Last week I met a new farmer just outside of the delta who is interested in growing for Rancho Gordo.
It’s kind of funny because at my trial gardens in Napa, I have lovely rows of beans and redwoods and some flowers but the reality of commercial bean growing is so much different. You need acreage and machines and it’s not all that glamorous, by most standards, yet I get so excited about the possibility of another acre in California going to beans.
This particular farm is in just outside of Walnut Grove and is certified organic. For you localvores, it’s about 60 miles from Napa and 75 miles to San Francisco. In addition to one of the cranberry beans, this farm will grow organic, non-GMO starch corn for pozole/posole, hominy and nixtamalized masa for tortillas and tamales.
Steve, is this the corn that you use (sell) regularly for your posole? Like a small kernel dent corn?Could it be used fresh for elotes or uchepos? Can it be ground for tamal and tortilla masa as well? Zowie,I can’t stop asking questions! NonGMO, organic, within 100 miles, can I order now? What a cool thing you do!
Jane (Seb…)
The current corn for the prepared hominy isn’t organic but it’s not GMO and I think it’s a Osage Indian strain. The long term goal is to switch everything to organic, certified or not. This new corn will be available and suitable for masa for tamales and tortillas but I don’t know if I can get it fresh beyond maybe a special one-time weekend deal at Ferry Plaza. We’ll see. Fresh is a different business and beyond a few savvy foodies, like you, there’s almost no interest in starchy fresh corn.
I’m with you. I’m pretty excited!
How exciting! Your corn products are one of the few things that we make exceptions for when it comes to eating local — they’re just too large a part of our diet to give up — and now we won’t have to make excuses! 😀
I’d be interested in a one-time order of starchy corn, too. I’d love to try some of those Mexican dishes that some people (cough) say can’t be made properly without real Mexican corn. 😀
I’ll try and remember when we start harvesting. Maybe I can make a big deal and have recipes.
I have to say one thing I’m not in love with is the grilled corn on a stick in Mexico that is slathered with crema and cheese. It’s too much, even for a glutton like me.