Before I start, I’d like to correct some inaccuracies that appeared in last week’s column that were pointed out by an anonymous reader.  The volcano in question is “Tambora” not “Tamora” (bad proofreading on my part).  The number of people killed directly by Tambora was 90,000 to 100,000 not 90 million and the amount of dust and ash was, perhaps more in the neighborhood of 37 cubic miles although it may have been more.  I apparently reproduced inaccuracies printed by others and for that I apologize.         Experts agree that September is a great time to get the weeds growing in your lawn under control.  At the risk of sounding like a politician, early fall weed control is the “proactive” approach to weed control.  Most of us take the “reactive” approach of killing dandelions and other lawn weeds in the spring when we see them flowering.  After we wipe that initial round of flowering weeds out, we’ll have a lovely lawn all summer.  Unfortunately the seeds of dandelions from other, untreated areas around our yard are blowing in and sprouting in our lawn.  These little seedlings of the perennial weeds are small and go unnoticed.  They’ll survive the winter and burst into flower with the first warm days the following spring.  With this in mind the “proactive” gardener will treat his or her lawn in September with a liquid spray weed killer or a “winterizer” type lawn food with granular weed killer added.  Unlike regular spring “weed ‘n feed”s , the “weed ‘n winterizer” contains more phosphorus that nitrogen so it’ll enhance the natural root growth that occurs in the fall.  Higher nitrogen foods should be avoided in the fall since blade growth (stimulated by nitrogen) is detrimental to a lawn that’s in “root growth mode” if you will. Apply granular “winterizer ‘n feed” when the lawn is moist so the weed killer dissolves on the leaves of the weeds where it is absorbed into the weed.  The longer this dissolved weed killer remains in contact with the leaves of the weeds, the better it will work. If the weed killer is washed off the leaves before 48 hours have passed, it won’t be very effective killing the weeds. 

     Liquid weed killers are applied the same as they are in spring (sprayed onto the leaves of the weeds in the lawn) and the same “not watering for 48 hours” rule applies with them as well.

     By killing the young weed seedlings that are growing in your lawn this September, you’ll find that you won’t have to take the “reactive” measure of trying to fit weed killing into a busy spring gardening schedule.  You’ll wipe out a higher percentage of the weeds if you treat in September since they're smaller and it takes less weed killer to kill small weeds than mature weeds.

     Now, on a totally unrelated topic I fell it’s time to remind everyone of the ONLY two acceptable ways to cook the lovely, locally grown sweet corn that is finally available.  Bear in mind that the sugar that makes sweet corn sweet begins to break down into starch the instant the corn is picked.  With that in mind, purchase the corn you want to eat tonight today.  Ask the folks at the farm stand when it was picked.  Usually they’ll pick early in the morning so, you’ll want to get your corn early in the day.  Don’t leave it in your hot car while you’re shopping.  The heat will accelerate the conversion of the sugar into starch.  Bring your corn right home and put it in the refrigerator until it’s time to cook it.

     Now, for the ONLY two acceptable ways to cook fresh sweet corn:  If you’re going to cook it inside, shuck it and place it into a pot of VERY COLD water.  Turn the burner on high & wait for the water to boil.  Don’t wander off and forget about it.  Cooking corn is NOT like boiling potatoes or pasta.  The INSTANT the water boils, the corn is ready to eat with most of the sugar content intact.  Drain off the hot water so the corn doesn’t sit in it and continue to cook further. Serve immediately.  There’s nothing sadder to me than being served what was, only a few minutes before, a lovely ear of fresh sweet corn that’s been boiled into a soggy mass of mushy, starchy kernels with the sweetness only a memory.

     While the afore mentioned method of cooking corn is acceptable, the next method is the absolute BEST way to cook fresh sweet corn.  The fire roasting method.  This can be done on a gas grill or, better yet, on the coals of a hardwood fire.

     Take your fresh UNSHUCKED corn and soak it in cold water.  I don’t mean run it under the faucet but immerse completely into a sink full (or lake full or stream full) of water.  You want the water to get in between the husks (shucks to some) and the kernels so that it doesn’t burn when placed into the fire. 

     After the corn is thoroughly soaked, place it into the grill or onto the edge of the fire with the STEM end (not the silk end) into the coals or the hottest part of the gas grill.  You want to heat up the stumps and cob first.  Rotate the ears frequently and continue to cook the stump half of the ears for a few minutes until they’re very hot.  Flip the ears so that the silk end is now in the coals or hottest part of your grill.  Don’t wander off.  Rotate the ears frequently to avoid scorching.  The water that’s soaked into the ears is steaming the kernels.  When the fire is just starting to burn through the husks, remove the ears from the fire and serve immediately.  If you’re serving the corn to guests, you may want to shuck them since it is a tricky job.  It may take some practice to get this “fire roasting” method down but you’ll be amazed that you’ve not appreciated the way corn should be eaten until so late in life.  By the way, the slightly caramelized kernels where the fire has gotten through the husks are the very best so, don’t whimp out during the roasting process. 

     Give this method a try.  Of all the gardening advice I give, I’ve gotten the most praise from folks who’ve followed my corn cooking advice.  Kind of makes me wonder.  Thanks for the read.