Its sweetness is one of summer’s anticipated pleasures. In July, signs for Dykeman’s corn, like daylily blossoms, sprout along local roads—beckoning me to follow, which I do. I use the corn to make quiche, fritters, soup, and rice; but often—I merely steam the corn and eat it off the cob, and relish the natural taste of the kernels. Every week, I buy two dozen ears of corn: one dozen that I use to create all my favorite corn recipes, and another dozen to preserve for winter. I cut the kernels off the cob to dehydrate or freeze. By purchasing the extra corn I am able to support this local farm family that has been supplying us with delicious fresh corn for generations, and eat local food well beyond the summer season--rather than purchasing canned or frozen corn that has traveled across the world.
Perhaps the greatest benefit to this “doubling up” during the season is that today, on a cold February night, I can eat the sweetest corn chowder (recipe page). By simply re-hydrating (adding water to) the dehydrated corn kernels, all the flavor that was trapped in the jar on that warm July day, is released. It helps me get through the last of winter, while I wait for those warm summer days.
No comments:
Post a Comment