We let a number of corn cobs dry in the field to harvest seeds for next year. The kernels pop off the cob easily when they are dry enough. If it’s even a little hard to remove, I just let the cob sit for another few days and tried again. We’ve got lots of super sweet corn ready to plant next year.
To make our creamed corn, we roasted the corn over our maple evaporator / grill
Roasty and toasty corn — plus some roasted jalapenos
After cutting the corn from the cobs, we have a huge bowl of kernels
We picked the rest of our sweet corn today — these weren’t the best (or most fully pollinated) cobs like we picked to blanch and freeze. These were all the rest, which we will use to make creamed corn tomorrow. We got two big steamer trays overflowing with corn. Enough that Anya and I called Scott for a ride up to the house after we harvested it. We walked about twenty feet with our two duffel bags stuffed with corn and said “break!”.
We’ve been picking corn and cooking it fresh from the plants — today, we grilled some. Very tasty, but it dries out if you cook it too long.
Anya and I harvested a lot of corn today — 54 cobs are in the freezer, and a few didn’t make it up the hill!
Packaged up and ready for the freezer:
Today, we harvested some tomatoes; Anya made a “tomato bowl” with the larger tomatoes to hold the smaller tomatoes
Plus corn and pumpkins!
Harvested more corn
And beans
Some of our pumpkins are starting to turn orange
And we harvested our first eleven ears of corn. A few weren’t fully developed (small kernels), but some were beautiful, plump yellow kernels. Very sweet and tasty — especially since we ate it within hours of harvesting it.
We’ve got tassels all over now — silks on corn, cobs forming. This is the Damaun SH2 sweet corn we’ve planted for the first time this year.
The corn is starting to form tassels!
