From the Cob to Café: Freezing Super Sweet, Farm to Fork Corn

Written by Elizabeth Sullivan on July 31, 2012in Farm to Fork, Farms, Featured, Recipe - 1 Comment

Although farmers planted corn in record numbers this year — the most acres since 1937 — the current drought affecting the Midwest means yields are predicted to be well below last year’s. Consumers are seeing a rise in not only prices for corn, but in many other foods, including meat and poultry — the vast majority of farm animals rely on corn for food. (Very little of the corn planted in the Midwest is edible: most of it goes to feed animals or for fuel.)

But there are farmers who grow against the grain, so to speak, and in a sustainable fashion produce corn sweet enough for humans to eat. So last year, when Bon Appétit District Manager Sam Currie discovered Hutterian Brethren Farms had a surplus of the sweetest corn he’d ever had, he jumped at the opportunity to find a way for our accounts to use it. Continue…

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