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BRIAN SEVERSON FARMS

FAMILY FARMERS IN GRUNDY CO. ILLINOIS SINCE 1866

All non-GMO and many certified organic crops

(Everything has been grown and processed on our farm)

(All organic products are also non-GMO)

 

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Allergy Notice: Our farm uses some of the same machinery to harvest and handle corn, soybeans, wheat, oats, buckwheat and field peas

 

ORGANIC SPECIALTY CORN

Certified Organic Corn

whole grain, germ included, stone ground meal

(the whole kernel, germ included, are left in for better taste and nutrition,  though it does then need to be refrigerated (or frozen) if stored for an extended period of time)

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BLUE HOPI

The Blue Hopi corn listed here is an heirloom flour corn variety, NOT a dent or flint.  The starch is mostly all soft, and is especially sweet.  It makes a good, flavorful blue colored cornbread or grits.  Because of its soft starch,  it's only offered as a medium grind, which works well for both grits and baking and in breads.

It's a 600 year old open pollinated variety that came from the Hopi Indians of the American southwest.

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BLOODY BUTCHER (red)

The Bloody Butcher corn listed here is an heirloom dent corn variety.  Its medium grind has pieces of hard starch that may take a considerable amount of cooking time to soften compared to other dent varieties.  I personally think the medium grind is too coarse when used in baked goods or cornbread, but great for grits (if you cook them long enough).  It's therefore also offered in a fine grind.

It's an heirloom open pollinated variety from the Appalachians.  Some "strains" of this variety have flecks of red on a white kernel that resemble blood on a butcher's apron (thus its name).  Our "strain" seems to have lost that characteristic and is mostly all dark blood red kernels with an occasional white one.

OPEN POLLINATED WHITE

An old miller from the south led us to this heirloom open pollinated white dent corn.  We raised it on transitional ground last year and loved its taste for grits (and cornmeal).  It looks good again this year on our certified organic ground, and should work out to be our cheapest organic corn.  (This corn looked great all year,  but got planted late and was I little behind in maturity.  It got frosted before it reached maturity (black layer) and it looks like what we have won't be usable for food.   I don't think we will have any until next year.)

HENRY MOORE

A heirloom yellow dent corn that has a good flavor we raised with organic methods on second year transitional organic ground.  We're just now getting it cleaned up and ready for sale.

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1 lbs. Organic Stone Ground Corn or kernels

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10 lbs. Organic Stone Ground Corn or kernels

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50 lbs. Organic Stone Ground Corn or kernels

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As with wheat,  the starches in a corn kernel can also be either soft (white and powdery) or hard (colored and translucent)

this results in three general types of corn

*Flint:  made mostly of hard starch

*Dent:  made of both soft and hard starch (when the kernels soft starch matures/ dries out, it shrinks to form a characteristic dent on the kernel's top)

*Flour:  made mostly of soft starch

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An interesting fact (and a neat experiment for your kids):

Both the blue and red corn get their color from the natural flavonoid;  anthocyanin,  which changes color with pH

If you take red cornmeal and raise its pH (mixing it with baking soda and water),  it will turn blue

If you take blue cornmeal and lower its pH (mixing it with vinegar) it will turn red

(The Hopi Indians added wood ash (to increase its pH) to their blue cornmeal recipes to enhance the blue color)