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Old January 14, 2015   #1
salix
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Default 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?
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Old January 15, 2015   #2
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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!
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Old January 15, 2015   #3
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Thank you, hg - I have put in an order. I see that she also had Joseph's landrace moschata (also ordered).
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Old January 16, 2015   #4
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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

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Old January 16, 2015   #5
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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.
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Old January 16, 2015   #6
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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
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Old January 16, 2015   #7
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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.
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Old January 16, 2015   #8
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Willa learn about making homony and dried posole.
I think this would serve your needs much better.
Plus it is much more nutritious.
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Old January 16, 2015   #9
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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.

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Cultivating Tomatoes, Greens, Peas, Beans, Squash, Joy, and Serenity
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Old January 16, 2015   #10
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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.
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Old January 16, 2015   #11
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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.
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Old January 16, 2015   #12
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Quote:
Originally Posted by FarmerShawn View Post
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.
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Old January 16, 2015   #13
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Remember posole is another word for hominy so just figure out how to dry it.

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Old January 16, 2015   #14
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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.
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Old January 16, 2015   #15
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Quote:
Originally Posted by joseph View Post
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.
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