Ron, I am grinding some at the mill, it is not very popular here. I am just south of Franklin, NC. Currently I only grind about 50# per year. I would be interested in buying some local blue corn if you have a source in the mtns.<div>
Woody<br><br><div class="gmail_quote">2010/3/9 <span dir="ltr"><<a href="mailto:gritsnc@gmail.com">gritsnc@gmail.com</a>></span><br><blockquote class="gmail_quote" style="margin:0 0 0 .8ex;border-left:1px #ccc solid;padding-left:1ex;">
Thanks for the info. I heard of blue corn in the NC mountain area mills. I've been asked about it. Now I have a farmer willing to grow it. Just don't know about the quality and popularity. And how much I am willing to do. <br>
Ron<br><br><div class="gmail_quote">2010/3/8 RM Pritchett <span dir="ltr"><<a href="mailto:rmpritchett@sbcglobal.net" target="_blank">rmpritchett@sbcglobal.net</a>></span><br><blockquote class="gmail_quote" style="border-left:1px solid rgb(204, 204, 204);margin:0pt 0pt 0pt 0.8ex;padding-left:1ex">
<div bgcolor="#ffffff">
<div>
<p style="margin:0in 0in 0pt" class="MsoNormal">I've only dealt with one lot of
blue (actually purple) corn; the kernels were from Heartland Mill.<span> </span>It was flour corn, not dent or
flint.<span> </span>The cornbread it made was
remarkably tasteless.<span> </span>However, the
hoecake was good (if you can wait that long).<span> </span>Grits were so-so.<span> </span>The color changes quite a bit depending
on the particular pH of the liquid.<span>
</span>Adding a little CaOH (lime) intensifies the color and improves the
flavor.<span> </span>Purple corn is supposed to
have more protein than other corns, but it doesn’t seem to impact the
cooking.<span> </span>Some customers will seek
it out for the extra anthocyanins.</p>
<p style="margin:0in 0in 0pt" class="MsoNormal"> </p></div></div>
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