Chicos (dried corn)
Chicos is the name given to dried corn across the southwestern US. The dried kernels are small and wrinkled in appearance, but when they are cooked, usually in combination with beans, they swell up and taste like freshly smoked corn. To make chicos, field corn is tied onto ristras (strings) and hung to dry, then kernels are rubbed off and cooked. An alternate method is to roast whole cobs overnight in an adobe oven, and then air-dry them. Chicos are traditionally made by the American Indian nations of the southwest US as well as by the Hispanic culture that settled in the region hundreds of years ago.
Country Roots Farm is located on the St. Charles Mesa in the heart of the Arkansas River Valley. We offer a CSA Program in the Pueblo and Colorado Springs area. We have a Farm Stand located on the farm. We grow heirloom vegetables of all colors, shapes, and tastes. (more...)
Bear Butte Gardens is situated just 5 miles northeast of Sturgis between a great expanse of prairie and the beautiful Black Hills. In the 18 years the Groseks have lived on this land they have respected the native grasses and vegetation by utilizing natural means of weed control and careful grazing management. (more...)