Its not bad but you should try this next time. Next time you harvest corn dont chop it let them stand then plant next to the dead corn stocks. Its a fun trick to help increase soil health and increasing corn growth speed. Ps the harvest corn must be 60 to 80% dead when you plant or this trick won't work so well. 100% dry corn has no water to push anywhere and if its 70% dead so 30% live it will feed that seed if the roots tuch it and there mushroom roots there.
I think it's great that you showed you can just cut off the bug damaged bits and eat the rest. I think people new to growing struggle with this and think their whole crop is 'contaminated'. I just give chewed up leaves and things with chunks missing a soak in water with a little bit of vinegar, chop the bad bits off and eat the rest. The gross factor does take a bit of getting used to (I still hate the idea of slugs crawling all over my dinner but I'm in the UK so it's inevitable!) but I think it's an important point to get across. The supermarkets don't even sell 'odd shaped' veg never mind bug damaged which really influences our perception of what food should look like!
After the silks dry, meaning that pollination is complete, put a drop of olive oil on the silk where it joins the husk, that will prevent the corn ear worm from entering the ear of corn.
You should be epically proud of that harvest - great work - and one of the most fun to watch videos from you ever. Low key hilarious, a little bit gross, a little bit heart warming and unusually violent, I loved it.
Hey Kevin, another thing you can do with the stalks. Let it dry, tie some burlap around a bundle of about 5 stalks, and use it for fall decorations. Tie to porch, fences, stairs etc. I actually planted mine for my wife to use. The corn to eat is just a bonus! People Sell them for around $10 a bundle around here. Dual use! Love your podcast and CZcams channel! Cultivating like button now :)
We’ll have to keep an eye on Jacques. Corn slapping you with your own homegrown corn?! Wow. Also, you can live BOTH your lives - Epic Gardener and Epic Chef! With Jacques as Sous Chef if he passes his evaluation.
Heads up. You can stop earworms by putting a few drops of vegetable oil into the top of the ear (inside the silks) right when the silks start to turn brown.
cool. mine never got that big, because the pest pressure was so bad from the beginning. i had worms boring through the stalks before i even got heads. I may try again when i'm a little more experienced with organic gardening.
My grandmother always told me that "if you love what you do, you'll never have to work a day in your life" and it looks like you both were having so much fun. Keep up the good work, I mean Keep having fun.💞
Corn Worm?! !🐛😱🤢🤮 North County San Diego growing zone 10b checking in! I was so pi$$ed off about the earwigs in my corn that I RIPPED ALL of them out of the ground by hand!! THEN I replanted an entirely new crop in a different location in my garden, heavily sprinkled Diatomaceous Earth everywhere, and PRAYED!!! So far so good! 🌽🌽🌽🌽🌽
My aunt and uncle would put drops of mineral oil with a syringe at top of the corn where the tassels entered to help protect against the worms... can't say myself if it worked but they always had perfect ears of corn. Lol I can still see them each year walking the rows dropping mineral oil onto the ears. You can also, after blanching and icing but pat it dry, freeze it on the cob.
As someone who has shucked a ton of corn, you can do a lot of dressing the top (worm eaten part) and the bottom by hand. It is much faster than using a knife, and I usually have less waste. My mom used a grooved piece of wood that had something that looks a bit like a cheese grater in the middle. It would double cut the corn and milk the cob so you got all that amazing corn juice. If I knew how to post a picture I would show what it looks like. It makes prepping the corn for the freezer so much easier. I have been enjoying your channel quite a bit, but this video really resonated with many wonderful family memories. Thanks for your efforts to share your work with us.
Kevin for the corn hack, I’ve also seen people put an upside down bowl in a bigger bowl. That way it’s more stable and your corn doesn’t fly everywhere since it’s shorter.
Epic Harvesting, Epic Processing, Epic Preserving. Kevin has knowledge on everything to do with producing food. I wouldn't be surprised if he turned that corn into cool ranch Doritos next video.
Low-key it would be adorable if you and your local gardener friends had a potluck with stuff you guys grew and then a sleep over in the garden. You guys can tell each other your worst garden mistakes as a scary story time. 😂
Kevin, When I grow corn in my garden I put oil on the silk and the moths/butterflies will not lay their eggs on them. This prevents the worms.. I hate sharing my corn with the corn worms. G.
I am still in the patio garden/a few wooden garden boxes phase but watching you process the corn and then sit out in the garden enjoying the night just made me so jealous! 😫 Happy for you and thank you for sharing this with those of us who aren't there yet. Really inspires me.
I used to belong to a Yahoo homesteading group (long gone now, thanks Yahoo) where they posted recipes making a jelly/spread using the corn cobs. Also, just a tip, if you freeze your corn kernels in large bag like that you're most likely to have one big solid lump. When I freeze things like this I tend do to it in one serving lots so that I don't have to use the whole lot in one meal. Or I spread it out on a tray in a single layer, if I can, break it up and then put it in a bag once it's frozen.
