As you may remember, early in the spring I purchased a share of a local farm’s produce. Each Thursday we drive down the road to the farm and pick up a large tote bag full of the week’s offerings. It had been many years since I had been so in sync with the agricultural year. I have gone to the local store and purchased the vegetables I needed for the week, with a moderate amount of each.
But when I pick up the week’s bag, I remember the actual growing season and actual ripening of vegetables. And they don’t ripen a little at a time. Rather, as many can recall, they come on gangbusters at once. These couple of weeks it has been the wonderful local corn variety, Butter and Sugar(white and yellow kernels seen above.) How much corn can two people eat in a week? Well, it turns out not 12 ear! So I had to resurrect another old skill from years past–preserving corn.
As a young mother I spent at least eight hours into the night cutting, canning and pressure cooking the corn given to us by a neighbor. I watched a horror movie Night of the Lepus as I worked. Giant radioactive rabbits and corn preservation have been irrevocably merged in my brain ever since. Since we now own a freezer, and since it is just a dozen ear at a time, I can slice off the kernels, bag them and freeze them.
Just to be on the safe side, however, I listen to music instead of turning on the Movie Channel.
Saved By Words 
Oh that corn looks so delicious! And my hat is off to you for canning – something I have have never done and probably never will!
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Well it only pays off if the produce is free or extra.
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It looks delicious! It will be nice to have all of that fresh flavor with your Thanksgiving and Christmas meals.
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I look forward to it for sure.
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Looks very pretty, as well as tasty!
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It is really wonderful right off the farm.
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It may surpise you to know that neither of us ever eat corn. 🙂
Best wishes, Pete.
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That is a surprise. Is it eaten much in England in general?
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People do eat tinned corn as a dinner vegetable, and often cook it whole on barbecues. We just find it hard to digest.
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It does have a way with our insides.
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Isn’t it funny how a movie or even a song can be so connected to an event. Hubby grew up in Pennsylvania with an abundance of corn. His mother always made chicken corn pie. Yum!
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Last night I made chicken pot pie. I didn’t even think to throw in corn. Great idea.
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It is so good!! Next time. Corn will be good for another month.
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And I got 12 more yesterday1
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Yes!!
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We get that variety (or maybe under a different name)…yes much nicer and sweeter than the regular crop. We’re they slightly smaller in length or just as big
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They were just as long but not as big around.
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The corn looks beautiful. But now I can’t get the image of a giant radioactive rabbit waiting to prey on an unsuspecting woman who is preserving corn in her kitchen …
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Thank you for joining me in my nightmare. You should take a look at Night of the Lepus on line. It is a classic no budget horror film.
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Twelve ears would only last for one meal in my house, Elizabeth, with a few left over for lunch the next day. Well done on freezing it.
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Thanks. Wish I could run over with my excess produce.
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I love anything that says CORN, be it sweet corn (the yellow variety) or the white one which is sweeter.
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I think that is why I like this blend of white and yellow. A little of each.
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You chose my favorite variety of corn. I understand that some things are okay canned, but fresh corn and canned corn are no comparison.
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When I used to can I was happy to have free vegetables all winter. But the taste is very different from fresh.
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of course when you saw all the ears, you probably thought – what the heck? But I see you have got onto it all and the excess is ready to eat whenever you desire a bit of corn.
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It took a bit, but now I have a plan.
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What an image, corn canning and radioactive rabbits! 😆 But seriously, it must be very satisfying to collect such fresh and seasonal produce and go on to preserve it. Such a great scheme!
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It is now that I have found the groove.
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The corn looks wonderful. Here we get two varieties, in one the corns are a little hard and people who sell them roast them on embers and add salt and certain spices. We get them pressure cook them too. The other variety is called American sweet corn, it is softer and sweeter and cooks in five minutes. It is very tasty.
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Yes our variety is definitely sweet corn and it cooks very quickly.
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You will pat yourself on the back when you eat that delicious corn in February!
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My hope exactly.
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Beautiful corn! The other day Michelle and I drove by a huge field of corn not too far from here. It was burnt to a crisp by the sun, still standing, but brown and dead. So much potential food gone.
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Did they neglect to harvest it in time or did the weather come as a surprise?
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The weather just fried it. It has been one of those intense heats this year.
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Wow. I had no idea.
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I just love fresh corn sliced off the cob. One of my favorites!
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How do you purchase a share of a farm’s produce? This sounds like fun. 👀
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In the spring look for something called a CSA which is consumer supported agriculture. Here we had our choice of several. Some even deliver.
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I’m taking notes! I sure will look into it. Thanks. Is there any specific site or other place they post notices?
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Well here the Connecticut Department of Agriculture is a site. I don’t know if Georgia has a similar one.
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Does Georgia have anything good? 😭 I’ll look though.
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Their peaches are outstanding.
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Haha, I take your point! 😂
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