“Knee-high by the Fourth of July,” or so the old corn farming adage goes.
Growing up in the upper Midwest, where there are only a handful of months in which farmers could plant, cultivate and harvest, you quickly learn — and learn to anticipate — when each of these precious few crops is ready and at its peak. Here in the south, the lines blur as the growing season is twice that of my former home, if not more.
Still, no matter how quickly the stalks rise skyward, the first ears of ripe sweet corn in our kitchen will always signal it’s truly the height of summer. And this year, our corn is homegrown! A deliciously successful garden experiment.
Being that the heat and humidity practically shout that it is high season, you may be thinking, stew?! I love a good chilled gazpacho (this refreshed us twice earlier in the month), but for me, warm and cozy bowls of stews and soups are equally as satisfying any time of the year. Besides, there’s science behind heating to cool.