sweet corns from union square market.
i cooked with brown rice, sweet brown rice.
OMG! super sweet!
it was like a rice pudding or something.
my guess is, since the season is changing to more yin, and the produces have more yang quality, which is dense, contracting.
therefore, and the sweetness of the corns is more concentrated late summer or early fall.
does that make sense?
anyhow, it was just sooooooo good!
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