(Zea mays); Heritage; Landrace; Minimum 28 grams (1 ounce)
Customarily a snack or trail food staple, unlike popcorn with its hard pericarps that explode animately, the kernel of parching corn is softer, gracefully splitting as it expands when heated, yielding a slightly crunchy, chewy, richly flavored nugget of natural sweet yumminess. To parch is to dry roast and freshly parched kernels are traditionally enjoyed whole. When boiled and added in soups, parched corn enhances the satisfying heartiness of cold-weather comfort soups. True to corn's nature, parching corn is versatile, which is why it is included in our growing rotation - a good summer sweet corn in its immature milk stage, and a flavorful flour / cornmeal option as the kernels harden for fall.
Traditionally grown in the southwest U.S. in the early 50s this corn does well in northern gardens.
Parching instructions: add mature, dry kernels in a single layer to a dry medium skillet (no oil) and heat gently over medium-low heat, keeping the kernels in motion (stir and/or move pan) to avoid burning; within 5-7 minutes the kernels will swell and split. Remove from heat when majority of kernels have split and enjoy; will keep for 3 months in a sealed container in a cool, dry location.
