My brave Vermont quest to bring together food-love and mom-life.

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Children of the Corn 4

Posted on August 25, 2010 by crankycheryl

Is it just me?

Wouldn’t you expect that your children and their two friends could stay at the petting zoo and playground for two minutes while you ran to get them a bottle of water since the poor little darlings were thirsty?

And if they had to run wild in the minutes you were gone, surely you’d think they could continue on with the petting zoo animals, or climbing the wooden tractor, or running across the wide, safe, open field.  What child of reading age would cross an acre, pass the “CLOSED” signs, and enter the corn maze?

This place, by the way, is a big old actual maze with paths that swirl around in traditionally confusing and re-doubling ways.  It wasn’t terrifying at 3:00 p.m., but I sure as heck wouldn’t want to be there after sundown.   I’ve seen the horror movies and I know what goes on.

Still, you and your younger child yourselves entered the forbidden rows, yelling for the trespassers and were at last reunited, after telling the offending three children that they were in TROUBLE and had ONE MINUTE to find their way to where you were (because if you tell people to do something impossible while YELLING, the laws of physics will change to accommodate your wishes), and then the farmer showed up to yell at them too.

So there we were with glaring adults and big-eyed children.  I was waiting for the finger-pointing and the meltdown and I was ready to dish out some Very Serious Consequences.  But that was when E. said, “Listen.  It’s my fault.  I went in and they came in to get me out.  I didn’t know I wasn’t allowed.”  The farmer looked at me and I think realized they were in much more trouble on the homefront than they were with the farm.  He asked, “So now you know you did something wrong?  And if I had a cable across that row you wouldn’t have gone in?  We want to make sure you’re safe, you know.”

I don’t know what you would have done but for me it was to give the children a hug.  And then we shared our first cider donuts of the season sitting around a picnic table talking about how to decide what’s allowed and what’s safe, about how smart it was to stay together and keep each other okay.

In the end it was one of those golden moments when our children show us the beautiful people they’re becoming, even if there’s plenty of crazy along the way.

And then we went home to make a dinner of our first 2010 local apples, some good Cabot cheddar, and a pile of crackers, since I had no energy left for cooking.  On the way, E. said, “Mommy, you know it’s not really my fault.  They should have signs showing how to get out of that place!  Can you believe there was only one picture of the whole thing?!”

Indeed.

And now that we’ve recovered I want to share with you this pure summer harvest celebration of a recipe that we enjoyed last week after a much less adventurous visit to our CSA farm.  It was Z.’s idea to mix, “corn … and cheese … and broccoli and water … and I’ll stir it all up!”  I’m sure he was thinking something more mudpie-ish, but to me it sounded like chowder, and that’s what we made.

Cheesy Corn Potato Chowder
About 6 servings

1.  Remove the kernels from:

  • 3 ears fresh corn

and set aside.

2.  Heat until rippling in a large sauce pan:

  • 2 T. butter or olive oil

3.  Adjust heat to medium-low, and add:

  • 2 cups diced potatoes, with peels unless you really hate them
  • 1/2 cup sliced carrots
  • 1/2 cup chopped onion

Cook for about 10 minutes, stirring frequently, until carrots are softened, and onions are starting to brown gently.

4.  Stir in and mix very well:

  • 1/2 t. salt
  • freshly ground pepper
  • 1/4 cup flour (substitute your usual thickener if you’re going for gluten-free)

Then pour in, 1/2 cup at a time, and bring to a simmer while stirring.

  • 2 cups milk
  • 1 cup water

5.  Stir in and cook at a low simmer just until broccoli turns bright green, about 3 minutes:

  • 2 c. shredded cheddar cheese (I use Cabot 50% reduced fat cheddar)
  • 1 cup finely chopped broccoli (or substitute spinach or chopped chard)
  • the reserved corn

Heat through, and serve.

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    Cheryl Herrick's brave Vermont quest to bring together food-love and mom-life. All original content (written, graphical, recipes or other), unless otherwise noted, is © and/or TM Cheryl Herrick. All rights reserved by the author. Want to reprint a recipe? Just get in touch and ask.

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