From GENE LOGSDON
The Contrary Farmer
I get carried away sometimes with my misgivings about corn farming, so I have to balance that out occasionally with praise for one of my favorite foods. A reader, I think it was Ken, recently asked me to write about our experiences with cornbread and so I will, although I know many of you could do it better.
Daughter Jenny provided the photo of me and the corn. The ear is 14 inches long with 22 rows of kernels if I remember correctly. I don’t see any practical reason to try to grow big ears of corn except for the fun of it, although with ears like this it would not take an impossible number of stalks per acre to make a record breaking yield. The corn is open pollinated Reid’s Yellow Dent, which I grew for about 35 years and quit only last year when the deer started eating every bit of it. I hope to be able to grow a bit of it in the garden now. Friends and family who have used it for cornbread always come back for more. I have a hunch that if our corn does taste better it is because it is fresher than store-bought meal. As any food ages, it loses taste. We use new corn every year. The trick is to store it on the cob in a dry cool place, shelling only as needed. Leave the corn out in the field in the fall as long you can. When I bring it in, I tie the ears we want to save for cornmeal by the husks to wires in our airy garage with metal disks at both ends of the wire so mice can’t get to the corn. Looks sort of like clothes on the line. Carol also stores ears of corn in the freezer after they are dry. This is a good thing to do if you are having problems with weevils.