Corn Mushrooms in my greens bed? Strange!
Well I went corn picking the other day, came home with well over 300 ears of corn after I figure in what I gave to my neighbours!!! Now that's a lot of corn. The strange thing is, we found these five corny looking shrooms growing in our little bed of greens, not entirely sure what to make of them!
So the first day we spent blanching and removing the corn off the ears, and bagging it in 8 cup increments. Why 8? Well the recipe I was to use called for the corn off 12 cobs.. So we removed the corn from 12 cobs and then measured it... ta da, 8 cups!
So, let me just figure this out for my own idle curiosity, I currently have 10 bags in the freezer, that would have been about 120 ears of corn, there are 9 bags in my fridge, so that's 108 ears there, and I have used 5 more bags today making Corn Salsa.. so there is another 60 ears there abouts. I gave away at least 70 .. yep, that's quite a bit of corn!!!!
Anyway, back to the corn salsa, the first 6 batches I used my heirloom tomatoes from my garden, organically grown, from saved organic heirloom seeds. A number of varieties are in my little postage stamp of a lot. Don't those look lovely!
Amana Orange, Krim, Gregori's Altai, Black Prince or Black from Tula
Now back to the recipe. Ok, so this is a really quick preserve for corn. It takes 15 min to process in the water bath, and only 15 min to cook it (provided corn was blanched first). Take your vinegar, spices, sugar bring to the boil, add your diced onion, tomatoes, peppers, and garlic to the pot. Cook for 5 min or so, and then can it.. Couldn't be simpler. I did five different spice varieties today, chipolte, basil, hot spicy, regular, and one with red sheppard peppers in it instead of regular bell peppers. Chipolte turned out amazing, youngest daughter wanted it for dinner!!!!! HAHAHA Had to giggle over that one.. when I told her it wasn't dinner but was being canned, she was really disappointed!
So there is me, in cut off spandex bike shorts, and my curves work out top/bra thingy, it's hot in the kitchen, the big pot on the stove is basically boiling water all day long, and there is the pot I cook the salsa in too. Windows open, doors open, fan going, which is now blowing over the jars to cool them a bit faster so I can label them and put them away.
There is something to be said for home made foods, foods made from whole products, by hand, scratch if you will, that makes it taste oh so much better. Whether it be bread, pickles, corn salsa, or a dressings, sauces, cakes, etc, it really doesn't matter does it, it's been made with love, compassion, dedication, and in the case of vegan cuisine, it's cruelty free and life giving to your body! Personally, I can never seem to stay out of the kitchen, always want to be doing something in it, even if it's not my own! If you want the recipe for this salsa, just ask me.