Quickest, cheapest, least wasteful way to store fresh corn on the cob … using nature’s storage bags ;)

Our first summer on the farm we got overwhelmed with all the preserving we had to do all at once!!  Below is a post from our Facebook page a little later that year where I tried a few new tricks to save time and money while keeping our food for the year as fresh as possible.

I’ve been doing this for 3 years now and get perfect results every time 🙂

11 month old corn – still fresh and yummy!

May 2014

I’m all about efficiency. What’s the fastest, cheapest, least wasteful way to complete a task while maintaining the highest quality possible?

I’ve seen many ways to store corn but they all looked like way too much work! Last year I put my corn in the freezer without doing anything to it. The husk and fibers kept it safe from freezer burn and drying out.

Tonight I pulled out our last two ears from last year. They still taste like they were just picked!
Above is a picture of the two ears. I peeled one to show you what they look like after a year of freezing.

Easy homemade cream of anything sauce … no can opener needed ;)


1Cup of the broth
2Tbs butter
2Tbs flour
Salt and pepper to taste
1/4tsp dill (optional – but really makes it extra yummy)
Heavy cream (optional)
Melt the butter on med/low heat and whisk in the flour.  Let it cook for about 2min. 
Add in ½ of the broth while continuing to whisk, be careful because it will bubble up.  It will clump up initially but continue to whisk and it will get creamy and thicken up.  Once you have removed all the lumps, add the rest of the broth and whisk until it is at the desired thickness.  Whisk in the dill and CAREFULLY taste the sauce (it will be hot!).  Add salt and pepper to taste.  Finally, whisk in a splash (about ¼ cup) of cream for a richer flavor.

How to avoid food waste – leftover upgrade night!!

Last night I made a bone in roast that left us with lots of leftover meat.  It was a prime candidate for leftover upgrade night! 

Everyone loved the leftovers more than the initial meal so I’m sharing the recipe!

Here is how I did it…

How to make the flavorful broth:

In morning before work, I took the bone from last night’s dinner and put it in a crock pot with potatoes, carrots, celery, garlic and onion. I then added salt, pepper, paprika, tumeric and Italian herbs (about half a tsp each) and filled the pot with water.  I set the pot to Low and left for work. 

When we got home the house smells incredible!!   

I then turned the broth into a cream sauce, added in the veggies and leftover meat and we had a fresh meal using last night’s dinner!  Here is how to make the cream sauce

How I completed the leftover upgrade:

I tossed the meat into the cream sauce to heat it up (still on low/med heat).  I then plated the veggies next to the meat and spooned over the sauce. 

It was DELICIOUS … all the plates where completely cleaned and we are officially out of leftovers 🙂