Recently (September  6 and 7, 2006) seven of the South 2 FEU Extension Educators (Steve Sutera, Bon Homme Co.; Debra Wenzel and Matt Bernau, Clay Co.;  Mark Rowen, Lincoln Co.; Connie Strunk, Turner Co,; April Borders; and I,  Yankton Co.;)  teamed up with Ray Hall, representatives from Plains Ag Vermillion  and Meckling, First Dakota National Bank, Valley Ag-Gayville; BASF; Clay Rural Water, and Ag Opportunities-Vermillion to conduct an outdoor Agricultural Classroom-Field to Table in the soybean and corn fields test plot owned by Ray Hall of Vermillion.  Three hundred fifty 3^rd and 4^th graders from St. Agnes & Jolley School-Vermillion, Beresford, Dakota Valley School, Gayville -Volin and Akron-Westfield schools experienced the field to table journey that wheat, oats, corn and soybean crops go through to produce today’s consumer with usable products.  As a part of the learning activities, Ray had also planted an area of specialty crops for the students to observe and learn about.  Actual plants included:  milo, broom corn, ornamental corn, popcorn, cotton, canola, flax, sunflowers, sugar beets, potatoes, sweet potatoes and tobacco.

Participants were also introduced to various equipment farmers use to plant and harvest corn and soybean crops and how the equipment used has changed through the years.  Participants were able to experience a “classroom” setting inside the cornfield.  A special evening of Field to Table sessions was also held at the test plot for home schooled children and parents with 125-150 in attendance.  Special thanks to Ray Hall and all the work he did in preparation and follow-though with planting the crops, cutting out the corn classroom, bringing in equipment and providing a unique learning experience these last years for these school children.  Thanks also to his family and neighbors.

My part of the 2 day’s activities included informing participants about the benefits of corn and food products made from corn.  Following are some facts that were of interest to me and might be of interest to you. 

Individuals in the Native American cultures believed corn to be a source and sustainer of life.  Native Americans taught the early American settlers to grow corn with fish (for fertilizer).  Without corn, the early settlers might not have survived the first winters in the New England area.  Corn descends from a wild grass called Teosinte, which originated in Mexico.  The corn we know today is taller than the early Teosinte and is not as grass like.  The kernels of corn today consist of the outer hull, the endosperm (mostly starch) and the germ that contains nutrients and oil.  Most of the corn grown today in the United States is field corn and is fed to livestock, used to make corn sweeteners, corn oil  and cornstarch for use in products from the bread we eat, to whiskey, to ethanol fuel.

Corn we eat as a vegetable is either yellow or white sweet corn.  Popcorn is a special type of corn with a harder endosperm.  Flour corn is used to produce corn flour used for tortilla chips.  Indian corn has red, brown, yellow, white and multicolored kernels and is used for decoration.  Baby corn is sweet corn that has been harvested early.  Broom corn is also grown and used in brooms and whisk brooms. 

Both yellow and white corn are great sources of fiber, folate, and potassium,  Corn also has some protein, vitamin C, B vitamins, magnesium, phosphorus and zinc.  Corn oil is a source of polyunsaturated fat and phytosterols, which may reduce cholesterol.  Corn, as a starchy vegetable, has more calories (approx 132 per cup) than other vegetables.

For fresh corn on the cob, select ears with close-fitting green husks, golden silks and plump kernels tightly spaced all the way to the ear’s tip.  Sweet corn has a gene that naturally delays sugar from converting to starch while on the stalk.  After sweet corn is picked the conversion to starch begins and will be hastened along especially if corn is exposed to sunlight or high temperature.  Newer varieties of sweet corn will remain sweet longer than earlier varieties.  It will remain sweet for a few days if refrigerated.  For a boost of fiber in meals add corn kernels to casseroles, salsas, soups and muffin batters.

Thought:  Wisdom is the ability to discover the alternatives.