Welcome to Colleen’s Corner. This is a column meant for fun and some information About myself: I am Colleen Fielding, a Freelance Photographer you often see me on the side of the road or in various places taking photos of different things animals, birds, places, people etc. l have lived in Lumby just over 8 years, you have seen my photos in the newspaper (Lumby Valley Times) and once in awhile in the Vernon Morning Star, and the Lumby Art Gallery. Photography is my passion. Disclaimer: The information on some of my photos that I write about a lot of times come from the Internet or books I research them, hopefully the facts are as close to the truth as I can come.
When we were kids, every year near the end of summer we would go to my aunt and uncle’s farm for a great big BBQ.
At this BBQ there were other aunts, uncles, my cousins, and friends of all the families.
It was always pot luck (yum, yum) so many delicious foods. There was beef, chicken, pork, etc. all raised on each of the different farmer’s land. Some things were cooked on the BBQ”s, some things were cooked in their kitchens before they got there. Don’t forget about the different kinds of deserts: pies, cookies, cakes, (yum, yum.)
My uncle and auntie provided the corn.
There are so many different ways to cook Corn, who knew? Well my auntie sure did know.
Corn was boiled in water, or made into different dishes like creamed corn, (yum, yum) corn salad, corn chowder, cornbread (yum, yum) corn casserole (yum, yum) etc.
Then came my uncle’s part, he would put the corn on the BBQ (yum, yum) he barbequed this in so many different ways, it is making my mouth water right now thinking about it.
Corn, sweet, sweet corn also called Maize grown by man over 7,000 years ago in early central Mexico. When corn was first thought of it came from a wild grass, this grass was called Teosinte. Back then the Teosinte did not look anything like the corn we are used to seeing these days. The kernels were not as close together and they were much smaller then.
This delightful food spread quickly through the North and South Americas. It is thought that Native Americans crossbred the Teosinte with other plants and made hybrids.
Corn being of the grain family is grown in many cultures of the world.
Corn is full of fibre,(which of course everyone needs) magnesium, Zinc, vitamin B, & C , and other good things. You need to be careful not to have too much of this (yum, yum) vegetable as it is full of natural sugar which can make your blood sugar rise up. It is also a vegetable that our bodies find hard to digest.
Like most things, everything in moderation is a good thing to remember.
Now it’s time to get outside warm up your BBQ, and put on the corn. Or however way you like to cook this great vegetable. The first bite you take into your corn on the cob, or your terrific corn dish, remember these words, think them, say them to yourself, say them out loud to your friends because you know your mouth will be watering taking in all the flavors of your corn, okay are you ready? Say it with me: yum, yum.