85/110 days. [Pre-1875.] In the hills and hollows of Virginia this corn is still appreciated as a roasting and hominy corn. It is considered the best variety for hominy because the skin of the kernel is easily removed by soaking. Also good for grits, corn meal and flour. Makes a nice roasting corn (the old fashioned way of eating corn on the cob). To roast corn preheat oven to 375-400oF, or prepare a good bed of coals. Husk young ears, remove silk, replace husk, fill husk with water, drain, twist husk closed, and bake about 25 minutes. Alternatively: husk completely, rub with butter, salt and pepper, foil wrap, and roast. This variety grows extremely tall. Our stalks reach 12'. Some people use this variety for providing support for pole beans. Produces about 2 ears per stalk. Ears have very large, flat, creamy white kernels. Husks are tighter than most varieties and give excellent protection from beetles and earworm. Has good tolerance to northern leaf blights (H. turicum) and southern leaf blight (H. maydis).
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