Nichols went hard on the corn in the shares this week, which is great since we love to add corn to just about everything we cook this time of year. With it off the cob, its easy to just toss into a pan with whatever else is cooking (like maybe the peppers). The kernels freeze well as is but best practice would be to first blanch.
Nichols went hard on the corn in the shares this week, which is great since we love to add corn to just about everything we cook this time of year. With it off the cob, its easy to just toss into a pan with whatever else is cooking (like maybe the peppers). The kernels freeze well as is but best practice would be to first blanch.
Nirvana is a supersweet variety of bicolor corn. The corn we had in the last share, Kickoff, is an early harvest variety but now with Nirvana we are getting into the sweetest corn of the season. We love to add corn to just about everything we cook this time of year. With it off the cob, its easy to just toss into a pan with whatever else is cooking (like maybe the swiss chard). The kernels freeze well as is but best practice would be to first blanch.
This week we opted to give you the corn pretty much whole. That way you have the opportunity to grill the corn if you feel like it. Husk-on is our preferred way for grilling so that the corn can steam a bit. Soaking the ears beforehand will help keep the husk from burning, but we’ve trimmed most of the excess off so it shouldn’t be too much of an issue either way.
You thought we were past corn. This a pretty fun one and easy to make. Just put a full cob into a large paper bag and use the popcorn setting on your microwave (3.5 oz, ~1.5 mins). Season with some Cherry Bomb Pepper or Green Garlic Salt.
This is the last corn of the season so we’ve left them whole again for grilling in this nice cool weather to close out the season. If you don’t have a grill, another option is to bake husk-on on a sheet tray at 350F for ~45 mins.
This is likely the last corn we’ll see in the share for the season. So with that we left them whole again for grilling in this nice cool weather to close out the season. If you don’t have a grill, another option is to bake husk-on on a sheet tray at 350F for ~45 mins.
Corn was domesticated in Mesoamerica some 9,000 years ago and has been a staple crop for cultures since. Today, it’s the third largest food crop in the world behind wheat and rice. In the U.S. though, livestock eats more corn than people do. We think that’s pretty silly.
Don’t be afraid to toss the container of corn in the freezer if you feel like you won’t be able to get around to cooking with it. You’ll be happy to have it in a couple months when you’re missing summer.
We love corn, and with that like to add it to just about everything we cook this time of year. With it off the cob, its easy to just toss into a pan with whatever else were cooking (like maybe the green beans). Similar to peas earlier in the year, they freeze well just like this, but best practice would be to first blanch.
This week we opted to give you the corn pretty much whole. That way you have the opportunity to grill the corn if you would like. Husk on is our preferred way so that the corn steams a bit while on the grill. Soaking the ears beforehand will help keep the husk from burning, but we’ve trimmed most of the excess off so it shouldn’t be too much of an issue either way.
This week we opted to give you the corn pretty much whole. That way you have the opportunity to grill the corn if you would. Husk on is our preferred way so that the corn steam a bit while on the grill. Soaking the ears beforehand will help keep the husk from burning, but we’ve trimmed most of the excess off so it shouldn’t be too much of an issue either way.
We love corn, and with that like to add it to just about everything we cook this time of year. With it off the cob, its easy to just toss into a pan with whatever else were cooking (like maybe the green beans). Similar to peas earlier in the year, they freeze well just like this, but best practice would be to first blanch.
An all white variety of corn. Its super sweet. Don’t be afraid to toss it in the freezer if you feel like you won’t be able to get around to cooking with it. You’ll be happy to have it in a couple months when you’re missing summer.
