Despite Benjamin Franklin’s wise advice, I didn’t sell any of my corn, and I even gave some of it away to friends. But after growing my own corn, I now understand all the fuss about how much better fresh-picked corn tastes when tossed immediately in the cooking pot or on the grill.
The Corn Harvest
”Plough deep, while Sluggards sleep
And you shall have corn to sell and to keep.”
Benjamin Franklin (1706 – 1790)
As you can see above, my corn stalks are cut. The ears have been eaten and enjoyed. And all that remains are good culinary memories.
‘Blue Jade’ corn (70 to 80 days) is supposed to grow three feet tall, according to Seed Savers Exchange. That makes this variety one of the only sweet corns you can grow in containers and ideal for small gardens. But my plants easily grew four to five feet tall, and each supplied about two ears of brilliant blue corn. They probably would have supplied even more ears, but we had a late start to summer this year.
For best results, direct seed corn in full sun about 10 days to two weeks after the last frost date. Corn is a warm-season crop that likes rich, fertile soil with good drainage. Incidentally, this corn variety stays blue when cooked.