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Gleaning is the act of collecting leftover crops in the field after harvest. During harvest, there is food that is left or missed often because it does not meet store standards for uniformity. Sometimes, fields are left because they were not economically profitable to harvest.
Summer is corn season and with all the fresh produce, you might end up with some leftover corn on the cob. Here are some of the best ways to reheat corn on the cob.
Corn field in Liechtenstein. Corn stover consists of the leaves, stalks, and cobs of corn (maize) (Zea mays ssp. mays L.) plants left in a field after harvest. Such stover makes up about half of the yield of a corn crop [1] and is similar to straw from other cereal grasses; in Britain it is sometimes called corn straw. Corn stover is a very ...
In the olden days, it was especially appreciated for its long and steady burning embers, also used for the ember irons. [citation needed] A corncob with attached corn kernels. When harvesting corn, the corncob may be collected as part of the ear (necessary for corn on the cob), or instead may be left as part of the corn stover in the field.
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Ray's recipe for turkey corn chili takes only 25 minutes to prepare and uses simple ingredients like cooked turkey meat, chopped onion, chopped bell pepper, crushed tomatoes, chicken stock or ...
Log Cabin syrup was introduced in 1887. Grocer Patrick J. Towle (1835-1912), [1] initially formulated as a way to dispose of left over corn syrup. He named the resulting product in honor of his childhood hero, Abraham Lincoln, who was famed for having been raised in a log cabin.
The kernels of dried corn are used as an ingredient in stews, soups, and other dishes. To make them, fresh sweet corn is roasted in the husk overnight to impart a smoky flavor, then the cobs are ...