LEARN: about Seed Sovereignty is the right of a farmer to save, use, exchange, and sell their own seeds. When farmers save seeds, the seeds become strong, resilient, and able flourish in challenging environments. The blue corn flour that we will be using is a result of generations saving precious seeds!
THE RECIPE: We’ll cook a meal that utilizes classic ingredients and flavors of New Mexico. We’ll start by making a blue corn porridge (or polenta) made with just farmer Lorenzo’s blue corn flour, water, butter and salt. The roasted and nutty flavor of the blue corn will really standout from this method. Then we’ll make a red chile sauce, that can be mild or more spicy, with sweet corn and creamy winter squash.
MEET THE FARMER: You’ll hear from Lorenzo Candelaria, a 7th generation farmer in Albuquerque, New Mexico. Lorenzo has collected blue corn seeds from different Indigenous pueblos around New Mexico and planted them in his South Valley farm, creating a drought-resistant crop that thrives in our increasingly dry desert environment. Every season Lorenzo completes the lengthy process of hulling, roasting, and grinding his blue corn into flour. His unique blue corn seeds carry the history & stories of the people who have shared their seeds with him.
Recipe kit ingredients make enough for 4 servings
Every participant will receive:
Recipe ingredients not included in box:
