The 2026 harvest season has been filled with challenges. The absence of Dad, who would have monitored the grain trailers from the front room, is deeply felt. Farmers, including our family, are grappling with soaring diesel fuel prices. This year, costs have surged to $7 per gallon, making it expensive to transport and harvest crops. The result: a $1,000 expense per semi-load of corn just for trucking.
August’s unpredictable weather has further complicated things. Excessive rain and limited sun reduced soybean yields and battered cornfields, leaving stagnant water among the rows. Due to the high costs of seed, fertilizer, and drying utilities, many farmers fear they won’t afford to plant in 2027.
A report from Hoosier Ag Farming highlighted the strain on farmers with rising production costs and economic uncertainties. They emphasized the importance of swift government aid to keep farms operational, as many are pressured by bills and loan obligations.
Amid these concerns, a heartfelt note from our Chicago suburb friends brought balance. Harry Maranowicz reminisced about celebrating Dad’s 79th birthday in 2008, filled with Polish cuisines and fond memories. Harry’s family owned a retired dairy farm nearby, and for years, families would gather for large summer barbeques and corn boils.
These gatherings featured the Maranowicz’s Polish recipes, including Clara Mae Rucka’s renowned “Kopytka,” a dish cherished in my cookbook “Further From the Farm.” These events took place near an iconic Miller High Life Beer advertisement on their barn silo.
Recently, I’ve enjoyed exploring “street corn,” or “elote,” a Mexican delicacy. I asked Executive Chef Hugo Francisco Perea to share a favorite elote recipe.
Mexican Street Corn Recipe
Chef Hugo’s family favorite
Ingredients:
- 4 ears of sweet corn
- 1/2 cup soft spreadable butter
- 1 cup mayonnaise
- 1 cup Cotija cheese
- Chili powder to taste
- Wooden skewers
Directions:
- Boil corn with sugar and salt for 4 minutes.
- Remove corn, shake off water, and insert skewers.
- Rub corn with butter, then with mayonnaise.
- Cover with Cotija cheese; sprinkle chili powder.
- Alternatively, cut kernels into a bowl, mix ingredients, and serve warm.
Chef Hugo, with 35 years at 10Forty Banquets and Catering, kindly offered his version of this beloved treat. More about his venue can be found at www.cvpa.org.
For inquiries, reach out to Philip Potempa at [email protected] or mail your questions to From the Farm, PO Box 68, San Pierre, Ind. 46374.