Showing all 5 results
Dent Corn, Open Oak Party Mix (Organic)$3.80–$73.30
Zea mays. Dent. 90-100 days.
Our main crop field corn that we grow for cornmeal, our and for making masa. This is the best corn we offer for nixtamalization and making your own hominy or pozole. After grinding, we sometimes sift out the coarse polenta from the flour and we have two different staple foods from a single crop. Selected for large, thick, early ears that range in color from yellow to orange to red. We especially love the ears that are dark orange with yellow caps because it gives the illusion of a burning flame. All single colored ears, which is useful for zeroing in on the particular flavor of each color. High yielding when given good fertility. A semi-flinty dent type selected from a freely crossed population of Wapsie Valley Dent, Vermont Flint, Garland Flint, Italian Polenta and several unnamed dent varieties from a University of Wisconsin breeding project for nutrition. This is a diverse population, still purposefully variable. We are excited to improve it continuously through selection.
Flint Corn, Abenaki (Organic)$3.80–$75.30
Zea mays. Flint. 80-90 days.
The good yield and reliability of this dry corn make it an excellent variety for market farm production. Best for polenta, grits and wet batter cornbread. 8-10 rows of kernels on single color cobs that are yellow, red or orange. Very ornamental and tolerant of difficult growing conditions. We have selected it for orange, larger ears. Native to the Northeastern US and named after the Abenaki tribe. Highly recommended by Carol Deppe in The Resilient Gardener. She used it as one of the parents of her Cascade Ruby Gold Flint Corn.
Seed produced by Lonesome Whistle Farm in Junction City, Oregon.
Flint Corn, Cascade Ruby-Gold (Organic)$3.80–$75.30
Zea mays. Flint. 85 days.
This has become the corn of legends. Perfect for our taste buds and Pacific Northwest climate, it is difficult to describe without sounding overzealous. Not only does this variety produce the tastiest polenta and cornmeal we have ever tried, but it was bred just across the valley from us by our friend Carol Deppe in Corvallis, Oregon. An 8-12 row int corn related to Abenaki and Byron flint. It brings the best traits from both combining the general awesomeness of Abenaki minus the pale yellow ears, and from Byron, the wonderful gold-orange color and excellent husk coverage. Ears are smaller than Abenaki. Throw in some more genius selection by Carol and you get a flint corn that makes bright gold polenta with pretty red flecks that quickly became a hot seller for us at market. Each plant will produce one of many options of single color ears ranging from bright-yellow, maple-gold, red-orange to deepest red. Separate out the colors for cooking and get a range of delicious and distinct flavors from one crop. Find out more in Carol’s book The Resilient Gardner.
Flint Corn, Saskatoon White (Organic)$3.80–$10.80
Zea mays. Flint. 70-80 days.
Saskatoon White is the earliest dry corn we have ever grown. Reliable and delicious, although not high yielding. We consider it our fail safe insurance corn crop for cold years when early rains set in. Very short plants have one or two small slender ears of glassy white kernels. Tastes fantastic when made into hoecakes or arepas, a corncake from Colombia and Venezuela. Occasionally produces red and orange colored cobs. May be related to Saskatchewan White and certainly originated in Canada. We received our strain from Tim Peters of Peters Seed and Research in 2005, he is not sure of its origin.
Flour Corn, Mandan Parching Lavender (Organic)$3.80–$80.00
Zea mays. Parching Flour. 70-80 days.
Mandan Parching Lavender Corn produces short little 4′ plants that are extremely early to mature. Small, plump ears are a gorgeous silvery lavender. If you’ve ever had trouble maturing corn in a short season climate, this corn is for you. Highly recommended by Carol Deppe for parching, which entails dry roasting on a skillet until the kernels crack/pop like corn nuts, only they taste much better. Also good ground into our and used for making rich cakes and cornbread. One of the traditional native corns grown along the Missouri River in North Dakota. Aka, Mandan Red Clay.
Seed produced by Delhi Wind Farm in Everson, Washington and comes to us via Uprising Seed.