I can understand why corn was so popular a crop early on in the settlement of our country by Europeans. Sure, it tastes good popped, ground and cooked, and, while immature, fresh from the cob. Mostly, though, corn was easy to grow in the rough soil left from recently cleared forest.
Most of my corn grows in my two vegetable gardens where the soil is crumbly and weed-free, watered gently by drip irrigation, and nourished annually with an inch depth of compost.
Highly cultivated sweet corn
The south garden is home, every year, to a couple of beds (about 60 square feet) of popcorn, and the north garden to 4 beds (about 215 square feet) of sweet corn. Those two gardens provide us with all the sweet corn and popcorn we eat for a year.
Separate gardens are needed because if sweet and popcorn cross-pollinate, the sweet corn will …
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—————————————– It’s been awhile since the grains have been harvested so it’s time to prepare them for consumption. Longest in preparation will be barley.
The barley is from last year’s harvest, and the grain-laden stalks have been bundled together and hanging from a kitchen rafter since then. I’ve procrastinated processing because of last year’s frustrations in trying to thresh wheat, also grown last year; the grains clung tenaciously to their stalks and no amount of battering would thoroughly separate them. I’ve also procrastinated because the bundle of barley’s tawny brown stems, with long, delicate, spiky awns emerging from the heads, look so decorative dangling upside down near the kitchen ceiling.