BEACON8-19

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August 2019 THE BEACON Page 13B
By
Melanie
Alexander
By now, parents of schoolaged
children Maxine are already
By
thinking about Klump school
starting and the changes in
schedules that Community occur each
Correspondent
fall. However, we have
plenty of time to enjoy
maxineklump.thebeacon@yahoo.com
fresh local garden produce
and foods that we associate
with summer. One of the
foods that I enjoy in warm
weather is grilled fish. The
recipe for barbecued roasted
salmon was initially for oven
roasting, but I find it works
equally well on the grill. I
use a wire rack designed
for the grill and spray it
lightly with cooking spray.
Frozen salmon filet cut into
individual portions can be
found at local supermarkets,
or you can certainly use large
portions.
Barbecue Roasted Salmon
¼ cup pineapple juice
2 Tablespoons fresh lemon
juice
4 (6oz.) salmon filets
Place these ingredients
into a zip-loc plastic bag and
marinate in refrigerator for 1
hour; turn bag several times
during this period.
Barbecue Rub:
2 tablespoons brown sugar
4 teaspoons chili powder
2 teaspoons grated lemon rind
¾ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon ground cinnamon
Mix together. Remove
salmon filets and place on
a foil lined baking sheet
which has been sprayed with
cooking spray. Place rub on
filets and bake in an oven
preheated to 400°. Bake for
12 minutes or until fish flakes
easily when a fork is inserted.
Garnish with lemon slices
(optional).
Note: If using grill, heat to
medium-high.
Another favorite taste
for many folks is freshly
picked corn. So many more
varieties exist today that
were not available years ago
when we could choose only
between white and yellow
corn. However, for we corn
lovers most any variety
is delicious if it is freshly
picked the morning you are
going to prepare it. Here is
one favorite of our family,
followed by my mom’s
favorite way to prepare corn.
This first version called for
bacon drippings, but I use
butter instead.
Country Fried Corn
¼ cup butter
2 tablespoons flour
1 cup water
¼ cup half and half
2 teaspoons black pepper
Salt to taste
6 ears of corn cut off the cob
Chopped fresh parsley
(optional for garnish)
In a large, heavy skillet
(I use cast iron), melt the
butter over medium heat. In
a large bowl, mix the flour
with water, half & half, salt
and pepper. Add corn, stir
and then add to skillet. Cook,
stirring frequently until corn
is cooked, with light brown
flecks (about 15 minutes).
Sprinkle with chopped
parsley.
I’m more in favor of fewer
and simpler ingredients for
my freshly picked corn. This
is my mother’s recipe.
Wanda’s Sweet Corn
6 ears of corn cut off the cob
2-3 tablespoons butter
Salt and pepper to taste
Melt butter in heavy skillet.
Add corn and cook over
medium heat until kernels are
cooked through with golden
flecks on some kernels. Be
sure to stir frequently to
avoid sticking of the kernels.
Season with salt and pepper
to taste and serve. Generally,
it takes about 10 minutes to
reach optimum taste.
So, here’s to tomatoes,
sweet corn and all the other
good tastes of summer. See
you next month.
BUSINESS &
PROFESSIONAL
DIRECTORY
C
By
John
Hawley
Purdue
Extension
Educator
hawley4@purdue.edu
Managing Disease and
Insect Problems in the Heart
of the Growing Season
If you’re new to gardening,
it may come as a surprise that
once-spotless and beautifully
green plants, now beginning
to bear fruit, are covered with
spots, holes, discoloration,
and minor decay. If you’re
a bit more experienced, you
likely recognize this annual
occurrence, especially with
vegetable plants like tomatoes
and cucurbits (cucumbers,
squash, zucchini, etc.). In our
hot and humid climate and the
heart of the growing season,
disease and pest issues are
inevitable. In today’s article, I
will discuss best management
practices for a few common
diseases and insects that like
to attack those bountiful green
beauties.
Make Wise Planting Decisions
To start this discussion,
be mindful of what you are
planting. Before making
bulk seed purchases, take
your time and research what
you’re planning to put in your
garden. Review the USDA
hardiness zone map and other
reliable resources to ensure
you are investing in a plant
that is well-suited for our area
and your soils.
When reviewing those
resources, make a note of the
most common disease and
insects problems with each
plant. For farmers, this can
be make-or-break. So on a
much smaller scale, think
like a farmer! Plan for the
issues you will face throughout
the year. Revisit your
garden notes or subscribe to
a yard and garden calendar,
like those offered by Purdue
Extension specialists or other
extension services. By reviewing
your notes and using
reliable resources, you will
be reminded of what diseases
and pests are common during
the growing season.
Crop Rotation & Sanitation
Crop rotation and sanitation
are perhaps the two most
important considerations for
control of disease and insect
problems. If last year’s
cucumbers were hit hard by
mildew or wilt, it would be
unwise to plant this year’s
crop in the same spot. Rotating
a new crop in that spot can
be critical for your harvest.
Sanitation can be critical,
as well. If you allow diseased
plants to decay and overwinter
in your garden, you can bet
those problems will rear their
ugly heads again the following
year. Pull impacted plants
out before winter and be sure
to disinfect shears, shovels,
and other equipment throughout
the growing season, so
you prevent the spread of
disease and decay. By doing
so, you won’t eliminate these
issues, but you will reduce
their impact.
Chemical Applications as
Needed
Lastly, be decisive about
pesticide applications. If you
are dependent on a crop for
canning, don’t wait until it is
too late to make applications.
Many pest and disease issues
may be relatively manageable
if scouting is regular. Other
conditions, such as heavy
flea beetle populations or late
blight, may be more devastating
and require immediate
action.
As the caretaker of your garden,
it is up to you to keep a
close watch on your plants and
prepare properly timed chemical
applications when needed.
If you decide to make pesticide
applications, please follow
label instructions carefully.
Please consider using the
monthly Yard & Garden Calendar
published by our specialists
on campus. This tool is incredibly
useful throughout the
growing season. View the calendar
at https://www.purdue.
edu/hla/sites/yardandgarden/
For additional information
about other agriculture topics,
feel free to email me at hawley4@purdue.edu.
You can
also call me at 812-926-1189.
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