This weekend my efforts in the kitchen had less to do with dinner tonight than with dinner in, say, January. That's when I'll be eating the corn and tomatoes I packed into my freezer. My favorite summer fruits and veggies are still available at the farmers market, so I've been buying them up and storing them away for the winter. Knowing I won't have to resort quite so much to flavorless supermarket replicas eases (a little) the regret that summer's bounty will soon be over.
Yesterday I put up four pounds of plum tomatoes and a dozen ears of sweet corn. Next week I'll talk about the tomatoes; today I'll describe how I did the corn. I've used this simple method of freezing corn for the past several years and have had good results with it. I'm sure it's not the only, or maybe even the best way to freeze sweet corn, so I'd love to hear your thoughts and compare notes with your favorite methods.
As always when preparing food to be put up, I make sure my hands, utensils and workRead More »from End of Summer: Freezing Sweet Corn