Zea mays (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. Independent Breeder.①NEW!
This item is certified organic
684
Homestead Hero
- Organic
Additional Information
Flint and Flour Corn
Average 100-160 seeds/oz. All open-pollinated. Days to maturity are for dry stage.
Knäckebröd
In Sweden, Knäckebröd is a crisp bread (cracker) made from rye. This cornmeal variation with seeds is delicious!
1 cup cornmeal 1⁄3 cup raw sunflower seeds ¼ cup pumpkin seeds ¼ cup sesame seeds ¼ cup flax seeds ¼ cup olive oil
Heat 1¼ cups of water to boiling.
Mix the dry ingredients together, then add the boiling water along with the olive oil. Mix to form a soft dough.
Cover two regular cookie sheets with parchment paper. Divide the dough, and with your hand in a plastic bag or plastic wrap, press out the dough in a very thin sheet.
Sprinkle with coarse salt. Score for easier portioning.
Bake in a low oven (300-305°) for one hour. Break apart.
—recipe from customer Betsy Erickson, Tustin, Michigan
Corn
About 85–200 seeds/oz. Seeds per packet vary.
Open-pollinated selections average 100 seeds/oz
Normal sugary varieties 140 seeds/oz
SE cultivars with shrunken seeds 150-160 seeds/oz
Days to maturity are from emergence after direct sowing; for transplants, subtract 20 days.
Culture: Untreated sweet corn seed will not germinate in cold wet soil. Please be patient and wait till soil warms to at least 60° before sowing, or start seedlings indoors and transplant at 3–6" before taproots take off. Minimum soil temperature 55°, optimal temperature range 65–85°. Tender, will not survive frost. Heavy nitrogen requirements.
Germination Testing
For the latest results of our germination tests, please see the germination page.
Our Seeds are Non-GMO
All of our seeds are non-GMO, and free of neonicotinoids and fungicides. Fedco is one of the original companies to sign the Safe Seed Pledge.
This item is certified organic