Produce Briefs...
Cantaloupe Melon
The cantaloupe is defined by two elements: its roughly netted stone and green colored skin and its aromatic orange-coral colored flesh. When perfectly ripe, the flesh is juicy, unctuous and sweet.
Rainbow Swiss Chard
Rainbow chard, also known a 5-color silverbeet, is a tender chard variety with multi-colored stalks of yellow, white, orange pink and red.
Grower
Seasons/Availability
California Red Sweet Corn season is mid-June to October. Florida Red Sweet Corn is available April to May.
Current Facts
Red corn, also known as red posole, is a member of the grass family Gramineae. Corn, known outside of English language as simply maize, is technically classified as a grain crop, though when harvested immature is considered a vegetable. Its stalks produce a cob of seeds, which are better known as the kernels, though by botanical definition they are the individual fruits of the plant. Red corn is just one cultivars among thousands of corn varieties, heirloom, hybrid or genetically modified. Some names of red corn varieties include Bloody Butcher, Broom Corn, Strawberry Popcorn, and Ruby Queen. The red color in red corn is created by the plant pigment, anthocyanin.
Description/Taste
Red corn is another type of sweet corn. Its ears are wrapped in tightly bound lime hued husks with silks and a tassel that extend out from the tip. Red corn's kernels are stained with hues of ruby brick red and creamy pink tones, depending on specific variety. The cobs of red corn are typically leaner than yellow or white and kernels and less plump in size, though this is not a reflection of the red corn's sweetness. Red corn is exceptionally sweet and nutty in flavor and that flavor is brought out by cooking. Its texture is semi firm and the kernels juicy when young. It is very important to harvest red corn at the proper stage of maturity. The critical time is the milk stage, when the juice in the kernel appears milky when you puncture the kernel with your thumbnail. As with all sweet corn varieties, as the corn matures, it looses its moisture, starch content increases and the kernels become tough.
Nutritional Value
Red sweet corn provides twenty percent more protein than white corn or yellow corn. Anthocyanin, the pigment that creates the red color in this corn, are antioxidant flavonoids that protect many body systems. Besides chlorophyll, anthocyanins are probably the most important group of visible plant pigments. Anthocyanins have anti-inflammatory properties, have been linked to reversing nervous system damage and can also reverse affects of diabetes. Red Sweet Corn contains 350% more antioxidants than common white or yellow corn.
Applications
Red sweet corn can be used in place of white and yellow sweet corn, though it does mature more quickly and can have a tendency to contain more starch than yellow and white varieties. Harvested immature and used soon thereafter, red corn can be hulled fresh for salads and soups. It can be grilled, roasted, blanched, pureed and steamed. Red corn pairs well with tomatoes, basil cilantro, shellfish, pork, shelling beans, cream, nutty cheeses, chiles, cumin, summer squashes and citrus. It can be ground into flour for corn breads, flat bread, pancakes, tortillas and it is traditionally used in stews and hominy.
Geography/History
Corn is native to the Americas, specifically Mexico. Wild corn was domesticated by indigenous Mesoamericans in prehistoric times. A wild grass, Teosinte (Zea Mexicana) is considered the ancestor of all known species of corn. Teosinte grows wild in remote areas of Mexico and Guatemala. The oldest known remains of corn were discovered in Mexico's Valley of Tehuacan, and dated 2750 BC, approximately 7,000 years old. Corn is still the number one grain crop grown in the Americas. It continues to be a significant source of food and now fuel security, providing at least 12 billion bushels annually for agricultural and industrial use.
Recipe Ideas
Recipes that include Red Corn. One
is easiest, three is harder.
| Colorful Harvest Inc. | Homepage |
Seasons/Availability
California Red Sweet Corn season is mid-June to October. Florida Red Sweet Corn is available April to May.
Current Facts
Red corn, also known as red posole, is a member of the grass family Gramineae. Corn, known outside of English language as simply maize, is technically classified as a grain crop, though when harvested immature is considered a vegetable. Its stalks produce a cob of seeds, which are better known as the kernels, though by botanical definition they are the individual fruits of the plant. Red corn is just one cultivars among thousands of corn varieties, heirloom, hybrid or genetically modified. Some names of red corn varieties include Bloody Butcher, Broom Corn, Strawberry Popcorn, and Ruby Queen. The red color in red corn is created by the plant pigment, anthocyanin.
Description/Taste
Red corn is another type of sweet corn. Its ears are wrapped in tightly bound lime hued husks with silks and a tassel that extend out from the tip. Red corn's kernels are stained with hues of ruby brick red and creamy pink tones, depending on specific variety. The cobs of red corn are typically leaner than yellow or white and kernels and less plump in size, though this is not a reflection of the red corn's sweetness. Red corn is exceptionally sweet and nutty in flavor and that flavor is brought out by cooking. Its texture is semi firm and the kernels juicy when young. It is very important to harvest red corn at the proper stage of maturity. The critical time is the milk stage, when the juice in the kernel appears milky when you puncture the kernel with your thumbnail. As with all sweet corn varieties, as the corn matures, it looses its moisture, starch content increases and the kernels become tough.
Nutritional Value
Red sweet corn provides twenty percent more protein than white corn or yellow corn. Anthocyanin, the pigment that creates the red color in this corn, are antioxidant flavonoids that protect many body systems. Besides chlorophyll, anthocyanins are probably the most important group of visible plant pigments. Anthocyanins have anti-inflammatory properties, have been linked to reversing nervous system damage and can also reverse affects of diabetes. Red Sweet Corn contains 350% more antioxidants than common white or yellow corn.
Applications
Red sweet corn can be used in place of white and yellow sweet corn, though it does mature more quickly and can have a tendency to contain more starch than yellow and white varieties. Harvested immature and used soon thereafter, red corn can be hulled fresh for salads and soups. It can be grilled, roasted, blanched, pureed and steamed. Red corn pairs well with tomatoes, basil cilantro, shellfish, pork, shelling beans, cream, nutty cheeses, chiles, cumin, summer squashes and citrus. It can be ground into flour for corn breads, flat bread, pancakes, tortillas and it is traditionally used in stews and hominy.
Geography/History
Corn is native to the Americas, specifically Mexico. Wild corn was domesticated by indigenous Mesoamericans in prehistoric times. A wild grass, Teosinte (Zea Mexicana) is considered the ancestor of all known species of corn. Teosinte grows wild in remote areas of Mexico and Guatemala. The oldest known remains of corn were discovered in Mexico's Valley of Tehuacan, and dated 2750 BC, approximately 7,000 years old. Corn is still the number one grain crop grown in the Americas. It continues to be a significant source of food and now fuel security, providing at least 12 billion bushels annually for agricultural and industrial use.
Recipe Ideas
Recipes that include Red Corn. One
is easiest, three is harder.| poblano recipes |
|
Roasted Corn Salsa |
| A Cozy Kitchen |
|
Fresh Corn and Avocado Salsa |
