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America's Original Grain from Seed to Plate
A market farmer and naturalist writes on the history, cultivation, and culture of corn, as well as his own personal experience with the remarkable crop.
Cultivated from sea level to mountaintop, from parched deserts to sodden rain forests, from the rocky Gaspé Peninsula to the plains of Argentina, corn is the grain of the Americas. In terms of culinary uses, it is amazingly diverse, reflecting the breathtaking variety of the continents and environments from which it evolved. The consummate immigrant, corn is grown extensively on every continent except Antarctica.
Author Anthony Boutard weaves together this unique plant’s contribution to our culture, its distinctive biology, and the practical information needed to grow and enjoy it at home. Beautiful Corn advocates a return to the nourishing whole grain that built America, in place of today’s genetically modified crops processed by industrial agriculture into synthetic sweeteners and cheap meat. Come along on this lyrical and inspiring journey through the seasons, learning about growing and using corn in the traditional way.
Gardeners and market farmers can lead the way to a healthier country by restoring heritage corn varieties to our tables. An unabashed celebration of a much-maligned culinary treasure, Beautiful Corn will forever change the way you view this remarkable plant.
“Part love song to an ancient grain, part elevated instruction on how to grow, cook, and consume it, part history and animated story, Beautiful Corn opens our eyes to a food plant that humans have both cultivated and been cultivated by…. Boutard’s book is as nourishing as the corn he so wonderfully describes.”—Michael Ableman, farmer, author of Street Farm and From the Good Earth
Anthony Boutard is a widely recognized local, sustainable food advocate in the Pacific Northwest well-known for his efforts in reviving long-lost food crops and bringing little-known varieties to market. He and his wife Carol own Ayers Creek Farm, a 144-acre organic market farm in Gaston, Oregon specializing in berries, beans, grains and greens. Trained as a forester and naturalist, he brings to farming a forester's patience and a naturalist's appreciation for the other organisms that thrive on the land. Born and raised in New England where fresh corn on the cob is essential to summer life, Anthony has, on occasion, felt the deep emptiness of living in a place where he couldn't grow corn.
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The Art of Plant-Based Cheesemaking, Second Edition
How to Craft Real, Cultured, Non-Dairy Cheese
Next Steps for the Thinking Beekeeper