Summer Abundance! 🌽

View in browser These last several weeks we have enjoyed what the Okanagan is known for - summer heat! While the 30-35 degrees may become a little uncomfortable for us, I know one thing for sure, it is perfect for growing fruit and veg. Now that we have had several weeks of this sustained heat, we are reaping the benefits. The waiting period for fresh fruit and veg is over; we are able to harvest some of our favorite summer crops earlier! We’ve got big juicy blueberries, the first Okanagan peaches, vine-ripened cantaloupe, fresh green beans, and the first field tomatoes of the year - all currently available in our Produce area. Whereas last year we didn’t pick our first corn-on-the-cob until August 2nd, we’ve already started picking sweet corn this week. In our family, this is a big deal! I personally like corn with lots of butter and salt; my husband, Kevin (and now our boys), love to zest their corn up with spices of all kinds. Regardless of what’s on it, Kevin insists that we eat it every day while it’s in season. IF I ever roll my eyes at his request, he immediately reminds me that we only get to enjoy corn off the cob for a few weeks a year – so we can’t afford to waste even a day without it being on the table while it is in season.  In the last few years, I have gotten into the routine of boiling a few extra cobs each meal to slowly stow away some sweet corn in the freezer for winter.  This way I can add some of these kernels of gold to soups, chilis or sauces,  or even on its own as a side for a winter’s meal.   I simply take any leftover cobs, remove the kernels with a knife, and freeze them directly in a Ziploc bag.  Doing this a little at a time over the course of sweet corn season becomes less of a daunting task than doing a bunch at once, and yet over time it still gives us enough corn to enjoy later on.  For me the work is worth it; adding a few sun-ripened corn kernels to any meal  can’t compare to using the store-bought stuff.  With the field harvest underway, it is simple to make delicious suppers.  Alongside your corn on the cob, I want to invite you to try my farm-fresh Greek salad. Using simple ingredients that you likely already have at home, you can make yourself a delicious homemade dressing which can top your veggies for this salad and double as an amazing marinade for chicken to complete your meal.  I think you’ll enjoy it!  Reflecting over Tamra’s last update about the hail storm and the ups and downs of farming, I am all the more thankful for the produce we get to enjoy these days. I’m also grateful for the hot sun, the water, and the good land we have to grow these crops. With so many things out of our control, it’s a good reminder of my smallness and the constant need to be thankful for these gifts.   See you soon at the farm.  Take Kevin’s advice and enjoy the produce as often as you can while it’s fresh from the field!  Laura  For the family  Davison Orchards 3111 Davison Road, Vernon 250-549-3266   Davisonorchards.ca I want to unsubscribe