I make what we call Tarta de Choclo y Jamon (Quique of Corn and Ham). You just need 500g of blanched corn. 200ml of heavy cream, mozzarella, parmesan, ham, 2 eggs, salt, pepper. So you have to make the pastry or buy it. I always buy it because in Argentina we have really good ones that the supermarket but any recipe will do. The for the filling you mix the cream with the eggs a little bit, don't mix it too much, then add some of the parmesan and some of the grated mozzarella, the corn and some chopped ham, salt, pepper or any other herb or condiment you like and then pour in the the precooked tart then finish it with more parmesan and more mozzarella. Stick in the oven for 20 aprox o until golden brown and let it sit outside for a few minutes. It's super easy and it's amazing!! You have even freeze it in individual serving and just put in the oven and it will good as new. Another very popular dish here is called LOCRO or WASCHILOCRO that you use white corn. Typical Argentinean food.
To cut the corn off the cob. Put a small bowl (2 cup or 3) upside down in that big bowl. The bottom of the small bowl should be a. Bit below the edges of the big bowl. Then the pieces will all fall into the large bowl.
Tip for preserving is to use a cooler for your ice bath. Also can turn a bowl upside down into the larger bowl when you are cutting it off the cob. We had an accidental 70 dozen harvest one year. 😂that type of thing changes a person. Also the smaller, half ears would be great for a low country boil! Ch-ears 🌽🥂
For cutting corn, best is a turned over deli container, stable due to the wide mouth, plastic, so doesn't hurt your knife, and close to the bowl so the kernels fall in, and you don't lose any. (Smaller/pairing knife might help too)
All those bugs never went to waste in my garden because I would put them in a big, shallow bowl and before I knew it they were gone. The crows loved me.
I always save my corn cobs and fresh silks and use them as the base for a really tasty stock. I add leeks, carrots, celery and any other non-starchy vegetables to it as well. YUMMY!! It makes a great base for soups and casseroles.
I love making a corn dip! Corn, diced peppers, onions, salsa, etc all warmed through in a thick sauce made of cream cheese and milk. It’s like heaven on a tortilla chip and a total champ for using up odds and ends from the garden that week.
Corn tea is common in Korea. It has a deep barley flavor. Kind of smoky. It does have diuretic properties, so potentially good for the kidneys as Jacques mentioned. Besides boiling it fresh, you can also buy corn tea already dried out and packaged, just like normal tea.
12:25: instead of all of it in one large bag that will be susceptible to freezer burn as you work through its contents, consider putting the corn into snack bags and then put them in the freezer bag.
A recipe for your corn: argentinian humita (it's pronunced u-mee-ta. The letter "u" sounds as in bull). Ingredients - a cup of corn per servings. - 1 or 2 red o green peppers (if you have the big ones just one is ok) - 1 big onion. - 1/2 kilo (1 pound) of pumpkin. - cheese of your preference (can be goat). As much as you want, in cubes. - a bunch of basil leaves. - Seasoning: salt, pepper, paprika and you can add something else if you want to be creative. You can use garlic too. Procedure 1- Grate the pumpkin. 2- chop the onion and the peppers in brunoise (small squares). Add some salt and paprika. Fry them gently in the same pot that would be used to cook the humita. 3- Put the corn in a blender with a couple of tablespons of milk, some salt and the basil. You can save 1/4 of your corn to add as whole grains for texture. Blend all the ingredients. 4- Add the corn to the pot and stir the mixture. Cook for about 5 minutes. Cook for other 5 minutes. 5- Add the pumpkin. Check the seasoning. Cook for 20 minutes. You need to stir the mixture in order to avoid it get pasted at the bottom of your pot. If the mixture needs liquid add more milk. The mixture has to look like a puree or a paste. You can serve the humita directly from the pot and add the cheese over it; or make it in the tradicional style (humita en chala): save corn leaves (chala), you'll need 4 leaves per serving. Wash and blanch the leaves. Put 2 leaves together horizontally, and then 2 leaves together vertically over the first two. You'll get like a cross. Then put 2-3 spoons of humita and the cheese in the center of the cross. Now you have to wrap the humita as a package. You can tie the package with twine or cut strips from the leaves to tie them. Boil the packages in salted water for 20 minutes. The humita en chala is served like this. Each guest unwrap it's own humita. Warning: don't eat the leaves! They are only the container of the dish. You can always watch a CZcams video about the humita, it's really easy to do and it could be an oficial Epic dish because you grow almost every ingredient. (I hope my English was good enough for the trsnslation of a recipe).
