Corn: It’s been the buzz-word in the ag-world for the past couple of weeks. Maybe you’ve heard some of these “corny” phrases before:
"Plant corn when oak leaves are as big as a squirrel’s ear.”
"Plant corn when it’s warm enough to drop your drawers and sit on the ground for two minutes under a full moon."
(Corn should be) "Knee-high by the Fourth of July."
“Pollinated by August, dented by Labor Day."
"Corn will dry down right when frost doesn’t occur until after the first full moon in September."
"Harvest when 8 of 10 ears float in a stock tank."
The accuracy of these adages could be argued, however; “farm-lore” is often based on a century or more of environmental observations by those who till the land.
In our area, corn’s usually planted by the end of April or early May. It’s June! Yes, the storm clouds lifted and the sun finally shone for more than just one day, but farmers all across our state and region had to look the calendar, and some still soggy or sticky fields, square in the eye and make some serious decisions about whether to plant corn, consider an alternate crop, or begin filing “preventive” insurance claims.
Experts held emergency meetings and webinars to help us make informed decisions about the complicated economy and agronomy (science) of corn. Most farmers headed to the fields to plant what they could, and predictions are that 90 percent of Michigan’s corn crop will make it into the ground this season. There are consequences though. Late planted corn may have a lower yield, so it will need optimal growing conditions, and an early frost could mean crop failure. Why? Because, depending on the variety, those little kernels need between 98 to 110 days to sprout, reach for the sky, tassel out and pollinate each kernel on the developing ear, and dent-dry to maturity for harvesting.
We have a small farm, so it wasn’t as great a challenge getting 30 acres of corn planted, but farmers with hundreds of acres faced a daunting few days in the field. This year each of our bags of seed corn cost $230, contained 80,000 kernels, weighed about 47 pounds and planted about two and a half acres. That’s roughly an investment in seed of $2,700 just for our tiny operation.
Consider these interesting kernels of information. The word “corn” in the English language means “the common grain”. If you ask a Scottish farmer how his corn is growing he will assume you mean his barley or, more likely, his oats. Ask a British farmer the same question and he will tell you about his wheat. What we call “corn” is maize to the rest of the world. Corn’s considered a vegetable, but it’s technically a fruit!
There’s much to celebrate this June: graduations, weddings, Father’s Day, several family birthdays (including mine!) and getting the corn crop planted! Get your Strawberry Margarita pie on! Ole!
Frozen Strawberry Margarita Pie
• 1 large container (16 oz) strawberries, rinsed and hulled (Michigan berries of course!)
• 2 Tbsp sugar
• 2 1⁄2 cups (4 oz) thin salted pretzel sticks
• 1⁄3 cup sugar
• 1 stick (1⁄2 cup) unsalted butter, melted
• 1 can (14 oz) sweetened condensed milk (not evaporated milk), well chilled
• 1 tub (8.75 oz) mascarpone cheese
• 1⁄3 cup plus 2 tsp (6 Tbsp) tequila
• 1 Tbsp grated lime zest
• 2 Tbsp lime juice
• strawberry and lime slices
1. Lightly coat a 9-in. pie plate with nonstick spray. Line a rimmed baking sheet with foil.
2. Thinly slice 3⁄4 cup strawberries; set aside. Cut remaining berries in half; toss with sugar and spread on lined baking sheet. Freeze about 30 minutes until partially frozen.
3. Crust: Process pretzels and sugar in food processor until fine crumbs form. Add butter; pulse until blended. Press evenly over bottom and up sides of pie plate. Freeze 10 minutes, or until firm.
4. Clean processor. Add sugared halved strawberries; process until puréed. Add remaining ingredients (except sliced berries); pulse until smooth. Transfer to a bowl; stir in sliced berries.
5. Spoon into crust and freeze uncovered at least 6 hours. Wrap airtight and freeze at least 2 hours more.
6. To serve: Garnish pie, then refrigerate about 15 minutes for easier slicing.