Let's admit it, we all feel a little corny sometimes.
My moment was yesterday when, in a fit of produce passion, I took a day off work and drove 3+ hours to procure four dozen ears of the sweetest sweet corn I've tasted in years. Family members near my grandparent's old farm outside of Columbus are farmers - the real deal - the kind of deal that makes me jealous. One of their main crops this time of year is Incredible sweet corn. Yes, Incredible is the actual name and oh, what an apt name it is.
Growing up the ONLY sweet corn that was worth growing was Sweet Illini. Somewhere along the way we all started growing Incredible and haven't looked back. It's probably the sweetest corn you'll ever taste, if you're lucky enough to get your hot little hands on some. Thankfully I was so lucky.
Four dozen ears, a couple of boiling pots of water, a smattering of corn kernels on the floor, and some fabulous new reusable Ball BPA-free freezing containers later, and I have set myself up with plenty of corn for the rest of the year.
While I was visiting the farm, I also picked up several pounds of fresh green beans to freeze. It's amazing how sweet vegetables can be when they are picked and eaten within a few hours. I blanched, trimmed, cut, and froze these guys the same way as the corn - they will be perfect for stir fry, soups, or just plain with some salt and pepper.
Thank you Howard and Louise!