Post by Okwes on May 30, 2006 15:52:39 GMT -5
Iroquois White Corn
by Jane Sherry
The Gift
I first heard about Iroquois White Corn from a farmer friend at a party we
went to in Pennsylvania, near the Crayola crayon factory. He told me that it
was a delicous heirloom corn that was very unusual. He even gave me three
kernels, which I treasured, putting it for safe keeping in a medicine bag on
one of our altars at home. For years, I treasured that corn, keeping it
safe, wondering if I should plant it out.
Recently, at the Bioneers website, I saw the project write up and beautiful
pictures, realizing I had forgotten all about it. I immediately called the
reservation in upstate New York and spoke with Roberta who gave me lots of
information about the corn and how it grows. Apparently, the corn grows to
all different heights, ripening unevenly requiring hand harvesting. This
explains why this awesome and hardy heirloom corn never made it to
industrialization. She told me because of this, the corn has been grown by
families for their own private pantries. It is hand harvested, dried and
then smoked and ground to order. John Mohawk and the Slow Food folks have
pursuaded many families to begin to produce extra corn guaranteeing them a
new market.
I ordered 10 pounds of meal right away, knowing this would be food to be
treasured, food that would connect me to generations of Native Americans and
our land here, connect me to the traditions of the Americas, nourishing my
spirit and my body.
Let's see if we can't guarantee more families a larger market for this
wondrous corn and help to keep Iroquois corn the precious heirloom that it
is. Order some soon and try my homemade cornbread, for vegetarians, vegans
and all food lovers!
To order Iroquois White Corn call Pinewoods Community Farming, Inc in New
York State at (716) 532-5241.
Cornbread
First, the night before, measure a cup of roasted white corn flour into a
bowl and add a cup of non GMO organic soymilk. Add 1/4 -1/2 tsp. good sea
salt. Mix well, cover and place into the fridge overnight. You can also use
water instead of soymilk, in which case leave it out at room temperature
overnight. You can also use milk, almond milk, or any other liquid of
choice. I like soymilk, cause it gives the bread a good moist 'crumb'.
The next morning, add 1 1/2 tsp. non aluminum baking powder to the mixture
and let it sit and 'work' for a few minutes. Then add 1/2 c. spelt flour
(you can use white flour, pastry or whole wheat, whatever you like here) to
the bowl. Also add a Tbls of good vegetable oil, butter or ghee. Add a Tbls
of maple syrup as well or brown rice syrup. Add either one egg, or any
substitute you like. (I often bake with ground flax seed beat into water
instead of using eggs. See note at end of this recipe.) I often let the
mixture sit again for 10-15 minutes before putting into the pan.
Mix well and pour into a square pan approximately 8 inches by 8 inches
that's been well buttered.
Bake in a preheated oven for 15-20 minutes, at 425 degrees.
This bread is even better the next day!
Egg Substitution For Vegans or Just Folks Who Like Their Flaxseed!
Grind a couple of tablespoons of fresh flaxseed, then add 1/4 to 1/2 cup of
water and beat VERY well. Let sit and you will see the mixture get very
mucilagenous. Use this goop instead of eggs. You may have to extend the
baking time and even lower the heat at the end and cook more slowly. This
adds a great moisture to baked goods and a great flavor.
Iroquois White Corn Project
Read about this wonderful heirloom corn grown for centuries by the Iroquois
people, now re-introduced through the efforts of Slow Food, John Mohawk, a
Turtle Clan Seneca (who initiated an Iroquois Food and Farming project back
in the 1970's) and the Pinewoods Community Farming group on the reservation
in Western New York. In the 1990's, the Iroquois growers, academics and
others involved in sustainable farming and preservation of heirloom foods
grew alarmed as they faced the extinction of this heritage food. Through
much effort, a small amount of the corn is available to order.
by Jane Sherry
The Gift
I first heard about Iroquois White Corn from a farmer friend at a party we
went to in Pennsylvania, near the Crayola crayon factory. He told me that it
was a delicous heirloom corn that was very unusual. He even gave me three
kernels, which I treasured, putting it for safe keeping in a medicine bag on
one of our altars at home. For years, I treasured that corn, keeping it
safe, wondering if I should plant it out.
Recently, at the Bioneers website, I saw the project write up and beautiful
pictures, realizing I had forgotten all about it. I immediately called the
reservation in upstate New York and spoke with Roberta who gave me lots of
information about the corn and how it grows. Apparently, the corn grows to
all different heights, ripening unevenly requiring hand harvesting. This
explains why this awesome and hardy heirloom corn never made it to
industrialization. She told me because of this, the corn has been grown by
families for their own private pantries. It is hand harvested, dried and
then smoked and ground to order. John Mohawk and the Slow Food folks have
pursuaded many families to begin to produce extra corn guaranteeing them a
new market.
I ordered 10 pounds of meal right away, knowing this would be food to be
treasured, food that would connect me to generations of Native Americans and
our land here, connect me to the traditions of the Americas, nourishing my
spirit and my body.
Let's see if we can't guarantee more families a larger market for this
wondrous corn and help to keep Iroquois corn the precious heirloom that it
is. Order some soon and try my homemade cornbread, for vegetarians, vegans
and all food lovers!
To order Iroquois White Corn call Pinewoods Community Farming, Inc in New
York State at (716) 532-5241.
Cornbread
First, the night before, measure a cup of roasted white corn flour into a
bowl and add a cup of non GMO organic soymilk. Add 1/4 -1/2 tsp. good sea
salt. Mix well, cover and place into the fridge overnight. You can also use
water instead of soymilk, in which case leave it out at room temperature
overnight. You can also use milk, almond milk, or any other liquid of
choice. I like soymilk, cause it gives the bread a good moist 'crumb'.
The next morning, add 1 1/2 tsp. non aluminum baking powder to the mixture
and let it sit and 'work' for a few minutes. Then add 1/2 c. spelt flour
(you can use white flour, pastry or whole wheat, whatever you like here) to
the bowl. Also add a Tbls of good vegetable oil, butter or ghee. Add a Tbls
of maple syrup as well or brown rice syrup. Add either one egg, or any
substitute you like. (I often bake with ground flax seed beat into water
instead of using eggs. See note at end of this recipe.) I often let the
mixture sit again for 10-15 minutes before putting into the pan.
Mix well and pour into a square pan approximately 8 inches by 8 inches
that's been well buttered.
Bake in a preheated oven for 15-20 minutes, at 425 degrees.
This bread is even better the next day!
Egg Substitution For Vegans or Just Folks Who Like Their Flaxseed!
Grind a couple of tablespoons of fresh flaxseed, then add 1/4 to 1/2 cup of
water and beat VERY well. Let sit and you will see the mixture get very
mucilagenous. Use this goop instead of eggs. You may have to extend the
baking time and even lower the heat at the end and cook more slowly. This
adds a great moisture to baked goods and a great flavor.
Iroquois White Corn Project
Read about this wonderful heirloom corn grown for centuries by the Iroquois
people, now re-introduced through the efforts of Slow Food, John Mohawk, a
Turtle Clan Seneca (who initiated an Iroquois Food and Farming project back
in the 1970's) and the Pinewoods Community Farming group on the reservation
in Western New York. In the 1990's, the Iroquois growers, academics and
others involved in sustainable farming and preservation of heirloom foods
grew alarmed as they faced the extinction of this heritage food. Through
much effort, a small amount of the corn is available to order.