Thanksgiving is on Thursday, and this post is dedicated to all the farmers in this great country of ours, who are growing our food and allowing us to have food to feed our families.
Through this blog, I’ve had the opportunity to meet a lot of fellow food bloggers, attend conferences and go on some pretty great press trips.
This year, through TASTE: Unearthing the Art and Science of Food, hosted by an organization called, 
Spirit Farms is owned and operated by the Stewart family and we had the honor of meeting with Michelle Stewart and her family. Her dedication to forward progress of farming, custom farming solutions, sustainable agronomy practices and respectful land stewardship was very clear. And her dedication and love for her farm, what she does and giving back to her community, was even more visible.
I was so touched by what she is doing, and what farmers are doing in general. Farmers have such a hard, very labor intensive job, and they don’t get enough respect for what they do. It’s because of farmers, that we are able to have food to eat, crops for other uses and raw materials for industrial use. They are really what keeps our nation moving and growing.
I also had the pleasure of getting to know Jenny, a farmer’s wife at Rohrich Farms, writer, photographer and recipe developer behind the blog, 
The majority of the corn grown in the United States is what is called field (or dent) corn. Field corn is what 98% of the corn grown in the United States is. Corn has food, feed, and industrial uses. That sweet, delicious corn we all love and enjoy at the supper table, it is called sweet corn.
Field corn is very different from sweet corn, mainly in that it doesn’t taste good off the cob. While sweet corn is harvested while the husk is still green and the corn is full of moisture and plump, field corn is harvested when the husks are dried and brown and the inside corn cobs have lost moisture and dimpled. Farmers call it dented, hence the name dent corn.
Farming is part of the legacy of Mark and Jenny’s family. For three generations, farming has kept food on their tables, a roof over their heads, and taught them so many life lessons.
I asked Jenny a few questions about farming that I wanted to share today.
What is the most challenging thing you face as a farmer?
The most challenging things for our farm are battling extreme weather and ever-changing grain commodity markets. Weather is sort of like Goldilocks, it has to be just right. Too much rain or not enough rain, early snow or frost, high winds, or hail can have the potential to destroy our crops completely. Or small spells of extreme weather can reduce yield or yield potential for our crops.
Grain prices are something we are always monitoring as it is how we get paid for the crops we grow. Selling our crops into a commodity market really makes us think on a global scale. We have to pay attention to what corn, soybeans, sunflowers, and wheat are doing worldwide in order to make informed decisions on when to sell the grain we grow on our farm.
What are your top concerns or the most important things you want consumers to know about corn or seeds to grow corn?
There seems to be this idea that farmers have no choice when it comes to the seed we choose to plant or that large corporations force it upon us. Both of these are myths.
Just as you have the choice on what seeds to purchase from your favorite garden store, we have the choice on what we want to buy from our favorite seed company or maybe even a variety of companies. Farmers don’t only feel like we have a choice, we are happy that we have a choice. It is important that we have a choice in the seed we choose for our farms because not every system or seed type is a fit for every operation. There is no one solution fits all when it comes to seed.
Farmers today have a choice between conventional seed, or hybrids & GE (genetically engineered) seeds. Regardless of what type of seed you choose, there are many different things factoring into seed choice.
Jenny wrote an extensive 
On honor of Jenny, and all this talk of corn, I made Corn Soufflés! These are extremely EASY to make and would make a great side dish or appetizer for your holiday table. I hope you enjoy and give these a try!
Thank you, Jenny, for talking with us today and for the photos of the corn harvest that you provided.
Wishing EVERYONE a very happy Thanksgiving!!
Corn Soufflés
Ingredients
- 1 tablespoon unsalted butter to grease the soufflé molds
- 1 15.25 oz. can sweet whole kernel corn
- 1/2 cup Gruyere cheese cut into chunks
- 1/2 cup heavy cream
- 3 large eggs
- 1/2 teaspoon kosher salt
- freshly cracked pepper
- 2 tablespoons fresh chives diced
Instructions
- Preheat your oven to 400°F. Use the tablespoon of butter to grease the soufflé molds. Set aside.
- Using your food processor, pulse together the corn, Gruyère cheese, heavy cream, eggs, and season with salt and pepper, until combined but not completely smooth. I like my soufflés with a little texture but feel free to pulse until smooth if desired. Mix in the chives and pour the corn mixture evenly into the prepared soufflé molds.
- Place molds onto a baking sheet and bake for about 25 minutes, or until puffy, golden and set. Serve immediately.
Recipe adapted from Jacques Pépin
Best Food Facts is a not for profit organization that provides information about the foods we eat, where food comes from and everything in between. They engage with University-based experts (PhDs and RDs) who have either completed or reviewed research on a specific topic being discussed.
You can find interviews, video and articles about a lot of important food news and controversial food topics that people are talking about currently on their website.
