Summer is slipping away and I set a table for a little alfresco dining. . . in a cornfield!
A simple table for two with corn as the guest of honor and summer’s sweetest vegetable~ the essence of the season, at its peak of flavor and availability.
Field corn was planted this summer in the field next to my Potting Shed.
I borrowed my mother-in-law’s Fitz and Floyd corn pitcher, salt & pepper shakers and butter dish for the table.
Yellow check and linen lace trimmed napkins are paired, tucked securely in the napkin ring with the flatware.
Yellow alstroemeria from the grocery store joins greenery cut from the shrubs, along with a few corn tassels, to fill a pitcher as a vase for the table.
Here are some a-maize-ing corn facts:
One acre of corn removes about 8 tons of carbon dioxide from the air during the growing season.
The average ear of corn has 800 kernels, arranged in 16 rows.
Corn will always have an even number of rows on each cob.
There is one piece of silk for each kernel.
Each tassel on a corn plant releases as many as 5 million grains of pollen.
There are over 3,500 different uses for corn products.
One bushel of corn can make 33 pounds of sweetener, 32 pounds of starch, or 2 1/2 gallons of ethanol fuel.
Corn is grown in every continent except Antarctica.
Help yourself to Corn on the Cob Cupcakes!
Easy to make with Jelly Belly corn kernels and Laffy Taffy banana-flavored butter pats. Don’t forget to add black and white sparkling sugar for salt and pepper!
Corn Pitcher, Butter Dish & Salt & Pepper/ Fitz and Floyd- Omnibus- 1990
Plates/ Paula Deen Whitaker
Stemware / Stephanie Iced Beverage Glasses, Mikasa
Flatware / Pfaltzgraff Vienna
Tablecloth / HomeGoods
Napkins/ HomeGoods and Pier 1
Napkin Rings/ Pottery Barn, several years ago
Hope you’re enjoying the bounty of the season!