Oh yes, fresh Pennsylvania butter and sugar
sweet corn, the summer delight is ready for harvest.Â There is nothing
like this mid summer treat.Â Farmers and gardeners set up their roadside
stands, selling their wares from the farm trucks. The Amish country side is dotted with farm stands brimming with fresh vegetables.
This great antique Massey Ferguson tractor is still a workhorse on Tom's White Bridge Farm.
This morning, my son went out
to his buddy's farm, Baker's Farm in Hollidaysburg, and picked the corn direct from
the field.Â You can't get any fresher.
Â Cocoa, our chocolate lab, went along
for the trip. He loves romping through the rows and especially visiting with
all our friends and family when Rob drops off their share of the corn. Â
Acres of corn, basking in the July sun, as far as the eye can see.
The old time gardeners will
tell you that sweet corn begins to lose the sugar the second it is pulled from
the stalks.Â My Dad always had Mom set the corn pot to boil before he went
to pick the fresh corn.Â We would husk it as fast as we could and drop it
in the simmering water; it was truly worth the effort as we were rewarded with
the most succulent corn possible.
Today, I prepared 6 dozen for the freezer. Â Â
Two hours from the field to
the canning kettle is pretty good.
Â If you have never frozenÂ fresh corn to preserve itÂ for the winter months, youÂ really should try it.
The process is simple.Â
Of course, start with the freshest corn possible. Â After husking, drop a dozen at a time into rapidly boiling water for 4 minutes.
Cover the canner pot so the water quickly returns to a boil.
Prepare an ice bath in your
meticulously cleaned sink. Plunge the hot corn into the cold water to stop the
cooking.Â Leave in the ice bath for about 2 minutes.
Repeat the process until all
the corn is blanched.Â Blanching is quickly cooking and immediately
shocking with cold water.Â Place the finished corn on towels while you
continue with the rest of your bounty.
I use a good knife with a saw
blade.Â Commercial corn cutters are available in hardware stores.Â
Use what you like best.Â Â Cut off the kernels without cutting too far
or you will get some of the cob, not pleasant.Â After your first cut,
scrape the cob with the knife to release the remaining cream of the corn.
I like to use a dish with low
sides because the fresh corn is so juicy it gets messy.Â My dish fits nicely
into the gallon freezer bags making it an easy job to fill them.
I put the kernels from 10
ears of corn into eachÂ bag, date the bag and freeze flat before storingÂ for our family holiday dinners.
Don't forget to have a couple
of ears for lunch.Â A little newly churned sweet cream butter, fresh cracked peppercorn
and coarse sea salt, yummy! You can try it on the grill, too. Â Soak the corn still in the husk in water and grill. Or you can husk it, wrap it foil with Â butter and a little seasoned salt or lemon pepper, or some cumin and lime are all delicious options. Â Enjoy fresh sweet corn while it is in season - superb!
Thanks for visiting,