We grow Wapsie Valley corn, an open-pollinated variety that dates (at least) back to the mid-1800s and has its roots in Iowa. We have found it to be much higher in protein than the hybrids we used to grow, and this is the corn that we have ground for our corn meal and grits/polenta. Typically, we harvest the corn with our combine. This past fall, we had what amounted to a monsoon. Eventually the ground became so saturated that we couldn't use the combine anymore. So we harvested the remainder of the corn the old-fashioned way. A gentle public service announcement: Please do not tell a farmer that his food costs too much. Either buy it, or don't buy it. You probably have no idea what has gone into the production of that food... Save Save
A look at life on a small family farm