The sweet corn is mature, despite the South Dakota winds that nearly uprooted it last week. With the garden nurtured the best I could, all one can do is wait for the green to turn and the vines to grow.
If the farm dogs worked for their food, they’d be starving by now. Ol’ girl is not doing her job as coon chaser, so many of our sweet corn ears have fed those furry thieves.
I suppose the coons think they’re something special now, sneaking into our garden and enjoying the fruits of our labor. We’ll pick that battle later…
We harvested buckets of corn, to be shucked and plucked and baked and froze.
Last night was a perfect evening for preparing corn to be frozen. Country Man and I (and dogs and kitty) peeled back corn, revealing a sweet harmony of yellow and whites nuggets smelling of sugar and honey.
All this crop stuff comes so naturally to my husband, like second-nature. His respect for the land and patience for the growth is a quality I admire in him, a lot to do with the fact that this is not a second-nature to me… more like an eighth.
My gifts come in loving the animals …
Once done shucking the sweet corn, it’s time to bring it inside and cut the corn from the cobs. The goal is 20-22 cups, but we will supersede that goal easily.
After measuring out the 22 cups, we poured in a pint of Half n’ Half and a pound of butter (or margarine).
Next, we stirred it up, dividing in to two 9×13 pans and placing in the oven at 325 for an hour (stirring 2-3 times).
Once the buzzer dinged, the pans were placed on ice to cool off. Last step is freezing, scooping two cups at a time into freezer bags until corn is gone.
Piece o’ cake, right?
We thought so.