Meanwhile the fermented Vidalia is quietly burbling on the heating pad. It’ll stay there till

Meanwhile the fermented Vidalia is quietly burbling on the heating pad. It’ll stay there till Tue-Wed then into the fridge.

On another note, I see that the CSA has corn available! ~quickly googles for a fermented corn relish recipe~ I do enjoy when “X season” arrives (corn, blackberries, cauliflower, whatever). Not only does it kick my culinary creativity into high gear, but only having a particular food available at certain seasons “feels right.” As it should: that’s how humans lived until roughly the post-WWII era, and how most of the world lives to this day. Being able to walk into a supermarket any day of the year and purchase any produce you want is a deeply unnatural state of things. (I may have to pen something on the subject …)