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"Corn yields can be increased more surely and more cheaply by the use of better seed than in any other way. Seed corn should be selected in the field from stalks which yield best in equal competition with others. It should be of a variety which succeeds well and matures under local conditions. Ears should be saved only from stalks free from disease. Drooping ears which shed rain readly should be selected, and these should be borne on the stalks at a convenient height for husking. In the South, ears which are well protected from insects by a long, tight shuck covering should be chosen. The same day that seed is gathered it should be hung in a dry airy place. One of the best ways to cure seed corn is to hang it from the rafters of a barn or open shed. It should not be allowed to freeze before it is thoroughly dry. After it is well cured it should be stored in a dry place where it will remain secure from mice, rats, birds and insects. Well-cured seed corn will yield a much better crop than seed originally as good but injured through lack of care. Generally speaking, the seed corn that produces the best crop is the cheapest. Farmers are justified in devoting considerable time to selecting and caring for it or in paying good prices if better seed corn is purchased."--Page 2
FROM SEED TO PLATE - THE SEASONS OF A REMARKABLE CROP "Part love song to an ancient grain, part elevated instruction on how to grow, cook and consume it, part history and animated story, Beautiful Corn opens our eyes to a food plant that humans have both cultivated and been cultivated by." ---Michael Ableman, farmer, author of "From The Good Earth, On Good Land, and Fields Of Plenty" Corn is the grain of the Americas. In terms of culinary uses, it is amazingly diverse, reflecting the breathtaking variety of the continents and environments from which it evolved. The consummate immigrant, corn is grown extensively on every continent except Antarctica. Much more than a simple how-to book, "Beautiful Corn" weaves together this unique plant's contribution to our culture, its distinctive biology and the practical information needed to grow and enjoy it at home. Market farmer and naturalist Anthony Boutard advocates a return to this traditional, nourishing and beautiful whole grain, in all of its rich diversity. Come along on this lyrical and inspiring journey through the seasons, and discover the pure joy of restoring heritage corn varieties to our tables. An unabashed celebration of a much-maligned culinary treasure, Beautiful Corn will forever change the way you view this remarkable plant. "Anthony Boutard tells a story of corn we haven't heard--not as fuel, or livestock feed, or food product--but as whole food, with the flavor and diversity that comes with thoughtful farming. Part history, part how-to manual (Boutard grows, grinds and cooks corn in all its variations), "Beautiful Corn" returns the culture, and the cuisine, to our most abundant and mistreated crop."---Dan Barber, Chef / Co-Owner, Blue Hill and Blue Hill at Stone Barns "In this lyrical love letter to an ancient, fascinating food, Anthony Boutard offers us a rich harvest of history, a primer on growing the best varieties, the close observations of a brilliant, insatiably curious farmer, and some tasty recipes to boot."--Lorna Sass, author of the James Beard Award winning "Whole Grains Every Day, Every Way" Anthony Boutard is a widely recognized advocate in the local food movement, well-known for his efforts in reviving long-lost crops and bringing little-known varieties to market. He and his wife Carol own Ayers Creek Farm, a 144-acre organic market farm in Gaston, Oregon specializing in berries, beans, grains and greens for sale to local restaurants and markets.