Shopsmith Forums

ERLover wrote:Me too John, in the past, but the shipping, and storage is so good now a days that grocery store stuff this time of year is pretty good, and when in season here only buy from stands, BUT they are disappearing as as you get Urban/Suburban growth unless you live on the edge of it or have a weekly farmers market near where you live.
Once picked the sugars start turning into starches and changes the flavor.

Well, I used to live pretty far from the edge but it gets closer every year. You are right, once the corn is picked it immediately starts to deteriorate. That is why I cut the raw corn off the cob the same day, scrape the "cream" from the cob and vacuum pack it and freeze it.

I made a Cod and corn chowder from last years crop the other day. It was great!

Well, I used to live pretty far from the edge but it gets closer every year. You are right, once the corn is picked it immediately starts to deteriorate. That is why I cut the raw corn off the cob the same day, scrape the "cream" from the cob and vacuum pack it and freeze it.

I made a Cod and corn chowder from last years crop the other day. It was great![/quote]

JB, I make a many of soups in the winter, thick, more like a stew, I never cared for a corn chowder of any type, just my taste. Not a knock on your taste, but you are right, freeze it as soon as picked.
My nephew is the head of a food companies R&D department, not just a manager, but has a PHD in food science/ Bacteriology/ect and loves to cook, and spends time in there test kitchen working on things, he worked his way up a bit in this company, and misses his time just working on test recipes in the test kitchen,he agrees with freeze as soon as possible. He is my to go to guy on stuff, even though I was a chef school pupil in the 70s, they taught that in them too, but not to the level he has knowledge of.

Our local produce opened here a few weeks ago and my wife and I went in last week. They had the Vandalia onions and I have never saw them so big. I bought one of the med size and it weight 1.5 lbs. I pick up one that weight slightly over 2 lbs. I bet bread dough and make patties out of it then deep fry the bread. Add butter and a slice of onion. Best meal ever

Mom has an Vadalia onion casserole, with bacon, I am up in Atown, and wont be back by moms till Thursday, I will post it then or Friday, it is a meal in itself. She has not made it in a few years.

I have a sourdough onion cheese bread that I make with the Vidalia onions when I can get them.

thunderbirdbat wrote:I have a sourdough onion cheese bread that I make with the Vidalia onions when I can get them.

Here in WI they are pretty common most time of the year, according to my nephew, which company supplies all of onion rings for Burger King, French Frys for them and McDonlds in the Mid West, and they have a real tight criteria on size and length, tosses a millions pounds of onions a year do to small size for rings.
Onions are cut in the field at harvest time, let lay for a day or 2, then the tops are cut off, then collected, and either shipped or put in caves, 55*, for storage, then pulled out as needed. Now I am not sure if that is all true with Vadalias, but it is with your Spanish Yellows and Whites, I will email him on the Vadalias, and an other low sulfuric acid onion that comes from South America. It is the Sulfuric Acid in a onion that gives its taste and eye tearing.

The corn was probably Zellwood grown. The used to have a festival each year but it was cancelled in 2013 and hasn't occurred since. Great corn

Corn takes up too much room in our yard and besides the raccoons love it so it would be a battle that I'm unlikely to win. Years back where I worked they had garden plots that you could use, I'd grow corn there, plenty of room. I'd call the wife and tell her there was corn coming so she would get things as ready as she could and I got pick it and bring it home. That was about 20 minutes.

That was wonderful, the trick was to pick it at the right time, if you get it at the peak it has not yet started to turn to starch, a natural thing that happens and is that is how the seeds store over winter for the next season.

If you ever have corn that is starchy it is not very good. And true as soon as you pick it that process is quickened. However the new corns are much better at slowing down that process so you can get pretty good corn that has sat for a short while. These super sweet corn were not available years ago so you ended up getting a lot of bad corn at the grocery stores, not necessarily so any more.

I too like to stop at our farmers market and often we get corn that was on the plant 10 minutes before. But the funny thing is we can store it for days in a cooler and can't tell the difference, and I'm a corn person. Back in the 80's I could tell but not anymore, and no it is not me it is the corn.

We are members of the DuPage County Farm Bureau so we get various papers and magazines from them, corn has changed and is changing. So the rule of 30 minutes from plant to table is no longer the rule..... if you think it is then it is only in your mind not in the corn.

BTW I had to have two bowls of goulash, just too good not to. With a little luck we can stretch it out for a couple of days...... if I can resist eating two helpings for the duration of this batch anyway.

Ed

reible wrote:Corn takes up too much room in our yard and besides the raccoons love it so it would be a battle that I'm unlikely to win. Years back where I worked they had garden plots that you could use, I'd grow corn there, plenty of room. I'd call the wife and tell her there was corn coming so she would get things as ready as she could and I got pick it and bring it home. That was about 20 minutes.

That was wonderful, the trick was to pick it at the right time, if you get it at the peak it has not yet started to turn to starch, a natural thing that happens and is that is how the seeds store over winter for the next season.

If you ever have corn that is starchy it is not very good. And true as soon as you pick it that process is quickened. However the new corns are much better at slowing down that process so you can get pretty good corn that has sat for a short while. These super sweet corn were not available years ago so you ended up getting a lot of bad corn at the grocery stores, not necessarily so any more.

I too like to stop at our farmers market and often we get corn that was on the plant 10 minutes before. But the funny thing is we can store it for days in a cooler and can't tell the difference, and I'm a corn person. Back in the 80's I could tell but not anymore, and no it is not me it is the corn.

We are members of the DuPage County Farm Bureau so we get various papers and magazines from them, corn has changed and is changing. So the rule of 30 minutes from plant to table is no longer the rule..... if you think it is then it is only in your mind not in the corn.

BTW I had to have two bowls of goulash, just too good not to. With a little luck we can stretch it out for a couple of days...... if I can resist eating two helpings for the duration of this batch anyway.

Ed

Corn, Tomatoes and a few other veggies, for shipping, bruising/ ect, Bio Engineering!!!!!!

rieble, a 22 takes care of the coons, and good eating to boot.
A old friend was a biochemist and suited after graduating by Monsanto for Bio Engineering of fruits and veggies for longer shelf life in stores and shipping.