I love seed - harvest videos! I'm a first-year gardener and just made home made pesto yesterday! ...even though I only had one cherry tomatoes to compliment it 😅
We've tried to grow sweet corn in our garden but the raccoons ALWAYS get just as it's ripe. So instead of sweet corn we grow different variety of "Indian" corn and popcorn. We let it dry on the stock and then strip it off the stock and let it dry more in our garage for a few month. Then we shell it and save it as dried corn. I use my KitchenAid stand mixer with a grain mill to grind corn meal. We love! (Boulder, Colorado)
Sweetcorn soup is so simple and SO delicious. Just like 100g corn, blend half of it, add it to 1l stock with some ginger and spring onions. You can stir a beaten egg in a few minutes before you serve too for some amazing texture.
Absolutely love these videos. It’s great to see more of JaCques, not that Kevin alone isn’t fabulous, but the dynamic of the two of you together is highly energizing!
To get the most out of your corn you can actually make a broth with the husks and cobs by boiling them down. They will give you a vegan thick/starchy/creamy broth!
So much content in one video!!! Your work ethic is inspiring. I also love how you take time to enjoy and appreciate your space. Beautiful, relaxing ending to the video.
I love your videos. I garden in sub-tropical Brisbane, Australia and our climates appear similar although we have a much more humid summer. i laughed when I heard you referring to your few corn plants as a "field". I grow my corn in a large pot with about 4-6inches between plants. I always have success if I can beat the possums to the harvest.
One of my favorite whys to use frozen or fresh corn is sauté it over medium-high heat in a cast iron pan with butter, green chilies and onions until it is just slightly charred. Or you can do a version of elote right in the pan as well. 🌽
You have to film The Corn soaking to the water and bring it on to a boil together for it once it boils rapid boil for like 10 minutes and then you let it steep then you pour it.
After your corn pollinate if you cut the top off it helps with disease and aides in keeping pest away and retargets the energy. You can also dry out the corn stalks and make corn stalks flour. Use can use the leaves for tamales so the entire thing of corn can be used in various ways...
A super delicious way to preserve and eat some of that corn would be lactose fermentation. 2% salt brine + corn, onions, jalapeños, and a little thyme. 4-6 days at room temp, then pop it in the fridge and it keeps forever if you can manage not to eat it all right away. Perfect cool summer snack on it’s own or awesome accent in salads, guacamole, etc. (Look up specifics on lacto fermentation if you’re not familiar with the process just to be safe.)
I find if you flash freeze it by spreading it out on a baking sheet with parchment paper and put it in the freezer for 2 hours, then put it in a bag, it keeps the corn from sticking to together and clumping when it is put in the bag. I do this for zucchini too. Love the color on the corn though...I don't have room in my backyard to do corn, but love it!
We roast ours over an open fire in the leaves and then shuck them and cut them off the cob and then dry them under fans for three to 5 days and then the dried corn is shelf stable. Put a handful in soup with beans and ham, onion garlic bone stalk and whatever veggies are about to go bad and you have delicious soup.
The next time you cut corn from the cob use an angel food cake pan. The cob stands easily on the center cone and the kernels fall into the pan. Far less risk of a cut.
When I saw the other veggies on your counter, my mind immediately went to corn salsa. I'm sure you're already out of that corn by this point, and honestly, you've probably already tried it, but if you haven't, corn salsa would be a good way to use that corn. Or if you want to try something less family-friendly, dry some of it, malt it, and make a homebrewed beer.
Cut corn off uncooked cob 8 cups coen 1/2 stick of butter Salt and pepper to taste Cook until it starts to boil stirring frequently Cool 1 to 2 cups in a freezer bag as per how much you prefer Freeze ENJOY 😉
I have a method to freeze corn that I have found easier for me and I got it from a Amish friend. Cut the corn off the cob and scrape the cob to get all the kernel and the corn milk. I do this by holding it in one hand and cutting with the other over a wide shallow pan like a broiler pan. When it’s full I transfer it into a large pot heated and then scoop it into my freezer bags and freeze it. I personally also like to add my salt pepper and sometimes garlic into the mix so it’s ready to go right out of the freezer.
Hey man I grew up in socal and my favorite corn is Mexican style corn. Brown the corn kernels and onion in a pan with olive oil, add cilantro, roasted chilis, and a little bit of half and half or milk if you want a thinner consistency. Happy eating.
You can do both! That's what I'm working on. I'm learning to grow on a larger scale so when I start my plant-based restaurant majority of my food can come from my own garden. Your videos are a great help and I just recently bought your book that I'm eager to get into.
Three times I laughed while watching this, that’s unheard of for me! Thanks Kevin, good times 😀 I especially liked seeing you chill at the end in your dark backyard - man I could feel your muscles relax through the screen.
when i was a kid, one of my many jobs in my parents HUGE garden on their acreage when the corn started to silk I put a few drops of mineral oil on every silk, which helped prevent corn worms somehow. Seems crazy but it worked!
look into making corncob jelly. It's another way to extend the harvest & ways to eat that corn you worked so hard to grow. And you can still compost the cobs after you've done this
Have you considered getting decorative fairy lights/furniture etc to design a little cozy space in the garden for chilling? Perfect surroundings for it!
