Three folded, and filled packets of green corn bread were prepared from one ear of Puhwem (Lenape white flour corn) in the green or milk stage. The bread requires two leaves from the corn plant filled with the flavorful, milky green corn scraped from the cob. The bread will bake in the embers of the main fire.
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Posted in culinary history, food, food history, Green corn, Lenape, Native American, Puhwem (white flour corn), receipts, recipes | Tags: corn, culinary history, food, food history, foodways, Lenape, Native American
After all the milky kernels have been cut from the ear of Puhwem green corn (Lenape white flour corn in the green or milk stage), leaves from the plant are harvested and filled and folded per the account recorded by John Heckewelder to make green corn bread.
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Posted in culinary history, food, food history, John Heckewelder, Lenape, Native American, Puhwem (white flour corn), receipts, recipes | Tags: corn, culinary history, food, food history, foodways, Lenape, Native American
When Puhwem (Lenape white flour corn) is green corn the kernels are filled with milky white juices that are concentrated corn flavor. I am using my jaspar knife to remove the kernels from the cob to prepare green corn bread. Note all the splatters of “milk” in my bowl and on my finger.
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Posted in culinary history, food, food history, Lenape, Native American, Puhwem (white flour corn), receipts, recipes | Tags: corn, culinary history, food, food history, foodways, Lenape, Native American
After the silks of the Puhwem (Lenape white flour corn) in the green or milk stage were harvested for drying, the green husks were carefully put back in place and tied with a piece of a corn leaf. In the foreground of the picture, two ears are soaking, one is tied and in the trade kettle boiling and one is tied and roasting supported by a roasting stick.
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Posted in culinary history, food, food history, Lenape, Native American, Puhwem (white flour corn), receipts, recipes | Tags: corn, culinary history, food, food history, foodways, Lenape, Native American
The silks harvested from the Puhwem (Lenape white flour corn) were placed in a grape vine basket on my drying rack for drying.
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After husking the Puhwem (Lenape white flour corn) in the green stage, the silks are harvested. The silks are full of nutrients. There is one silk for pollinating each kernel from the tassels of the corn stalks. If a kernel is not developed on an ear, it did not get pollinated.
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Posted in culinary history, food, food history, Green corn, Lenape, Native American, Puhwem (white flour corn), receipts, recipes | Tags: culinary history, food, food history, foodways, Lenape, Native American
Before roasting or boiling Puhwem (Lenape white flour corn) in the green stage, the ear must be husked. Note that unlike modern sweet corn, the green husks do not cover the entire ear and the husks completely overlap.
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Posted in culinary history, food, food history, Lenape, Native American, Puhwem (white flour corn), receipts, recipes | Tags: culinary history, food, food history, foodways, Lenape, Native American
I give thanks to Nora Thompson Dean (Touching Leaves Woman) and her family for their stewardship of Puhwem (Lenape white flour corn) in Oklahoma. Nora is considered to have saved Puhwem from extinction and it is because of her that I have four ears of Puhwem green corn in my clay pot. With six ears total, I interpreted the preparation of roasting ears, boiling ears and green corn bread.
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Posted in culinary history, food, food history, Green corn, Native American, Puhwem (white flour corn), receipts, recipes | Tags: corn, culinary history, food, food history, foodways, Lenape, Native American
Heart to Hearth Cookery was at the Roasting Ears of Corn Festival August 21 and 22, 2021 giving thanks for Puhwem (Lenape white flour corn) and demonstrating four processes for preparing the ears.
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Posted in Corn, culinary history, food, food history, Lenape, Native American, Puhwem (white flour corn), receipts, recipes | Tags: corn, culinary history, food, food history, foodways, Lenape, Native American
The receipt (recipe) To make a Rasberry Tart was easy to slip out of the tin tart pan and present to table. And the “p” in raspberry is not missing in the title as it was originally written. For all the steps in preparing this receipt, please visit the posts from 7/25/2021 to 8/17/2021.
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Posted in culinary history, food, food history, raspberries, receipts, recipes, tarts | Tags: culinary history, food, food history, foodways, raspberries
