Tips on Growing Sweet Corn

Roasted and slathered in butter and herbs, nothing says summer more than sweet corn on the cob. Because corn is in the Gramineae family which includes grains and grasses, there are a few cultural practices to keep in mind when planting this crop.

 

Planting Sweet Corn: Corn needs full sun and good fertile soil.  It is a heavy feeder especially of nitrogen.  It has relatively shallow roots for a tall plant so it is sensitive to moisture fluctuations.  Since corn is wind pollinated it needs special consideration when spacing the plantings. Corn needs to be planted in blocks or 2 rows double planted to ensure good pollination and ear development.  It can be planted 2 weeks after the last frost of your area when soil temperatures reach 60 degrees.  A second and third planting can be made on Mother's Day and Memorial Day.  Always direct seed corn into the garden.



Jubilee sweet corn



Silver Queen sweet corn

Varieties of Sweet Corn

Hybrid sweet corn is planted most by the home gardener. Most people love the high sugar content of these corns. On the seed packet or in the seed catalogs sweet corns are one of 4 types SU standard sugary, SE sugary enhanced, synergistic and SH2 super sweet corn.  There are differences in these corns and choosing what will grow in your planting will result in success. 

SU Standard Sugary:  

• Has an average level of sugar (8% to 18%) that becomes starch quickly after harvest.
• Both hybrid and open-pollinated types are available.
• It is the traditional type of sweet corn.
• Some describe sugary corn as having “old-fashioned” flavor.
• Its kernels are tender and creamy. They can taste chewy as the sugar becomes starch.
• It is important that you pick these varieties the same day that you plan to eat them.
• Gardeners who want to freeze or can corn prefer this type, as the flavorful, creamy kernels hold up to processing.  
• Isolate from Shrunken (sh) and Synergistic (sy) types.

Varieties: 

My favorite is Silver Queen with its white kernels, two to three ears on 7 ft stalks. Jubilee is a yellow corn with 2 ears on 7 ft stalks. Both are good fresh eating and freezing varieties.  These two varieties have proven productive and reliable in my garden They need 80- 92 days to mature and you need to stagger the planting so they don't cross pollinate.

SE Sugary Enhanced:  

• Sugary enhanced has an increased sugar level (30% to 35%), and the kernels are tenderer.
• The sugar is slower to become starch after harvest.
• Fully Sugary Enhanced (se+) types are even sweeter. They will still be sweet after three or more days in the refrigerator.
• Isolate from Shrunken (sh).

Varieties:  Bodacious, Kandy Corn, Delectable, Sugar Buns

SH2 Super Sweet Corn or Shrunken:  

• Also known as "Supersweet."
• Shrunken have two to three times the amount of sugar (40% to 50%) compared to Sugary varieties.
• They have a crispy texture.
• They can keep their sweetness for a week in the refrigerator.
• Some people find shrunken corn lacking in “corn” flavor, and they are less creamy.
• Seeds are smaller and lighter in weight, and look shrunken when dry.
• Isolate from all other sweet corn types.
• Cross-pollination between Shrunken (sh) and any other types will result in starchy, tough kernels.

Varieties:  Super Sweet Jubilee, Honey n Pearl, How Sweet It Is

Synergistic:  

• They have a combination of sweetness genes.
• All have at least one (se) gene.
• They may be combinations with (sh) or (su), or both.
• These varieties are very sweet, crisp, tender and creamy.
• Some also have longer storage life, lasting more than a week in the refrigerator.
• Sugar content in synergistic types take longer to build up than in sugary enhanced types, and kernels can be watery if picked too early.

Varieties:  Honey Select

There are many more varieties available just be sure you are picking a sweet corn that suits your purpose and that you harvest it properly.

Field Corns are dominate so if you are near a huge commercial field you will have to plant, if possible, so your corn does not tassel at the same time as the field corn.

Other types of corn:

Don't limit yourself to just sweet corn.  There are open pollinated, dent, flint, and popcorns.  Sweet corn is eaten in the immature milky stage while other corns are allowed to mature on the stalk until dried and used as a grain to grind into corn meal, animal feed, or popped.

Open pollinated:  If you prefer the old fashioned flavor of corn without the sweetness this is a good choice. One choice that is easy to find is Golden Bantam

Flint Corn:  Flint corn is also known as Indian corn.  There are colorful ornamental cultivars and those that can be used as polenta or ground into cornmeal.  Some varieties I have tried are Bloody Butcher, Hopi Blue, and Polenta

Polenta corn a flint corn

Popcorn:  Technically popcorn is a flint corn that is the best option for popping.  So you are not disappointed movie popcorn is the snowball type and pops bigger than mushroom type popcorns.  There are lots of fun popcorns to try in a variety of colors.  They are actually becoming popular as a gourmet treat.

