Saturday, August 3, 2013

Summer Sweet Corn

Nothing says "summertime" like fresh sweet corn.

Here's a great way to enjoy it.

Sweet Corn Pudding

3 ears fresh sweet corn, such as Ambrosia
1/4 to 1/2 cup heavy cream
salt
white pepper
butter

Generously butter an oval gratin dish. Preheat the oven to 325 degrees. Scrape the corn off the cob. Do not cut the kernels off! You will want to do this outside, over a large bowl, using a sharp paring knife. The scraped corn will have lots of milky juice and not many kernels will remain whole. Combine the corn with enough cream to give the mixture the texture of a wet batter, about 1/4 cup cream per cup of corn. Season with a pinch of salt and several grinds of white pepper and transfer to the prepared gratin dish. Dot the top with butter. Bake for 1 hour, or until almost all the liquid is gone and the pudding is beginning to brown at the edges. Serve immediately.

Fall Planting Continues

We planted more bush beans earlier this week, along with a couple of hills of cucumbers and some sugar snap peas. All should have time to mature before cold weather arrives. It is also time to plant cole crops for transplanting if you have not done so already. Seeds started now will be ready in about three weeks. Look for 'Thompson' broccoli for a fall crop. Not only is this variety cold-tolerant, it produces many side shoots after the main flower is cut. Cabbage 'Savoy Perfection' is a great choice for a fall cabbage crop, and this one is not only easy to grow but beautiful with its dark green, deeply crinkled leaves.

Start Romaine lettuces now for transplanting at the end of the month. By the end of August, it should be cool enough to start buttercrunch and looseleaf lettuces, also. Carrots, beets, Swiss chard and spinach can all be planted after the middle of August.

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