Edible Skyline: A Rooftop Revolution in Milwaukee: Blue Corn: from seed to table

This past summer we planted blue corn on CORE/El Centro’s rooftop. We used a traditional method of interplanting it with beans and squash known as the Three Sisters Garden. The Corn gives a stalk for the bean to grow while the beans replenish the soil with nitrogen for the corn. The corn also gives sufficient shade for the squash to grow.

The Blue Corn we received from Seeds of Change came from the Hopi tribe, located in Arizona.

The Blue corn, to the Hopi Tribe, is sacred. The corn, is not just food but a symbol of life and tradition. The belief is that corn was given to them from their gods. For this reason, they perform ceremonies to honor their gods and pray for longevity for their way of life. The corn is used in different religious ceremonies, traditions and everyday activities. One traditional use for the blue corn is in wedding. It is customary for Hopi women to make Piki bread from several pounds of blue corn to the spouse’s family before the wedding. For the Hopi, learning traditional recipes is a blessing from mother to daughter.

Ready to grind Corn

Hand grind to produce dough.

We decided to use the Blue corn to make tortillas. To start we had to leave the ear of corn on the stalk until it dried out. After harvesting the ear of corn, we continued to let it sit for significant amount of time until we were certain it was completely dry. Afterwards, we had to boil the kernels for 2 to 3 hours until the kernel bulges.

We then took the kernels from and mashed them with a grinder until it was dough-like.
Then there were to ways to make the shape of the tortilla.

The first is to do it mechanically with a tortilla press. The other is to do it manually. Afterwards we would heat the tortilla and enjoy!