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Bi Color Corn
Inventory, lb : 0
Bicolor corn offers both white and yellow kernels all on the same cob, or ear, of corn. The mature cobs measure between 18 and 22 centimeters long and are wrapped in tight layers of dark to pale green husks. Each cob contains 12 to 14 rows of bi-colored kernels, which are roughly 25% white kernels and 75% yellow kernels. They contain a high percentage of sugar and water and when at their peak of maturity will be tender, sweet and succulent. If not used within a few days, the sugars will begin to convert to starch, creating a doughy flavor and consistency.
Bicolor corn is available in the summer through the fall months.
Bicolor corn is a type of sweet corn, botanically classified as Zea mays or Z. mays var. saccharata, and includes over 50 different named varieties. Varieties include sugary types, sugary-enhanced types, ‘triple-sweet’, and ‘super-sweet’ types. Sweet corn varieties are harvested when young and consumed as a vegetable, whereas grain types are harvested well-past the mature stage when dry. Bicolor corn was first developed to incorporate more sweetness into commercially available varieties and are most popular in the United States and Japan.
Bicolor corn contains high amounts of folate, B-complex vitamins, and vitamin C and is a good source of dietary fiber. It contains vitamin A, as well as potassium, copper, magnesium, manganese, and iron.
Bicolor corn can be used both raw or cooked. Raw corn can be cut away from the cob and added to green, potato, or pasta salads, or tossed with other raw summer vegetables and herbs for a simple raw corn salad. Raw Bicolor corn can be used in tacos or salsas and as a garnish for cold soups. Pair with black beans, herbs like mint and basil, red onions, tomatoes, and avocado. Sweet corn varieties are best when cooked for brief periods of time. Grill or roast corn cobs with husks on or removed, or boil corn briefly to an al dente stage. Bicolor corn can be frozen or canned to preserve. Store Bicolor corn in its husk in the refrigerator for a few days.
Corn was domesticated in the Americas and has been used by both humans and animals as a staple food for centuries. It is one of the most widely distributed food crops in the world. Sweet corn only makes up 1% of the corn planted in the United States, the rest is grown for cereals, livestock feed, corn syrup and a myriad of other products.
Bicolor corn was first developed in the mid-20th century by agricultural scientists at the University of Massachusetts. Originally called “Butter and Sugar,” there are now over 50 different named varieties of Bicolor corn. The ‘Double Standard’ variety is touted as the first open-pollinated variety of bi-color sweet corn and was bred by Johnny’s Select Seeds. Bicolor corn has increased in popularity beyond the east coast of the United States since it was first developed. It may be spotted at farmer’s markets and commercial grocery stores.
Recipes that include Bi Color Corn. One is easiest, three is harder.
|Lovely Little Kitchen||Chili Lime Sweet Corn Salad|