In addition to successive seasonal crops of fresh, sweet corn, the farm dedicates space for dried corn crops too. Harvested when fully mature in the fall, dried corn is then processed throughout the fall, winter and spring months to provide fresh corn meal for polenta, breads, muffins, cookies, popcorn, tortillas and more.
Additionally, we use a number of these corns for our masa meal and hominy. The process of nixtamalization transforms the dried corn into a masa or hominy form product. In 2009 we purchased a flour mill to create corn meal and in 2015 we purchased a masa molina in order to create masa and our own farm-grown tortillas.
Nixtamalization typically refers to a process for the preparation of maize (corn), or other grain, in which the grain is soaked and cooked until tender in an alkaline solution, usually limewater, and hulled. -Wikipedia
These are our maize, or grain crops that are predominantly composed of “dent” type corns. Dent corn creates the best meal for flour.
Some of the products you will find at Tierra Vegetables, and at the farmers markets we attend, are made in our Tierra Kitchen and include tortillas, sope, hominy, grits and posole. Products are seasonal and our inventory varies.