Blue Hopi Corn
**THIS ITEM IS SOLD OUT FOR THE SEASON**
Seed Count: Approx. 20 Seeds
Days to Maturity: 100-110 Days
Description: Considered a staple corn of the Hopi people, this corn can be eaten as a sweet corn when young. When allowed to dry, it can be used to make flour. Hopi Blue is higher in protein content than dent corns, and it makes delicious tortillas. The 7 inch, dried blue ears also make great autumn decor.
How To Grow
Sowing: One week, after frost, or when the soil consistently reaches 60 degrees F, plant the corn 1" deep and 8-12" apart. Plant blocks of four short rows to ensure good pollination. Long skinny rows will result in poor pollination. Germination can take 5-6 days. Companion plant with peas, cucumbers, or pole beans; plants that like shade also do well with corn. However, avoid planting tomatoes near corn since they share similar pests, and compete for vertical space and nutrients.
Growing: Corn requires large quantities of both water and fertilizer to produce full healthy ears. Give corn 1 1/2 inches of water per week, and make sure to remove weeds so they do not compete for water and nutrients. To increase chances of proper pollination, hand pollinate by shaking the plants several times a day, to make sure the pollen reaches corn silks. To reduce problems with army worms, and corn ear worms, the organic compound Spinosad can be used on corn tassels and new growth once a week. This corn gets to about 5-6 feet tall.
Harvesting: Harvest young corn ears, and eat as sweet corn, or let them dry and use for flour. Leaving corn on its stalks to completely dry in the field gives the best results. When they are ready to harvest, the stalk and the ears will be completely brown with no green coloring. However, since continued rainy weather and humidity compromises the quality of the ears, drying them inside may be the best route. Choose a dry location with moderate heat, but out of direct sunlight; hang the stalks upside down, or lay them out flat. Hopi Blue corn makes an excellent source of blue cornmeal.