Sorry, just want to vent.

A number of years ago I was able to pick unlimited quantities of cherries from five trees on a property that was unoccupied on Norwood. Unfortunately the property was re-developed and the cherries were no longer available for public consumption, however I have never asked for access and perhaps the new owner would allow that.

The bad part is the re-development introduced a parking lot / turn around area that resulted in the removal of three of the trees.

Joni was and still is right on.

should read…germ out of the cob.

I agree, if you are able to pick and eat immediately. In fact, the first ear that day went down raw, with only a squeeze of lime juice - this is apparently how some of the pickers at Munson’s eat it.

I guess I should say that adding butter and salt is best for the typical case, where corn is hours or even days old. However, it seems like a perfect fresh-picked tomato would be at its best unadorned, but a pinch of salt makes it even better. Really, this is what condiments are all about; don’t underestimate their power.

It just might change your mind about adulterating fresh sweet corn.

The moment you break the corn from the stalk the sugar begins to turn to starch. The sooner the better.

Eating corn in the field you’ve just pulled is like putting a golf ball through the early morning dew.

Or being the first to post a new route on nearby rock, or, or…

I love the ‘07 Hirsch #1, note that you can find the slightly richer 2006 locally as well. I’m especially attracted to GVs (can’t bring myself to write “Gru Ve”) in liters with the beer bottle caps! Locally you can find Berger and H.u.M. Hofer, both are great and are also Terry Theise wines. A liter of Berger @ $15 is an astounding value - great with summer food, and I’d put it up against most any white 750 under $20 from anywhere.

2007 Hirsch Gruner “Veltliner #1″, Niederosterreich, Austria
$9.00 crisp, medium+ acid, grapefruit, honeydew, mineral

We don’t have fava beans on the recently changed menu after serving them previously.

I’ll point out your article to Bradford and maybe he will use some fave beans from the Pachamama farm on some specials.

We get a lot of our produce from Cure and Oxford farms. Our customers really love the produce from our own garden right off the best patio in Boulder County in our front yard.

Could have had a little more of your climbing exploits though.

http://boulderfallcolors.blogspot.com/2008/07/knee-high-by-fourth-of-july.html