Here are two links:

Corn for Meal and Grits I

Corn for Meal and Grits II

It does seem that the second one has been truncated. I will see what I can come up with. Though, the best solution might be to take the threads and continue with the discussion right here.

George

George, the problem is the long posts have been truncated, cut off at some unknown length determined by the new owners. Unfortunately the most instructve and informative posts have been cut short.

I ordered this. It makes great cornbread.

http://shop.honeyville.com/products/grains/corn/yellow-corn-50lb.html

Dried corn

Honeyville says that this corn will store for one year. I find that an exceedingly conservative estimate. If you freeze it, for a couple of days, in a sealed trash bag or container and then store it at room temperature, I would guess that it would store for at least a decade.

Johnny, with all the new ground you are getting under production, you ought to grow corn for this purpose. I find that these good dent, flint or flour corns are REALLY good for newly worked garden space. I've used them to get a new area under production. I can work up the area very lightly, even just running a rototiller to break up the existing Bermuda. Then I plant a good sturdy corn, say, in rows 4-5' apart. I might plant a little further apart and add cowpeas, or instead of planting farther apart, I can plant cowpeas on the edges. Throw in some vigorous c. moschata squash like Old Timey Cornfield Pumpkin (on the edge) and be sure to get this all planted before the nights are very warm, and this planting will get ahead of the Bermuda, never looking back "to see it coughing in the dust." One would probably have to hoe the corn just once or twice, hilling it, and after that, it'd take care of itself.

At the end of the season you'd have corn, dried cowpeas and squash, The Bermuda would be so significantly weakened by the shade (the garden would be a glorious tangle of foliage and production) that you could then plant other things in it the following year.

This, in a nutshell, was one of the main points of the original thread. Only now I don't recall if I had gone into the use of a good c. moschata in the original post.

Carol Deppe has done one of the very best jobs I've seen, writing about the glories of growing ones own corn. She's very observant, which probably comes from her scientific background. So she's actually discerned different culinary advantages of the different forms of corn (dent, flint and flour) which go well beyond anything else I've even read. She has even figured out taste differences between colors! This info is found in her book, The Resilient Gardener, which I highly recommend.

The Resilient Gardener

She's just come out with a new book, The Tao of Vegetable Gardening, I'm just getting into it. But it seems quite good. So far what I've read indicates that it would be especially good for new gardeners. Though, I am thoroughly enjoying it.

Here's a picture of the two kinds of corn I raise. They are both wonderful. Cherokee Squaw is easier to work with, as the kernels are larger and easier to shell. I struggle not to grow Mesquakie Indian because of its beauty and wonderful diversity. I never know just what shades I'll fine among its kernels. I try not to grow both in the same year, which is why I struggle not to grow Mesquakie Indian.

We need a suggestion. We want to plant about 2400 row feet of 10 foot tall corn for our pole beans to climb on. Can you suggest a tall and stout variety?

George,

I have just sent him an email requesting a price on two pounds.

The STURDY stalks fills our bill nicely. I read where one fellow ties the tops of his together in threes to further steady them for use as a trellis. Interesting...

Johnny