Alfred Reed Bishop and Doris William Butler

The picture above is the very tap root of Bishop's Homegrown/Face Of The Earth Seed. My grandparents shortly after moving to Pekin Indiana from Greensburg KY in 1947 where they purchased the farm that is now Bishop's Homegrown. This picture was taken in Pekin in front of the old co-op next to the old railroad depot, neither of which exist today.

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Monday, September 13, 2010

Amanda Palmer Corn as Human food!

It's a nice thought to share the same thing for breakfast that your livestock are enjoying! Wow, never really thought I'd say that, but I did.

We have been cooking quite a bit with our new Amanda Palmer composite field corn variety. Grits of all types, mush, cornbread (torillas and other products still to come this fall and winter) and are really loving the unique and rich flavor of this wonderful corn. We have noticed that the Tuxpeno germplasm gives us something very unique in terms of flavor when ground with the other components of Amanda Palmer, something we can't quite put our finger on, but this meal differs in many substantial ways from flint, flour, or dent corn meal.

The interesting thing is I'm usually not a big fan of cornbread, but this cornbread gives me something to get excited about, I had noticed a somewhat semi sweet flavor in the ground meal as I first began processing it, presuming a good portion of it had been imparted by the inclusion of Daemon Morgans Kentucky Butcher corn which seemed in many instances to show the phenotype and characterestics of a corn carrying the SU7 gene, but grinding pure Kentucky Butcher doesn't give near the same results. The meal from Amanda Palmer retains mostly a yellow coloration with flakes of red and blue and ocassionally pink in the mixture and creates a wonderful smelling, nutty flavored, and fantastically textured corn bread wonderful for all ocassions. We even made a bit of dessert cornbread by adding a few chocolate chips to the mix here and there and Kim had the foresight the other night while making vegetable stew from scratch to include some fantastic cheddar cheese spread in a thin layer on top of the cornbread mix and then covered with a slight layer of mix. How wonderful it is indeed.

The grits come out wonderfully sticky and a bit chewy, the way I like them to be, they are fantastic with just a small amount of salt and pepper with a piece of cheese on top or used as a breakfast cereal with a bit of honey and cinnamon.

For those who will make it out to the seed swap this Saturday we will be bringing a pan or two of this special cornbread with us and will have plenty of seed available as well.

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