Life On Regal-Hill: Sept. 1, 2010

It was rainy here at Regal-Hill last week. Once the rain gets started it can’t seem to stop. Maybe it will dry out soon so we can cut some more hay. Orders are coming in now for both first-and second-cutting hay. Some people who own horses like first cutting and some like second cutting. It all depends on the age of their horses. Older horses seem to have more trouble with their teeth and second-cutting hay is usually easier to chew.

All the rain and cool weather means the lawn needs mowing. George makes the excuse that he can’t cut the grass when it’s wet because it clogs the mower. I guess it won’t get done until things dry out. Trimming needs to be done as well. Hopefully it will all come together eventually.

Green beans continue to grow in the garden but as long as they are wet I don’t pick them or the plants will get rusty. Instead of beans for supper I’ll pull up some beets or carrots. For wonderful flavor there is nothing like fresh beets and carrots from the garden. Since I don’t have that many, my plan is to enjoy them all fresh this year. I have frozen and canned beets but they don’t have the same good flavor that the fresh ones do. Actually, they will keep fresh for awhile after pulling them up as long as they are kept cool in some place like the basement or a root cellar.

I always have plenty of things to do inside when it rains, like washing windows or reading books or cleaning out closets. The most fun for me is to read a book, although I try to do other things too. As soon as the sun shines again I hope to get outside and cut some flowers to make bouquets.

What are your food plans for Labor Day? The first frost of the year can happen anytime soon, which means the sweet corn season is quickly coming to an end. Try the following recipe for honey sweet corn this coming weekend while there is still local, farm-stand sweet corn available. It’s been a great year for local sweet corn. I hope you have eaten your fill.

Honey Sweet Corn
6 medium ears sweet corn
1/4 cup melted butter
1 teaspoon honey
ground pepper, optional
Place corn in a Dutch oven or stockpot and cover with water. Bring to a boil. Cover and cook for 5-10 minutes or until tender. Drain. In a small bowl, combine butter and honey. Brush over corn. Sprinkle with pepper if desired.
Yield: 6 servings
Taste of Home June/July 2010

Grilled Pizza Burgers
1 lightly beaten egg
3/4 cup Parmesan cheese
1/2 cup chopped onion
1/4 cup minced fresh parsley
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
3/4 teaspoon dried crushed rosemary
3/4 teaspoon pepper
1 pound ground beef
4 slices provolone cheese
4 English muffins, split and toasted
1/2 cup pizza sauce

In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into four patties.
Grill burgers, covered, over medium heat for 5-7 minutes on each side or until a meat thermometer reads 160 degrees and juices run clear. Top burgers with cheese, cover and grill 2-3 minutes longer or until cheese is melted. Serve on muffins with pizza sauce.
Yield: 4 servings
Taste of Home Simple & Delicious July/August 2009