Just a little back story on our corn crop for 2010. The corn was a little bit of an afterthought. You see, we had originally planted carrots and leeks which did not take in the early stages of the garden, so we decided to cut our losses and quickly put in four rows of yellow corn. If you're a tried and true central Pennsytucky resident, you've already recoiled at the thought of 'yellow' corn. Trust me, folks. I know what the hell I'm talking about.
It seems that white sweet corn is everywhere in today's farmers markets. You can count your lucky stars if you can find bi-color. Well, that's where I have a huge problem. I really don't like the current versions of white sweet corn because the seeds have been manipulated to the point that they taste 'too sweet' and don't have a solid 'corn flavor'. Honestly, this pisses me off. I want my corn to taste like corn, not corn flakes. So, the answer is yellow corn.
If you're lucky enough to have any old cookbooks laying around(and by old, I mean old like 1930's old) or you have family recipes that utilize corn, take note of the fact that almost all of the recipes call for some degree of sugar. You see, corn wasn't always as sweet as BIG AG currently makes it. Not even close. I can already hear the yelling from the hills...'well, if the recipe calls for sugar that means that the olde timey corn wasn't sweet enough and this new corn is a modern marvel of technology.' Well, hold on to your smarty pants, buster. The addition of sugar to old recipes put the control of the sweetness in the hands of the cook. Which, quite honestly, is where it needs to be. Want a corn pudding that isn't so sweet? Don't add the sugar called for in the recipe. Want a corn ice cream? Add a little more sugar. You see, I don't have ANY desire to have a chemist in Iowa deciding for me how sweet or savory my corn pudding should be. SO.....say it with me......'yellow corn'.
Yeah, I made you read all of that stuff, simply to find out about the FREE STUFF ALERT!
Thank you to everyone who took me up on my offer of a little free garden tomato salad last week..... This week(August 18-21), we're going to be offering a little gift of corn from the kitchen. My great grandmother had a recipe for corn fritters that I grew up on and honestly, really enjoy so I thought they would be the perfect vehicle for getting our corn IN-TO-YOUR-BELLY! Mention this blog post WHEN YOU MAKE YOUR RESERVATION for this week(August 18-21) and we'll send you a plate of my great grandmother's corn fritters on us. I couldn't be happier with this year's crop of corn...it has only proven to spur ideas for next year's garden!
FYI, if for some reason(I honestly can't think of a good one) you can't make it to the restaurant this week to nosh on your complimentary plate of corn fritters, the yellow corn that we grew will be for sale at this friday's Farm Fresh Market at the Gettysburg Outlet Center. Look for the Sheppard Mansion Farms booth. Will the most amazingly flavorful heirloom tomatoes be at the booth you ask? See below. I think we'll have a few for sale!
1 comment:
I agree with you on the corniness of corn. The white supersweet tastes transparent and insipid to me. It's just not CORN and if I'm lucky enough to stumble across yellow corn I buy so much of it I don't know what to do once I get home.
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