Puttin’ up cornPosted: June 9, 2012
This is one of those posts that I feel needs a disclaimer right up front, because I already know I won’t be able to convey the fun we had, the experiences we gained, and the relationships we forged. The disclaimer should be something along the lines of the ubiquitous drug companies’ list of side effects for the various prescription drugs that populate print and TV advertising. Perhaps something along these lines: This post is intended to document the immense fun and incredible experience of a few days spent in northern Louisiana with an amazing family. This post should not be read while enduring a dismally empty social calendar or a puny vacation fund. This post may cause severe envy among readers who were not invited. Consult a psychotherapist if the side effects persist for more than four hours after reading, or proceed to the nearest emergency room if you find yourself entertaining thoughts of showing up in Bastrop, LA, unannounced.
Ok, I feel better now.
The more I think about it, the expanse of this experience cannot be contained in one simple posting, so there will need to be multiple installments. This, the first installment, is gonna cover the trip itself and the corn. Oh, the corn.
As I mentioned in a previous post, I’m not a fan of car travel and try to avoid it at all costs. That said, I would get in the car right now — not even 24 hours after returning home — and make the trip again. That’s how great this trip was. My favorite girl and my best boy and I packed up the car and headed out of Houston Tuesday morning, not knowing what lay ahead in the 400 miles between our house and our destination. Little did we know that we were in for the experience of a lifetime.
The first time my dear friend Amy invited me to her family home in Bastrop, LA, the timing didn’t work out; never again will I allow another event to stand in the way of going to Mama’s house.
Mama and Papa and the infamous Sanders sisters — Gina, Holly, and Wendy — rolled out the red carpet and put on the dog for us. First stop when we arrived at Mama’s house was a tour of Papa’s garden. I’d heard about this little slice of heaven and was beyond happy to see it with my own eyes. My iPhone photos do not do it justice. The first thing we saw upon entering Papa’s garden was asparagus, and I’m kicking myself for having missed its harvest.
I will be back in the spring for the asparagus. Mark my words, Papa!
Next is the cabbage. The plants are huge, and the ruffly leaves are pretty enough to be part of an elaborate floral arrangement. The heads, however, belong on a plate, sliced and simmered to perfection.
Our little piggie would lose her mind if she saw this watermelon, growing fat and ripe in the sun.
The corn was the star of the show, and one of the main reasons we drove to Mama’s.
We were going to get to help put up corn.
For the uninitiated, “putting up corn” refers to the process of picking, washing, blanching, de-kerneling, and freezing the delectable veggie. We’ve been on the receiving end of some of Mama’s corn, lovingly transported from Louisiana to Houston and carefully guarded and doled out upon special occasions.
This is good stuff, people.
There’s a reason Mama’s corn is referred to as “liquid gold.”
Here’s how it works: Papa picks the corn early, early in the morning once he’s deemed it ready. He can tell when it’s ready by looking at it on the stalk and by experience.
Know how many ears of corn each stalk produces?
Go on, guess.
Think about how tall and wide each stalk of corn is, and guess how many ears are waiting to be picked.
Yep, just two ears per stalk.
(I guessed 6. Silly city-slicker).
So the fresh-picked corn is piled up, ready to be shucked.
Before long, the shucking is done…
After the shucked corn is toted inside, it’s got to be meticulously washed. First the sink is scoured, then each and every ear is scrubbed and de-silked under hot water. While this step is the most laborious part, you know this germophobe loved it.
The container of water to the left of the cutter serves an important purpose: we dunk the shaved ears into the water, then run them back through the cutter in the opposite direction, to collect every drop of the milk.
We processed 192 ears, which translates into 17 quart-sized bags of liquid gold.
If Mama and Amy weren’t looking, I might have been tempted to kiss that corn good-night.
Once the corn was put to bed, we loaded up the discarded cobs onto the 4-wheeler’s trailer. By the time they’ve been de-kerneled and milked for every drop of goodness, they look like a foam roller used for painting a wall.
Usually Papa takes the used cobs into the woods and leaves them for the local wildlife. This time, however, the cobs went to Papa’s friend’s house to feed his wild hogs. My favorite girl wasted no time wrangling an invitation to go see these hogs for herself.
Stay tuned for a full report on our day of skeet-shooting.