Only a little over 20% of all corn grown in the U.S. is NOT contaminated by GMO.
If you might be interested in growing your own heirloom corn that is rapidly close to extinction, I invite you to share our journey.
In a previous article I’ve written “The Beauty of The Native American Garden” I share tips and techniques to help you get started.
Grandson learning how to use the Mill
Many people know Indian Corn can be milled into flour. We use a simple cast iron hand crank mill that attaches to the counter top.
For our homestead it is also cracked for a non-gmo supplemental feed during the winter months for our flock.
What many do not know about Native American Corn is that it is eaten fresh on the cob before it begins to change colors.
The corn will be tender and milky inside. Not so sweet as a hybrid sweet corn, but sweet non the less.
We've enjoyed wrapping and roasting our corn on the fire pit. By adding a tiny bit of butter and salt, you simply can't beat it.
Once the corn begins to change in color it will become tough. This is when you simply let it finish drying on the stock before harvesting.
The dried corn is used for making cornbread, corn grits, hush puppies, tamales and several other southern favorites in our kitchen.
Let's NOT forget those fish fries! Like everything else that comes fresh from the garden, you've not tasted real corn until you've grown some.