That's what I've been doing for the past three days -- picking, shucking, de-silking, blanching, cooling, then slicing off the kernels and bagging them up to freeze. I have officially run out of freezer bags at this point.
No time to take pictures or do much of anything else -- and there's still corn in the garden.
There's a traditional rhyme (slightly altered to fit our usual circumstances,) enjoining the gardener to plant four seeds for every plant she hopes to harvest:
One for the 'coon,
One for the crow,
One for the cutworm,
And one to grow.
And I do always plant much more corn than I need because the coons and crows and wandering cattle usually take a heavy toll.
But this year the corn has been untouched -- save for a few plants the deer knocked down in their haste to get to the beans and sweet potatoes. And in all the corn I processed, I found only one small worm.
We've had corn on the cob, black bean, red pepper, and corn salad, spinach/artichoke ravioli topped with shrimp and corn in brown butter, and cole slaw made with red cabbage, carrots, onions, and corn. I'll save the corn pudding and corn chowder for the cooler months.
2 comments:
Dare I say it? Not at all corny!
Brown buttered corn with basil - saute corn in butter until lightly browned. Thinly slice a bunch of basil. Stir together.
I made a corn, tomato, avocado, cilantro & red onion salad for dinner the other night. I sprinkled a bit of dried chipotle pepper on it and it was delicious.
I'm looking at mountains of green beans, myself, and wishing the tomatoes would hurry up and get ripe.
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