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I am posting a variety of pictures I took a few days before we left on a road trip.
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Our shellbark and hickory trees are producing many nuts that should feed our squirrels for the winter. We always have trouble identifying which is which because both seem to be a different variety of hickory. The trees in our front yard produce a smaller nut than in the back yard.
These are what we call shellbark nuts (front yard).
There is a hickory tree in the backyard that produces a different kind of nut.
The bark is also more defined that the ones in the front yard.
The nut has a much thicker outer shell.
Some are already beginning to fall – and you don’t want to step on them with bare feet – which I often do because of being barefooted most of the summer.
Our niece Karen (at the Hershey Homestead) messaged me one day that they were doing corn if I wanted some for a meal or two.
I always appreciate that kind of message and took advantage of the opportunity to get 6 ears of corn – already husked and cleaned. 🙂
Above – L to R: Karen, Bob (hidden behind her), Erma, Marlin (Karen’s dad with back to camera), Fern (Karen’s mother-in-law), Nancy (my sister and Karen’s mom), Isaac and Chelsey (Karen’s nephew and sister). Bob and Erma are friends from church.
Karen said they processed between 90 and 100 dozen of corn. A few days later they did another 50 dozen.
The other evening – before we left on our road trip – I went outside about sunset. The hummingbird feeder captured my attention because of the reflection on the glass.
“Doing corn” involves trimming of some sort — down to the cobs, down to the greens and silk? That’s a LOT of corn!
Yes, pulling the husk off, then brushing the silk away – or in their case putting it through the desilking machine, then cooking it, then cutting it off the cob and putting it in bags – then into a freezer. It is lots of work, but it’s the best corn ever.
That IS a lot of work, but I can imagine it’s wonderful when it’s all done — the freshest corn you could imagine, right from the field!