I make a grilled esquites with sweet corn at least once a month. For trimming the corn into the bowl try to find a small porcelain dipping sauce bowl, or an 8-10 ounce porcelain rice bowl. Flip it upside down into your larger bowl. Both of these options should have good indents on the bottom to place your ear when trimming. It works much better because of the larger diameter on the bottom (top) Great work, love the channel! edit: Recipe in case you're interested. 4 cobs (depending on size) blanched 2-3 thinly sliced shallots 1/2 bunch of cilantro finely chopped 1/2 cup cooked crumbled bacon (optional) 1 tbsp cotija Juice from 2 limes 1 cup mayonnaise 1 tbsp Kinders Seafood blend seasoning Mix the Kinders seasoning into the mayo and brush the mixture onto the cobbs. Grill over high heat charcoal for 2-3 minutes (flare-ups will happen, it's ok). Remove when they have a decent all around char, but not burnt. Let cool. Trim the corn off the cobb and mix in the remaining ingredients, including the leftover mayo mix. Salt and pepper to taste. Enjoy!
For the corn itself: make you some corn pudding, hun! For the stalks: if anyone has livestock, corn stalks are often fed fresh or ensilaged to ruminants, so your cows, sheep, and goats. It's an extra step to get it back into the garden as manure, but could have benefits for y'all along the way, if you're keeping dairy, fiber, or raising some to put in the freezer.
I have guinea pigs who love corn silk and turn it into excellent fertilizer. 😁 You asked for favourite corn recipes: I like to make a chilled corn soup, topped with a simple crab or lobster salad. Great for hot days.
Best way to eat corn on the cob imho is to put the corn into boiling water and boil for one minute. Then take it off the heat and let it sit for 10 minutes. Perfect every time.
You break out some huge loppers to cut down some small corn . I was thinking I need to break out a chain saw to cut down my 10 foot tall corn lol . I love growing old heirloom corn as for fresh eating it's hard to beat the triple sweet hybrids . That seemed like a pretty cool one to grow sometime .
Thanks for the video Kevin. As a student I used to make carrot and corn soup, pretty much half/half. I haven't done it in a while but it was good, well for a student anyway ;)
Do you like the harvest to kitchen stuff?!
It’s so motivational!
Very much
Yes! I would also be curious about harvest, to kitchen, to stomach (how you cook, season, and style/plate)
Its not bad but you should try this next time.
Next time you harvest corn dont chop it let them stand then plant next to the dead corn stocks.
Its a fun trick to help increase soil health and increasing corn growth speed.
Ps the harvest corn must be 60 to 80% dead when you plant or this trick won't work so well.
100% dry corn has no water to push anywhere and if its 70% dead so 30% live it will feed that seed if the roots tuch it and there mushroom roots there.
Very much!
I think it's great that you showed you can just cut off the bug damaged bits and eat the rest. I think people new to growing struggle with this and think their whole crop is 'contaminated'. I just give chewed up leaves and things with chunks missing a soak in water with a little bit of vinegar, chop the bad bits off and eat the rest. The gross factor does take a bit of getting used to (I still hate the idea of slugs crawling all over my dinner but I'm in the UK so it's inevitable!) but I think it's an important point to get across. The supermarkets don't even sell 'odd shaped' veg never mind bug damaged which really influences our perception of what food should look like!
Totally agree :)
Supermarkets actually do sell ugly food. It's Frozen and canned, not fresh.
After the silks dry, meaning that pollination is complete, put a drop of olive oil on the silk where it joins the husk, that will prevent the corn ear worm from entering the ear of corn.
You should be epically proud of that harvest - great work - and one of the most fun to watch videos from you ever. Low key hilarious, a little bit gross, a little bit heart warming and unusually violent, I loved it.
LOL love this description
Hey Kevin, another thing you can do with the stalks. Let it dry, tie some burlap around a bundle of about 5 stalks, and use it for fall decorations. Tie to porch, fences, stairs etc. I actually planted mine for my wife to use. The corn to eat is just a bonus! People Sell them for around $10 a bundle around here. Dual use! Love your podcast and CZcams channel! Cultivating like button now :)
Oh great call!
That’s what I’ll be doing with my corn stalks soon! Free Halloween decor. :-)
gardening in style! :)
We’ll have to keep an eye on Jacques. Corn slapping you with your own homegrown corn?! Wow.
Also, you can live BOTH your lives - Epic Gardener and Epic Chef! With Jacques as Sous Chef if he passes his evaluation.
Great call!
Heads up. You can stop earworms by putting a few drops of vegetable oil into the top of the ear (inside the silks) right when the silks start to turn brown.
Great call
Thanks for the reminder! Growing corn this year after several years of not growing any. Forgot the vegetable oil thing.
cool. mine never got that big, because the pest pressure was so bad from the beginning. i had worms boring through the stalks before i even got heads. I may try again when i'm a little more experienced with organic gardening.
