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Post by Joseph Lofthouse on Oct 24, 2012 11:27:06 GMT -5
I just got a package of Glass Gem corn and can't find the days-to-maturity anywhere. Based on how it grew in my garden this year, and due to it's wide genetic diversity, and comparing to other cultivars, I'd call glass gem a 110 to 140 day corn. About 2/3 of my crop stayed in the field because it was too long season to be harvested. I can harvest 120 day popcorn.
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Post by Joseph Lofthouse on Nov 12, 2012 19:08:44 GMT -5
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Post by nicky on Nov 12, 2012 20:26:41 GMT -5
The colours are gorgeous. Nice pics!
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Post by circumspice on Nov 13, 2012 2:03:41 GMT -5
It is certainly easy to see why it was named Glass Gem. In my opinion, it is the most beautiful corn variety in the world.
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Post by templeton on Nov 13, 2012 2:04:58 GMT -5
That IS beautiful! T
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Post by cortona on Nov 13, 2012 11:52:38 GMT -5
fantastic photos Joseph, it simply rip the video! i like it a lot!
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Post by wolfcub on Nov 13, 2012 15:57:29 GMT -5
Beautiful corn Joseph..
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Post by Darth Slater on Nov 13, 2012 17:55:26 GMT -5
Joseph, I plugged you over on Idig, hope you didn't mind I said your land race coen, and Squash were very good, some folks want to but, I think you should look and then PM them. They also wanted to know if Alan had any other tomatoes he has worked on.
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Post by 12540dumont on Nov 13, 2012 21:41:07 GMT -5
Joseph, it's beautiful. I could look at that all day. How does it taste? I love the pink and blue and green!
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Post by steev on Nov 13, 2012 22:02:56 GMT -5
That's pretty enough to keep around, even if she can't cook!
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Post by Joseph Lofthouse on Nov 13, 2012 22:52:15 GMT -5
Tsk. Tsk... Just cause I grow something doesn't mean I'm actually going to taste it. But seriously, I wouldn't know what to do in the kitchen with a non-popping flint corn: That's just so foreign to my cultural upbringing.
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Post by DarJones on Nov 13, 2012 23:16:15 GMT -5
Joseph's a yankee.
Any good southern boy would know to grind that up and make cornbread and stuff a turkey for Thanksgiving.
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Post by keen101 (Biolumo / Andrew B.) on Nov 13, 2012 23:21:09 GMT -5
haha. one pops flints. one grinds flints, and i eat flints as sweet corn.
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Post by steev on Nov 13, 2012 23:33:57 GMT -5
Chacun a son gout! I've still got a bit of my French!
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Post by atash on Nov 14, 2012 0:28:28 GMT -5
Flint makes:
* Polenta aka "grits" * Hominy * Masa harina de maiz. You have to soak it in lye or lime, then wet-grind it. Use fresh, or dried and powdered. * preceding makes tortillas.
Flint is hard to grind. Michel says grind it fine anyway and use it for corn flour in lieu of "flour corn", which is easier to grind but harder to dry down in a damp climate (like, say, mine).
Then you make batter breads with the flour.
Might be better to always grind it wet, and turn that directly into a batter. That way you avoid the issue of phytates (anti-nutrients). The whole grain probably keeps better intact than flour, anyway.
I haven't actually tried this yet...
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