If you’re a frequent visitor to our site, or buyer of our books, chances are good you’ve got at least a handful of organic (or beyond-organic) vegetables growing somewhere — a lettuce patch in a sunny corner, a tomato vine snaking out of a homemade self-watering planter. But did you know that beyond just salad stuff you can grow your own grain and other staples?
Carol Deppe, author of The Resilient Gardener, has bred a variety of corn perfect for grinding into flour — and other varieties for other uses like polenta or parching. Last week she was featured on Dick Gordon’s radio program “The Story,” and the host asked what corn bread made from freshly ground, specially bred corn is like.
“Well it’s delicious. I bred the corn myself. It doesn’t taste anything like ordinary corn. There’s no comparison at all, it tastes like a completely different grain.”
Listen to the interview with Carol here (just drag the slider on the media player to the half way mark and wait for her segment to start).
And if you’ve already heard enough to get your mouth watering, skip on ahead and read .