This morning, I got up super early to make some muffins before practice (I didn't run). As I was making them, I looked out one of our windows, and situated so nicely right out the window were some sun flowers. I just had to go out and take a picture of them.
Today, I picked some corn and green beans.
Our corn in ready! Who doesn't like fresh corn on the cob? Yummy! Today we picked a majority of our corn. As we went, we also pulled the stocks out of the ground... we won't have to do that later. We cooked the corn up, ate some, and froze the rest. Tomorrow we are going to have to pick a lot more... or else it is going to get too done.
To freeze corn, you first cook it.
To Cook the Corn:
Peal the corn.
Break off the top if it doesn't look so hot.
I usually rinse the cobs off, but you don't really have to.
Fill a large pot with the corn and fill it with cold water.
Add 2 to 3 tablespoons of sugar.
Cover the pot, and bring to a boil over high heat.
Once boiling, remove the corn from the water.
Either let the corn cool to freeze it, or, eat and enjoy it.
To Freeze the Corn:
Once the corn as cooled enough to handle, cut the corn off the cob. You may want to break up the chunks of corn... they are kind of big when they come off.
This is the kind of knife we use.
Once you have all the corn cut off the cob, fill labeled, freezer bags. Lay them flat in the freezer at first. If after they have froze, and you want to stand them up right, go ahead.
When you are ready to eat it, simply, place the frozen corn in a small saucepan with a little water, cover, and heat until hot.
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