Blue corn is an ancient heirloom and it is up to 30% higher in protein than an average variety. In the United States, it is often associated with the Pueblo nations of the Southwest where it was grown for centuries before the arrival of the Spanish in 1540. Even today, New Mexican cuisine wouldn’t be the same without the iconic blue tortillas and chips that are also used in various other regions south of the border. Last winter, Vit Kaspar made a trip to New Mexico where he obtained some seed from the Red Willow Farm run by the indigenous people of Taos. This corn has an extremely reduced growing season due to the short summers in its region of origin, at the high elevation of the Sangre de Cristo Mountains. It was therefore expected to be potentially suitable for fall planting in South Texas. The preliminary trial resulted in a harvest within 60-65 days and yielded high quality kernels. After processing the shucked corn with lime (nixtamal), experimental tortillas were prepared at the Starr County Extension office. The Blue corn is now part of the Starr County Community Seed Bank and it will be made available to the public.
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