This local farm in PA recently started shipping (it's not cheap) of various varieties of heirloom corn, and even some other grains (rye, wheat, barley).
I'm driving out there tomorrow to get a few bags.
https://www.dancingstarfarmseed.com/
Just figured I'd give anyone interested a heads up.
Heirloom Corn
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Re: Heirloom Corn
I’ve ordered from them twice and have been very happy with the grains received. Shipping to my zip code was $55, but considering what I have aging in a new Gibbs, its a bargain.werkkrew wrote: ↑Thu May 25, 2023 3:56 am This local farm in PA recently started shipping (it's not cheap) of various varieties of heirloom corn, and even some other grains (rye, wheat, barley).
I'm driving out there tomorrow to get a few bags.
https://www.dancingstarfarmseed.com/
Just figured I'd give anyone interested a heads up.
🎱 The struggle is real and this rabbit hole just got interesting.
Per a conversation I had with Mr. Jay Gibbs regarding white oak barrel staves: “…you gotta get it burning good.”
Per a conversation I had with Mr. Jay Gibbs regarding white oak barrel staves: “…you gotta get it burning good.”
Re: Heirloom Corn
I was just listening to a podcast with someone who runs a non profit that works to bring back a lot of the historical heritage grain in PA and by some of the varieties they have it’s pretty clear she probably worked with this farm in particular. Here’s a link if you are curious:
Would love to hear about your experience as well as what you end up making. That’s about a 6 hour drive from me but I seem to be in an heirloom grain dead zone and I’ve definitely been getting an itch about it that needs scratching, especially the Rosen rye they carry is incredibly interesting to me.
Would love to hear about your experience as well as what you end up making. That’s about a 6 hour drive from me but I seem to be in an heirloom grain dead zone and I’ve definitely been getting an itch about it that needs scratching, especially the Rosen rye they carry is incredibly interesting to me.
Re: Heirloom Corn
It's over 3 hours from me but when I looked at the shipping cost the gas/tolls was a lot cheaper so I'm taking a trip out there tomorrow.PLAYMP wrote: ↑Thu May 25, 2023 5:28 am I was just listening to a podcast with someone who runs a non profit that works to bring back a lot of the historical heritage grain in PA and by some of the varieties they have it’s pretty clear she probably worked with this farm in particular. Here’s a link if you are curious:
Would love to hear about your experience as well as what you end up making. That’s about a 6 hour drive from me but I seem to be in an heirloom grain dead zone and I’ve definitely been getting an itch about it that needs scratching, especially the Rosen rye they carry is incredibly interesting to me.
I think what I am going to do is make a few relatively standard bourbons (75% corn, 13% rye, 12% barley) substituting the heirloom corns in each one and comparing it to my usual feed store corn and seeing what the flavor impact is and then maybe try to come up with some recipes that highlight the different corn varieties as best I can.
Re: Heirloom Corn
I did something similar: viewtopic.php?t=88024werkkrew wrote: ↑Thu May 25, 2023 8:01 amIt's over 3 hours from me but when I looked at the shipping cost the gas/tolls was a lot cheaper so I'm taking a trip out there tomorrow.PLAYMP wrote: ↑Thu May 25, 2023 5:28 am I was just listening to a podcast with someone who runs a non profit that works to bring back a lot of the historical heritage grain in PA and by some of the varieties they have it’s pretty clear she probably worked with this farm in particular. Here’s a link if you are curious:
Would love to hear about your experience as well as what you end up making. That’s about a 6 hour drive from me but I seem to be in an heirloom grain dead zone and I’ve definitely been getting an itch about it that needs scratching, especially the Rosen rye they carry is incredibly interesting to me.
I think what I am going to do is make a few relatively standard bourbons (75% corn, 13% rye, 12% barley) substituting the heirloom corns in each one and comparing it to my usual feed store corn and seeing what the flavor impact is and then maybe try to come up with some recipes that highlight the different corn varieties as best I can.
🎱 The struggle is real and this rabbit hole just got interesting.
Per a conversation I had with Mr. Jay Gibbs regarding white oak barrel staves: “…you gotta get it burning good.”
Per a conversation I had with Mr. Jay Gibbs regarding white oak barrel staves: “…you gotta get it burning good.”