Finally! Eckert’s homegrown corn is ready for the pickin’. Did you know Eckert’s corn is so tender that you don’t even have to cook it? My kids love to cruise down the hill from our house on the golf cart and pick it and eat it directly in the field.
We have several different plantings of sweet corn and each planting can be picked for about three weeks. Staggered planting times, called succession plantings, allows us to have homegrown corn for pick-your-own and store sales from now until early September. And, boy are we grateful for the recent rains that are allowing all of our crops to grow and thrive in spite of the extreme summer heat.
I love this recipe for Homegrown Corn Salad with Feta & Herbs which features corn cut fresh from the cob and I made it for the Eckert family’s 4th of July gathering on Monday. We met at Chris’ parents house on the Millstadt farm for a delicious family meal of fresh picked farm fruits and veggies and grilled meats from Eckert’s butchers. It was a yummy start to our evening of family conversations and an awesome fireworks show.
Come on out and pick some corn this summer at Eckert’s! You will be a-maze-d how good it is fresh from the field.
Eat well this summer, Angie
6 ears of corn
6 oz feta cheese crumbles
1 small spring onion or ½ shallot, finely sliced
1/3 cup kalamata olives
1 Tbs. + 1 tsp. white vinegar
¼ cup extra virgin olive oil
Pinch of Kosher salt
1-2 Tbs. parsley
1-2 Tbs. tarragon
Cut corn from the cob with a knife. Using the back of the knife, scrape the cob to release any “corn milk.” Place corn in a medium bowl and add feta, onion or shallot, and olives. Drizzle vinegar and oil on top. Toss to coat. Add salt to taste and toss herbs in gently. Makes 8 servings.