This week the sweet corn was ready. So Tuesday evening we picked and preserved it. Harland brought out the wheel barrow to haul it from the garden. This year we planted a variety called Peaches and Cream.
Then we stood around the bed of the Toyota farm truck and shucked it while we watched a storm pass to the south of us. We loaded the shucked corn into the house in our largest laundry basket.
Harland estimated it to weigh about 50 pounds. We blanch our corn to preserve it. First, Harland cut the ends off.
I brought 2 large pots of water to a rolling boil. I cleaned the kitchen sink, and filled it with cold water and ice. After the ends are cut off, the next step is to boil the corn for 4 minutes.
Then we put it in the ice water for 4 minutes to cool it down. Then we put it in the dishrack to drain.
Finally we placed it on a bath towel to dry, and then put it in freezer bags.
As you can see, Kitty was an invaluable helping hand in this process. We don’t know what we would do without her.
Then we loaded the freezer bags of corn back into the laundry basket, and Harland hauled it down into the basement to put in the deep freeze. We got done about 9:30pm, cleaned up the kitchen and went to bed. A lot of work for the evening, but we’ll have corn on the cob in January that will taste just like fresh from the garden.
As I write this we are getting ready to leave for another road trip. This time we’re crossing the Kansas border into Missouri to spend the weekend in Hermann. An old Missouri river town, they have everything there from wineries to museums, antique shopping and historic sites. There will be posts next week.