Disclosure: This is a sponsored post, in partnership with Best Food Facts. I was compensated for my time in writing this blog post. All opinions are 100% my own. Thank you so much for allowing me the opportunity to share about the organizations and companies that I have the honor of meeting and working with.
I love the idea of farmers writing a blog about their crops, struggles, farm life, recipes, etc! It appeals to me in so many ways!! This corn souffles takes me to my childhood, it looks delicious Alice 🙂
Johlene, Right?!!! I love it too and hope you check out Jenny’s blog!!!!
That was so neat! I love learning when I read blog posts, and as someone from Indiana (a.k.a. land of corn), that was really good info. Can’t wait to check out Jenny’s blog!
These souffles are fantastic. They look so perfectly fluffy!
Thank you so much, Mir!!!! Yes, definitely check out Jenny’s blog!!! you will love it!
I was only slightly familiar with corn grown in the US. I learned some interesting facts from this post! & I’m sure it won’t be a problem to eat these right out of the oven 😉
That’s great to hear, Megan!!! That’s what we wanted. . thank you!!!!!
I was literally JUST thinking about making corn souffles yesterday, as I came across a recipe in a magazine similar to this. It’s like you read my mind! This sounds amazing, Alice! I can’t get enough of anything with corn, so this is perfect!
Hahaha, that is so awesome, Gayle!!! And this recipe is super versatile. . you can add other things inside! Enjoy!!!!
Love this post!! So cool that you got to see all the corn production in action and….well, obviously the end result is AWESOME! These little souffles HAVE to make it on my TG table tomorrow!
Thanks so much, Sarah!!
Love this post, Alice! As a member of a family who farms, I think it’s so great that you are sharing your experiences with everyone. It’s a really important industry that everyone should strive to learn more about (and appreciate more as well!). Happy Thanksgiving, friend! Cheers!
This is AWESOME! SO informative. I love reading more about the farmers who put the food i eat on my table! And these souffles sound amazing! Pinned!
Jennys blog sounds amazing! Thank you for sharing it with us Alice. I’m loving the sound of these soufflés too – I’ve never tried them with corn in before! That’s such a great idea, and perfect for the festive season too. I definitely need to try them!
I think that is a great dedication for your post 🙂
I have never made souffle before, as I am worried about getting it wrong. But this one does sound pretty simple.
This so great! I love the idea of being able to read more about the food I eat and the farmers who make it all happen. These corn souffles sound awesome!!!
What an informative post, Alice! My heart goes out to all the farmers — it’s such a tough job and they work so hard! These souffles look like a wonderful way to celebrate corn, and are perfect for the Thanksgiving table! Have a wonderful holiday, Alice! 🙂
Farming is a lot of hard work and I’m so glad you took the time to share this with us Alice! The soufflés look so good, very creative!
I need to make this STAT! Corn is one of my fav vegetables.
Now this is the kind of souffle I can stuff my face with it.
This is so awesome, Alice! Loved reading more about the farmers who work so hard to put food on the table for so many families. These corn souffles look amazing!
Alice, I loved reading that interview – I have to say, I kinda assumed that farmers didn’t have a choice when it came to the seeds they planted.
As for these souffles – they sound delicious – the perfect savory breakfast to balance off all the desserts of this holiday season!
Happy Thanksgiving!
wow I love this post Alice, so much great information! love these corn souffles! Have a wonderful Thanksgiving!
It is so true that we take for granted what people go through to bring us our food. Most of us are so used to being able to buy whatever we want or need at the store that we don’t even stop and think about everything that it took to get it there! I love this. And those corn souffles look so amazing! Gruyere, corn, I’m there!
I love these souffles Alice! Corn is maybe my favorite veggie ever! So fun to hear about your trip (jealous!) and so nice to hear from the farmers themseles!
What a great post, Alice! As an Iowan, corn is near and dear to my heart 🙂 I LOVE corn souffles and can’t wait to try this recipe!
Thank you so much, Taylor!!!!
Corn is probably one of the only veggies I’ll willingly eat – I’m so picky and like a child when it comes to vegetables 😛 This looks great, though!! Thanks for sharing your talents. x
These soufflés look beyond perfect, and I love the chive topping!
So fancy!!! But so comforting at the same time. I love this recipe and your post about the farmers who inspired it. Makes me want to run out and buy a ton of corn at the farmers market!!!
I’ve made variations of Jacques Pepin’s recipe many times over the years and I love it so much! This version looks amazing.
Alice- Thank you so much for this beautiful feature as well as a fun new recipe I will have to try out! These Corn Souffles look incredible! It was such a pleasure meeting you through the Taste tours and I know we will be in contact as I am loving all your recipes!
Thank you so much, Jenny! Heading over to check out yours now!
these sound SO good! Such a fun side dish too!!!