Of course I had company, though one companion grew pretty bored when the shucking stretched into a multihour endeavor.

Shucking more than 100 ears, plus the time required to marvel at each beautiful ear, added up as I worked through sundown and into the evening. The rest of the crew got more and more curious as I lined the shucked cobs up on the garage floor, sorting them by size and condition. I was very pleased to see what I consider to be pretty good pollination and kernel set in most of the ears. I found only one insect, a little worm, in all 100+ ears, which seems remarkable to me given how much I struggle with bugs on some of my other crops. Perhaps I have the bluebirds and their nightly visits to the corn patch to thank?

A few of the ears contained kernels that looked as though they were starting to pop. I will have to do more research to figure out what causes that. But in all, I was pretty pleased with my harvest. Maybe it’s just beginner’s luck, or the blessing of an unusually rainy summer, but it’s not too bad for my first corn-growing experience!

Though they were intrigued, the chicks hadn’t yet figured out that corn is one of the most delicious chicken treats around. And this wasn’t just any corn—it was the famous Glass Gem!

Up next, a closer look at the Glass Gem harvest…and all the pretty pictures you’ve been waiting for!

After I took this photo I slipped a couple of wire cooling racks under the cones to elevate them off the baking sheets. I figured it would improve air circulation and thus drying.

It took a couple of hours for the cones to get lighter and more crispy. During this time the house smelled so delicious.

When I judged the hops dry enough, I packed them into quart zip-top bags and used the old straw trick to suck the air out around them. Then I tossed them in the freezer. I ended up with two quart bags of harvest.

I also took a few of the hops and packed them in a glass jar with 100 proof vodka to make a tincture. Hops tincture is relaxing, soothing to the digestive system, sedative, and good for insomnia. I will let the mixture sit for six weeks and then strain out the hops and bottle the tincture. This is the first medicine I have made from home-grown material, and it feels pretty wonderful to be working with plants in this new way.

And that concludes the 2013 hops harvest. When the frost kills back the top growth on the hops plants, I will cut it off to compost and mulch the roots well. Then next year I will restring the ropes and expect an even bigger harvest if all goes well.

I found hops to be relatively maintenance free. I didn’t give them any supplemental water, thanks to our abnormally wet summer, nor did I give them any extra fertilizer. Deer left them alone. The hops did attract stink bug nymphs during the last few weeks, but the insects didn’t appear to damage the plants or the cones. I’m going to go ahead and call the first year of hops experiment a success.

I don’t have plans yet for the frozen hops. They may make their way into tea, or maybe beer. We’ll see!

Summer fruits are the best, but you know what’s even better? Strawberry shortcake, baking in the oven right now. And the chickens definitely enjoyed the strawberry trimmings!

I’ve got a couple of growlers of Devil’s Backbone in the fridge and new friends on the way with fried chicken. We’re doing this Solstice up right with a good old-fashioned porch party on this beautiful evening.

Whatever you’re up to today, I hope you get a chance to celebrate the Solstice. And lest the sun hog all the astronomical attention, don’t forget to check out this weekend’s Supermoon!

It was a great time of porchsitting, beer drinking, can shooting, campfiring, and catching up.

The house glowed with all these bodies inside, and it felt great to finally open its doors wide to some of the people I love most in this world.

We ate the tomatoes and peaches and melons of summer. We watched hummingbirds on the porch, saw the mists swirl in the mountains, took in the local color on a gun-buying expedition, treked to a great brewpub, toasted mashmallows, melted ants, basked in dying firelight, and some urban dwellers slept the deep and quiet country sleep.

This summer’s gone too fast, and I’ve been working so much, that to just actually enjoy what I’ve been working so hard on was a great treat and a hopeful taste of the future. And for my visitors: Thank you all for coming, and for helping to connect one of my old lives to this new one. I know I’ve been talking about this farm dream for as long as I’ve known you, and to finally be able to share it in real life is incredible. You—and your beer—are welcome back anytime.