Nothing is as emblematic of a Hudson Valley summer as sweet corn piled high at the farm stand. Stripping the husk and the silk away is like a meditation on delicious. Boiled, steamed, or grilled just long enough, the kernels take on a glow that promises sweet bursts of juice on the tongue. Our corn is even delicious raw. If you want to go all-in on corn, try growing a couple of rows. Plant kernels about an inch-and-a-half to two inches deep, three in a hole, a foot or so apart in mounded rows, and in just under three months you’ll be feasting.
Hudson Valley Seed Company has a colorful array of heirloom organic varieties you can purchase online. If you can’t wait, our local farms are harvesting.
fresh corn salad recipe
provided by Saunderskill Farms
• 10 ears of raw or roasted sweet corn
• 1 cup diced red onion
• 6 tbsp apple cider vinegar
• 1 tsp salt
• 1 tsp pepper
• 1 cup julienned basil or cilantro
In a large bowl, cut the corn kernels off the cob. Add the remaining ingredients and mix. Chill in the refrigerator for at least an hour.
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