Next Week: Corn

Tuesday
Kelly Myers, of Xico (pronounced "chee-ko") in Portland, demonstrates how to make a quick variation of enchiladas that she refers to as 'street style'. In addition, Meyers shows us how to make an adobo sauce from scratch using dried chilies.

Wednesday
Anthony Boutard is both a mischievous character, and a serious farmer who methodically indulges his personal culinary tastes in what he chooses to grow. His life-long love of corn led Boutard to seek out a superior corn to grow in order to produce an excellent (not just good) cornbread. In turn, that effort took a surprising turn as he became more engrossed in selecting new varieties of corn to plant each year in his field. His field work, and ongoing research on the subject of corn also led to a book he wrote, and that has just been published: Beautiful Corn. One of the chapters from his book will be posted Monday, November 5th on Cooking Up a Story: http://cookingupastory.com

Thursday
After harvest, farmers often disk under the crops for the winter, and leave them undisturbed until Spring. Not so, at Boutard's Ayers Creek farm- at least not in the cornfield. The corn is left standing, their long stalks dried and yellowing, continue to rustle in the wind. Among the leaves, and the rows of remaining stalks, an abundance of life is both below and above the ground's surface. The birds fly in over winter, the occasional fox, and the spiders too come by—that is precisely the point of letting the corn stalks remain just in their place.

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• Category

  Entertainment

[marchetta67]

Love your channel. Can't wait for the next episode. Hope you show the difference between "Franken-corn" and "Real" corn. Many of today's corn aren't what our grandparents grew/ate. They aren't even eatable once picked until they are treated during post-picking processing. Hope you make known to your audience that not all corn is real corn, and how to discern the difference.

[foodfarmerearth]

What you bring up is an important subject, and I hope to do something along those lines in the future. The focus of next weeks subject of corn is more about person who is very passionate about older varieties of corn - ones that are not only edible, but very tasty too. In his (re)discovery of corn, he himself is working on a variety to bring out certain traits. Very fascinating!