Ki:kam Hu:n|Native Seed Search
Regular price
$4.95
Zea mays. Pima 60-Day. This traditional corn from the Akimel O'odham community is grown by Ramona Farms, a Native American farming operation at Sacaton, AZ on the Gila River Reservation. This short stature, fast growing corn is 60 days (or less!) from planting to milk stage when planted at the summer monsoons in our region. When planted in spring it produces larger ears but takes longer.
This corn has about 80% soft flour kernels and 20% hard flint kernels. This balance gives the corn the perfect texture for Ga'ivsa, the wonderfully tasty Pima corn dish. Fresh corn is roasted on the cob over mesquite coals, which gives it a wonderfully sweet flavor. It is then dried and stored on the cob. When cracked and cooked the texture is like a risotto with terrific corn flavor.
This corn has about 80% soft flour kernels and 20% hard flint kernels. This balance gives the corn the perfect texture for Ga'ivsa, the wonderfully tasty Pima corn dish. Fresh corn is roasted on the cob over mesquite coals, which gives it a wonderfully sweet flavor. It is then dried and stored on the cob. When cracked and cooked the texture is like a risotto with terrific corn flavor.
Regular price
$4.95
Zea mays. Pima 60-Day. This traditional corn from the Akimel O'odham community is grown by Ramona Farms, a Native American farming operation at Sacaton, AZ on the Gila River Reservation. This short stature, fast growing corn is 60 days (or less!) from planting to milk stage when planted at the summer monsoons in our region. When planted in spring it produces larger ears but takes longer.
This corn has about 80% soft flour kernels and 20% hard flint kernels. This balance gives the corn the perfect texture for Ga'ivsa, the wonderfully tasty Pima corn dish. Fresh corn is roasted on the cob over mesquite coals, which gives it a wonderfully sweet flavor. It is then dried and stored on the cob. When cracked and cooked the texture is like a risotto with terrific corn flavor.
This corn has about 80% soft flour kernels and 20% hard flint kernels. This balance gives the corn the perfect texture for Ga'ivsa, the wonderfully tasty Pima corn dish. Fresh corn is roasted on the cob over mesquite coals, which gives it a wonderfully sweet flavor. It is then dried and stored on the cob. When cracked and cooked the texture is like a risotto with terrific corn flavor.