Good Earth Summer Series
I'm talking about y'all. And about me, for that matter.
I am new to Augusta. My family are part of the wave of military families flocking to Fort Gordon. I have two kids, a job, hobbies, interests, and no experience in a garden whatsoever.
When I arrived in Augusta last June, Georgia was experiencing a particularly hot summer. In fact, every person I met kindly pointed out that the summer of 2016 was exceptionally stifling. It was nice to know that I wasn't the only one suffering, but it did not make me want to venture outside much.
I mean, come on. Who really pays attention to the quality of a baking potato? Potatoes just are what they are: brown, kind of lumpy, and really delicious with butter and salt.
That's what you likely think until you talk to a potato farmer. "I had no idea there were different grades of potatoes," Good Earth owner Rick Catts admits, echoing what the rest of us are thinking. "The truth is, in the same way there are different types of apples, there are also different types of potatoes!"
Indeed, until you have tried a Pink Lady or a Honey Crisp apple, you may think that the Red Delicious is the only (and therefore the best) apple on the stand.
The Burbank baking potato is like the Honey Crisp of the potato family. It's flesh is more flavorful and buttery than any Idaho or Russet you'll ever bake.
Lend me your ears
It's now May, and corn on the cob season is underway. Corn on the cob as a side dish is the epitome of simple. Growing up I always had it boiled, rolled in butter, and generously coated in table salt. My mom had these corn holders that looked like little ears of corn, themselves, and they stuck out of either side of the cob so we could hold them without getting our fingers coated in butter. Funny: they never seemed to work that well, and I recall quite a bit of finger-licking occurring once the kernels were eaten.
Anyway... Now that I'm the mom, I don't have the time or patience that mine did to boil corn - let alone to shuck it. Enter: Good Earth.
Now, I have heard about grilling corn, but I hadn't even got on board. However today , because 1) the price was right, and 2) it's in season, I grabbed a few ears of pre-shucked corn and a few still in the husk. (I also picked up zucchini and squash , portobello mushrooms, and a "broccoflower," because as long as the grill is on, I might as well toss on some extras veggies.)