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Post by stillman on Apr 19, 2014 15:18:10 GMT -5
I think its more I have an ideal day length for some of this big tropical maize. I received the seed from a person who grows competition tall corn, I'd say its a mish mash hybrid of various tall corn he was growing, somewhere along it may have been morado but morado is at the end of the day at least 3 cultivars of purple corn to start with so I don't think I will ever really know. I am very happy to have some seed and will be growing it out in isolation, I also have a few other purple corn to try this year which I am excited about. Here s a look at Brisbane's day length pretty interesting website to do comparisons of various places www.timeanddate.com/worldclock/astronomy.html?n=47
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Post by Joseph Lofthouse on Apr 19, 2014 19:36:56 GMT -5
The nearest Mexican mercado sells a variety of corn that looks very similar to this: Huge pink dented kernels. I don't recall if it had a name attached to it.
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Post by blueadzuki on Apr 19, 2014 20:24:37 GMT -5
I've also seen something like this being sold at Kalyustan's (an Indian Middle eastern grocey/spice store). Dont remember what they call it either. Actually it looks a little like this www.rareseeds.com/morado-potolero-corn/. And it DOES have "morado" in the name.
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Post by stillman on Apr 20, 2014 6:16:03 GMT -5
That looks similar indeed blue, could even be the source perhaps, I'll see if I can find out. What does Mercado mean? I have some very dark corn seed that has Ecudorian Mercado on the packet?
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Post by blueadzuki on Apr 20, 2014 7:17:17 GMT -5
It's Spanish for "Market". If I was to hazard a guess I'd say that both this and your corn were found for sale at local markets by the people who gave them thier names. Not particularly imaginitive, but accurate.
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Post by stillman on Apr 20, 2014 14:50:49 GMT -5
I know when I grew a lot of chilli I would receive different habanero seed from various regional markets in central America and the Caribbean it was always a bit of a lucky dip but occasionally you got something that was really special. SO I wonder will it make a good tortillas? What I really enjoy about gardening is this learning curve, a bit of research and a new project opens up... how to grind corn? lol
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Post by stillman on Apr 20, 2014 15:10:34 GMT -5
just having a read about the seed they are selling, online someone has said it should read pozolero not potolero as in makes good pozole?
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Post by maicerochico on Apr 20, 2014 18:39:16 GMT -5
Stillman,
Your corn looks similar to the Aztec Red corn sold by Redwood City Seed Company. It belongs to a Mexican race related to Hickory King (probably either Bofo or Elotes Occidentales). One often has no idea what they're getting at mercados, but some of the stuff sure is pretty.
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Post by stillman on Apr 21, 2014 22:38:50 GMT -5
I'll check it out maicerochico.
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Post by stillman on Apr 27, 2014 22:07:33 GMT -5
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Post by steev on Apr 28, 2014 0:26:32 GMT -5
Very pretty, for sure.
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Post by stillman on Apr 29, 2014 4:00:22 GMT -5
So I am a novice at all this but do you think I could use this corn for hominy or milling? I don't think this is really done here in Australia.
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Post by stillman on May 25, 2014 16:54:34 GMT -5
Sorry to keep dragging this thread back up to life. I am now at a point where I am considering which seeds to plant in a couple months. See how some seem to be very much dent corn seed phenotype and others are more flour? This is my observation so if I am wrong please point out. I made some corn bread with polenta the other day and it was really pretty good so I am excited to have a go at making my own corn meal over summer. Should I mix these two seed phenotypes or should I separate? Obviously this is up to me but what are some opinions, I am flying blind here. I like the idea of a symmetry but at the same time genetic diversity is always a good thing. Any advice or opinions would be much appreciated.
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Post by raymondo on May 25, 2014 17:23:00 GMT -5
If I had sufficient corn (and space to grow it out) I would separate them. I don't, so I mix mine together - flour, dent, flint plus some sweet. I do try to keep colours roughly separate - reds/oranges/yellows together, whites together. I don't have a grinder so I soak and mash to make arepas.
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Post by grano on May 25, 2014 18:08:36 GMT -5
I don’t think there’s enough difference in your samples to bother keeping them separate. I like floury for baking and flinty for boiling. If you grind on a moderate to coarse setting, you can separate a lot of the flinty granules with an appropriately-sized sieve.
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