If you venture through the beautiful agricultural lands of West Virginia, you may stumble upon an ancient treasure: a field of Bloody Butcher corn. This heirloom variety of dent corn has a rich history and a distinctive appearance that sets it apart from other corn varieties.
Bloody Butcher corn owes its name to the deep, blood-red color of its kernels. This unique hue intensifies as the corn matures. But, at least in my own experience, Bloody Butcher corn kernels aren't just red; they can be a mix of yellows and reds.
As one old-timer told me, the red specks and stripes that spatter across some yellow Bloody Butcher kernels are reminscent of a butcher's blood-speckled apron, thus explaining the name. Native Americans, including the Seneca Indians, first cultivated this corn centuries ago, cherishing it for both its flavor and its cultural significance.
One of the most remarkable features of Bloody Butcher corn is its ability to adapt to various growing conditions. It can withstand drought, pests, and harsh weather, ensuring a reliable and plentiful harvest year after year. The stalks in my own garden corn patch grow taller than I can reach!
The flavor of Bloody Butcher corn is equally remarkable. Its kernels are starchier than the typical sweet corn varieties we often consume. This makes it perfect for drying on the cob and grinding into cornmeal or grits, which enhances the dishes with a deliciously robust, slightly nutty flavor.
Bloody Butcher cornmeal is commonly used in recipes like cornbread, tortillas, and even pancakes.
Beyond its culinary value, Bloody Butcher corn carries an important cultural significance in West Virginia. As an heirloom variety, it has been passed down for generations, preserving the agricultural traditions of the area. Many local farmers take pride in cultivating this corn, ensuring its legacy lives on.
In recent years, the resurgence of interest in heirloom varieties has led to a renewed appreciation for Bloody Butcher corn. People are discovering the rich history associated with this fascinating crop and the unique, authentic flavors it offers. Farm-to-table restaurants, artisans, and home cooks alike are rediscovering this treasure, incorporating it into their menus and dishes. Furthermore, high end distilleries across the United States are snatching it up for use in making the best of the best moonshine.
For those who enjoy gardening, growing Bloody Butcher corn can be a rewarding experience. Its captivating appearance, rich flavor, and historical significance make it an attractive choice for home gardens and small-scale farming. Plus, as a naturally open-pollinated variety, its seeds can be saved and replanted, fostering a sustainable cycle for future harvests.
So, if you ever come across Bloody Butcher corn seeds or cornmeal in your local market (or at Reed’s Mill, which is where I first got mine), seize the opportunity to embrace this heirloom delight! By supporting local farmers and embracing the diversity and richness of our agricultural heritage, we can keep captivating varieties like Bloody Butcher corn alive for generations to come. You can also order Bloody Butcher corn online, including at places like Etsy.
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