Blue hopi

Thursday, 17 September 2009 12:55

Blue corn, found primarily in the Southwest, has been a staple food of the Native Americans - including the Hopi, Pueblo, Navajo & Zuni tribes - for hundreds of years. Coronado found blue corn & other flour corns during his 1540 expedition into the Southwest. Blue flour corn, made of primarily soft starches, is used for blue corn flour & cornmeal, and for making blue corn tortillas. This colorful cornmeal is a bit coarser than yellow or white meal, but is somewhat sweeter & nuttier in flavor. It also contains about 20% more protein & up to 50% more iron than other varieties of corn. Blue hopi is a heirloom blue corn grown traditionally by the Hopis. The bushy, 5 foot stalks yield 8 to 10 inch ears, with smooth blue kernels. Although a southwestern variety, they can do well in the warmer areas of the Maritime Northwest. A good choice for making corn flour. Mature in 75 to 110 days. Originally domesticated by Mesoamericans, it is a staple food with many other traditional uses. Home gardeners love to grow corn, and there are many varieties suited to different climates. Plant seeds 1 inch deep in rows or clumps, two weeks after the last frost date. Corn needs rich soil, full sun and adequate moisture to produce good ears. It is wind pollinated, so if you want to save seed, you will need to either stagger the planting time of different varieties, or plant them 1/4 mile apart. Water deeply. •    A taste of the Southwest, made in Arizona. •    Ovo-lacto vegetarian (adaptable to vegan lifestyle by product substitution). •    All natural, preservative-free. •    No flavor enhancers. Nothing added, nothing taken away. •    Low fat. •    Created by Carol Cunkle, author of Kokopelli's Cookbook. •    Perfect for themed gift baskets: Southwest, Arizona-made, gourmet foods. •    Makes a great "Welcome to Arizona" gift for both business and personal contacts. •    Also ideal as a "Greetings from Arizona" gift for out of town family and acquaintances. Go to table of corn varieties