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Post by 12540dumont on May 12, 2012 16:52:14 GMT -5
So Dar, If I get some of your sweet/dent/lysine/protein and cross with a flour, I should get the baking quality that I'm looking for right?
I made up a new cornmeal muffin for breakfast this morning and now we all want more!
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Post by DarJones on May 13, 2012 19:51:43 GMT -5
Ok Holly, you talked me into it. I will start a dozen hills of Cherokee White Flour corn where I can cross it with the high protein types.
DarJones
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Post by 12540dumont on May 14, 2012 0:11:06 GMT -5
Dar, you are terrific! I hope they grow great for you!
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Post by DarJones on May 30, 2012 0:41:17 GMT -5
Progress so far is a short row of corn with obvious differences in growth rate. The Cherokee Squaw corn is twice as tall as the high methionine or high lysine varieties. I need to till and weed and fertilize the row of corn in the next few days.
I wound up starting Supai Red parch corn instead of Cherokee White Flour corn. We will see how it turns out.
Remind me that next year I need to grow out the Supai Red to replace my seed. I got it in 1988 from Seeds of Change and have grown it every 7 or 8 years since then.
DarJones
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Post by 12540dumont on May 30, 2012 16:06:13 GMT -5
So no high protein flour corn? They need to make an emoticon with a lower lip that sticks out in a pout. Ah shucks Dar.
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Post by DarJones on May 30, 2012 17:42:03 GMT -5
Parch corn is flour corn. Say that again. All parch corn is flour corn.
DarJones
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