Sweetcorn Perhaps?

12

Wednesday 02 July, 2014 by Uncle Spike

Now THIS really is a summer crop. It has it’s challenges too, like all crops, but providing I water sufficiently in this rocky dry soil we have, then we should get something to adorn our dinner table.

The cobs are just forming, so a little while to go yet, but in the meantime, this is the story so far...

Breaking ground after a couple of weeks

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Soon enough, the plants grow.

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And this was just now.
They are struggling for water in this heat, but some aren’t too bad 🙂

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One problem I have seen before is what they call ‘smut’, a plant disease caused by the pathogenic fungus Ustilago maydis. Now here’s a surprise, it’s a delicacy in some parts (see below) – question is, if our crop is infected this year, do I suggest this culinary aside to the boss? (yeah right).

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“Smut feeds on the corn plant and decreases the yield. Smut-infected crops are often destroyed, although some farmers use them to prepare silage. The smut is a delicacy in Mexico, where it is known as huitlacoche, even being preserved and sold for a significantly higher price than uninfected corn. The consumption of corn smut originates from Aztec cuisine. For culinary use, the galls are harvested while still immature — fully mature galls are dry and almost entirely spore-filled. The immature galls, gathered two to three weeks after an ear of corn is infected, still retain moisture and, when cooked, have a flavor described as mushroom-like, sweet, savory, woody, and earthy. Flavor compounds include sotolon and vanillin, as well as the sugar glucose.”

Souce:  Wikipedia

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12 thoughts on “Sweetcorn Perhaps?

  1. joannesisco says:

    I think I’m going to pass on the smut, thank you anyway 🙂

    … but I am waiting, somewhat impatiently, for the arrival of this year’s corn. Yum.

    Like

  2. lizard100 says:

    Sounds and looks weird. But there’s plenty of it!

    Like

  3. Dragnfli says:

    I remember my Papaw growing corn when I was a kid. My Granny would make creamed corn and it was so good.

    Like

  4. Just now, our corn is only as high as in your second picture. So much for temperate England.

    Like

  5. dayphoto says:

    I know people who do eat this…I never have. I can’t get past how nasty it looks.

    Linda
    http://coloradofarmlife.wordpress.com

    Like

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