July 20

Blue Corn

 Some Navajos grow blue corn along with the sweet corn in their gardens. In order to preserve the abundance of the harvest, blue corn is dried. Later it is ground into flour for flatbread.

We purchased a quart-sized baggie of blue corn at the flea market to show our friends in Iowa and California this interesting species.

Last week, I decided to cook beef stew and toss some of the dried blue corn in it. Though the stew slow-cooked five hours, and the corn simmered the same amount of time on the stovetop, the corn remained the texture (and flavor of) rubbery rocks.

Kindergarten Graduation

Being a modern woman, I went straight to the source of truth, the Internet. As we all know, one can find the answer to anything on the Internet. Among the tidbits of advice were soak the kernels in lime water (not fruit but the mineral lime that comes from burning cedar logs to ash then running water through the ash filter); use baking soda; or soak them all night in plain water at room temperature.

I soaked those stubborn seeds in baking soda all night. In the morning, the seed coats starting to flake off. They reminded me of the exoskeleton of shrimp – clear and crackly. Then I painstakingly peeled those seeds one by one.

The cup of blue corn was now in two piles: kernels and chitin.  Persisting in the quest, I boiled the kernels for another hour, letting them plump up to the size and shape of hominy – pesole – and added it to the stew leftovers. And it was very good.

Good outcomes take guidance, time, and diligence.

Field Day

Pray for good outcomes this year. The latest news is that our principal has decided to help at Hilltop on a part-time basis, instead of leaving completely. This will give us credibility and stability that is needed in the community. Also, things have changed, and the school is seeking someone to teach 5^th and 6^th grade until December.

Love you all.