Dent Corn:  As dent corn dries, a dent is formed in the top of the kernel.  Dent corns are used as animal feed, for corn syrup, and used to make biodegradable plastics.  This probably isn't the choice for the home gardener but and option if you have livestock.

Squash is a good companion with corn.

The tassel which produces the pollen.

Pollination:

Before planting  you need to understand how corn is pollinated.  All corn varieties are wind pollinated and will cross pollinate.  Pollen is produced by the tassel of the corn which is the male part.  A good healthy corn will produce one or more ears along the stalk of the corn.  This is the female part and includes the ear and the emerging silks.  The pollen must go from the tassel to the silk.  This is accomplished with the help of the wind.  Each pollinated silk becomes a kernel on the ear of corn.

The silks of the ear.  Each individually pollinated silk
becomes a kernel on the cob.

Corn pollen is extremely light and can be carried long distances by the wind.  As I mentioned all corn will cross pollinate.  If your corn is tasseling at the same time as your neighbors or a commercial field then chances are there will be cross pollination.

Concerning your neighbor who is probably planting sweet corn. If cross pollination occurs eating quality is affected.  If SU, SE, SU2 are planted together and tassel at the same time they will cross pollinate..  SE and sh2 types are recessive to su types.  Field corn, Indian, and popcorn are dominant.  If planting more than one variety they must have different maturity dates and tasseling times.

Watering and Fertilizing

Sweet corn requires regular consistent watering.  Watering is critical during tasseling, silk development, and ear formation.  Water stress results in stunted growth and poor flavor.

Work a dry fertilizer and compost into the soil before planting. Corn is a heavy feeder. Side dress corn when it is a foot tall with bone meal.  Side dress again when the silks appear.  Also fertilize with fish emulsion at these times.  Mulch when plant are young to keep the wind from drying the soil out.

Corn Earworms

Spinosad and Neem are effective against Corn Earworms.  Female moths lay eggs on tips of corn silks.  The larvae feed off the silks and move on down eating kernels.  They emerge and then pupate in the soil.  You can have 1-4 generations of these lovely creatures. The critical time to spray is when the silks begin to dry.  Focus the spray on the tips of corn and around the base of the corn.

Aphids

Aphids can also be a problem.  An aphid infestation will result in lots of honey dew and can encourage the growth of black mold. The honeydew will attract wasps. While this rarely affects the quality of the corn because it is protected by a tight husk, it weakens the corn and is not pleasant to work around. 

Spinosad and Neem Oil are effective for both of these problems.

Ready to harvest with dry silks, tilted stock and plumb.

Harvesting

Harvest when the ears are plump, silks are dry, and ears tips out.  Enjoy! Sweet corn does not store well in the field.  It does not store long after it has been harvested.  The sugars turn to starch and that great sweet corn  flavor is lost. 

I remove the remaining stalk and some husks and keep it in the refrigerator but don't leave it there long.  Enjoy it fresh. 

To extend the season, I suggest planting two varieties and staggering the plantings so you can enjoy fresh corn longer.  The two varieties I like are Silver Queen and Jubilee.  Both are great for eating fresh and they both process well.  You can freeze corn on the cob or can it in a pressure canner.

Rhubarb Strawberry Cobbler

This is absolutely yummy!  My favorite rhubarb dessert to date!   It's a family favorite I found on Taste of Home.  The recipe comes from Susan Emery Everett.

1 1/3 cups sugar 
1/3 cup flour
4 cups 1/2 diced fresh or frozen rhubarb
2 cups halved strawberries
2 Tbs of butter

In a bowl, combine the sugar and flour.  Stir in the rhubarb and strawberries.  Transfer to a 11x7 baking dish and dot with butter.

Crust:

2 cups flour

1/2 tsp salt

2/3 cup vegetable oil

1/3 cup of warm water

1 Tbs of milk

1 Tbs of sugar

Combine the sugar and flour.  Add the oil and water.  Using a fork stir until the mixture forms a ball.  Roll out between two pieces of wax paper into a rectangle that will fit over the rhubarb mixture.

Discard the top piece of wax paper and invert the dough over the filling and peel off the remaining sheet of wax paper.

Brush the dough with milk and sprinkle with sugar

Bake at 425 for 40-50 minutes or until golden brown.  Delicious served warm with ice cream!

