Posted by: David | August 17, 2007

Internet Corn


Yeah, sorry, but it’s more cornography. This is some pretty hard core stuff. The last post was nothing. Got home around 6 pm Friday evening, changed out of work clothes, and got the wheelbarrow right over to the corn garden behind the barn.

Working in the corn is fun, remembering the planting day.

Seven rows, about 20 plants per row.

The corn harvest this year was great. Nothing devastated the corn, as in years past, no storms knocked it down, no racoons or deer or woodchucks knocked it over, and hardly any worms.

A polite creature nibbled on this ear of corn.

For some reason this shot evokes the Bush Administration.

I stripped all the corncobs. My wrists are sore as I write this post. I alternated hands, but it was a long haul to get the wheelbarrow load into the giant pot. The wife was very helpful. We have this little green metal corn stripping tool that works really well. The narrow end of the cob escapes close scraping, but when you rotate the cob against the teeth of the stripper it’s almost like the corn is a threaded like a bolt. Unfortunately, the kernels and their sweet milky juice easily burn onto the bottom of the huge pot.

The hand with which I rotate the cob is taking the picture. Duh.

This is a GIANT, like 4 gallon pot. Of course it burnt on the bottom somewhat.

I ended up filling 12 quart freezer bags, plus a bag of raw kernels. We’ll do a taste test sometime next year. From what I’ve read on the interweb, blanching seems to be an important step in the preservation of the corn’s sugars and starches. Whether this method saves any labor is still unclear. Blanching whole ears, letting them cool, and then stripping them offers the advantage of giving the corn a nice rinsing. And there’s no way to burn it. It may be the best way after all.

Let’s wrap this post up with a shot of the garden from the bird-feeder windows. This garden is in full mid-August bloom. The Jerusalem Artichokes are a week into their cute yellow flowers. The asparagus provide the lovely stripe of greenish fluff in the middle of this shot.


And back in early June …



  1. That’s some nice cornshucking. I like the strip, then cook, then freeze technique. I hope it turns out well, because it certainly sounds clever, regardless of how much may have burned. Maybe you’re supposed to use smaller earthenware bowls instead of a four gallon stock pot?

    The sunrise (sunset?) over the corn photo is very nice as well. But I especially like the new header photo. Now that’s corn!

    The corn Ceridwen bought last week at the farmer’s market has been laying forgotten in the corner since then, and tonight seemed the perfect night for it. But the perfect night was at least three days ago. Ew.

  2. Thanks Keath! This quantity of corn doesn’t really allow for the earthenware bowls. I’m rooting for the raw freeze technique. Will need to taste test after the new year.

    The blanch and cool then strip technique yields the cleaner product, uses more water, and eliminates the burning risk.

    The 2 photos you liked were both photoshopped. The ear in the header is the “champion” blue-ribbon ear of the harvest. Also it’s the one in the picture being stripped into the pot. Its kernels are in our freezer now. It was pretty awesome, as ears of corn go. Glad you liked the pix and thanks for your comments.

  3. Man that is awsome! 🙂 Hell yah

  4. Oh and nice biography.:)

    Thanks emi! You are a fan of the corn?

  5. Srsly wtf
    Dont you find this the slightest bit boring?
    wouldnt you rather go mounatin biking or moto riding
    Jesus fuck its like youre an old man.
    Unless you are an old man.
    Then i have nothing against you
    Silly bugger
    Stop being so old.

    Mr. Gobblecoque: I AM an old silly bugger. I can’t stop. Maybe you were searching for “internet porn” and not “internet corn”??

  6. !!!!!!!!!Look! I think many of your pictures have gone! (or is it “are gone”, as in German? ) ….have vanished!

    Yesterday I found a wonderful blog. It is called “Strange Maps” :

    There are old maps, but also strange recent ones.

    “Have gone” and “are gone” both work well in English. “Are gone” is the more commonly heard.

    Yes, that IS quite an interesting site, thank you! I love maps.

  7. Sorry. No, they have not vanished, they simply failed to load.
    Are you going to show a photo of the artichokes flower? They are a kind of thistle. The flowers must be beautiful.

    I hope that the vanishing pix are a temporary problem.

    The Jerusalem Artichokes are not really artichokes at all. (Read this Wikipedia article: Etymology) They are related to sunflowers. I will post some pix of the flowers when they open.

  8. It must be a WordPress bug. Now the first picture does not come on. Instead there is a little rectangle that says “evening porn jpg” (I write porn instead of corn just in case the silly bugger comes back, so he gets at least something).

    Did you see the “Strange Maps”? 7 million hits, but it looks to me like he also does not have a “sustainable model” of a blog. Is he going to add a “strange map” for the rest of his days? Or is he simply going to close shop ?!! Such a great idea, but I wonder.

    That silly bugger came out of nowhere.

    All blogs are necessarily ephemeral I fear. The Map is a sufficiently fundamental and conceptual object to offer lots of variations. 7 million hits is very impressive, but it’s been going since September 2006. I wonder too.

  9. I see you have an access to the etymology of “Jerusalem Artichokes”. I have already looked it up elsewhere and it said that this “jerusalem” is an erroneous comprehension of “girasol”.

    That’s funny. However, “artichoke” is from Arabic, which I should have known because in Spanish it is “alcachofa” and practically all Spanish words that begin with “al” are of Arab origin.

    Notice that I have come here to tell you this, though I also suspect that you have found out on your own.

    I did know about the corruption of “girasol”, but the artichoke part of the appellation is supposed to derive from the fact that the tubers have a flavor somewhat similar to the genuine artichoke.

    I always appreciate your informative comments, so thank you! 🙂

  10. I see. The names of flowers and plants are often such a long story, but nice. So the Jerusalem artichoke is not an artichoke and is not related to “Jerusalem” which was derived from “girasol” which means “sunflower”, but it is not a real sunflower either. You eat the tubers. I think it does not exist here, but given the history of its name, I’d rather not go looking for a translation.

    The “sunflower” I knew is a large, very large brown disk with a crown of yellow petals all around. The disk is like a flat basket full of seeds, and one can eat them raw and put them into the Müesli. At home in Switzerland we used to have two or three in our garden, immense, 6 foot tall or more with disks a foot across. We let them dry out and then in winter we hung them up to watch the birds go and pick at the seeds.

    Here there are large fields of them, but the plants are small, only two feet high, and I have never seen how they are harvested. The seeds are pressed to make oil.

    It is a strange thing to see a plain all the way to the horizon full of flowers of which at home you had just two or three.

    The sunflower, of the genus helianthus is definitely related to our tuber, and you’d know this just by seeing the plant stalk and flowering habits. Sunflowers are a garden favorite in the USA too, for their beautiful seed-laden flowers. Many leave them to the birds here too. Also grown for bird feeding and oil production as you mention. Easy to see how they captured van Gogh’s eye, isn’t it?

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