I don’t know why, but this week I was bent on buying this full sack of corn at the farmers market.
Nostalgia? A need to nest? The calming effects of doing something methodical? Heck, it could have just been because of the amazing deal — $16 for at least 50 ears of corn! At any rate, I could not get shucking fast enough.
I scrambled through my next stop at the grocery store and a few other errands, hustling to get home before the weather turned nasty. After a particularly hairy week back coming off our vacation, I desperately needed and wanted to be brainlessly productive for a while.
I settled down on the back porch and set about shucking my big sack of corn while the clouds rumbled.
Because 50 ears of corn can make a mattress full of corn husks, I tossed them into the wheelbarrow to make it easier to haul them out to the compost bin. I used a clean laundry basket to gather the disrobed ears.
While the storm brewed, I shucked and shucked and thought back to my younger days of sitting with my mother and her family doing the very same thing every summer. I learned a lot about contributing to the family table and the importance of saving.
Once I was done shucking, I started blanching the corn — five minutes in boiling water then into the sink filled with ice water to stop the cooking process.
Once cooled completely, I sealed the ears in freezer bags. Working in batches, I managed to save 10 bags of corn for the freezer and a few for dinner that night.
This week, I’m sharing two of our family’s favorite fresh corn dishes.
The soup is a light and refreshing lunch on a hot summer’s day; and my husband’s famous fried corn goes well with just about anything.
While we will continue to pick up fresh corn and more at farmers markets each week during the season, spending time tucking some away is a soothing way to spend a rainy day.
Teresa B. Day is a local food writer and author of the “I Eat BR” blog. You can reach her at firstname.lastname@example.org.