Victoria Jankowski

Kyle Hayward wrote:I used three sister for Glass Gem Corn one year, good sized ears (not dwarf) and the prettiest corn you''ll ever see, but might be too expensive, oh and it dries and pops well!

Thank you! I'm looking at this as a long term investment so I don't mind a bit more upfront cost, and Glass Gem is sooo pretty! I didn't know it could be popped!

Thom Bri wrote:When I started growing corn, in 1998 or so, I just went to the local garden store and bought a pound of 'Indian corn' out of their bulk bin. Turned out to be a colorful flint. Been growing and selecting and mixing it with other corns since then. I grind it for my daily bread, and hang it for decorations.

My 3 sisters garden:

Does it pop at all? That is honestly our favorite way to consume corn, but since I want something we can nixilamize and eat as a calorie base if shtf that's why I'm looking for a duel purpose, that and most of the popping varieties I find seem to be dwarf, which will not work how I plan....

As much as I want to grow all the corns we don't have the space to grow and save seed from more than a variety maybe 2. I plan on growing in  3 sisters style mounds interspersed in a polyculture forest garden type space. We are on 6 acres but with infrastructure and shared gardening (the not-in-law is an avid row gardener so of course we are giving her space as well, she'll keep us fed while my forest matures!) I only have about 1/2 an acre split up for the mounds. Also we are surrounded by feed corn growers (gick) so I want a full height, dual purpose popping/meal , NOT white or yellow (so we can cull accidental crosses easily) preferably dries on the stalk. Any suggestions, I am willing to land race, but want to start as close to the mark as I can.

My stir fry, meat cooked separately because not every member of the house always eats meat, served over rice

Just double checked with SO who bought the flat pans, he said they are steal, he won't buy things with coatings, grew up with a bird.

The inner put of an instant pot is stainless steel

Started with a basic pizza dough recipe, 4 cups flour, 2 cups water, tbs yeast tbs sugar. I substituted some of the water for olive brine I had hanging around the fridge and added a couple tbs of Italian seasoning. Set it up and stored it in the fridge to slow rise over night. Topped with pizza sauce from last canning season, grilled onions and bell pepper. Used cheese we had stored in the freezer, cheddar Monterey blend if I recall, the lable got lost somewhere.

Barley, started with 2 cups, ended with 2 quarts.

Potato barley soup, used veggie broth from the 'make veggie broth BB, and barley from one of the 2 cook grains BBs I did this week, plus potatoes, celery tops, bell pepper, onion, garlic and carrots. Cooked everything together in my instant pot except for the barley that was already done, added the barley and heated it back up. A solid 6 quarts of soup.

Barley, starting with 2 cups dry