Friday, August 26, 2011
Parcelling out the year into meaningful seasons can sometimes require keen observations of subtle natural signs--the buds breaking on apple trees, hen of the woods beginning to emerge on oak stumps, the slight shrinkage of the leaves that occurs after dog days' swelter breaks.
Corn season was slow to arrive this year--a cool, wet spring kept a lot of farmers out of the fields, and slowed growth once they were able to plant. The steamy July helped the crop to catch up. It was
We haven't done much fancy with the sweet corn this year. Boil it briefly or, preferably, put it on the grill, those have been our main method. I've used it in a stir-fry or two, and yesterday I put up a couple of pints of a corn relish with eggplant, tomatoes, and cherry
peppers. To grill corn, I've learned that the simplest method is the best. I used to peel back the husks and pull out as much of the silk as I could, wrap it back up and then put it over the coals. At a
That's all the cooking advice I'm going to offer here. Instead, I'd like to know how you best enjoy high summer's sweet corn bounty, and how you like to preserve it for the colder months, if you do. Freeze, dry, pickle? On the cob, or off? In return for your kind suggestions, I'm going to dig around in the recipe books for a really good sweet corn spoon bread I came up with a few years ago. Mary remembers it very fondly. I'm hoping she can also remember where I put it....
Text and photos copyright 2011 by Brett Laidlaw