Rhubarb Cake

Rhubarb: The Pie Plant

Rhubarb Strawberry Jam

Rhubarb Crisp

Rhubarb Lemonade

Rhubarb Breakfast Cake

One of the first crops to harvest is rhubarb, a personal favorite!  I love the smell of fresh cut stalks.  Rhubarb is also known as the pie plant but dessert plant is much more accurate.  Below is a recipe for rhubarb cake.  I found this in Capper's Farmer magazine and the recipe was submitted by Karen K Will. I adjusted the recipe to include more rhubarb and topping.
Great take on a coffe cake and who wouldn’t want cake for breakfast!

Rhubarb Cake

Cake:
2 cups all -purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1/3 cup of honey
1 egg
1 cup of sour cream
2- 3 cups of sliced rhubarb

Topping:
1/3 cup sugar/ or brown sugar
3/4 tsp cinnamon
3 Tbs melted butter

1.  Preheat oven to 350 degrees.  Butter a 2 qt casserole dish.

2.  Whisk together flour, baking powder, baking soda and salt.

3.  Add honey, egg and sour cream and blend.  Stir in chopped rhubarb.  Set aside and make topping.

4.  Mix together sugar, cinnamon, and melted butter.

5.  Pour and spread batter in dish.  Top with sugar cinnamon mixture.

6.  Bake for about 40 minutes or until a toothpick inserted in the center comes out clean.

Enjoy as a breakfast cake plain or with whip cream.

To learn more about growing rhubarb check out this post.

Rhubarb: The Pie Plant

Rhubarb is a beautiful perennial  plant.  It does well with partial shade.  Rhizomes can be purchased from your favorite online nurseries.

More delicious rhubarb recipes:

Strawberry Rhubarb Jam

Rhubarb Crisp

Strawberry Rhubarb Jam

What a great combination:  strawberries and rhubarb!  This is definitely a family favorite. You can harvest rhubarb in early spring and then again in the fall.  Never harvest more than 1/3 of the plant.  Everbearing strawberries will still be producing berries in the fall so it a great time to get this delicious jam on your pantry shelves.

Crimson Red Rhubarb

Recipes for this jam are easy to find.  I use the one in the Ball Blue Book. This is a must have book for anyone serious about preserving food.  I recommend this book for everyone and suggest you actually read about the principles and equipment.  Sometimes we think we know it all when in fact half of what we know just isn't so.  So read the book. 

Our favorite thing to do with Strawberry Rhubarb Jam is to put it on a omelet. 

Ozark and Tristar Strawberries

Directions for Strawberry Rhubarb Jam

Strawberries for this can be fresh or frozen and thawed.  Drain any juice if using frozen. Put strawberries in pot and smash with a potato masher to crush them. Add rhubarb, pectin, and lemon juice.  Have your sugar  pre-measured in a bowl.  Bring the fruit to a boil.  Add sugar and return to a boil.  Boil 1 minute. Skim the foam off.  It helps to let it sit a few minutes then skim. Add to jars.  Wipe rims. and process in a water bath canner for 10 minutes.  I'm at 5000 ft so I always add 10 minutes to the processing time. Be sure to process for the appropriate time for you altitude  Check seals before storing.  Rings can be removed.

Strawberry Rhubarb Jam

Yields about 6 half pints.

2 cups crushed strawberries

2 cups chopped rhubarb

1 package powdered pectin

1/4 c lemon juice

5 1/2 c sugar

Growing Strawberries

The Pie Plant: Rhubarb

Controlling Weeds

Perhaps the biggest challenge with gardening is weed control.  There is no way to garden completely weed free, but there are methods and ways to control or manage weeds.

What is a weed?

Each area of the country seems to have specific weeds that are a constant struggle. Here in New Harmony, Utah white top and morning glory are some of our biggest challenges but there are many others.   

To help develop a strategy you must first understand your enemies. I have heard people say that a plant out of place is a weed so a tomato in a flower bed would be a weed.  

I disagree with that definition.  Weeds have specific characteristic that make them a consistent reoccurring problem in cultivation practices.  Weeds have short life cycles but in that time are prolific reproducers.  The can have more than one seed cycle and can propagate vegetatively as well.  Their abundant seeds can remain dormant in soils for years. All these factors make weeds a challenge for any type of gardening.

Annual Weeds

Annual weeds spread through your garden by seed.  The seeds can be brought into your garden from animals, birds, or even by sticking to your shoes and clothes.

Examples of annual weeds include crabgrass, lambs quarter, pigweed, spurge, purple dead nettle and bur buttercup.

