Festival Corn Booth urgently needs volunteers

We still urgently need volunteers to operate the Corn Booth at the Sandy Mountain Festival July 8 and 9. All proceeds from the sale fund scholarships to deserving Sandy High School seniors. If you have two hours or more to spare, please consider volunteering for a shift between 9 a.m. to 7 p.m. on Saturday July 8 and from 9 a.m. to 5 p.m. Sunday July 9. Volunteers would be welcome even before 9 a.m. to shuck corn.

The new Forestry Club at Sandy High School has agreed to set up the booth before the festival and to break it down Sunday evening after the event ends. Museum staff and volunteers send a big thank-you for this assistance!

The freshest ears have bright green, tightly-wrapped husks that feel slightly damp, with golden tassels that are somewhat sticky: not dry, dark, or with strange odors. Also, the kernels should be smooth without dimples, and the ear should feel heavy for its size. Freshness equals more moisture. Museum personnel seek out the freshest product for our customers. Starting with the freshest product helps to ensure the most mouth-watering corn!

Shucking fresh corn takes many hands, and is fun with lots of camaraderie. .

We need more help shucking periodically throughout the day as new batches cook. Cooking the corn takes 3 - 5 minutes from when the ears enter boiling water until the yellow color deepens, the kernels plump, and the corn grows more tender. Overcooking renders the ear soggy and tough.

A number of other jobs still need to be filled. Workers remove the corn ears from the boiling water with tongs. Someone wearing insulated gloves inserts a stick into each cob. The corn is then dipped into melted butter. Sales and cashiering are other special jobs. At least one person with a food handler’s license needs to be present during each shift.

Volunteers are welcome to sign up by telephone (503-668-3378), online (sandyhistorical@sandyhistory.com) or in person at 39345 Pioneer Blvd., Sandy, OR 97055. Hope to see you there!