A MAIZE-ING !
Sweetcorn is to the home veggie-grower what field maize is to the farmer. An ancient grain — its beginnings have been traced back to 5 000BC in Central America — it is one of the most valuable crops grown today around the planet. Even if space is limited, sweetcorn is so worth a row or two for the sweet pleasure of the golden juicy kernels.
Sweetcorn (aka mielies) is a summer crop and can be sown from September to December. In most areas, the best months to plant are October and November. It is very adaptable and can be grown in many different soil types and climates.
Mielies are dioecious, which means the male and the female flowers are on one stalk. The male grows at the very top, forming the tassel or flower. The female at the bottom produces the silks. It is a wind-pollinated crop and heavy rains can affect the pollination process, which can lead to unfilled cobs occurring.
Choose a fertile, weed-free patch of soil and dig in lots of rich, well-rotted compost. Good drainage is important. Planting shorter rows close together rather than one or two long ones helps with pollination and also gives protection from strong winds and heavy rain.
Plant seeds at a depth of 4-5cm, 25-35cm apart and allow 70cm between rows. Flood the bed initially and be vigilant about keeping the soil moist until the seedlings are well established. Watering twice a week should be sufficient, depending on rainfall.
Remove any weeds that spring up near the seedlings and hoe carefully between rows. A good feeding of liquid fertiliser when the plants are knee-high, and again two weeks later, will ensure a bumper crop. I love mielie bread baked on the fire — here is a quick and easy recipe.
MIELIE BREAD IN A POTJIE
350g (2½ cups) self-raising flour 250ml (1 cup) fresh corn kernels cut from the cob 5ml (1 tsp) sea salt 45ml (3 tbsp) olive oil 1 x 330ml bottle of beer Combine the flour, corn, salt and oil in a bowl and mix well. Add the beer gradually, mixing constantly, until you have a soft dough. Kneading is not necessary, just pull it all together. Oil a cast-iron pot and place the dough inside. Put the lid on and place over glowing coals on the fire, placing more hot coals on top of the lid. Bake for 40 minutes, then tap the bread. If it makes a hollow sound, it is ready. If you like, you can add grated cheese and/or a tablespoon of chopped fresh herbs to the dough before baking.