A while back I posted about planting the corn and soybeans together. The results are in:
The soybean on the right was intercropped between rows of corn. The corn shaded out the beans as it grew, making the plant more stressed, less bushy, and less productive. The soybean on the left, planted in a sunny patch free of corn, did a lot better.
The corn, on the other hand, didn’t seem to mind the beans one bit:
This was actually my first time growing corn, and I had to read up on how to tell when it’s ready.
1. Make notice of when the tassels first emerge:
2. Approximately three weeks later they turn brown:
3. The corn should be ready. You can test by peeling back the husk and checking. Pierce a kernel with your fingernail. Clear liquid means it’s not ready. Thick and pasty means you waited too long. A milky liquid is what you’re after.
Ours was perfect.
I did just what the literature says and rushed it home for dinner. You want to eat fresh corn before the sugar turns into starch. It was absolutely amazing. Like nothing I’ve ever tasted before. So fresh. So sweet. I’m hooked.
