Native corn
Posted by nansee on July 25, 2021, 7:25 pm
I am looking for native corn seed. If you know of a source I would be delighted - especially if it is multi colored or blue. Thanks so much. | -----------------------Re: Native corn
Posted by Monte M on July 25, 2021, 7:51 pm, in reply to "Native corn"-----------------------Re: Native corn
Posted by Nansee on July 25, 2021, 8:04 pm, in reply to "Re: Native corn"
Wow, awesome Monte! Gracias! | -----------------------Re: Native corn
Posted by Darzo on July 29, 2021, 5:47 pm, in reply to "Re: Native corn"
Hi Nansee, hopefully you will get the corn seed that you are looking for, but just in case you don't, I will bring along a few dozen dried kernels of the multi-colored Indian Corn that I have, when I come south this January. I was given an ear of this corn several years ago, and it produces nice plants about 5 feet high.The cobs have kernels that are multicolored. 0957 | -----------------------Re: Native corn
Posted by nansee on July 29, 2021, 9:27 pm, in reply to "Re: Native corn"
Hey Darzo, Thanks for reaching out with your offer! Do you know if the corn you have is edible or decorative? Thanks Darzo!
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Posted by Monte M on July 26, 2021, 11:15 am, in reply to "Re: Native corn"
Perhaps some remember the 100-mile diet concept of eating food that was produced in a 100-mile radius of your home. I am an infinite mile seed saver but most particularly interested in the vegetable and fruit seeds that are local to our region. Recently at Almances Parisany in Melaque, I visited the bulk food bins and purchased samples of the dried chilis offered with the intent to conduct a seed viability test. A nice employee labeled everything for me so that I was talking jalapenos and jalapenos. The chilis that germinated first were the chili ancho and the chili guajillo, and the chili puyo. The germination tests (totally unscientific) ran as 10 seeds of each variety of chili were place inside damp paper towels in a zip lock bag. Moisture was maintained in the bag which was opened every few days for an exchange of gases. The first sprouts (ancho) appeared after about 5 days. Chili ancho had a 90% germination rate, the chili guajillo was 70%, and the chili puya germination rate was 50%. Chili ancho when green is used as stuffing chili e.g. chili relleno and dried is used in salsas, guisados, and soups. Chili guajillo when green is called chili chilaca or long green chili, similar to anaheim, it is used as stuffing chili, a general green vegetable when green, and when dried (chili guajillo) is liquefied into a sauce. The chili puya I have not yet tried but am told is used to make salsa and is similar to in flavor but hotter than the chili arbol which is often found blended in oil and used as a condiment in many local restaurants. None of the other chilis germinated. It has been common knowledge that plants grown from hybridized seeds will not grow true to form. That may or may not be true but probably not 100% true based on my experiences of growing out seeds. A chili guajillo seed that fell into my planter last year produced a plant with 25+ long green chilis. When purchasing seeds from a bulk container we have no way of knowing if they are hybrids or not so, just go for it. Hopefully, as others in our gardening community explore and discover other viable seeds in our area, they will share the knowledge.
| -----------------------chilis and cacao
Posted by Nansee on July 27, 2021, 12:51 am, in reply to "Re: Native corn"
Monte, how inspiring! I will give those ancho and guajillos a try! Thank you so much! And by the way, if anyone reading this is planning a trip to Colima and feel like going to a nursery, I love it if you would pick up two cacao trees for me. They're small. i can give you the address 315-114-0065 nansee@mcn.org | -----------------------Re: chilis and cacao
Posted by Monte M on July 27, 2021, 12:00 pm, in reply to "chilis and cacao"
chilis and cacao is a combination that I want to try. I have never found "Xocolatl" the aztec chocolate and chili drink in any local cafeteras. The last time I saw it offered on a menu was in Taos, New Mexico. Where can I try it here? anyone know? | -----------------------Re: chilis and cacao
Posted by Nansee on July 27, 2021, 7:41 pm, in reply to "Re: chilis and cacao"
I have had wonderful cacao and chili bars made by Chef Ricardo of Muy Rico. He may very well have some other products or leads for you. His wife, Yessie owns La Semilla at the corner of Boca del Rio and Maria Asuncion in La Manzanilla. Some of his creations are for sale there. (315) 114-4021 | -----------------------Re: Native corn
Posted by Steven on August 5, 2021, 2:00 pm, in reply to "chilis and cacao"
Native corn is Teocintle or milpa de rayo (Zea Mays)it is the most original seed Chears | -----------------------
Be sure to visit www.lamanzanilla.info for more information about La Manzanilla Mexico.
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