I thought perhaps I had left this little item on my to-do list too late. I was headed for the St. Jacob’s Market Saturday morning in search of late season corn. I left that a little late too because by the time I was off the Expressway ramp the traffic was backed up 2 lanes deep for about 3 traffic lights. It is a popular place for good reason but get in and get out before 11 am!
So we made an executive decision to divert and go to Herrle’s Country Farm Market. We are so lucky to have so many sources for farm fresh produce in Kitchener-Waterloo! You often see signs at the end of Mennonite farm lanes advertising fresh eggs, sausage, produce, lamb, chickens etc. Often there will be an unattended wagon at the roadside loaded with some crop or another (including gladiolas) with a sign and box for how much money to leave! The maple syrup wagons seem to always be attended though- must be a more valuable product!
Herrle’s is famous locally for its corn. If someone is telling you about a BBQ they went to they will say ‘and Herrle’s corn’. Not just corn – Herrle’s corn.
I was pleasantly surprised to find 2 large bins with 2 different varieties of corn. I went for the bi-colour sweet corn. I asked how much longer they expected to have corn. They are hoping they can harvest up until Thanksgiving (early October in Canada) but it might be a bit shorter because it has been such a dry summer.
So all this to say – there is still time if you are reading this in September to get in on this easy tip.
This is so simple I can’t believe it. If you read traditional canning or preserving methods they will tell you to blanch the cut vegetable, which involves submerging the diced vegetable in boiling water for a couple of minutes and then immediately submerging in ice water to stop the cooking.
This may be the best way to preserve some vegetables but you don’t need to go to that trouble for corn on the cob.
The secret? All you do is husk the corn as you normally would and drop the cobs into a Zip Lock Freezer bag. Done. When you want a hit of corn on the cob after the snow flies- just drop the cobs into boiling water for about 9 minutes the same as you would if you were cooking it the day you bought it.
Enjoy with melted butter, salt and pepper months after the season is over.
PS: And those cute little tomatoes? Paste tomatoes from the garden. Same thing – wash ’em, bag ’em and freeze ’em. Drop a handful into any tomato sauce, spaghetti sauce, chile etc. and it will noticeably brighten the flavour. If you have lots you can use a couple of cups of them to roast or sautée as a soup base.