We have just eaten the first of the sweetcorn from the garden. I waited, patiently, for the silks to turn totally brown before picking the first ears, although I couldn’t resist the odd nail into kernel test (you’re looking for a milky liquid to squirt out, if it’s clear they aren’t ready yet) but I know from my impatient past that if I do the nail test too often, it make’s it easier for the earwigs to move in and I do not like earwigs. I planted the variety Lapwing this April, starting them indoors for planting out after the last frosts. Only 10 of the plants survived a rabbit attack and instead of the usual 4 per row in my raised beds, I crammed them together in 2 rows of 5. As this is quite a small area for wind pollination to take place, I gently stroked the top pollen onto the silks each time I passed the plant and in doing so (I like to think!) that I made sure there were no missing kernels (each individual silk has to be pollinated in order to form a kernel, hence the idea that you need to plant in large blocks, ideally 4 x 4 minimum).
If there’s one crop I will always make room for it’s corn, the taste is so amazingly delicious, so much better than anything you could buy. I’ve mentioned in the past how even my oldest, Felix, will eat a fresh cob of corn and one of his worst nightmare vegetables is frozen or tinned sweetcorn. As we’re away on and off over the next week or so, I decide to freeze the remaining cobs so they don’t go past their best. I simply didn’t have time to blanch them and one recommendation I found is to leave a couple of leaves in place and freeze the corn raw, so this is what I’ve done. I’ll be interested to see how they taste once cooked directly from the freezer.
That’s all 🙂