There are cool season and warm season annual weeds.  Cool season weeds will make their appearance in early spring, disappear in warmer weather, but may return in the fall.

Warm season annual weeds will emerge and remain throughout the growing season.

Bur Buttercup which is toxic to livestock

Perrienial Weeds

These culprits are by far the hardest to eradicate.  They spread by seeds and through aggressive vegetative structures such as stolons and rhizomes.  Stolons and rhizomes are underground and have buds that produce new plants which is why tilling does not kill these weeds.

Examples include bindweed, white top, quack grass, and thistle.

There are two prime times to apply herbicides to perennial weeds.

  1.  The first critical time is spring before flowers open.  At this time root reserves are depleted so the plant is sending sugars from the leaves down to the roots.  The herbicides will move with the sugars down to the roots.  
2.  Another critical time is in the fall when the plant is moving sugars down to the roots for storage for the winter.  Perennials are least susceptible to herbicides after flowering and during seed development.

Redstem Filaree or Cransebill

Plan of Attack

Discouraged?  Don't be.  Let's talk strategies for managing weeds.  

1. Prevention

• Be sure vegetable, flower, and woody plants you bring into your garden are weed free
• Clean your tools.  If you use a shovel outside the garden area be sure to clean it before using it in your garden
• Use weed free mulch and compost.  Often homemade compost does not reach high enough temperatures to kill weed seed.  I would use bagged compost in garden beds and in greenhouse.  Save homemade compost for fruit trees and large field gardens.
• Mowing unmaintained areas to prevent weeds from going to seed will help.  In my large field garden we till every couple weeks a path around the garden and mow from that path on out. You can mow around the outside of greenhouses and your garden
• Keep garden paths weeded.  I have found this is easier if you put down a heavy duty weed cloth and cover it with a synthetic bark.  If that is not feasible use a hula hoe every week to weed the paths.  
• Disturbing the soil is as good as planting weed seed.  Do not disturb an area you are not going to use.  You can mow the area but do not till.
• Regularly monitor for weeds

Mullien

2. Mechanic Control

• Striking at the right time!  Weeding is import the first 6 weeks of spring to control early annuals and perennials.  The first 6 weeks of summer are also a vital time to weed to get emerging warm annuals.
• Hoe when dry: hand pull when wet.  Hoe when the soil is dry especially in paths the sun will then shrivel up the exposed roots.  If you hoe when its wet the weeds can and will reroot.  Hand pull weeds in garden beds and rows when the soil is wet so you can get all the roots.
• "One years seeding mean seven years weeding"  Do not allow weeds to flower and seed.  If you have neglected weeding attack those ready to flower and already flowering.
• Mulch, mulch, & mulch  after you weed an area cover it with at least 2" of mulch
• Lop off their heads.  Cutting off the flower heads of weeds you can't pull will buy you time.  This is also helpful with hard weeds like bindweed (morning glory).  Consistently pulling any bindweed prevents reseeding and forces the plant to use up food reserves in the roots.
• Flaming small emerging weeds is very effective.  In preparing a garden in open ground you can till or work in your compost, wait two or three weeks and flame any emerging weeds.  Be sure to plan ahead so you aren't late planting
• Weed whacking 
• Brush mower 

Dandelion

3.  Pre-Emergent Weed Controls

• Products containing corn gluten prevent germination of seeds
• I use a pre-emergent on my lawn to control dandelions.  Apply it in a broadcast spreader when the forsythia blooms because this is when seed will start to germinate
• Pre-emergents weed control does not kill existing weeds.

4.  Herbicides

• Herbicides are designed to kills plants.  They can be non-selective meaning they will kill all vegetation.  There are also selective herbicides.  These herbicides are divided into 2
  groups broad leaf  or grass selective.  Broadleaf herbicides kill broadleaf weeds while grasses are unharmed. Grass selective does the opposite.
• The growth stage of a plant will affect the performance of all herbicides.  Seedlings are more susceptible to herbicides than mature weeds that are not actively growing but instead focusing energy on seed production.   Most weeds are less susceptible to herbicides after flowering
• Organic Burn Out is non-selective and kills or damages all plants.  It contains clove and d-limenol oil. 
• I have also used Captain Jacks Dead Weed Brew on weeds outside garden areas 
• Herbicides in my experience need to be used while weeds are small and in some cases repeatedly
• Important note I always hand  weed in my gardens.
• We mow weeds in other areas (we have 5 acres)
• Herbicides are used selectively for example around a fire pit and along fence lines.

