hearts and minds

August 2, 2007

Fresh sweet corn and BBQ

Filed under: Race relations,Wine and harvest time — Hearts & Minds @ 4:20 am

It doesn’t get any better than this!

1. BBQ!

The Annual Ozaukee County NAACP summer barbecue will be held Saturday afternoon August 18. You can find out about the Ozaukee Branch NAACP, and about the BBQ, and download a reservation form and directions to the BBQ (which will be held again this year at our Cedarburg farm) by clicking on the links above to the new Ozaukee Branch NAACP website. If you’re interested, please do it now, because we need reservations back by August 10.

2. SWEET CORN!

Our delicious sweet corn, free of synthetic chemicals, is here. You can sample it at the BBQ, but it is ready now. We’re growing three varieties of carefully selected bi-color again this year – Ambrosia, Trinity, and (Claire’s favorite) Seneca Dancer.

You can tell when it’s available by spotting the board near our driveway on Hwy I announcing ORGANIC SWEET CORN as you drive by. If the sign says OPEN, slow down and mozzy on in, down the driveway. Get it fresh-picked, by the dozen or by the bushel. If you don’t know exactly where our farm is, click on the link to the NAACP web site above, and download the BBQ invitation. You’ll find a map there. You can save a trip – to see if our corn is available, call us or email me. We’ll have sweet corn almost as good as you’ve ever had in your life until it’s gone for another year. You can buy some at the BBQ!

Fresh bi-color sweet corn, raised without herbicides or pesticides or manufactured fertilizer. Eat it when you got it – right after it’s picked. And, as Greta Garbo said, “Don’t be stingy, baby.” When it’s fresh sweet corn time, I make a meal of it. Up to a half a dozen ears, morning, noon, or night, and I cut way back on all the other side dishes. Before long, it’s gone for another year.

The natural sweetness in fresh sweet corn begins to be transformed by enzymes into starch right after it’s picked. That’s why you’ll never get sweet corn as good as locally grown sweet corn (unless it’s chilled immediately and air freighted in direct to you, overnight express – and you won’t be buying that by the bushel.)

Claire and I freeze enough to supply us all year. But I warn you. Your TRULY fresh-frozen home grown sweet corn won’t taste anything like the frozen or canned or restaurant corn you are used to eating. And it’s really easy to do, if you have a deep freezer. Just blanch the cobs in boiling water for two minutes, cool them immediately in ice-cold water, slice the kernels off, and pack it in quart plastic freezer bags. Don’t forget to put the bags in the freezer. (Or you can just freeze the whole cob after blanching, if you have the space.) To store food in a freezer, you pretty much have to have a freezer that does NOT have (or use) an automatic frost-free cycle. That will cause what is called “freezer burn” to any stored food.

When you want to eat your fresh-frozen corn, thaw it for a day in the refrigerator, and (just like the fresh-picked summer corn) DON’T overcook it. Just get it hot and UMMMM.

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