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Missives from a Market Farmer: 

Eating Grass-Corn 

   Missives is a series of short articles by Judy Lessler, a DFM farmer, on the history, cultivation, and preparation of the items sold at market.

 

Corn or maize is a member of Poaceae, the grass family. Since the dawn of agriculture, cereal grasses or grains have been staple foods for large populations of humans. The cereal grasses include barley, rye, oats, rice, wheat, sorghum, and sugar cane, as well as maize or corn.  In British English, corn denotes either 1) maize or 2) any of the cereal grains. In particular, it denotes the dominant staple grain in a specific region and could be wheat in one part of Britain or barley in another. In British English translations of ancient Greek, Roman, and Egyptian texts, corn denotes grain in general. In North American English, corn = maize. 

Corn is part the iconic trio of mutually beneficial companion plants known as the Three Sisters (maize, beans, and winter squash). This combination was grown for centuries by Native Americans. The corn stalk supports the twining, climbing beans; the beans fix nitrogen for all three crops; and the large-leafed vines of the squash plant shade out weeds. 

Corn or maize is a grown worldwide and is the preferred staple crop in Latin America and Africa. (Staple crops are the ones that provide the most calories and include grains and starches, such as, potatoes, manioc, yams, and so.) Corn originated in the Americas and was introduced in Africa and Asia in the 1500s and 1600s. For years it was a staple food in Central Europe where it was used to feed slaves and lower-class workers. 

In the 20 th century, the production of corn increased rapidly. In Africa it replaced rice and sorghum as the preferred staple because it adapts well to various climates and because agronomic breeding and fertilization programs have increased yields per acre. Of the three major grains grown worldwide, namely, wheat, rice, and corn, corn is the only one for which the majority of the production is not directly consumed by humans. Humans consume some 20% of the maize production; animals consume approximately two thirds, and the remainder is used in manufactured food and no-food products. The highest per capita intake of maize is in Central America-Mexico, Guatemala, and Honduras-where it is eaten as tortillas. In Kenya, Malawi, and Zambia it is also a staple but is eaten as a porridge. 

In honor of its exalted place in Latin American cuisine, here are two recipes for Elotes, that is, Corn-o-the-Cob.  In Mexico, street-vendors impale the boiled cob vertically on a stick, slather it with a chili mayo sauce, and sell it to customers who eat it while walking down the street.

Elote (Corn-on-The-Cob) Recipes 

Servings: Allow one or two ears per person

 

Elote Natural

Trim shucks but do not remove. Boil un-shucked corn in salted water for 20 minutes.  Pour water off and let cool.  Pull shucks down to serve as a handle. Add more salt or a combination of salt and chili powder.  Eat with your hand grabbing the shuck-handle.

 

Elote with Chili Mayo Sauce

3 Tablespoons mayonnaise

2 teaspoon lime juice (optional)

2 Tablespoons Parmesan cheese

½ teaspoons chili pepper

¼ teaspoons ground red pepper

¼ teaspoons cumin

Salt

 

Spread sauce on cooked ears of corn-on-the-cob. If you want to, you can impale it on a skewer and stroll through your neighborhood. Rumors will spread. 

Fresh this Week  

MEATS AND EGGS:  Pork, Beef, Lamb, Mutton, Bison, Chicken, Duck, Goat/Chevon, Duck Eggs, Chicken Eggs

FLOWERS

SPECIALTY ITEMS: Ice Cream,  Baked Goods including Pies, Breads, Cookies, Pastries, Jams, Jellies, and more!

Produce availability depends on weather conditions.