My Corn Tale of Woe

Let me set the stage: we moved on to these lovely 10 acres two years ago and started learning about the farmer who lived here before us.  He really had the farming thing down pat.  He had cows up in the pasture, the apple orchard for cider apples, and in the low part, by the street, he grew corn.  The whole front was corn.  Not only that, but he dry farmed it.  Meaning, after maybe an initial watering, he didn’t water it at all.  Not only that, but it was delicious.  And he used the stalks to feed his cows.

So we had to grow corn.

But instead of the wise old farmer, it was just dumb old us.  And we have no idea what we’re doing.  I picked what sounded like a good type of corn, white and sweet, and planted it.  We have no clue about dry farming; we watered our corn.  It came up, looking promising.

And then I suddenly took a full time job over the summer and basically left the whole garden to Jason.

Have I mentioned that the garden is about 1/3 of an acre?  Not all corn, of course, but it included a large patch.

Anyway, time slipped away from us and before we knew it the corn was over-ripe.  Yucky.  Gluey and tasteless.  We let it just sit there and dry up.  After the season was over, we harvested an insane amount of dried corn – seed for next year.  I wound up giving away the vast majority at a seed exchange.  But we kept some for this year.

Take two with the corn.  No excuses this time – I have taken the summer off and we’ve been down in the garden a lot.  We kept taste-testing the corn, and it wasn’t looking so good, again.  Finally, I noticed a trend: they were starting to get a little less awful.  So, today, when I picked one that tasted halfway okay, I decided it was time.  Harvested the whole lot.  Five big crates full.

An aside: hardly any photos because my bloody cell phone is on the fritz.  Again.

Anyway, Sarah and her friends helped with the harvest, and then Sarah and I shucked every single one and took a bite of every single one.  Five crates worth.  Raw.

More than half were rejected out of hand, and the others were deemed good enough or, with the tone of surprise, “Sweet!”  Those were few and far between, though, and really it was a matter of perspective.  I’m sure the professionally grown sweet corn would have put our best ones to shame.

So, tonight, I blanched, cooled, cut off the kernels and froze all the “good enough” corn.  It made three gallon-sized Ziploc bags worth.  Rather flat bags.  And the rejects are now two crates (shucked) of chicken food.  I’m hoping the lambs will eat the husks – I’ll try that tomorrow.

Cobs from "okays" on left, rejects on right.
Cobs from “okays” on left, rejects on right.

Between the initial taste-testing with Sarah, and the secondary testing I did after the blanching (some were definitively rejected), I’m REALLY SICK OF CORN.  I don’t know when I’ll ever be ready to face those bags in the freezer.  The thought makes me slightly nauseous.

Maybe we should just stick to tomatoes.

– LizzyIMG_0240

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Knee high by the 4th of July

The garden is really shaping up nowadays!  If we can only control the dang-blasted gophers, we should have a great harvest.  We are already drowning in lettuce, and took a stab at selling at our nearby Farmer’s Market.  Here’s a photo essay of the progress:

Here are the potatoes – flowering.
Sarah loves her sunflowers!
We grew a ton of lettuce – this is my favorite kind.
Fennel, spinach (bolting) and lettuce
Onion Land
Scarlet Runner Beans
Summer Squash
Winter Squash
Basil Land
Can you find a child in this corn?
There she is!
Tomato Land!
We like this weed (petunia!) so much we didn’t pull it.
Beans, beans the magical fruit…
We pull this weed – to cook and eat it! Purslane.
Can’t wait for the tomatoes to start ripening!
The chickens enjoy the bolted lettuce!
Ready to go to the Farmer’s Market…
Selling produce at the Market! Our first time!

You can find us – and many other wonderful vendors – at the Corralitos Farm/Garden Market, which is held in front of the Corralitos Cultural Center: 127 Hames Road.  Take a left just after the Corralitos Meat Market, and you’ll see the yellow sign and the blue awnings on the left.  The Market is open Sundays from 11:00 to 3:00.  The produce is all VERY local, organically grown, and very reasonably priced.  See you there!

– Lizzy