Parching corn

salix · January 14, 2015

Does anyone grow parching corn? I have been reading about these varieties and would love to try growing some. I have managed to get 1 packet of Parching Lavender but have been unable to source any others. Any hints/tips/sources?

habitat_gardener · January 15, 2015

Carol Deppe's Magic Manna is listed as a parching corn
http://www.caroldeppe.com/Seed%20List%202014.html

I read her book and have wanted to try many of her varieties, but still haven't gotten a round tuit!

salix · January 15, 2015

Thank you, hg - I have put in an order. I see that she also had Joseph's landrace moschata (also ordered).

FarmerShawn · January 16, 2015

Seeds of Change also has a variety of parching corn. Having never tried it, or even heard of it, I was intrigued, and may try to order some myself.

http://www.seedsofchange.com/quickfa...l1_aFirstImage

Shawn

dustdevil · January 16, 2015

Parching corn isn't that thrilling. After trying it, I recommend you grind the kernels you grow for flour. Take that flour and make pancakes. They'll stick to your ribs! The good thing about all the Mandan corns is that they are all short season, so you should do well in BC if you can keep the animals from eating the corn.

happydog · January 16, 2015

Well that's disappointing to hear. I was hoping they'd taste like Corn Nuts, which I used to love in my younger, more foolhardy days.

Adaptive Seeds has it too. https://www.adaptiveseeds.com/flour-...ching-lavender

salix · January 16, 2015

Shawn, thank you for the additional source, I have e-mailed them to see if they will ship to Canada. Dustdevil, thanks for the info - I will lower my expectations! Happydog, thanks to you too - that is where I got my Parching Lavender.

Worth1 · January 16, 2015

Willa learn about making homony and dried posole.
I think this would serve your needs much better.
Plus it is much more nutritious.
Worth

joseph · January 16, 2015

In my opinion, the best tasting parching corn is sugary enhanced sweet corn that has been allowed to dry on the cob. Second best would be any old fashioned su sweet corn. I most commonly use Astronomy Domine Sweet Corn for parching. It grows more reliably for me than sugary enchanted corn. I don't much care for any of the "flour" corns when parched.

Carole Deppe's new book is being released on Monday. I feel honored that she included a section about my landrace moschata squash. I look forward to reading what she has to say about it. I think it clever that her student grew up and was able to return something to her that she values.

The Tao of Vegetable Gardening
Cultivating Tomatoes, Greens, Peas, Beans, Squash, Joy, and Serenity

FarmerShawn · January 16, 2015

Again, I have zero experience with parching corn. I did feel more educated after reading this information, though:

http://www.garden.org/subchannels/he...g?q=show&id=71

And no matter what, I will certainly try drying and parching leftover sweet corn - I have do some of that every year. By the way, do you leave it on the stalk to mature and dry down first, or pick it in its prime and dry it at that stage? I do have some sweet corn I dehydrated a few years ago, and it was cut off the cob and dried in its prime. It makes a great addition ground up and added to corn bread, but my wife doesn't like corn bread, so I don't get to make it very often. I plan to try parching some very soon.

salix · January 16, 2015

Thanks again, Shawn for posting that link. It's the article I first read years ago and couldn't for the life of me remember where I found it. Always something new to learn and try, right?

Worth, I've made hominy - mm. Will check into posole, thanks for the suggestion.

joseph · January 16, 2015

Quote:

Originally Posted by FarmerShawn

And no matter what, I will certainly try drying and parching leftover sweet corn - I have do some of that every year. By the way, do you leave it on the stalk to mature and dry down first, or pick it in its prime and dry it at that stage?

Depends on the weather, and if I need to irrigate some other crop. In dry conditions I let it dry on the stalk for as long as possible. But I usually end up picking it at the late dough stage: About a week or ten days after it should have been eaten as sweet corn. By that time the husks have been turning yellow for a while, but still have some green in them. Then I immediately husk and lay out to dry on a screen, or fabric tarp and turn frequently.

I haven't tried parching corn that was cut off the cob.

Worth1 · January 16, 2015

Remember posole is another word for hominy so just figure out how to dry it.

Worth

joseph · January 16, 2015

Nixtamalization removes the skin from the kernel, so hominy dries very quickly when spread out a single layer deep on wax paper in my greenhouse.

I haven't tried parching hominy. Starting a fresh batch in a few minutes.

Worth1 · January 16, 2015

Quote:

Originally Posted by joseph

Nixtamalization removes the skin from the kernel, so hominy dries very quickly when spread out a single layer deep on wax paper in my greenhouse.

