I warned them. On my way out the door to the farmer’s market Thursday evening I told the boys that I was hoping to come home with a big load of corn so they’d better get their shucker game face on.
At the market, I walked right up to my favorite organic food grower, took a look at her corn and said, “Can I have all of it (please)?!”
She’s always great to work with, I trust how she grows her food and she is very fair with her pricing. In fact, she only charged me for 10 dozen ears, when in fact she sent me home with over 13 dozen!! That’s a stinkin’ lot of corn.
I’m still sore.
The boys helped me lug it out of the van (Matt was at work so he missed all the fun!) and they went to town shucking while I started boiling water in my big stock pot.
And they shucked. And they shucked. (13 dozen is no less than 156 ears of corn. They did the math.)
Just for fun, check out these pictures from their shucking time two years ago. They are so much bigger now. Wow.
In case you’re wondering, you can read about the process of freezing corn here. I did invest in a cool Kernel Cutter from Pampered Chef this year and it was GREAT to work with! So much better than a regular knife!
Yes, I thought you’d like to see the gigantic mess I made in the kitchen that night. Not pictured: My hair looking like a half-shucked corn cob. By the way, did you know that corn is very, very sticky? Just so ya know.
I’m happy to report that I got 61 bags of corn for all of this work!!! That’s enough for the whole year, so I am officially checking “put up corn” off my list!! Hallelujah! (You can read more about the Seal-a-Meal I used here.) The cost for all of that ends up being about 66¢/bag for the freshest, sweetest, organic-est corn there is…woohoo!
And here is our menu plan for this week, filled with so many summertime goodies!
Sunday, August 8
Roast, potatoes, carrots, gravy
Black bean salsa and chips, watermelon
Monday, August 9
Turkey/cheese melts on biscuits, carrot sticks with ranch dip, cherries
BBQ meatballs, new potatoes from the garden!!, green beans
Wednesday, August 11
Peanut butter honey toast, blueberries
Spaghetti, fried okra, corn on the cob
Thursday, August 12
Scrambled eggs, fruit-kefir smoothies
Feeding YC women’s soccer team: Nacho Bar with all the fixin’s, homemade ice cream sandwiches
Egg rolls (experimenting with recipes on this!), watermelon
Friday, August 13 (Happy Anniversary to us!!)
Crepes with jelly, bananas
Cheesy turkey sausage stromboli, fruit salad
Cookout with friends
Saturday, August 14
Whole Wheat Donuts
Lamb chops, green beans, tossed salad
Stay tuned this week for a very fun Back 2 School Bash!!
Be sure to visit Prime Time Filters, one of my great sponsors!