This Saturday we’ll have a starchy dried corn called La Montosa available. This is unprepared flint corn and can be ground for polenta or prepared in the Mexican manner by soaking it in cal (lime, which we’ll also have available) and then rinsing. This is nixtamal, at that point. You can use it for tortilllas or pozole. Joan won’t have instructions so don’t give her too hard a time, please.
Localvores should note the corn was grown in Stockton. It’s non-certified organic and an heirloom variety originally from Jalisco, Mexico.
Edited to add: I’m leaving for Mexico next week (Oh! How I love typing those words!) but when I get back, we’ll add the corn to the website so you can order it online.