Floriani Red Flint
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Floriani Red Flint Flint & Field Corn - Organic

(100 days) Z. m. var. rostrato Open-pollinated. Steady appreciation from the cognoscenti has now replaced the unprecedented demand this variety commanded a few years ago after Mother Earth News incorrectly credited Floriani with having 20% protein content. 12% is probably more accurate, compared to about 9% for most other varieties. Beautiful cobs with fabulous flavor. The red pointed kernels (white when immature) are easy to shell and grind into a fine pinkish meal that bakes with an appealing spongy texture. Floriani’s richly sweet delicious corny taste beat the competition silly in our pancake and cornbread muffin bake-off. Heirloom from the Valsugana Valley of Italy and brought to wider attention by William Rubel, it was once the staple polenta corn in the valley and was named for Rubel’s friends who’ve grown it there for many years.


688 Floriani Red Flint - Organic
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A: 1oz for $3.00  
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B: 8oz for $12.00  
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C: 1lb for $21.00  
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D: 5lb for $95.00  
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E: 10lb for $180.00   ($171.00)
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Additional Information

Flint and Field Corn

Average 100 seeds/oz. All open-pollinated. Days to maturity are for dry stage.

Knäckebröd

In Sweden, Knäckebröd is a crisp bread (cracker) made from rye. This cornmeal variation with seeds is delicious!

1 cup cornmeal
13 cup raw sunflower seeds
¼ cup pumpkin seeds
¼ cup sesame seeds
¼ cup flax seeds
¼ cup olive oil

  1. Heat 1¼ cups of water to boiling.
  2. Mix the dry ingredients together, then add the boiling water along with the olive oil. Mix to form a soft dough.
  3. Cover two regular cookie sheets with parchment paper. Divide the dough, and with your hand in a plastic bag or plastic wrap, press out the dough in a very thin sheet.
  4. Sprinkle with coarse salt. Score for easier portioning.
  5. Bake in a low oven (300-305°) for one hour. Break apart.

—recipe from customer Betsy Erickson, Tustin, Michigan

Corn

Zea mays 1 oz packet sows 25 ft, 1 lb sows 400 ft. Seeds per packet vary, open-pollinated selections average 100 seeds/oz, normal sugary varieties 140 seeds/oz, and SE cultivars with shrunken seeds 150-160 seeds/oz. We do not offer supersweets as these are poorly adapted to cold soils without using seed treatments.

Culture: CAUTION: Untreated sweet corn seed will not germinate in cold wet soil. Please be patient and wait till soil warms to at least 60° before sowing, or start seedlings indoors and transplant at 3–6" before taproots take off. Tender, will not survive frost. Heavy nitrogen requirements. Rows 3' apart, 4 seeds/ft. Thin to 1' apart. When corn is knee-high, sidedress with azomite or alfalfa meal to stimulate growth. Plant in blocks of at least 4 rows to ensure adequate pollination, essential for good tip fill. If you lack sufficient space for enough plants for good pollination, try hand-pollinating by cutting off the tassels and shaking their pollen onto the silks. Sweet corn is ready 18–24 days after the first silks show, the exact time dependent on the weather in the interim. Press ears 2" from the tips to assess kernel fullness. Harvest when the kernels are plump, soft, tender and filled with a milky juice. Most sugary enhanced varieties have an optimal picking window of 5–7 days, but some open-pollinated selections hold only 1–2 days.

Minimum soil temperature 50°, optimal temperature range 60–95°.

Identification and history: Seed catalogs in the 1800s featured “Indian Corn,” decorative multi-colored ears with soft starchy kernels easily ground into flour or with flinty kernels often used to make corn meal and grits (680-695); dent corn with indented kernels eaten fresh or roasted in the milk stage or used to make flour, corn meal, grits and cereal; field corn for animal forage and silage; and sugar corn, forerunner of today’s sweet corn. Sweet corn seed, probably originally a mutation of flint or dent corn or both, first appeared in commerce in 1828 and became popular a generation later. As sweet corn became the first crop to be hybridized, most of the open-pollinated varieties disappeared between 1930 and 1970. All sugary enhanced sweet corn traces back to a single inbred developed in the 1960s in Illinois by Dr. Dusty Rhodes, ILL677a. Our trialers have found SE corn to be especially suitable to our climate, with good cool-soil tolerance and a near-perfect blend of sugars and corn flavor.

Testing: We randomly test sweet corn seed for transgenic contamination. To help ensure the purity of our seed, we have for the past sixteen years employed industry leader Genetic ID to test random samples of our sweet corn lots for the presence of transgenic contamination. Because of the risks posed by production of genetically engineered Roundup Ready beets, we have added beet and chard varieties to our GE testing program.

We remove any lots that test positive for transgenic contamination.

A negative test result, while not guaranteeing genetic purity, improves your chances that the seed is uncontaminated. These tests are expensive, but in a time of genetic roulette, they are necessary though not sufficient to assure seed purity. Only if the seed trade takes an adamant position that we will not tolerate GE contamination in our product can we maintain any integrity in our seed supply.