Pennsylvania Vegetable Marketing and Research Program
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Pennsylvania Vegetable Marketing and Research Program
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FOR IMMEDIATE RELEASE Fresh Local Sweet Corn Season is Here at Last
This should be a good season July 3, 2008 Growers who went the extra mile by covering their early sweet corn with clear plastic mulch began harvesting sweet corn in late June. “We began picking June 23rd this year” reported Jim Erb, owner of Brook Lawn Farm in Lancaster. That is a little later than some years but about on schedule. Chris Powell of Good Harvest Vegetable Farm in Strasburg noted they have a nice crop of corn with large ears for the early season that has a good flavor. He said they are doing a good bit of irrigating however. Other growers across the state expected to start harvesting by the July 4th holiday. While weather has been variable across the state, in general it has been favorable. Assuming continued good weather in the coming month or so, consumers can expect an abundant supply of “Simply Delicious, Simply Nutritious” Pennsylvania sweet corn at community farmers’ markets, roadside farm markets and supermarkets across the state throughout the summer. Fresh, local sweet corn is not only the best tasting corn to be had, it is also often available at economical prices at the height of the season in August. Thus in these days of increasing food and fuel costs, it represents a real food dollar bargain with a small carbon footprint besides the great taste. The corn being harvesting in June and early July has been seeded under a clear plastic mulch. The warm moist environment under the clear plastic mulch is ideal for rapid seed germination and seedling development in cool April days. Some growers go an extra step and start their corn in the greenhouse and transplant it to the field under clear plastic row covers supported by wire hoops. Either system represents a greater investment for the grower in terms of time, equipment and supplies but enables the grower to hit the early market. Corn planted on bare ground with no row cover generally matures two to three weeks later. Irrigation is essential to a good corn crop in many years. The critical period for adequate moisture for corn is during silking and ear development. Traditionally corn has been irrigated by overhead sprinklers or large irrigation guns that cover a large area at once. Many sweet corn growers are now turning to trickle irrigation which is the most water-efficient method of irrigation available. With this method of irrigation, a plastic tube with tiny emitters is laid down between every other row of corn. Water and fertilizer are pumped into the tubes and trickles out to the roots of the sweet corn crop. The key to good sweet corn is freshness. The sugar in sweet corn rapidly begins turning to starch within hours after being harvested. About 40% of the sugar can be lost in six hours at room temperature. Refrigeration slows this process, but the sooner corn is eaten after harvesting, the better it will be. Most growers are growing sugar-enhanced or super-sweet varieties that genetically have more sugar in the kernels. Some of these early sugar-enhanced varieties where developed at Penn State University. Because they have more sugar to begin with, they can be stored for longer periods and still have acceptable sweetness. However, standard sweet corn varieties, when purchased freshly harvested, will still have a delicious, traditional corn flavor and sweetness. According to growers across the state most Pennsylvanians prefer bi-color corn, traditionally known as Butter and Sugar. However, in south central and southeastern Pennsylvania, white is the preferred corn. Certain localities and clienteles still like their corn to be yellow so many growers also grow some yellow varieties. Sweet corn is the leading vegetable crop in the Commonwealth with about 21,400 acres grown annually. About ninety-four percent of this sweet corn acreage is grown for fresh market sales. As a result, Pennsylvania ranks as the seventh largest fresh-market sweet corn producing state in the nation and the eighth largest processing sweet corn state. About 1,200 acres of the sweet corn acreage are grown to be processed into frozen, dried or canned corn products available year around. Fresh corn will be available from late June into October. While fresh sweet corn is a delicious ingredient in many recipes, it is most popular served right on the cob, and is so simple to prepare with these tips from Penn State Cooperative Extension. Simply boil husked ears for four to seven minutes in unsalted water – salt may toughen the kernels. If you prefer grilled corn, remove the silk from the ear but leave the husk on. Soak the ears for 10 minutes in cold water and then grill them for 15-20 minutes. To roast, remove the silk and husk from the ears, brush with melted margarine or butter and wrap in foil. Roast the wrapped ears for 15 to 20 minutes on the grill. Fresh corn-on-the-cob is also easily prepared in the microwave by wrapping two husked ears in a damp paper towel and cooking them for seven minutes on high power, turning the ears once. The following corn recipes offer other creative methods to enjoy Pennsylvania “Simply Delicious, Simply Nutritious” sweet corn. These recipes were entered in the 2007 Pennsylvania “Simply Delicious” Vegetable Recipe Contest.
Spicy Corn Chili Serves 12 to15
3 lb. Hot Sausage -loose 2 c. Sweet Corn - fresh, cooked and cut off the cob 1 c. Onions - chopped 1 c. Green Pepper - chopped 30 oz. Tomato Sauce 12 oz. Tomato Paste 31-1/2 oz. Beef Broth 1-1/2 tsp. Cumin 3 T. Chili Powder 3/4 tsp. Black Pepper 60 oz. Kidney Beans - drained
Fry sausage until no longer pink. Add corn, onions and green peppers. Simmer for about 10 minutes. Add tomato sauce, tomato paste, beef broth, cumin, chili powder and black pepper. Stir until well combined. Add kidney beans. Cook over medium low for 45 minutes.
Bonnie Mortimer, Mount Pleasant, First Prize, Corn Category
Sweet Corn ‘N Rice Pudding
2 Eggs - large 2 c. Half and Half - milk can be used instead 2 tsp. Vanilla Extract - pure 4 T. Sugar (3 T. if you must use less) 8.25-oz. Creamed Sweet Corn - canned 1-1/2 c. Rice – cooked (I use Carolina long grain rice) Cinnamon/Sugar Mixture - prepared or 1 tsp. cinnamon to 1 T. sugar)
Preheat oven to 350ºF. In ungreased casserole, whisk together first four ingredients. Add corn and rice and combine. Bake in oven for 35 minutes. Stir to distribute corn throughout the pudding; sprinkle entire top with cinnamon and sugar mixture and bake for another 25 to 30 minutes or until center does not jiggle. Serve warm or cold. Serve in plain dessert bowls or in fancy martini glasses for a party dessert. Serve plain or with dollop of whipped cream or lite topping. Even the cinnamon is good for you!
Jacqueline McComas, Paoli, finalist
Corn and Bean Salad
3/4 c. Sugar 3/4 c. Cider Vinegar 1/2 c. Olive Oil 1 T. Water 1 tsp. Pepper 1/2 tsp. Seasalt 3 c. Corn – fresh, cut off cob, cooked for 3 minutes 1/2 c. Green Beans – French-cut, frozen and thawed or canned and drained 1/2 c. Green Peas – frozen, petite 1/2 c. Onion – sweet or mild, chopped 1/2 c. Bell Pepper – chopped; green, red or combination
Combine the first six ingredients in a saucepan and bring to a boil. Remove from the heat and cool. Combine the remaining ingredients in a medium bowl. Pour the dressing mixture over the vegetable mixture and toss gently. Cover and chill for four hours or more.
Submitted by Kathy Rohrbaugh, Shrewsbury.
Quick buying tips for Pennsylvania Sweet Corn The Pennsylvania Vegetable Marketing and Research Program offers these tips when buying sweet corn: -- Look for fresh green husks and ears that are filled all the way to the tip. -- Kernels should be tender, full and firm enough to puncture easily under the slightest pressure. -- To preserve the corn's sugar content and flavor, refrigerate immediately after purchase.
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