Food.Farmer.Earth Newsletter: Corn has become organic farmer Anthony Boutard’s passion, so much so that he wrote a book about it called “Beautiful Corn: America’s Original Grain from Seed to Plate.” Chef and restaurateur Kelly Myers of Xico, in Portland, Oregon, shows us how to make a quick form of enchiladas she refers to as street style, they are cooked on a grill or stovetop without any baking.
Organic farmer, and former forester, Anthony Boutard, speaks about the meaning for him of his cornfield. Not just during the more active periods of the growing seasons, but over the dormancy of winter, his cornfields serve as a sanctuary for insects, birds, and other wildlife, helping preserve a vibrant ecosystem that extends beyond just the idea of producing yields of edible corn.
Many of the city’s premier chefs soon heard about the quality and unusual variety of Ayers Creek’s produce, especially the chicories, tomatoes, garlic and the polenta that Anthony grinds from heirloom flint corn.
Coming next, Kelly Meyers of Xico demonstrates how to make a quick variation of enchiladas, and Anthony Boutard takes us into his world as he shares his knowledge and passion about corn.
Channeling America’s largest growing commodity crop—corn—40% of it to be exact—toward ethanol production for fuel, may be less than a stellar idea.