I laughed at the “he just corn slapped me” 😂
My grandmother always told me that "if you love what you do, you'll never have to work a day in your life" and it looks like you both were having so much fun. Keep up the good work, I mean Keep having fun.💞
Save the cobs and boil them in veggie stalk for a corn chowder base!
Or even just freeze the cobs until you have enough to add to make a great, flavorful summery veggie broth.
When you getting chicken's? Man they would feast on those worms.
Fall, I HOPE!
@@epichomesteading You should let the viewers suggest names for the chickens when you have them!
We want chickens we want chickens
Get Wyandotte chickens!!!! By far the best kind of chickens!
@@zephyr3693 Chicken McChickenface? :P
My favorite part was the relaxing sit in the garden...I felt that 💯❤️
If someone you know has goats, gift them the corn stalks! It's a nice treat for goats!
Corn Worm?! !🐛😱🤢🤮
North County San Diego growing zone 10b checking in!
I was so pi$$ed off about the earwigs in my corn that I RIPPED ALL of them out of the ground by hand!! THEN I replanted an entirely new crop in a different location in my garden, heavily sprinkled Diatomaceous Earth everywhere, and PRAYED!!! So far so good! 🌽🌽🌽🌽🌽
Creamed corn with a fillet of white fish. Served with sliced cherry toms, basil, garlic, olive oil "salad"
Yummm
My aunt and uncle would put drops of mineral oil with a syringe at top of the corn where the tassels entered to help protect against the worms... can't say myself if it worked but they always had perfect ears of corn.
Lol I can still see them each year walking the rows dropping mineral oil onto the ears.
You can also, after blanching and icing but pat it dry, freeze it on the cob.
As someone who has shucked a ton of corn, you can do a lot of dressing the top (worm eaten part) and the bottom by hand. It is much faster than using a knife, and I usually have less waste. My mom used a grooved piece of wood that had something that looks a bit like a cheese grater in the middle. It would double cut the corn and milk the cob so you got all that amazing corn juice. If I knew how to post a picture I would show what it looks like. It makes prepping the corn for the freezer so much easier. I have been enjoying your channel quite a bit, but this video really resonated with many wonderful family memories. Thanks for your efforts to share your work with us.
Kevin for the corn hack, I’ve also seen people put an upside down bowl in a bigger bowl. That way it’s more stable and your corn doesn’t fly everywhere since it’s shorter.
Makes a lot more sense!
And if you don't have a bigger bowl, I've seen a rimmed baking sheet with a clean kitchen towel, and gather it in the towel after cutting
Epic Harvesting, Epic Processing, Epic Preserving. Kevin has knowledge on everything to do with producing food.
I wouldn't be surprised if he turned that corn into cool ranch Doritos next video.
That'd be the dream
Really enjoying the Corn Boys comedy duo. Definitely would watch more of that!
Low-key it would be adorable if you and your local gardener friends had a potluck with stuff you guys grew and then a sleep over in the garden. You guys can tell each other your worst garden mistakes as a scary story time. 😂
Kevin, When I grow corn in my garden I put oil on the silk and the moths/butterflies will not lay their eggs on them. This prevents the worms.. I hate sharing my corn with the corn worms. G.
Add fresh sweet corn to cornbread and muffins...delish! Especially after a long day of 'corn-slapping' your friends! 🌽
An epic garden sleepover would be so fun! Can't wait to see more harvest to kitchen.
Please do a video on how to combat corn worms and other pests. I’m going to grow corn soon and it would be really helpful!
I am still in the patio garden/a few wooden garden boxes phase but watching you process the corn and then sit out in the garden enjoying the night just made me so jealous! 😫 Happy for you and thank you for sharing this with those of us who aren't there yet. Really inspires me.
I used to belong to a Yahoo homesteading group (long gone now, thanks Yahoo) where they posted recipes making a jelly/spread using the corn cobs.
Also, just a tip, if you freeze your corn kernels in large bag like that you're most likely to have one big solid lump. When I freeze things like this I tend do to it in one serving lots so that I don't have to use the whole lot in one meal. Or I spread it out on a tray in a single layer, if I can, break it up and then put it in a bag once it's frozen.
Oh, that's really smart re: freezing technique!
I make what we call Tarta de Choclo y Jamon (Quique of Corn and Ham). You just need 500g of blanched corn. 200ml of heavy cream, mozzarella, parmesan, ham, 2 eggs, salt, pepper. So you have to make the pastry or buy it. I always buy it because in Argentina we have really good ones that the supermarket but any recipe will do. The for the filling you mix the cream with the eggs a little bit, don't mix it too much, then add some of the parmesan and some of the grated mozzarella, the corn and some chopped ham, salt, pepper or any other herb or condiment you like and then pour in the the precooked tart then finish it with more parmesan and more mozzarella. Stick in the oven for 20 aprox o until golden brown and let it sit outside for a few minutes. It's super easy and it's amazing!! You have even freeze it in individual serving and just put in the oven and it will good as new. Another very popular dish here is called LOCRO or WASCHILOCRO that you use white corn. Typical Argentinean food.
