Just in case anyone reading this doesn't already think I'm crazy, this should help convince you. :)
The other day I was reading posts about fresh milled flour and someone mentioned Bloody Butcher Corn. There was a discussion about this being the BEST corn to dry, ground and use for coprnbread. Supposedly, it has a very buttery flavor.
Of course, I immediately found seeds and ordered some. I can't stop laughing about the name. I know it isn't funny when you think about it but who on earth would name a food "Bloody Butcher"?
I don't really have room here to plant corn but I'm going to try it. I have eight 4 x 8 raised beds. I'll need two for garlic, two for okra, two have asparagus and one has rhubarb. Hmmm . . that's seven so it only leaves one for corn. I need at least two. I can't not plant garlic because I use the seeds from one year to the next and two beds doesn't really give us enough garlic for the year so no way I'd only plant one bed of garlic. I can plant okra in two 4 x 4 beds and that will be half of what I usually grow. This is when I miss my garden in Texas.
I also want to plant sorghum this year but I think I can use mineral tubs for that. So much to grow -- too little space!
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