Harvesting Corn . . .

After walking back and forth to the orchard to check on the chickens, the last of the corn kept popping into view. Finally, I stopped and picked the last 9 cobs.

I started by removing the kernels from the cob with a sharp knife, this took a while so needed a cup of tea while I worked - it was too early in the day for wine. I transferred the kernels to a pot with the butter, sugar and water and simmered till they were tender. Mixing the flour with some of milk, I poured this and the remainder of the milk into the corn and stirred till it had thickened. Finally, I seasoned with some black pepper, Bruce and I don't use salt in our cooking.

While I was preparing the creamed corn, Bruce was making our dinner. He has two signature dishes, Hearty Stews and wonderful Vegetable Soup. After braising the beef, he put everything into our heavy Dutch Oven and placed it on the fire to cook throughout the day. I can't share his recipes as they vary slightly each time he cooks them, but they are delicious and warming on cold days. We ended up having creamed corn for lunch, so that just left two servings to go into the freezer. Note to self - I need to buy a new vivid marker.

Creamed Corn Recipe . . .

8 ears of corn
250g butter

1 cup water

2 tsp sugar

3 Tblsp flour

2½ cups milk

Salt and pepper to taste

Remove kernels from cobs, simmer till tender with butter, water and sugar.
Mix flour with a little of the milk and add to corn mixture with the remaining milk.
Stir until thickened and season to taste.

Freezes well.

#CreamedCornRecipe

5th May 2024