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Growing Corn without till?  RSS feed

Posts: 45
Location: FEMA District III
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Let's begin with where I'm.

Southern WV. Zone 5bish (6a sometimes)  Rolling Mountain Pasture Land, mostly clay soil, with lots of rocks everywhere. Elevation ~3500

So here is my question. If I till I can grow corn ok. If I put my pig into an area and let her "clean" the ground I grow corn ok.  But if I try to do raised beds and they can be very large raised beds I don't have any luck with the corn.

I'm trying a micro experience this year where I'm planting the corn mixed with Sunflower seeds into a area where I mixed Rabbit hay and Chicken hay together will a little bit of compost dirt. (Rabbit/Chicken hay is what's left over from deep mulching their enclosures throughout winter). The reason I'm trying this idea is because in these area I normally have some corn or sunflower start growing from left over treats i've fed the chickens.

Back to my question. If I'd like to grow "enough" corn for me and some chickens. What would be the best tactics in a no till situation.  Also, I would prefer to grown a Bloody Butcher, or Blue Corn because I can find heirloom seeds from backhill farmers. (both are a dent corn)

I'm also open to trying new ideas even if you are just thinking it might work. My Farm is my lab, I will try almost anything a few times to see if it's a better, cleaner, funner way to grow stuff.


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Location: Vilonia, Arkansas - Zone 7B/8A stoney, sandy loam soil pH 6.5
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You might try the original methods of the Native Americans from your area.
They would dig a hole and put a fish in the bottom of the hole, cover it with a few inches of soil then plant the maize seeds on top of that.
The fish provides the nutrients the hungry maize plant has to have to grow well.
Since you are not actually tilling an area but rather digging holes about 12 inches apart you should have pretty good success with the ancient method.

BTW, the North American Native population received maize through trade with The South American Native population long before the Spanish arrival.
It was first cultivated in North America by Apache, Comanche, Navaho and other nations of the south west.

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