For this week’s issue, Gail Guengerich decides it’s high time we started thinking beyond sweet, yellow corn. Instead, she suggests we delve into the many other varieties of maize available in the Albuquerque area, from blue corn to chicos.
Celebrate the diverse world of corn—a world where stalks can grow between two and 20 feet high; ears range in size from salad forks to golf clubs; and kernels span the color wheel in saffron, pomegranate, mauve, rose, black and lavender.
When I want to store large amounts of basil, I don't make pesto. Instead, I prepare a bare-bones mixture of pureed basil, olive oil and salt, which I freeze in jars. If I want to make pesto at a later date I can always add pine nuts, cheese and garlic. But I can't remove those things from pesto if, in the middle of winter, I decide I want homegrown basil in my Thai coconut green curry.
As I was preparing my move to New Mexico, a Blackfoot Indian woman came by to see about renting my house in Missoula, Mont. She didn't rent the house but we became friends, and before she left she gave me some bright red kernels of dried corn she got at a powwow.
After having his eyeballs gouged out by the Earl of Cornwall, the Earl of Gloucester utters one of the most memorable lines in King Lear: “As flies to wanton boys are we to the gods; They kill us for their sport.” Given the compounded misery stuffed into this gruesome play, you might think that's the lesson here. You'd be wrong.