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Vegetable List

Acorn Squash

Arugula

Asparagus

Beets

Bok Choy

Broccoli

Brussels Sprouts

Butternut Squash

Cabbage

Cantaloupe

Carrots

Cauliflower

Celery

Collard Greens

Corn

Cucumbers

Eggplant

Endive

Escarole

Green Beans

Green Onions

Kale

Kohlrabi

Leeks

Lettuce

Mustard Greens

Okra

Onions

Parsnip

Peas

Peppers

Potatoes

Radishes

Rhubarb

Rocket

Scallions

Snap Beans

Snow Peas

Spinach

String Beans

Summer Squash

Sweet Corn

Sweet Potatoes

Swiss Chard

Tomato

Turnip

Watermelon

Zucchini

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Sweet Corn

vegetable

Growing:

Plant a week or two before the last frost date in early spring. Plant seeds ½ deep in rows about a foot apart or scatter seed; thin plants to 6 inches. Best to plant in a group rather than one long row due to the way the plants pollinate. The ears are ready to harvest about 3 weeks after the "silk" emerges. Pull the individual ear down with a twisting motion. Additional ears will continue to mature.

Selecting & Storing:

Look for bright green, moist husks, The fresher the better, if you can get it the same day it is picked it will be worth the trouble! If you can't use it right away, place in a sealed plastic bag/container in the refrigerator and use within a day or two.

Basic Preparation:

Remove husk and silk from ear. Bring a large pot of water to a boil on high heat; add corn ears and continue to cook on high for 3-4 minutes. Drain water. Enjoy "corn on the cob" as is, or with a bit of butter and salt & pepper to taste.

To use the corn later, hold the ear upright in a bowl or on a large cutting board and carefully glide a sharp knife down the cob just beneath the kernels to remove and save for later use.

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