In this Issue
Upcoming Market Dates
Grains Deep Dive: Corn
Recipe of the Month

Grainstand Weekly Markets
every  Wednesday & Saturday .
Grainstand Pop-up Markets
November 9: Grand Army Plaza (Brooklyn)
November 10: Columbia (Manhattan)
November 16: McCarren Park (Brooklyn)
November 17: Jackson Heights (Queens)
November 23: Fort Greene (Brooklyn)
November 24: 79th street (Manhattan)

December 1: Carroll Gardens (Brooklyn)
December 7: Inwood (Manhattan)
December 8: Columbia (Manhattan)
December 14: Grand Army Plaza (Brooklyn)
December 15: Jackson Heights (Queens)
December 21: McCarren Park (Brooklyn)
December 22: 79th street (Manhattan)
December 28: Fort Greene (Brooklyn)
Go here for the GrowNYC Grainstand and Guests November-December schedule to see which brewer, distiller, or oil producer will be joining us at each market.

Pre-ordered bulk bags are available at GrowNYC's Union Square Greenmarket every Wednesday and Saturday, as well as at any of our pop-up locations upon request. Check availability and pricing here.  

Wholesale orders of $250 or more can be delivered through Greenmarket Co. , GrowNYC's wholesale distribution program. 
A Deep Dive into Corn

Last month we had the privilege of attending the Corn Symposium, a 48-hour Deep Dive put on by Topic48 highlighting farmers, scholars, and culinary professionals. We learned that there is more to corn than what's on the cob.
The roots of "corn" run deep

The technical term for the tall cereal grass we know as corn is maize , from the Tahino
mahiz , meaning “source of life.” The Spanish altered the name to maiz, which became maize in English.

In Proto-Indo-European history, the words for both grain and corn come from the same root, which was something like grn , meaning "small nugget". Through Latin translation, that stem gave us today's grain , and the Germanic languages turned that G into a hard K, and gave us korn . (Einkorn anyone?)

The connection between the words grain and korn help us to understand even more of our growing history. Long ago, the word korn could be used to refer to any grain, typically the predominant crop in a given region. In England, wheat was k orn , while oats were k orn in Scotland and Ireland, and rye was korn in parts of Germany.
Revitalizing heritage varieties

Heritage corn revitalization is on the rise! All of the growers and millers we work with at the Grainstand are using sustainable growing practices, and many are doing the critical work of bringing back heritage varieties.

These heritage varieties, like the white corn available from Iroquois White Corn Project , are more nutritionally dense because they have not been cross bred for sweetness and high yields (like most modern varieties of corn). This particular white corn dates back at least 1,400 years in Haudenosaunee (Iroquois) communities. Hand-grown, hand-picked, and hand-processed, this heritage variety is as healthy for us as it is for the land.

Another heirloom variety from the 1800's comes to us from Castle Valley Mill . Known for its exceptional flavor, Bloody Butcher dent corn has deep red and purple kernels dotted with some slate blue and yellow. Despite its noticeable fruity and buttery flavor, this corn is not widely grown as it's not suitable on an industrial scale. Because of unusually tall, skinny stalks prone to being knocked over, it requires special care and attention from the farmer.

When used in a crop rotations, these varieties create stronger, healthier soils and more resilient farming systems. Growing heritage varieties ensures a future of biodiversity in corn production while making high quality, nutritious, and flavor packed corn more available.
The politics of corn

Corn has a storied past in the US as both an indigenous food and a commodity. This life-giving crop was domesticated in Mexico and Central America. It is unique because it can't disperse its seeds without human cultivation. When Native Peoples first migrated to modern day North America, they brought corn with them. During the first Thanksgiving in 1621, while pumpkin pie and cranberry sauce would not have been on the menu, corn certainly was.

Corn is now the most widely grown food crop in the world, with 99% being used for ethanol, animal feed, export, or industrial purposes. Despite its 'humble' beginnings as a life sustaining force, corn is now a highly politicized crop, dominating subsidies for US farmers to incentivize the growth of more corn, most of which is genetically modified.

Unlike the monocultures of corn we are accustomed to, heritage varieties play a crucial role in a crop rotation. These varieties may not have as high yields, but they make up for it in flavor and nutrition, while giving back to the soil. Heritage varieties are critical not only for soil health, but for overall farm resilience.
Corn Products Available at the Grainstand
Bloody Butcher Grits
Bloody Butcher Cornmeal
Yellow Grits

Cornmeal
Polenta
White Corn Flour
Roasted White Corn Flour
White Corn Hominy

Polenta

Wapsie Valley Whole Corn
References:
Various presentations from the Topic48 Corn Symposium, The Etymology of the word Corn , Bon Apetit,
Why Do We Call Maize Corn? , Culinary Lore
Recipe of the month- The Perfect Savory Grits
INGREDIENTS:
2 cups water
*2 1/2 cups stock
*2 Tbs butter
*1 cup Bloody Butcher red grits
salt and pepper to taste


*Ingredients available seasonally at your local Greenmarket

Note: Stone ground grits may contain a few harder bits of hull called 'chaff' that are not dangerous, but may not soften completely with cooking. Read directions for further instruction.

DIRECTIONS:
  1. Heat water and stock in a heavy bottomed saucepan until simmering.
  2. While the water and stock are heating, put the grits into a large mixing bowl and cover with cool water. Stir the grits assertively so that the chaff floats to the top. Skim the surface carefully and remove the chaff. Drain the grits in a fine strainer.
  3. Stir grits into the simmering water and stock. Cook, stirring often, until the grits are tender to the bite and have thickened in consistency. As the grits thicken, stir them more often to keep them from sticking and scorching.
  4. This should take 45-55 minutes, add more liquid as necessary (water, stock, or milk). Season to taste.
  5. Top with the meat or veggies of your choice!
For nearly 50 years, we have made it easy for New Yorkers to take everyday actions that benefit the environment. Serving over 3 million New Yorkers every year, our programs encourage all citizens to lead mindful lives, like eating seasonally and locally, conserving resources, and preserving green space to secure a sustainable future.
 
We are  HERE  for the long run. As a nonprofit, this time of year is critical for us to build support from friends like you. We are committed to bringing our vision to bear of a truly livable city for all New Yorkers, but we need your help to make it happen.
 
Make a gift  before January 1 to participate in the campaign. We promise we’ll make your donation count.
For more information or to place an order, email us at grains@grownyc.org.
GrowNYC/Greenmarket | 212-788-7900 | www.grownyc.org