Field Corn
Mr. Jacoby, the dairy farmer down the road from me, grew field corn to feed his cows; ears, stalks, and all.
In the summer, I loved to run through the rows that seemed to go on forever, the long, rough leaves flapping against my face and bare arms. I’d stop to husk an ear and eat the pale rows of milky, starchy, kernels. But it was just “cow” corn and though the taste was enchanting I much preferred the steaming platter of hot sweet corn on the dinner table served every night during corn season.
Back on the same property and with a family of my own I sow several rows of sweet corn every year.
I love corn because it is one of the most versatile and unique vegetables in my garden. It can be quickly prepared; just husk and boil or grill for several minutes then serve with simple flavored butters or spiced cheese. Or just husk and slice off the tight rows of kernels and sauté or use in a quesadilla or egg dish with herbs, other vegetables, meat or dairy playing supporting roles.While there’s nothing like having my own crop, if I see some at a farm stand before mine has matured, I buy it and officially start my corn eating season!