185-Learning Skills

Hello friends!

On this episode of our podcast we discuss all the things we are doing this time of year. It is super busy with harvest, Mercantile sales, our delivery route and preserving food for winter.

We also talk a bit about how Julia learned some of her building skills from her father, way back in childhood.

Don’t forget about our upcoming events: Kwiksilver Karaoke on September 11, 2021 and our Fall Festival featuring music by the Luna Halos on October 9, 2021. Both are sure to be a great time.

But don’t wait for an event to come to the Farm! The Mercantile is open every Friday and Saturday from 12:00 PM – 4:00 PM (with the exception of Labor Day weekend) through the season.

Until next time,

Donna, Julia and the Felines

P.S. Follow us on social media (Facebook, Twitter, and Instagram) or on email. (You will get a free ebook for signing up for email.)

184-Our Mid-Summer Report

Hello again,

It is nearing the end of July as we record this and the garden is in full production. We are eating fresh garden tomatoes, potatoes, peppers, eggplant and sweet corn. This is the best time of year for both cook and gardener.

We give a review of using all Janie’s Mill flour in our English Muffins. The simple change in flour makes a world of difference.

Mark your calendars for our upcoming events: September 11 we will have Kwiksilver Karaoke and October 9 will be our 3rd annual Fall Festival. Both will be a lot of fun.

On this episode, we hope you notice a small upgrade in quality with our recording. In our on-going efforts to improve everything we do, we are working on the podcast as well.

Until next time,

Donna, Julia and the Felines

P.S. Let us know how we can serve you better.

132-Summer Vegies At The Farm

Summer is upon us and that means great food from the garden. We are eating and selling sweet corn, eggplant, peppers, potatoes, green beans and tomatoes. Well, soon we will be selling tomatoes.

In this episode you will hear about the current harvest and how we eat some of that harvest.

We are also excited to announce our new delivery service to Charleston, IL. If you are unable to make it out to the farm or to the farmer’s market, check out our website, place an order and we will deliver to you on Saturday afternoon. There may be a few bumps along the way as we work out the details, but our desire is to be inclusive and get great products to everyone.

Stay current with our social media: Facebook, Twitter and Instagram.

You can also sign up for our email list to get info delivered straight to your inbox. (You will also get a free thank you ebook.)

Keep coming back, it’s going to get interesting!

Donna, Julia and the Felines

P.S. We appreciate all of you who follow us, order from us and listen to this podcast. Thank you!

Grilled Sweet Corn

It is that time of year in Central Illinois for sweet corn to be available in ample supply. We are growing a lot of our own vegetables but we made the decision not to grow sweet corn. To do sweet corn well and in the quantity we like to freeze, it takes a good size plot. We have the room, but have dedicated our efforts to other crops. 

In our continued quest to eat more local and healthy, what better way than looking around the Farmer’s Market after we set up our own booth? There is plenty of sweet corn available at the 18th Street Farmer’s Market. 

One of our favorite ways to enjoy corn on the cob is to grill it. 

To grill sweet corn, remove the outer dark green husks, leaving the lighter colored inner husks intact. Cut off the exposed silks and any extra cob on the other end. Soak the ears in cold water for about 30 minutes. Just enough time to get the charcoal grill ready to cook.

Throw the corn on the grates, turning every 10 minutes or so until the husk is charred on all sides. Remove from the grill and carefully remove the husks and silks. The best way I have found to do this: hold the cob in one hand protected by a hot pad while stripping away the husk and silk with the other. 

Serve with butter, salt and pepper for a classic summer treat. There are a number of equally good variations to spread on the corn: equal parts butter and blue cheese mixed together, substitute seasoned salt for the salt and pepper, just to name a couple. Another option is prior to grilling, peel back the husks, remove silks and spread with equal parts butter and prepared horseradish.

No matter how you enjoy your corn on the cob, grill a couple extra for this rainy day dish.

Roasted Corn and Potato Chowder

3 medium potatoes, cut into small cubes

2 ears of roasted corn, cut off the cob

2 cups milk

3 Tbsp butter

1/4 tsp Penzey’s Chipotle (ground red)

1/4 tsp Penzey’s Roasted Garlic

1 tsp minced cilantro

1 Tbsp finely shredded parmesan cheese

salt and pepper to taste

Boil potatoes in salted water until fork tender. Drain. While the potatoes are draining, melt the butter in the same pot. Add corn and stir until heated thoroughly. Add Chipotle, Roasted Garlic, salt and pepper. Stir for about 30 seconds until the seasonings are distributed and fragrant. Add potatoes and milk. Heat through over low heat, stirring occasionally. 

Ladle into bowls and garnish with parmesan and cilantro. 

There is always something new to enjoy here at Five Feline Farm. Thanks for stopping by and check in often on Facebook and Twitter to see the latest.