Every year, we seed six plantings of sweet corn, which provide near-continuous availability of the treat over most of the summer.  And every year, one of those plantings gets away from us.

Mark and I are such connoisseurs of sweet corn that we only eat the grain at its peak.  I start the water boiling at the same time I head out to the garden to pick and shuck the ears, then I drop the corn in the water and turn each ear once, removing as soon as the color changes from pale to bright yellow, a process that takes mere seconds.  The result is corn so sweet, Lucy begs for the cobs, which she completely consumes.

But if I miss that peak-taste window and our corn starts to turn starchy...then Lucy, Mark, and I all turn up our noses.  Instead, I shuck the corn and put it on our drying racks for winter animal treats.  In the past, I've offered dried sweet corn to our chickens, but this year, I think the ears will go to the goats.