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Post by 12540dumont on Sept 30, 2013 17:09:27 GMT -5
I've grown Oaxacan several times (I think I sent Joseph a quart of it!). I also never had a red ear, of course I only had a population of 200. Dar, is the red ear necessary for diversity or is it something that migrated into it?
I like Oaxacan for making Chicos or green corn tamales. I wasn't that wild about it as a "sweet corn". However, it was the first last and only corn mice ever got into on the farm.
Steev, mount up and put on your uniform. My neighbors have a sign posted advertising peacooks. It hurts to drive by it.
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Post by steev on Sept 30, 2013 18:07:21 GMT -5
Why? I suppose it might be a tad narrow-focused, but if chefs want to specialize in Pisum, why not?
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Post by DarJones on Sept 30, 2013 18:33:59 GMT -5
Peacooks?
The red gene I've seen in Oaxacan Green almost certainly migrated in on a stray pollen grain.
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Post by nathanp on Oct 5, 2013 15:56:21 GMT -5
A friend just harvested most of his Oaxacan corn and he had two ears that looked completely red. It still looks like Dent to me. He planted about 100-120 ears and two were red like the one on the left in this picture. I believe the seed source was Johnny's. What would happen if he plants out the seed from the red ears? Is the red recessive? The two on the right likely are crossed with Ashworth sweet corn.
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Post by Joseph Lofthouse on Oct 5, 2013 16:18:35 GMT -5
The red cobs are due to a hidden trait of the mother, so may not be heritable in the children. (Some will inherit the trait, but maybe only 1/2 or 1/4.)
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Post by jondear on Jun 16, 2015 20:15:10 GMT -5
Found what I was looking for.
If one grew some plants from the red cobs and crossed it with another red corn, or self them, do you think you could keep the red color? I kind of like it.
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