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Corn -Sweet

Corn is pollinated by wind movement, the pollen shakes off the tassels at the top of the crop and drops onto on tips of the developing silks corn cob itself and the silks. Each strand of silk gets pollinated by pollen dust from the tassels and each pollinated silk forms a kernel of corn on the ear. During tassel stage, corn plants must receive adequate rainfall (or irrigation water) for the kernels and ears to form. It is THE critical period. During a drought, corn plants in rows of a dry field will "pineapple", curl up and resemble pineapple leaves to conserve moisture.

Prep Tips:

To steam: Fill a large pot with just 2 inches of water.
Remove the husks from the corn by pulling down silk tip to bottom. Remove as much silk as possible, running under water or using a veg brush helps. Put corn into a pot of cold water. Turn on high until water comes to a boil. Turn to simmer and steam the ears for about 8 minutes. Takes much less time than covering all the corn with water and bringing to a boil.

Storage Tips:

Leftover corn on the cob? Allow cobs to cool off. Simply take a sharp knife and cut the kernels off the cob top of corn ear to bottom. Place in plastic bag and refrigerate for use in a few days. Or place plastic bag in freezer (remove air from bag-stores six - 8 months this way) Do not thaw corn before heating up in pan, just add a little water.

Harvest Season:

July - August - September

Farm Recipe:

Grilled corn on the cob

DO NOT REMOVE HUSKS. Soak in water for at least 15 to 20 minutes. Place on grill for about 15 minutes, turning. After about 15 minutes, remove the corn from the grill and cut the 'bottom' end off. The husks and silk come off together. There are only a few silk strands left, easy to hand pick off. The corn is obviously hot, so hold it with pot holders, towel, BBQ gloves, etc. Diners can butter and season their own corn. Yum!

Remember not to remove the husks, they will hold in the moisture and keep the corn from burning.

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