Stowell’s Evergreen Sweet Corn
Stowell’s Evergreen Sweet Corn First introduced to the seed trade in 1856 from a cross made by Nathaniel Newman Stowell in New Jersey from a cross between from Menomony Soft and Northern Sugar.
Stowell’s Evergreen Sweet Corn History
Stowell’s Evergreen Sweet Corn was originally developed by Nathaniel Newman Stowell of Burlington, New Jersey in 1848. It earned great praise at the time from farmers, and the 1853 Pennsylvania Farm Journal’s comments were also consistently positive. Stowell’s Evergreen Sweet Corn is relatively drought-tolerant and adaptable to a wide range of growing conditions. Ears of this variety remain in the milking stage for longer than most, hence the name “evergreen”. Old timers were known to hang the stalks in the barn and harvest ears as they were needed. This is a great variety for canning or freezing.
Growing Stowell`s Evergreen Sweet Corn
Seeds germinate best when soil temperatures are close to 60°F. Use a soil thermometer to be sure the soil is warm enough. Plant seeds one inch deep, and eight to 12 inches apart, with rows 30 to 36 inches apart. Plant in blocks of at least four rows rather than a long single row for proper pollination.
Small, lightweight Shrunken (sh) kernels demand the most care at planting. Do not plant them deeper than three-fourths to one inch. They will absorb up to twice as much water as other types before they germinate, so keep the seedbed moist until the shoots emerge.
In cooler soil, diseases are more likely to infect seeds. Most gardeners plant fungicide-treated seed. Check the seed packet or catalog description to know whether treated or untreated seeds are in stores. Even treated seed can fail to germinate under poor conditions.
Preserving And Storing Stowell’s Evergreen Sweet Corn
blanch small ears for 7 minutes in boiling water; blanch medium-sized ears for 9 minutes; and blanch large ears for 11 minutes. Cool in several changes of cold water and drain. If desired, cut ears into uniform 4-, 6-, or 8-inch pieces. Don’t freeze more than 2 pounds of food per cubic foot of freezer capacity per day. To package whole-kernel or cream-style corn, fill pint or quart plastic freezer containers, tapered freezer jars, or zip-type freezer bags. Squeeze air from plastic bags, seal, and label. If using rigid freezer containers, allow ½ inch of headspace for whole-kernel corn and 1 inch of headspace for quarts of cream-style corn. To package corn-on-the-cob, fill into quart or half-gallon freezer bags. Squeeze out air, seal, label, and freeze. Click Here to learn more.
Sweet Corn Recipes
Sweet Corn is amazing. Having it on a cob, or plain with a nice dinner. You can never get enough of it… Click here to get this amazing creamy sweet corn recipe
Stowell’s Evergreen Sweet Corn Nutrition
Whole corn is loaded with fiber and contains vitamin C, B vitamins, magnesium and potassium. Processed corn products are not as nutritious. Corn is loaded with plant compounds that are linked to a lower risk of eye diseases. Even more, the fiber in corn may provide a number of health benefits and reduce your risk of diverticular disease. It can spike your blood sugar and may contribute to weight gain when consumed in excess. Individuals who have diabetes or are trying to lose weight may want to limit their intake.
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