Here's a link to USU Landscape and Garden Weed Identification Guide:

Common Weeds of the Yard and Garden

White Top

Sorrel: Perennial Green

History

Sorrel is a perennial green that sprouts in early spring. It is a traditional European cool season crop.  Although less common in American gardens, it deserves a permanent spot in your garden.  It looks like spinach or arugula but this leafy green has a lemony zesty tang.  Oxelic acid gives it the sour taste.  (Same substance found in rhubarb which is in the same family) It's nickname is sour grass. 

Sorrel is the common name for three different species common garden sorrel or sour dock, French sorrel, or mountain sorrel.  All three have a history of being collected in the wild and grown in the garden.

Sorrel has arrow shaped leaves and grows to about 12".  It prefers the cool spring and fall.  In summer it will quickly bolt sending up a tall flower stock. Sorrel will self seed if flower stocks are left.

Growing Sorrel

Sorrel can be grown from seed. Prepare the bed remember it will be a permanent planting.  Amend your soil with lots of organic matter.  

 It can be seeded directly in the garden when soil warms to 50 degrees F. Press  the seeds into the soil and cover very lightly. Thin the plants to 12" apart.

Sorrel will overwinter in the garden and be a welcomed early green.  Plants can then be propagated easily by divisions in early spring.

Harvesting

Harvest the outer leaves when they about 4 inches.  Keep the flower stocks trimmed to the ground and cut off older declining leaves to help keep younger new leaves sprouting.

Pests & Disease

Sorrel has few if any pests or disease problems.  Aphids may be an issue and can be squirted off with a hose.  I have never any pest or disease problems with sorrel.

Because of the oxalic acid in the leaves, deer tend to leave sorrel alone.

How to Use Sorrel

I like to mix fresh leaves in with salad greens. I enjoy chopped fresh sorrel in an omelet with Swiss cheese or in frittatas. Sorrel sauce is delicious on fish, salmon, or sautéed chicken.

There are some unique things about sorrel.  First it does not store long so pick what you will use in a few days.  The most usually thing is what happens when sorrel is cooked.  A pile of bright green sorrel will dissolve into a green pulp which is used to make sorrel sauce. 

A sorrel and Swiss cheese omlet.

Sorrel Sauce

Thick lemony sauce that works well with salmon, fish, sautéed chicken or eggs

Makes about 3/4 cup

2 Tbsp unsalted butter

1 medium shallot, minced

1/2 lb sorrel, washed, spun dry, stemmed, and chopped (about 5 cups)

2 Tbsp heavy cream

Salt 

Freshly ground pepper

Other herbs such as chervil and chives can be added

1.  Place the butter and shallot in a medium saute pan.  Cook until butter melts and shallot softens.  Add sorrel, cover, and cook, stirring once or twice until completely wilted about 4 mins

2.  Stir in the cream continue cooking and stirring occasionally until sorrel forms a course pulp.

3.  Season with salt and pepper.  Use immediately

Sorrel Sauce (A second option using less sorrel)

1. • 1/2 cup (packed) chopped fresh sorrel or spinach
   • 2 tablespoons dry white wine or chicken broth
   • 1 1/2 teaspoons minced shallots
   • 1 cup whipping cream
   • 1 1/2 teaspoons fresh lime juice
   • ground white pepper
2. Fish
   • 1/2 cup pecans (about 2 ounces)
   • 1 1/2 teaspoons chopped fresh tarragon or 1/2 teaspoon dried
   • 1 1/2 teaspoons chopped fresh basil or 1/2 teaspoon dried
   • 1 tablespoon butter, room temperature
   • 4 6-ounce salmon fillets

PREPARATION

1. For Sauce:
   1. Combine sorrel, wine and shallots in heavy small saucepan. Stir over medium heat until sorrel wilts, about 2 minutes. Add cream and lime juice. Boil until reduced to sauce consistency, about 12 minutes. Transfer sauce to blender. Purée until almost smooth. Return sauce to same saucepan. Season with ground white pepper and salt.
2. For Fish:
   1. Finely grind pecans, tarragon and basil in processor. Blend in butter. Season with salt and pepper. Transfer to small bowl. (Sauce and nut mixture can be made 1 day ahead. Cover separately and chill. Let nut mixture stand at room temperature 30 minutes before using.)
   2. Preheat oven to 400°F. Oil large baking sheet. Arrange salmon on prepared sheet. Sprinkle lightly with salt and pepper. Spoon equal amount of nut mixture over top of each fillet.
   3. Bake salmon until cooked through, about 10 minutes.
   4. Meanwhile, bring sauce to simmer.
   5. Using spatula, transfer salmon to plates. Spoon sauce around fish.
   6.