"Dandelion wine. The words were summer on the tongue.For our generation here in the Midwest, frozen sweet corn serves the same purpose. This morning when we went to our favorite local farm to get sweet corn, we heard the sad news that today's would be the last crop of the year. So we got a couple dozen extra ears to freeze.
The wine was summer caught and stoppered."
Here's the recipe, courtesy of Stoneman's family farm in Fitchburg, Wisconsin:
3 cups water.
One half stick of butter.
3-4 tsp salt.
Combine all ingredients in a large kettle. Bring to a boil and simmer 5 minutes, stirring occasionally. Cool and do NOT drain. Package in Ziplock freezer bags.
Yield: seven 2-cup packages.
The top photo shows the corn after I had shucked it - beautiful bicolor ears with the corn so fresh that it's sweet raw without cooking or adding butter. It'll be frozen tonight and we'll save it to haul out when the first blizzard hits this winter. After shovelling knee-deep snow in sub-zero wind chills, we'll come in to enjoy a taste of summer