things are in the stores.
Cool, comments, comments...
Rae, thanks as always. I'm certain you get the difference.
P.F. - Welcome! glad you dropped in and felt free to comment. In your grand-pa's day sweet corns had to be cooked fast to keep the sugar from turning to starch. Modern sweet corn varieties last much longer and have higher sugar content to start with. Don't know how you cook your corn nowadays but my favorite method is the microwave. 3 minutes per cob and let them sit a good 4-5 minutes before eating, they'll burn the roof of your mouth like nuclear fuel.
With no water to act as a solvent all of the minerals, vitamins and complex sugars stay right where they are. Plus microwaving a single cob only takes 3 minutes which leaves less time for decomposition to convert vital chemistries into dead junk.
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