Abenaki Calais Corn – Organic
4.19$
This very old variety is the result of selections made by many generations of Native Americans from the Abenaki tribe in northern Vermont. It was named Calais in honor of Vermont growers Roy and Ruth Calais, who perpetuated this variety so that it came down to us. She has a surprise in store for you during the peeling. Indeed, this cultural food treasure produces ears composed of golden yellow, dark brown or burnt orange grains. The narrow, 17-22 cm long ears have 8 complete rows from one end of the ear to the other. Very adapted to the cold climate, this corn was the only one to survive the Vermont summer of 1816. During this terrible season, snow covered the fields in June and frost struck at least once a month all summer long. .
In cooking, the dried grains are transformed into semolina or corn flour. It also makes pretty decorations.
Number of days for harvest: 90
Available at the ecoumene only
This very old variety is the result of selections made by many generations of Native Americans from the Abenaki tribe in northern Vermont. It was named Calais in honor of Vermont growers Roy and Ruth Calais, who perpetuated this variety so that it came down to us. She has a surprise in store for you during the peeling. Indeed, this cultural food treasure produces ears composed of golden yellow, dark brown or burnt orange grains. The narrow, 17-22 cm long ears have 8 complete rows from one end of the ear to the other. Very adapted to the cold climate, this corn was the only one to survive the Vermont summer of 1816. During this terrible season, snow covered the fields in June and frost struck at least once a month all summer long. .
In cooking, the dried grains are transformed into semolina or corn flour. It also makes pretty decorations.
Number of days for harvest: 90
Semis
Culture
biotope
Ecosystem services
Procurement Services
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