CORN
Cucumbers (Zea mays) is an edible grain from the grass family. Corn was first domesticated millennia ago by Indigenous peoples. The Indigenous peoples of North America have long interplanted Corn, Squash and Beans, creating a productive and complimentary agricultural system commonly known as the Three Sisters. While growing Corn the way we do is a laborious and expensive process, we are committed to providing pesticide free, non-GMO Organic Corn! Check out our Corn infographic below to learn more about our Non-GMO Organic Sweet Corn!
In season: Early July to Early September
Nutritional value: Fresh Sweet Corn is a good source of vitamin B6, thiamin, niacin, magnesium, and iron. Eating Corn with Beans provides all of the amino acids that human beings need, as Corn is high in methionine but lacking in lysine, while Beans are high in lysine but lacking in methionine.
Storage tips: Our Corn should be eaten within a few days of purchase, since we chop the tops off. In the meantime, Corn stores best in the crisper drawer of the refrigerator — you can try wrapping them in damp towels to further extend their fridge life. The longer you wait to eat it, the less sweet it is!
Culinary uses: Corn is versatile in the kitchen, as it can be grilled, boiled, steamed or roasted! You can also add Corn to relishes, salsa, pancakes, or even ice cream! However, our favorite way to eat our Sweet Corn is raw, right off the cob! If you don’t think you’ll get to your corn before it goes bad, try freezing the kernels!
