Column: Verlys Huntley, Notes from the Garden

Nothing defines summer for me quite as well as eating that first ear of delicious, buttery sweet corn!

This has been a year when most vegetables are running behind schedule as to when they are becoming available at the local farmers markets, and this is true of sweet corn also. Part of this is due to the fact that we had a cold spring, and soil conditions were not favorable for early planting. Sweet corn needs a warm soil temperature to germinate properly, and the soil was slow in warming up this spring. But even if it was a little slow in getting here, the sweet corn crop is good, and the hot temperatures of the last few weeks have now caused it to mature quickly. With temperatures in the 60s, sweet corn can be harvested in good eating condition for up to five days or more, but with temperatures in the high 80s or 90s, it may become too mature in only a couple days. Sweet corn maturity dates vary from just over 60 days to almost 90 days, so by planting a number of different varieties in each planting, you can have a longer harvest period.

Sweet corn may not be a crop that home gardeners should attempt to grow, particularly if you have a small garden. It takes up a lot of space in your garden, as you really need to have three or four rows planted in order to get proper pollination. Each kernel on a cob has a silk that comes out of the end of the husk, and that silk must be pollinated with pollen from the tassel at the top of the plant in order for that kernel to form. If you have only one or two rows, you probably will end up with cobs that are missing a lot of kernels due to poor pollination. Corn grows quite tall and will also shade whatever grows next to it. Many gardeners have problems with raccoons raiding their corn patch. In just one night, they can destroy a lot of sweet corn, and they seem to always come in just shortly before we consider it ready to harvest.

Sweet corn can be cooked many different ways — in boiling water for three to five minutes, steamed, in the microwave (either in the husk or husks removed and following your microwave directions), or grilled. If grilling in the husk, you should soak the corn in cold water prior to grilling.

A dozen ears of corn should give you about six cups of kernels cut off the cob, but this will vary considerably according to the length and size of the ear, and the maturity of the corn. As the corn matures a little more, the kernels become deeper.

Sweet corn is very good when frozen and can then be enjoyed all winter. It can be cut off the cob, raw and then cooked (adding water, butter, salt and sometimes cream) and then cooled and frozen; or blanched on the cob, cooled in ice water, and then cut off the cob and packaged in freezer containers. I have successfully used both methods. When cutting the corn off the cob raw and then scraping the cobs, and cooking it, you end up with more of a cream style corn. Corn can also be frozen on the cob, but should be blanched first. This does take up a lot more freezer space and needs to be used in two or three months.

Corn pudding with chives

2 1/2 cups fresh corn

1/4 cup sugar

1 teaspoon salt

3 large eggs

1 1/2 cups whole or 2 percent milk

2 tablespoons butter, melted and cooled

3 tablespoons all purpose flour

1/4 cup chopped fresh chives

1/8 teaspoon nutmeg

dash of pepper

Preheat oven to 325 degrees, and butter a 1 1/2 quart casserole. Coarsely chop half the corn in food processor and then combine that with the remaining corn in a bowl. Add sugar and salt. In a separate bowl, whisk eggs, adding milk, butter, flour, chives, nutmeg and pepper, mixing well. Add the corn mixture and pour into casserole. Bake approximately one hour, until top is lightly browned.

Corn relish

4 cups corn kernels (about 9 ears)

1 cup diced green pepper

1 cup diced red pepper

1 cup celery, finely chopped

1 medium onion, chopped

1 cup white vinegar

3/4 cup sugar

1/2 teaspoon tumeric

1 tablespoon whole mustard seed.

Boil corn for about five minutes, cool and cut kernels off cob. Do not scrape cobs.

In a large stainless steel kettle, combine all ingredients except corn. Bring to a boil and boil for five minutes. Add corn and simmer for 10 minutes. Put in hot clean jars, leaving 1/2 inch headroom. Adjust lids, and process in hot water bath for 15 minutes. Remove and cool. Makes four pints.

Aug. 7-13 is National Farmers Market Week. Come to the Albert Lea Market today from 4 to 6 p.m. or Saturday from 9 a.m. to noon to help us celebrate. Sign up for the free basket of produce and other items donated by vendors, pick up your copy of the Minnesota Grown Directory (listing farmers markets and growers who sell directly to customers), a copy of our latest local Farm to Market publication, and even free apple shaped jar openers (while they last). And also look for the latest free recipe cards and taste the prepared samples.

Remember, you can now use your EBT cards at the farmers market, and when using that card, Blue Cross Blue Shield of Minnesota will give you matching market bucks for the first $5 at each visit to the market. This means you can get up to $10 free food by coming to the market both on Wednesday and Saturday if using your EBT benefits. This will be available for the entire remainder of our market season. We also now accept debit and credit cards, so if you don’t have cash, use your card. Stop by the red awning (our market information booth) to get all the details.

More and more customers are asking for locally grown foods and wanting to know more about where their food comes from. The Albert Lea Farmers Market is one of more than 150 farmers markets in Minnesota offering a nice variety of fresh, locally grown foods. This lets you meet the farmers who produce these foods, helps support your community and puts your dollars back into the local economy. And these locally-grown foods are fresher, tastier and healthier. We grow foods that not only look good, but taste great. They are freshly picked and ripened on the vine — not picked green and shipped 2,000 miles. See you at the market !

Verlys Huntley is a master gardener and the president of the Albert Lea Farmers Market.