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Post by steev on May 23, 2017 20:08:36 GMT -5
Last year my planting of only red seed yielded shallow/tight kernels, of all three colors, not a good result, IMHO; drought? I don't know. So this year I've planted earlier years' seeds in separate patches of red and blue/yellow; the blue/yellow are sprouted/doing well; the red not so much; I'm not so sure the red wasn't one-year-older seed; I should inter-plant gaps in both patches, for chow, as well as seed.
There are also gaps in the Pungo Creek Bloody Butcher patch which need attention.
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Post by steev on May 31, 2017 2:36:43 GMT -5
I'm really not liking the planting of only-red Joseph's Cherry sweet; it's much less vigorous than the blue/yellow from it; maybe can't be segregated happily. I'd like to keep it, but if it's only useful as starchy color, that's not so valuable.
I dunno; I really like the color, though it's past sweet when it colors up well; maybe I just need to expand my recipes for color, more than sweet; I do like pretty more than sweet and the lycopenes can't be bad.
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Post by keen101 (Biolumo / Andrew B.) on May 31, 2017 4:00:50 GMT -5
I dunno; I really like the color, though it's past sweet when it colors up well Well i'm one who likes to harvest starchy indian corn as sweet corn. It's perfectly fine if you harvest it at the correct time, the downside is that it means all the colors (except for maybe yellow) are either not colored at all or just barely showing. Any later like full color is too starchy and too late. So i imagine you would have the same problem with a red or blue sweet corn as well you just would have a longer window before the sugars went to starch. But yeah, in corn colors=starch i'm afraid.
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Post by reed on May 31, 2017 4:36:04 GMT -5
Some of mine last year had a good bit of color while it was still nice and sweet but it mostly faded out when cooked. Red held up to cooking best, turning a pale pink. Seems to me most people like big ears with lots of rows for sweet corn. I like the opposite, fewer rows of bigger kernels works better for me. All the colors that are showing up are just a bonus and I think they look better if the endosperm is white.
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Post by steev on Jun 10, 2017 0:52:49 GMT -5
I enjoy starchy corn, if it has good flavor, so I like fully-colored corn in salad and such; I grew up on Golden Bantam, so I've always preferred "corn" to "sweet"; don't remember when I first ate white corn, only that I've never been that impressed.
Since I've had the riega going 24/7, all the corn is happier, though I clearly need to interplant gaps; longer productive season, I suppose.
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Post by steev on Aug 20, 2017 19:51:56 GMT -5
Scavenged the blue/yellow; it had two red ears, actually red/DARK red; interesting. I think this whole deal is starting to look like potential fun.
Now, if I can get my planting areas up from fallowed, it may be game on.
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Post by prairiegardens on Aug 26, 2017 3:46:02 GMT -5
Nice when the unexpected turns up and is just what you wanted and had got to the point of being resigned to not getting.
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Post by steev on Oct 3, 2017 2:41:10 GMT -5
There is much to be said for corn eaten raw in the field; so many people never get that; I think it could be enlightening.
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Post by Joseph Lofthouse on Oct 4, 2017 0:27:03 GMT -5
There is much to be said for corn eaten raw in the field; so many people never get that; I think it could be enlightening. Whenever I have guests in the field during sweet corn season, I make a point of eating an ear of corn raw, and invite them to do likewise.
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Post by walt on Oct 4, 2017 13:10:11 GMT -5
One summer I had a contract to grow gourds for seed. That was suposed to be my main income that year, so I was in the garden most of the day. Half the night too, as they bloomed about dusk and had to be hadn pollinated and rebagged from dusk to midnight. So that summer, lunch and supper were eaten in the garden. Corn fresh off the stalk, tomatoes fresh off the vine, peppers, a melon for dessert. I did take bread to the garden daily for a leaf sandwich. It is amazing how many leaves taste good. Dill, basil, radishes, beets, turnips, sweet potatoes if young and tender, same with runner beans. I never ate better in my life. That is not the only summer I ate corn mostly fresh in the garden. I do that some every year. But it always reminds me of that summer, and the daily feasts I had. Carrying corn to the house is a waste of time.
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