Highlighting a farmer's journey into cultivating diverse corn varieties, this narrative explores the deep connection between agriculture and heritage through the lens of corn farming. It touches on the aesthetic appreciation and agricultural experimentation with different corn types, illustrating the blend of tradition, innovation, and the personal quest for cultivating corn that is not only productive but also rich in color and history.
Organic farmer Anthony Boutard sells direct to the public rather than to distributors, he (and his wife Carol) joined what they describe as a "cook's market," the small but well-curated selection of vendors at the Hillsdale Farmers' Market just outside the city's core. Many of the city's premier chefs soon heard about the quality and unusual variety of Ayers Creek's produce, especially the chicories, tomatoes, garlic and the polenta that Anthony grinds from heirloom flint corn. And many became regular customers.
That corn has become Anthony Boutard's passion, so much so that he wrote a book about it called "Beautiful Corn: America's Original Grain from Seed to Plate." Not bad for a crop he says was originally just a whim, borne from childhood memories like the smell of cornbread fresh from the oven. Read the full text: cookingupastory...
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