Around the beginning of September the sweet corn became ripe for the picking. We planted two different varieties to spread out the length of the harvest. They were planted in a small strip next to the pivot road.
The rest of the pivot (roughly 120 acres) was planted with field corn. The pivot of corn is at the bottom of this photo. See the trees way off in the distance? That’s home sweet home, two miles away.
Big pots of water are brought to a boil on a three burner gas stove, fueled by a propane tank. After blanching in the water for 5 minutes the cobs are placed in a cooler with water running from the hose. See how some are floating and others have sunk? The ones floating are hot. They sink when they have cooled enough to have the kernels cut off and bagged. Our cutting station consisted of three foil covered boards that each had a nail sticking straight up the middle, sharp end up. Cobs are stuck on the nails, stripped of their kernels, then placed in a bucket for discarding. Corn strippers make this task easy enough for kids to do!
We filled 15 quart sized ziploc bags with fresh corn off the cob. It’s easier to fill the bags when they are placed inside an empty large pumpkin or peaches can. I wasn’t as prepared as I thought so we ran out of quart sized bags and had to use gallon sized bags for the rest. We filled 12 of those using a large empty formula container to place the bag in. We have enough corn for the next year stacked in our freezer. The other in-law families each did their own corn too. And a pickup load (the whole back of the truck was completely full!) was taken into the church for people to come and help themselves.
MMMmmmm…fresh summer sweet corn all year round.