It is not a nice day to work outside in the afternoon so I am going to do a corn post.
I just finished putting up the last of the Texas Gourdseed Corn. (Well there are still a few immature ears I cannot reach that we will eat fresh, when I get Ralph to reach them for me!)
A small patch of 4 rows about 10 feet long and we have 20 quarts of it in the deep freeze. I like this corn. It is not a sweet corn but as I call it a CORNY corn.
Texas Gourdseed Corn [From Baker Creek]
120 days—Prior to the Civil War, gourd-seed corns were among the most prevalent types throughout the South. The kernels are very long or deep, but very small in the amount of space they take up on each ear. This gives them a different appearance than other corns; fancifully compared to the seeds of gourds. The stalks on this variety are a modest 8 feet in height; usually producing two ears per stalk. Each ear contains 18 to 20 rows of cream-colored, dent-type kernels. It is considered to be among the most flavorful of dent types, and is beloved in tortillas, puddings, dumplings, corn bread and more. Can be harvested for fresh eating at the milk stage, about 73 days. Tolerates drought and clay soils better than most, too. Originally brought to Texas by farmers of German descent who migrated there from Virginia, Kentucky and Tennessee in the late 19th century.
Texas Gourdseed Seed Corn
I have found some of this information to be inaccurate. For one thing
the corn is well over 10 feet tall. Yes it does have two ears per
stalk but the ears I processed all had at least 25 rows and some as
many as 29 rows. They do not mention the incredible husks this corn
has, tight around the outside with sort of accordion pleats on the
inside to allow the growth of the cobs.
Texas Gourdseed Cobs just picked
I have been learning to cook more Mexican food and these husks are perfect for tamales. Never mind the thick tight husks make the corn earworm resistant.... you will still get the odd one if your organic and do not use chemicals but they do not seem to be an issue.
A good sized Husk for tamale making.
You can see how big these husks are. They will roll completely around the cob.
The corn is wonderful fresh eating corn with a rich corn taste and just a hint of sweetness. One cob makes a great meal for two people. The kernels are longer and when it is ready to eat they do not look full as they have the pointed tips of immature corn but this is deceptive. When you cut the kernels off the cob they are quite long and the empty cobs are actually the same size as other corn after the kernels are removed. The are a lot bigger with the kernels on.
I have used this corn for fried corn as well as in a stew and chili, it holds up well and adds good flavor. Its nice to cook with. A fresh cob lightly boiled and slathered in butter is mighty good too!
An ear of Texas Gourdseed before I removed the Husk.
The same ear after Husking.
A nice batch of Texas Gourdseed cobs ready to prep for freezing.
A close up of the longer Kernels.