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The elusive Jimmy Red corn is one of the most famous Red corn varieties in the United States. Legend has it that Jimmy Red corn was planted through moonshiners who resided on James Island in South Carolina during the Prohibition era. The variety was bred from Red corn once used by Native Americans and was traditionally grown in forests to conceal the crops from authorities. Moonshiners favored Jimmy Red corn for its distinct coloring, high sugar content, and unique, rich flavoring. On James Island, the moonshine produced from the Red corn was locally known as Jimmy Red hooch and was sold off people's back porches, concealed in bags of food purchased from the homeowner as a deflection. Jimmy Red corn remained a mysterious variety heavily guarded throughout the 20th century until the last moonshiner who cultivated the species passed away in the early 2000s. The heirloom variety almost went extinct with its owner's passing, but seed saver Ted Chewning managed to track the Red corn down and save two ears. Chewning spent several seasons growing and saving seeds for Jimmy Red corn, slowly increasing the variety's availability. During this time, Chewning had to hand pollinate each corn stalk and cover the flowers to prevent unknown pollen from disrupting the species' bloodline. Chewning also gave farmers, food historians, and local chefs some seeds, further expanding the variety's presence in the southern United States. One chef in Charleston, South Carolina, Sean Brock, convinced Chewning to give him some seeds and began growing Jimmy Red corn for use in his two restaurants. Brock's Red corn-infused dishes were a success, and he became so enamored with the variety he tattooed the corn onto his arm. Thanks to the efforts of these individuals in the early 21st century, Jimmy Red corn is offered to growers and home gardeners throughout the United States. The variety is still used to produce whiskey, and distillers claim the kernels can create rich, honeyed, floral notes or generate a fruity, banana, and butterscotch taste.

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