WOW that sounds good. Thank you Veronica!
To cut the corn off the cob. Put a small bowl (2 cup or 3) upside down in that big bowl. The bottom of the small bowl should be a. Bit below the edges of the big bowl. Then the pieces will all fall into the large bowl.
That's def smarter!
Don’t mess with the lopper gang! Lol. I appreciate both your sense of humor Great harvest
Tip for preserving is to use a cooler for your ice bath. Also can turn a bowl upside down into the larger bowl when you are cutting it off the cob. We had an accidental 70 dozen harvest one year. 😂that type of thing changes a person. Also the smaller, half ears would be great for a low country boil! Ch-ears 🌽🥂
Smart move!
I love to make sweet corn fritters with jalapeno jam. A great lunch, dinner or even snack!
YUM
For cutting corn, best is a turned over deli container, stable due to the wide mouth, plastic, so doesn't hurt your knife, and close to the bowl so the kernels fall in, and you don't lose any. (Smaller/pairing knife might help too)
I ended up getting something similar nearer to the end!
You can make a great summer salad just with corn, chopped tomatoes, and diced red onions, with a little salt, sugar, and lime for seasoning.
I was waiting for the corn stalks to get chipped into mulch! Please film the Epic-Crunching- Epic- Mulching! ✌🏼
All those bugs never went to waste in my garden because I would put them in a big, shallow bowl and before I knew it they were gone. The crows loved me.
I always save my corn cobs and fresh silks and use them as the base for a really tasty stock. I add leeks, carrots, celery and any other non-starchy vegetables to it as well. YUMMY!! It makes a great base for soups and casseroles.
3:29 That corn slap tho
So vicious
I love making a corn dip! Corn, diced peppers, onions, salsa, etc all warmed through in a thick sauce made of cream cheese and milk. It’s like heaven on a tortilla chip and a total champ for using up odds and ends from the garden that week.
As someone who was born and raised in the corn state (Nebraska), I gotta say good job, Kevin!
Corn tea is common in Korea. It has a deep barley flavor. Kind of smoky. It does have diuretic properties, so potentially good for the kidneys as Jacques mentioned. Besides boiling it fresh, you can also buy corn tea already dried out and packaged, just like normal tea.
12:25: instead of all of it in one large bag that will be susceptible to freezer burn as you work through its contents, consider putting the corn into snack bags and then put them in the freezer bag.
Missed opportunity! Lopper Lads doing the Lopper Lowdown Showdown!
A recipe for your corn: argentinian humita (it's pronunced u-mee-ta. The letter "u" sounds as in bull).
Ingredients
- a cup of corn per servings.
- 1 or 2 red o green peppers (if you have the big ones just one is ok)
- 1 big onion.
- 1/2 kilo (1 pound) of pumpkin.
- cheese of your preference (can be goat). As much as you want, in cubes.
- a bunch of basil leaves.
- Seasoning: salt, pepper, paprika and you can add something else if you want to be creative. You can use garlic too.
Procedure
1- Grate the pumpkin.
2- chop the onion and the peppers in brunoise (small squares). Add some salt and paprika.
Fry them gently in the same pot that would be used to cook the humita.
3- Put the corn in a blender with a couple of tablespons of milk, some salt and the basil. You can save 1/4 of your corn to add as whole grains for texture.
Blend all the ingredients.
4- Add the corn to the pot and stir the mixture. Cook for about 5 minutes. Cook for other 5 minutes.
5- Add the pumpkin. Check the seasoning. Cook for 20 minutes.
You need to stir the mixture in order to avoid it get pasted at the bottom of your pot.
If the mixture needs liquid add more milk. The mixture has to look like a puree or a paste.
You can serve the humita directly from the pot and add the cheese over it; or make it in the tradicional style (humita en chala): save corn leaves (chala), you'll need 4 leaves per serving.
Wash and blanch the leaves.
Put 2 leaves together horizontally, and then 2 leaves together vertically over the first two. You'll get like a cross. Then put 2-3 spoons of humita and the cheese in the center of the cross. Now you have to wrap the humita as a package. You can tie the package with twine or cut strips from the leaves to tie them.
Boil the packages in salted water for 20 minutes.
The humita en chala is served like this. Each guest unwrap it's own humita. Warning: don't eat the leaves! They are only the container of the dish.
You can always watch a CZcams video about the humita, it's really easy to do and it could be an oficial Epic dish because you grow almost every ingredient.
(I hope my English was good enough for the trsnslation of a recipe).
I love seed - harvest videos! I'm a first-year gardener and just made home made pesto yesterday! ...even though I only had one cherry tomatoes to compliment it 😅
Well done!
