sowandcrop

all around greens

Corn ears.

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At the end of summer it’s time to harvest our corn ears.

This season I’ve growen the red one, perfect for polenta (a cornmeal mush), a traditional dish to prepare for cold winter evening. It’s good for everyone because it’s gluten free.

Matched with griled veggies or tomato sauce or boiled cauliflower, seasoned by olive oil or rice oil, it’s a nutrient and light solution for our lunch.

 

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