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Post by steev on Sept 15, 2014 23:46:57 GMT -5
Right now I have:
Medlar:
Breda Giant
Maise:
Joseph's Cherry Sweet
Oaxaca Green dent
Mandan Lavender, parch
Milk-thistle, Silibum
Wheat:
Ethiopian Purple
Bolero
Barley:
Tibetan Purple
Beans:
Thai Purple Pod Longbean
Teparies:
Blue Speckled
Little Tucson Brown
Sonora Gold
Yoeme Brown
Cowpeas:
Avakli
Papago
Tohono o'Odham
Torkuviahe
Fasciolina di Tresimeno
Pink Eye Purple Hull
Peking Black
Calico Crowder
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Post by ferdzy on Sept 16, 2014 5:53:12 GMT -5
You like 'em colourful, don't you Steev? (Me too!)
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Post by steev on Sept 26, 2014 0:08:43 GMT -5
Well, yes; I do. Sunday, I'll update my legumes.
Winter squash to come.
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Post by cortona on Sept 29, 2014 13:27:05 GMT -5
interested in some corn and winter squash,so i will waith till the pumpkins seeds are ready, but if ou are interestedi have some super hot peppers seeds, my landrace flour corn and other stuff.
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Post by flowerweaver on Sept 30, 2014 8:41:47 GMT -5
cortona I was able to get some flour corn out of your seed (in light of the tornado, it turned out the slow mail was good! Since I didn't have time to plant much out, I still have most of it left--thanks!--and will be planting more out in 2015). I think the one on the right is faintly showing the brown chinmarking.
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Post by steev on Sept 30, 2014 22:13:48 GMT -5
That's interesting corn; flint, is it?
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Post by cortona on Oct 1, 2014 10:29:09 GMT -5
nope steev, i think it is a flour one, if it come from my seeds, maybe a little flinty in some plants(still working on eliminate the bear island heritage) but mostly flour corn!
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Post by flowerweaver on Oct 1, 2014 21:34:11 GMT -5
steev it's very much a flour corn, I was able to crumble one kernel into powder and it was lovely!
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Post by reed on Oct 2, 2014 6:07:15 GMT -5
I still don't know the difference between flint and flour, lots more trial and error to come. I'v been roasting kernels from all those Indian Corn ears I bought and some are darn good, others not so much. My method is to heat an iron skillet and roll em around on it for a minute or two then taste. Tried the microwave to but skillet is better. I think I should start over and keep a record. May be I'll select some to grow based on just that. Also chopping some in half and peeling some, hooda thunk, the color isn't just skin deep. O'yea, some of them change color when they cook, whats up with that? Makes it hard to know which one was which, guess I'll have to do them one at a time.
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Post by flowerweaver on Oct 2, 2014 8:53:07 GMT -5
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Post by Joseph Lofthouse on Oct 2, 2014 10:29:05 GMT -5
Flint corns are hard and glassy looking (popcorn is an example also especially #19 an #42 in recent photos.) Most of the cobs from the recent photos are flints. There was also some dent corn in the photos, for example #21 and #26. Flour corns are easily crushed (Painted Mountain is an example) I don't see anything in the recent photos that looks soft enough that I'd call it a flour corn. I was going to take and post a photo of the difference between flour and flint, so I crushed a flour kernel with a pair of pliers. It easily disintegrated into small pieces. Then I tried to crush a flint kernel in the same way. It exceeded my hand strength. I am very strong. I used both hands and felt the thrill of success when the third kernel I tried finally cracked. Here's a side by side comparison. The insides of flour kernels are light and airy. The insides of flint kernels are heavy and dense.
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Post by blueadzuki on Oct 2, 2014 11:08:38 GMT -5
Good link. The only real problem I have with explanations like this is that they often see to treat flint, flour and dent as completely discrete things, as if a corn is either all one, all the other, or all the third. In practice, they seem more along the lines of a spectrum with many (if not most) strains lying somewhere in between two, or even all three. There are floury flints, flinty dents and so on. A lot of flints have floury "caps" which, from a processing point of view makes them functionally almost dents (in terms of the soft/hard ratio you will get if you grind them). There are also "shells" around here, kernels with a hard endosperm covering a bit thicker than what is normally found on, say, a Southwestern flour corn, but still thin enough that soft starch makes up 80-90% of the kernels mass. I actually make a point of saving that kind specifically, since in messier parts of the country (like mine) it can provide the best of both worlds, a hard starch covering thick enough to resist the mold and pest problems flour corns often have in the NE (not to mention resistance to grain weevils), but a kernel that is still mostly soft for those uses where you need a high soft starch flour. On the flip side, among my samples of Andean corn (many of which are so far over on the soft side of the equation they functionally have no hard endosperm at all) there are numerous kernels that have dent type dimples. Based on my dissections of some of these (using yellow kernels I didn't care about) I think that, in these, the dimpling is not caused by the shrinkage of the soft starch per se (since in a near pure soft starch kernel that would simply shrink the whole kernel) as the shrinkage/collapse of the very large void in the center many kernels get. Andean corn often has a LOT of empty space in the kernels, so much that most of them will actually float in water (or why when I do plant it experimentally, I have to take steps to make sure that, if there is heavy rain, the kernels don't all pop out of the holes and float away) While not common I also have a few kernels I have found that almost look like they have a layer of sugary sweetcorn tissue over a floury center (I suppose that, by Deppe's explanation, these would be kernels where the sweetcorn gene wasn't able to reduce the soft starch to zero) Also in terms of growing, remember a dent needs pressure to dent from the other kernels around it. A dent kernel that, due to bad pollination has no other kernels around it will usually not dent at all, and the hard endosperm will often grow enough to "seal" the breach in it's top that usually allows the dent to show up.
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Post by steev on Oct 2, 2014 20:00:28 GMT -5
Geez! Talk about "way past plan B".
Anent Andean corn: the White Peruvian tends to have all its leaves blown off, but it's trying to cob; the Blushed Peruvian has been disgruntled since planted and seems too resentful to cob.
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Post by 12540dumont on Oct 2, 2014 20:08:17 GMT -5
Resentful? Disgruntled? What are you doing lecturing it?
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Post by steev on Oct 2, 2014 20:52:13 GMT -5
I DON'T lecture it; I only mourn its lack of success, though not to them, my poor babies, born into a world to which they are apparently unsuited.
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