We've tried to grow sweet corn in our garden but the raccoons ALWAYS get just as it's ripe. So instead of sweet corn we grow different variety of "Indian" corn and popcorn. We let it dry on the stock and then strip it off the stock and let it dry more in our garage for a few month. Then we shell it and save it as dried corn. I use my KitchenAid stand mixer with a grain mill to grind corn meal. We love! (Boulder, Colorado)
I love corn. I make all sorts of things, I even make flint corn soup. Corn is one of my favorite things to grow, because it does so well 😅
Sweetcorn soup is so simple and SO delicious. Just like 100g corn, blend half of it, add it to 1l stock with some ginger and spring onions. You can stir a beaten egg in a few minutes before you serve too for some amazing texture.
Oh wow, that does sound so good
Jacques just taught me a trick, if my friends get a little carried away in the garden just give them a good ol' corn slap.
Absolutely love these videos. It’s great to see more of JaCques, not that Kevin alone isn’t fabulous, but the dynamic of the two of you together is highly energizing!
Great to have him on the team!
To get the most out of your corn you can actually make a broth with the husks and cobs by boiling them down. They will give you a vegan thick/starchy/creamy broth!
So much content in one video!!! Your work ethic is inspiring. I also love how you take time to enjoy and appreciate your space. Beautiful, relaxing ending to the video.
"That's really weird.... I like it." 😍😂 This is the best part of gardening! Discoveries! Weird things! Delight in seeing how things turn out!
I love your videos. I garden in sub-tropical Brisbane, Australia and our climates appear similar although we have a much more humid summer. i laughed when I heard you referring to your few corn plants as a "field". I grow my corn in a large pot with about 4-6inches between plants. I always have success if I can beat the possums to the harvest.
LOL hey it's as close as I'll get :P
LOL!!!
I’d like to see you grind some corn into cornmeal and make some cornbread or tortillas!
I'd have to grow dent corn or flint!
One of my favorite whys to use frozen or fresh corn is sauté it over medium-high heat in a cast iron pan with butter, green chilies and onions until it is just slightly charred. Or you can do a version of elote right in the pan as well. 🌽
DELISH
I just love any video with these two bois
All this talk about corn makes me want to plant some!
Great idea on preserving that corn. 👍
You have to film The Corn soaking to the water and bring it on to a boil together for it once it boils rapid boil for like 10 minutes and then you let it steep then you pour it.
After your corn pollinate if you cut the top off it helps with disease and aides in keeping pest away and retargets the energy.
You can also dry out the corn stalks and make corn stalks flour.
Use can use the leaves for tamales so the entire thing of corn can be used in various ways...
A super delicious way to preserve and eat some of that corn would be lactose fermentation. 2% salt brine + corn, onions, jalapeños, and a little thyme. 4-6 days at room temp, then pop it in the fridge and it keeps forever if you can manage not to eat it all right away. Perfect cool summer snack on it’s own or awesome accent in salads, guacamole, etc.
(Look up specifics on lacto fermentation if you’re not familiar with the process just to be safe.)
I find if you flash freeze it by spreading it out on a baking sheet with parchment paper and put it in the freezer for 2 hours, then put it in a bag, it keeps the corn from sticking to together and clumping when it is put in the bag. I do this for zucchini too. Love the color on the corn though...I don't have room in my backyard to do corn, but love it!
Lol you two make the videos educational and fun to watch thank you 😊
We roast ours over an open fire in the leaves and then shuck them and cut them off the cob and then dry them under fans for three to 5 days and then the dried corn is shelf stable. Put a handful in soup with beans and ham, onion garlic bone stalk and whatever veggies are about to go bad and you have delicious soup.
Love this
Love the harvest to kitchen videos! I'm always interested in how people preserve things
As a kid we used a nail through a 2x6x6 block of wood to cut off our corn.
Just planted mine too
The next time you cut corn from the cob use an angel food cake pan. The cob stands easily on the center cone and the kernels fall into the pan. Far less risk of a cut.
When I saw the other veggies on your counter, my mind immediately went to corn salsa. I'm sure you're already out of that corn by this point, and honestly, you've probably already tried it, but if you haven't, corn salsa would be a good way to use that corn. Or if you want to try something less family-friendly, dry some of it, malt it, and make a homebrewed beer.
You can also stew the cobs for broth or make a corn jelly. I'm from the South so we use every bit of it.
My gardening teacher told me to put sand on the silks before they fully develop to stop the eggs from being laid inside :) hope it helps!
Cut corn off uncooked cob
8 cups coen
1/2 stick of butter
Salt and pepper to taste
Cook until it starts to boil stirring frequently
Cool
1 to 2 cups in a freezer bag as per how much you prefer
Freeze
ENJOY 😉
Nice to see your mom.
U guys have too much fun!
I am glad you used the corn tea! Yes it's good for body parts.
