corn husking
Maybe we don’t look too enthused, but it’s really not a bad time!

Each year, the Jean Wald family plants a section of land especially for St. Anne’s. Then, in mid-August, they call or stop by and say “We’ll be bringing corn in on Monday.” We say, “Okay, we’ll be ready. Thank you!”

Thus begins “corn-party” time. We usually have at least two such parties each summer, during which residents and staff husk, de-silk, and bag large amounts of fresh corn. This year, we estimate that our first Wald corn party yielded 720 ears, about 60 lbs. of which we cut off the cob for easier storing and eating.

While we were doing this, a number of “corny” jokes were circulating between us. I will share a couple of the better ones, sparing you the ones that would only make you groan.

Why was the farmer famous?

            He was out-standing in his field.

Why was the farmer so mean?

            He took the ears right off the corn.

During the course of the husking, we also discussed possible alternative uses for the corn and its husks, including making moonshine and drying out the cobs for corn-cob pipes. Fortunately, the police do not need to be notified since none of these propositions materialized.

The Walds are bringing another truckload this coming Monday so the partying will continue. We very much appreciate their generosity.

4 Replies to “Corn…Corn…corn…”

  1. Looks like you were up to your “ears” in corn!
    So glad to see you all last week. It’s always nice to visit while we’re in town.
    Cyndee and Paul Bohlman

  2. Cute post that made me laugh! Especially the part about the police not needing to be noticed 🙂 I love your sense of humor!

  3. These little ‘parties’ (so called by Sr. Christina), not only help the kitchen staff with their chores and provide delicious side dishes for residents but, the fellowship we share can’t be topped. We get a chance to find the best in each other, getting to hear – and tell – some great stories and share memories.

    Here is a recipe for ‘Mexican Sweet Corn Cake’ that takes about 10 minutes to put together and is a popular dessert in many Mexican restaurants:

    1/2 c butter, softened
    1/3 c masa harina(corn flour)
    1/4 water
    1 1/2 c whole kernel corn( i use fresh or thawed frozen but i am sure canned will be ok too)
    1/4 c corn meal
    1/3 c sugar
    2 Tbsp heavy cream
    1/2 tsp baking powder
    1/4 tsp salt

    Preheat oven to 350*
    In a blender or food processor give corn a whirl to chop it up a bit but still leave it somewhat chunky.
    Beat butter in medium bowl until creamy. Add masa harina and water and beat until mixed well.
    Stir the blended corn into the butter mixture.
    In a seperate bowl combine corn meal,sugar,heavy cream,baking powder and salt.
    Add that to the butter/corn mixture and stir until combined well.
    Spread into 8×8 square pan and cover with foil. Put the 8×8 pan into a 9×13 pan and add water to about 1/3 of the way up the 8×8 pan. Bake for 50-60 minutes. Cool for about 10 minutes and serve by scooping it out either with a spoon or ice cream scoop. Great served warm with a little ice cream.

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