(95 days) Open pollinated.
A new flour corn developed by Dave Christensen of Seed We Need® in dry northern Montana. With climate change in mind, Dave spent 30 years creating this nutrient-dense grain that is fast maturing under harsh conditions. Cobs vary, but most have 10–14 rows of yellow kernels that are high in protein (thanks to the rare Floury 2 gene), with significant levels of lysine, tryptophan and methionine. The soft starch makes fluffy rich-flavored cornbread and binds well for johnny cakes and tortillas. Boils up into a tasty high-protein breakfast cereal. Digestibility makes it an outstanding food for livestock, too, the high methionine good for chickens.
Modern-type well-rooted plants have strong, mostly single and unsuckered stalks that are suitable for machine harvest (unlike fast-maturing native corns). High-placed ears. Harvest when husks are dry and kernels are hard. Plants matured early September are able to stand strong till mid-October. This corn has many ancestors from experiment stations in North Dakota, Canada, Poland and Romania. Genetic diversity means adaptability—save your own seed for a corn that will be increasingly suited to your area. 2024 Fedco introduction.
Breeder Royalties.Supplier Transparency:
① Small seed farmers including Fedco staff
