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Instructions on how to unsubscribe are at the end of this newsletter. Please do not reply to this email. The Tomie dePaola eNewsletter Sunnday, August 17, 2008 Spring Ledge Farm (www.springledgefarm.com) started picking corn yesterday from the fields planted in Tomie’s meadow… which reminds us of Flossie’s (Tomie’s mother) method for cooking sweet corn: When you return from the farm stand with freshly picked corn, dump the corn into the sink to soak with cold water. Shake the corn and put it back in a paper bag until you’re ready to husk it. Put a big pot of water for boiling on the stove. Husk the corn using a vegetable brush to gently brush off all the silk. Wrap husked corn in a damp towel until the water comes to a boil. Put a generous handful of sugar in the boiling water. Drop the corn into the water, cover the pot and immediately turn off the heat. Let the corn sit until you’re ready to eat it (at least five minutes, and as many as twenty). Drain well and serve on a large platter with a dish towel under the corn and over it, too – to keep in the steam. Lightly salt the ears first, and then butter. Enjoy! The rain has stopped, and now I can see that the hollyhocks have finished blooming. The hollyhock is one of Tomie’s favorite flowers. The deer that graze in Tomie’s gardens also enjoy hollyhocks. Last year, I thought I had found an area in one of the gardens that would be perfect for hollyhocks, but not so perfect for deer grazing. I went to Spring Ledge Farm and bought a few hollyhock plants. Tomie happened to go to the farm stand a few minutes after I left, and that’s when I learned that Spring Ledge Farm was not Las Vegas. You know: What happens at Spring Ledge Farm DOESN’T stay at Spring Ledge Farm. Tomie was told, “Bob was just here and bought 45 hollyhock plants.” I had thought I could just sneak the plants into the garden without Tomie knowing. Another one of Flossie’s recipes that Tomie shared in his August 2005 “Tomie Says” on tomie.com was for the “perfect tomato sandwich.” “Make sure that the tomato used is field ripened and has that pungent tomato smell when you sniff the stem. Use good quality white bread. Toast the bread lightly to achieve a golden color. Butter both halves. Spread one half lightly with mayonnaise (everyone has their favorite mayo and my favorite is Cain’s – it’s all natural and made in New England). “Slice your tomato using only the middle slices. Eat both ends for a quick snack. Arrange the tomato slices on the toasted bread spread with mayonnaise. Lightly salt and liberally pepper the tomatoes. Cover with the buttered only slice and press lightly. Then, cut down the middle – don’t be fancy – and cut across. Wait a minute or two for the juices to soak into the toast. Don’t be tempted to add lettuce. That’s a BLT without the B!” New editions of MY FIRST HALLOWEEN and MY FIRST THANKSGIVING went on sale this past Thursday, August 14. Grosset & Dunlap published them in a larger format, added 3-D effects to the covers, and used foil on the cover of MY FIRST HALLOWEEN. Fall 2008 is approaching way too quickly. Until next time, best wishes, TomieMail@aol.com UPCOMING EVENTS OF INTEREST Thursday, October 30, 2008 July 3 – November 1, 2009 ................................................................ |
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