Sweet Corn

Sweet corn season on our farm has always felt like a little holiday. We still walk the rows and tug back the husk to check the kernels, just like Alfred did a century ago, picking only when the ears are full and milky. That means your corn hits the pot or grill within hours of leaving the field, so every bite bursts with that fleeting, summertime sweetness. The cobs are tender enough for little ones to enjoy, yet sturdy enough to char beautifully over an open flame. Whether you brush them with butter and a shake of salt, or shave the kernels into chowders and salads, this is the kind of corn that reminds folks why roadside farm stands became a tradition in the first place.