Lesson 7: Vegetable Gardening
Corn: A Versatile Plant
One of the tastes we associate with summer is hot, buttered corn on the cob. No barbecue would be complete without this tasty vegetable. The whole plant can be put to use, making it a truly valuable addition to the garden. The stalks can be used decoratively in Fall decorations, the shucks are used in tamale recipes, and spent cobs are excellent sources of nutrients for tomato plants. The stalks can be underplanted with peas or beans, making dual use of precious space.
Many of the old standard corn varieties like Bantam and Golden Bantam are still widely used. There are new triple sweet hybrids, bred to increase the sugar content in corn, that produce extra sweet and very full ears. Burpee introduced Ruby Queen last year. This is a bright red corn that has a very high sugar content. What a conversation piece this is. The flavor is sensational, and it provides unusual color contrast next to leafy greens.
Corn likes a well-amended soil to which phosphate has been added. Corn is traditionally planted in rows, but there is a newer method, corn gridding, that can take advantage of space in small gardens. For small spaces and maximum yields, try planting your corn in 12" grids. Each 4x8 section will produce 30 ears of corn. Plant every 10 days for continuous supply. You will have to hand pollinate. Just gently bend the young tassels down and shake the pollen loose (but don´t do this on a windy day). Or you can gently insert your fingers into the tassels and walk down the rows, touching the young plants. Traditional planting methods require at least 7 rows of corn to ensure complete pollination.
Earwigs and corn earworms can damage young corn. To control corn earworm, take 20 drops of mineral oil and place on the cornsilk 3 days after they first appear. After harvest is over, till under the stalks immediately to destroy any leftover pests. For earwigs, try taking rolled up tubes of newspaper and placing them next to the plants at night. In the morning, take the tube and upend it into a bucket of soapy water.
When planning on using corn in a summer meal, don’t pick the corn until the water is boiling. This will help keep the sugar content at its peak. To freeze corn, blanch it, just as for peas and beans, then place in freezer bags. Most people overcook corn. It should still be slightly firm to the bite, and not boiled to a soft yellow pulp.
Give this versatile plant a try. Once you’ve tasted the difference in your own corn, you’ll make it a staple in your garden.
Topic Of Discussion: What is your favorite corn recipe?
