Thank you, Traca, for Kye's Fresh Corn Salad with avocado. Have made it 3 times already

Have 5 mini and one full-size that's ripening in the house. Started to split outside.

I've got two more tiny ones in one pot and just bought another plant that's already thick and about a foot tall for the second growing season. This is such a thrill to have living objects NOT die automatically as soon as they get into my sphere of influence.

 
Speaking of....THANKS, Joe. I transplanted some of the pale green basil to

a plastic salad bin filled with light potting soil and those six are now thriving. I've un-Chia'd them.

 
I love new verbs : )

My basil was getting a bit tired and I had the brilliant idea to plant some more. So I now have a whole new crop coming on and I am so happy.

Basil is truly sublime.

 
I'm so glad you enjoy it! I learned something new at the farmers market the other day.

In Illinois, I was taught to pull back the husk to inspect the corn before buying. But I learned yesterday, pulling the husk back starts the starch process in the corn, which explains why the ears I inspected were starchy, others weren't. Ah ha!

 
Yes, I've heard that too. I wince when I see even sellers at the farmers markets pulling the husks

back or even right off. Apparently that's how people prefer to buy them. Sigh.

I'd also like to find a corn that tasted like corn instead of candy. What's with this obsession with Peaches 'n' Cream? Yuck!

 
Ignorant question...What does it mean that it starts the starch process? I just assumed that the

"startchier" corn were older. Very interesting. Learn something new every day!

 
You know when corn tastes chalky? That's the starch. Educated guess here...

but I'm thinking starch build up is part of the decaying process. Pulling back the husk accelerates that process. My guess is the result of 2 reasons. Either 1. the corn is not fresh or 2. the husk has been peeled back.

 
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