Dear Nidobak,

The glorious time of year we wait for is here and we can revel and play in this warmth and sunshine! So many foods we grow are now ready for us to pick, prepare and enjoy.

The first one that comes to mind for July and into August is CORN, the sacred Mother Corn followed closely by TOMATO. When I went to find the Abenaki word for corn, not surprisingly I found 38 variations! There are 98 words for water so I was not astonished. Because maize is not self-sowing it depends on human distribution. I find this endearing.

Few foods are as exclusively Native American. There are five main varieties: flint, dent, sweet, pop and flour. Over time these have been botanically bred to retain more sugar, most people seem to prefer sweet corn, the sweeter the better.

Our family likes what is referred to as ‘cow corn’, deep yellow, fat kernels on a large cob that appears later in the season than sweet corn.

Nutritionists like the fact that corn is high in fiber, vitamins and antioxidant carotenoids. Corn isn’t just another pretty grain—there are over 3000 uses for corn products. Husks make brooms, dolls, baskets, tamales and stuffing for mattresses. Cobs can become fish bobs, fuel, scrub brushes, pipes, bottle stoppers, etc. Corn starch is even more versatile. It is used in paint, papermaking, cosmetics, medicines, ink, film, toothpaste, plastics and so many more items!

One third of corn by-products become feeding fodder for livestock and many pet foods.

Tonight: Corn-on-the-cob, broiled salmon and a sliced tomato salad?