I haven't tried parching hominy. Starting a fresh batch in a few minutes.

It also chemically changes the corn so your body can digest the niacin in it.

Worth

January 14, 2015	#1
salix Tomatovillian™ Join Date: Dec 2007 Location: north central B.C. Posts: 2,310	Parching corn Does anyone grow parching corn? I have been reading about these varieties and would love to try growing some. I have managed to get 1 packet of Parching Lavender but have been unable to source any others. Any hints/tips/sources? __________________ "He who has a library and a garden wants for nothing." -Cicero

January 15, 2015	#3
salix Tomatovillian™ Join Date: Dec 2007 Location: north central B.C. Posts: 2,310	Thank you, hg - I have put in an order. I see that she also had Joseph's landrace moschata (also ordered). __________________ "He who has a library and a garden wants for nothing." -Cicero

January 16, 2015	#4
FarmerShawn Tomatovillian™ Join Date: Dec 2011 Location: Vermont Posts: 1,001	Seeds of Change also has a variety of parching corn. Having never tried it, or even heard of it, I was intrigued, and may try to order some myself. http://www.seedsofchange.com/quickfa...l1_aFirstImage Shawn __________________ "Red meat is NOT bad for you. Now blue-green meat, THAT'S bad for you!" -- Tommy Smothers

January 16, 2015	#7
salix Tomatovillian™ Join Date: Dec 2007 Location: north central B.C. Posts: 2,310	Shawn, thank you for the additional source, I have e-mailed them to see if they will ship to Canada. Dustdevil, thanks for the info - I will lower my expectations! Happydog, thanks to you too - that is where I got my Parching Lavender. __________________ "He who has a library and a garden wants for nothing." -Cicero

January 16, 2015	#10
FarmerShawn Tomatovillian™ Join Date: Dec 2011 Location: Vermont Posts: 1,001	Again, I have zero experience with parching corn. I did feel more educated after reading this information, though: http://www.garden.org/subchannels/he...g?q=show&id=71 And no matter what, I will certainly try drying and parching leftover sweet corn - I have do some of that every year. By the way, do you leave it on the stalk to mature and dry down first, or pick it in its prime and dry it at that stage? I do have some sweet corn I dehydrated a few years ago, and it was cut off the cob and dried in its prime. It makes a great addition ground up and added to corn bread, but my wife doesn't like corn bread, so I don't get to make it very often. I plan to try parching some very soon. __________________ "Red meat is NOT bad for you. Now blue-green meat, THAT'S bad for you!" -- Tommy Smothers

January 15, 2015	#2
habitat_gardener Tomatovillian™ Join Date: Apr 2008 Location: California Central Valley Posts: 2,543	Carol Deppe's Magic Manna is listed as a parching corn http://www.caroldeppe.com/Seed%20List%202014.html I read her book and have wanted to try many of her varieties, but still haven't gotten a round tuit!

January 16, 2015	#5
dustdevil Tomatovillian™ Join Date: Jan 2010 Location: WI, USA Zone4 Posts: 1,887	Parching corn isn't that thrilling. After trying it, I recommend you grind the kernels you grow for flour. Take that flour and make pancakes. They'll stick to your ribs! The good thing about all the Mandan corns is that they are all short season, so you should do well in BC if you can keep the animals from eating the corn.

January 16, 2015	#6
happydog Tomatovillian™ Join Date: Jan 2009 Location: Appalachian Mountains NC Posts: 151	Well that's disappointing to hear. I was hoping they'd taste like Corn Nuts, which I used to love in my younger, more foolhardy days. Adaptive Seeds has it too. https://www.adaptiveseeds.com/flour-...ching-lavender

January 16, 2015	#8
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Willa learn about making homony and dried posole. I think this would serve your needs much better. Plus it is much more nutritious. Worth

January 16, 2015	#9
joseph Tomatovillian™ Join Date: May 2013 Location: Cache Valley, N/E of The Great Salt Lake Posts: 1,244	In my opinion, the best tasting parching corn is sugary enhanced sweet corn that has been allowed to dry on the cob. Second best would be any old fashioned su sweet corn. I most commonly use Astronomy Domine Sweet Corn for parching. It grows more reliably for me than sugary enchanted corn. I don't much care for any of the "flour" corns when parched. Carole Deppe's new book is being released on Monday. I feel honored that she included a section about my landrace moschata squash. I look forward to reading what she has to say about it. I think it clever that her student grew up and was able to return something to her that she values. The Tao of Vegetable Gardening Cultivating Tomatoes, Greens, Peas, Beans, Squash, Joy, and Serenity