raymond wrote:
> On Sun, 17 Jun 2007 13:56:57 -0500, "jmcquown"
> > wrote:
>
>> My dad asked to "get on the computer and ask whoever" about Parched
>> Corn. Apparently this is something his grandmother made for them (in
>> Pennsylvania) during the Depression.
(snippage)

> By the way. This was all made with field corn. Not sweet corn. Rural
> farmers where I lived grew field corn for their cattle and hogs and
> they ate the same corn. Sweet corn seed wasn't generally available
> where we lived until after WWII. Sweet corn seeds were expensive and
> there was a lot of extra labor and expense involved to grow it. You
> grew field corn and you bought sweet corn at the store. Sweet corn was
> always boiled or steamed and served on the cob. If you make parched
> or fried corn with sweet corn you get something entirely different,
> both in texture and taste, and it probably won't be like your dad
> remembers. In the 1950s, when my uncle in Wabbaseka, Arkansas called
> to say the fresh field corn was ready we went for a visit and came
> back with enough to fill one freezer shelf. When he called a few
> months later to say the dried field corn was ready we went for a visit
> and came back with enough for several sacks of kernels and several
> bags of meal, which my father ground himself. This would last most of
> the winter.

Yes, Dad actually asked me about "parched field corn". Problem is, I have
no idea where he could actually buy field corn that isn't in a quantity to
feed livestock. Obviously he doesn't need that! He lives in South Carolina
now on one of the barrier islands. Not a lot of livestock down there
Thanks for the information!