I ordered two pounds of Pencil cob corn for my dad (thinking it was a white dent corn) It came in yesterday and it's yellow. Dad doesn't want yellow corn (for some odd reason unknown to me) and at 72 years young there's no arguing with him
I have two pounds of OP yellow dent corn for trade if anyone is interested.
Not having a lot of education in the stock market I've always wondered what NASDAQ stood for.
Hayne, dent corn is really not a part of our gastronomy culture. I wonder, what does a folk down there do with it? How do you eat it? Two pounds is a lot of seeds. Gheez, a 72 years old man will eat all the harvest? I am a bit flabergasted. Is it to you people what potato or rice is to us?
Excuse my ignorance, but you really tickled my curiousity.
I am considered planting some grains and buying a a small grain mill. I know for wheat, because I tasted it, but I would love to try corn in the kitchen. Is there a notable difference between cornmeal bought at the health store and the one you mill yourself, either in taste or in texture of the cooked bread/meals?
Finally gardening on sandy loam
Homegrown Seed Development and Project Coordinator
Post by ottawagardener on Dec 1, 2008 9:23:29 GMT -5
Our youngest dd has celiac disease so I have learned to cook with grains and in ways that I hadn't for most of my life. One of the most useful grains was corn as corn meal for polenta or breading and masa harina (finer corn flour) to make tamales, tortillas and tostatas. If I ever have the space, I plan on growing corn to make flour.
Garden is a clearing in the woods grading from shallow, rocky soil supporting a maple bush to a pine forest planted on sandy soil and a clay bottomland with spruce and tamarack. For more garden antics, check out the blog: