Green Oxacana is a very beautiful heirloom corn. It produces many hues of green. Some even appear purple. This corn is grown naturally and the seed is never treated. This corn can be eaten on the cob at a young stage. When allowed to dry it can be ground coarsely into meal or into a fine flour...gluten free! A recipe will be sent along with your seed order.
Many people are making a choice to grind their own corn or buying local from farmers who will grind it for them but, I like to remember the ones who came before us and had no choice but to live that way. It was a hard life but, it was a better life. Keep Heritage Alive!
We dry the corn naturally. When we get ready to make our flour; we shell the corn and put it in a warm oven (150-200 degrees) and leave about 45 minutes. This is to kill out any mold spore or parasites. We then, let the corn cool before grinding.
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