I have a method to freeze corn that I have found easier for me and I got it from a Amish friend. Cut the corn off the cob and scrape the cob to get all the kernel and the corn milk. I do this by holding it in one hand and cutting with the other over a wide shallow pan like a broiler pan. When it’s full I transfer it into a large pot heated and then scoop it into my freezer bags and freeze it. I personally also like to add my salt pepper and sometimes garlic into the mix so it’s ready to go right out of the freezer.
It’s obvious you guys are having fun🙂. Keep going you are doing great
Hey man I grew up in socal and my favorite corn is Mexican style corn. Brown the corn kernels and onion in a pan with olive oil, add cilantro, roasted chilis, and a little bit of half and half or milk if you want a thinner consistency. Happy eating.
You can do both! That's what I'm working on. I'm learning to grow on a larger scale so when I start my plant-based restaurant majority of my food can come from my own garden. Your videos are a great help and I just recently bought your book that I'm eager to get into.
Tank you for spaning the entire process,realy enjoyd that 😊
If you find the kernels to be too soft when you eat it, try blanching for only 3 minutes.
Three times I laughed while watching this, that’s unheard of for me!
Thanks Kevin, good times 😀
I especially liked seeing you chill at the end in your dark backyard - man I could feel your muscles relax through the screen.
when i was a kid, one of my many jobs in my parents HUGE garden on their acreage when the corn started to silk I put a few drops of mineral oil on every silk, which helped prevent corn worms somehow. Seems crazy but it worked!
Great video Kevin!
Glad you enjoyed it!
look into making corncob jelly. It's another way to extend the harvest & ways to eat that corn you worked so hard to grow. And you can still compost the cobs after you've done this
Love how you have fun whilst being very informative at the same time, great mix! Keep it up guys!!
Corn, cream, butter, hot peppers, sweet red peppers, salt, and a Melty cheese of your liking, I mix and bake in oven for 15 min on 350, enjoy.
Have you considered getting decorative fairy lights/furniture etc to design a little cozy space in the garden for chilling? Perfect surroundings for it!
Soon!
Corn slapped... love it.
I have multiple with multi stalks and some have multiple ears. Still got a little while before harvest
I have been growing an ornamental popcorn. But am switching to a multi purpose corn that can pop be eaten as a sweet corn and ground into flour.
Oh no! Jacque’s job is in trouble after that corn slap 🌽 👋😅
Welp, maybe stating the obvious here, but roasting the corn in a pan, then adding chick peas and making your own hummus is mmmm, yum!
I make a grilled esquites with sweet corn at least once a month. For trimming the corn into the bowl try to find a small porcelain dipping sauce bowl, or an 8-10 ounce porcelain rice bowl. Flip it upside down into your larger bowl. Both of these options should have good indents on the bottom to place your ear when trimming. It works much better because of the larger diameter on the bottom (top)
Great work, love the channel!
edit: Recipe in case you're interested.
4 cobs (depending on size) blanched
2-3 thinly sliced shallots
1/2 bunch of cilantro finely chopped
1/2 cup cooked crumbled bacon (optional)
1 tbsp cotija
Juice from 2 limes
1 cup mayonnaise
1 tbsp Kinders Seafood blend seasoning
Mix the Kinders seasoning into the mayo and brush the mixture onto the cobbs.
Grill over high heat charcoal for 2-3 minutes (flare-ups will happen, it's ok). Remove when they have a decent all around char, but not burnt. Let cool.
Trim the corn off the cobb and mix in the remaining ingredients, including the leftover mayo mix. Salt and pepper to taste. Enjoy!
For the corn itself: make you some corn pudding, hun!
For the stalks: if anyone has livestock, corn stalks are often fed fresh or ensilaged to ruminants, so your cows, sheep, and goats. It's an extra step to get it back into the garden as manure, but could have benefits for y'all along the way, if you're keeping dairy, fiber, or raising some to put in the freezer.
Very satisfying video! A ton of work for you, but I for one, appreciate it. 👍🏽
I have guinea pigs who love corn silk and turn it into excellent fertilizer. 😁 You asked for favourite corn recipes: I like to make a chilled corn soup, topped with a simple crab or lobster salad. Great for hot days.
WOW. That sounds so nice
Best way to eat corn on the cob imho is to put the corn into boiling water and boil for one minute. Then take it off the heat and let it sit for 10 minutes. Perfect every time.
You break out some huge loppers to cut down some small corn . I was thinking I need to break out a chain saw to cut down my 10 foot tall corn lol . I love growing old heirloom corn as for fresh eating it's hard to beat the triple sweet hybrids . That seemed like a pretty cool one to grow sometime .
Good idea with the corn cutting but…. What works better is an angel food cake pan.
Thanks for the video Kevin.
As a student I used to make carrot and corn soup, pretty much half/half. I haven't done it in a while but it was good, well for a student anyway ;)