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Post by Alan on Apr 24, 2007 21:24:22 GMT -5
5 lbs is in the ground as of today!!!! Can't say as I've ever had it before and have definetly never grown it so we shall see what it does. It should come in approx. two weeks after my seneca arrowhead and then it should be followed by golden cross bantam, bodacious, and silver king (with hickory king and some breedng experiments in there somewhere.)
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Post by bluelacedredhead on Apr 24, 2007 22:03:23 GMT -5
I still think Bodacious beats P&C.. But I suppose you are trying to cover all the requests as well as the DTM for an extended harvest and more customers. Good Luck with it!
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Post by Alan on Apr 24, 2007 22:21:22 GMT -5
Thanks bluelaced, the bodacious will go in the ground roughly a week from now, I have to grow it and I agree it is much better but I've got to keep the corn coming in. Personally my favorite sweet corn is Silver Queen but stewarts wilt is bad around here and i've heard it can and will wipe out silver queen. -Alan
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Post by Tom Akers on Apr 25, 2007 0:44:54 GMT -5
The Peaches and Cream makes excellent corn if memory serves me. One of my neighbors used to grow it every year and it was always very good. I don't know about commercial production.
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Post by johno on Apr 25, 2007 1:32:52 GMT -5
I've never had Bodacious, but Peaches & Cream is soo good that it never has a chance to be cooked around me!
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Post by downinmyback on Apr 26, 2007 0:17:43 GMT -5
Peaches and Cream is the variety i plant. I use to grow Silver Queen or Trucker Favorite but i like that Peace and Cream does not lose its sweetness and it make GREAT cream corn lol.
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Post by kimikat on Apr 26, 2007 8:33:38 GMT -5
...cream corn...*shivers*...I was right with ya till ya said cream corn....*shivers* Its a texture thing.
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Post by bluelacedredhead on Apr 26, 2007 8:55:09 GMT -5
I never thought of using it to make creamed corn. Interesting...
Down, how do you make your creamed corn?? (Sorry Kimi)
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Post by kimikat on Apr 26, 2007 11:48:11 GMT -5
It's all good...lol!
I will survive...I prefer my corn on the cob, cut off the cob and preserved via freezing, or in the form of cornbread...Sometimes I like mexican corn bread with whole corn kernals in it...lol.
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Post by downinmyback on Apr 26, 2007 13:46:00 GMT -5
You cut the niblets from the cob and then scrape the cob to get the cream. Then you cook it like you would if it came out of a can.. Kim the homemade cream corn taste 100% better than cream corn in a can as they use flour tomake alot so thry cam get richer.Homemade cream corm has a good texture as the niblets are not grounded up but retain their shape until cooking.This comes out of the skillet tasty and sweet with a corn taste. Cream corn is picked a few days before you would pick gorn for corn on the cob as you donot want the kernels to be too hard.
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Post by kimikat on Apr 26, 2007 15:37:45 GMT -5
Its not a taste thing...Its a texture thing...I can't deal with it...
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Post by bluelacedredhead on Apr 26, 2007 18:23:51 GMT -5
Thanks Down. Your method sounds much better than the last one I tried.. Now all I have to do is wait until August or September til I have some fresh corn to try it with.
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Post by downinmyback on Apr 26, 2007 18:25:56 GMT -5
The texture is not bad because you still have the niblets. You do not mash the corn into something a baby would eat.It remind me of eating whole kernal with a liquid sause. It is very good.
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Post by kimikat on Apr 26, 2007 20:37:21 GMT -5
I might try it...Y'all would never lead me wrong...
I'll wait till our early corn comes in...
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Post by mnjrutherford on May 30, 2009 7:58:45 GMT -5
BACON GREASE! You gotta have good bacon grease. Don't cook it in a cast iron because it will stick unless you use WAY to much grease. Non-stick is the only way to go here. About 6 cobs cut off, 2 T. bacon grease, salt to taste, add pepper JUST before taking it up out of the pan. Heat the pan with the fat (about medium high) have a cup of water sitting to the side, you may use some, you may not, just have it ready. Add the corn and salt, stir gently. When it's heated through turn it down to medium and add a bit (a couple tablespoons) of water IF it's not stirring well. Cover and go away for 5 minutes. Come back and stir, add water IF it's sticking even slightly, cover and go away for another 5 minutes. When you lift the lid, does it smell heavenly? If yes, taste, if it tastes heavenly it's ready for pepper and serving. This is the same way I do my frozen corn with the exception that I use butter with frozen corn and I allow it to defrost directly into the pan on medium heat with a lid.
Crap in a can has nothing on this stuff. Down in Georgia my folks call this "Fried Corn". Fried corn, fried okra, fried chicken, black eyed peas, mashed potatoes, fried ham, biscuits and corn bread was the standard noon meal for the farm hands on my uncles peanut/tobacco/cotton farm.
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