I'm never quite sure what will grow in the Christchurch climate but I seem to be onto a winner with
sweetcorn or maize. There's nothing quite like breaking a couple of ears off the stem, dropping it into a pot of boiling water and then serving it up, all in less than five minutes. Its very sweet, low maintenance and keeps the sun out of my son's bedroom during the day (a bit...).
I'm growing two varieties this year. The smaller one is Yates Honey Sweet, which we've had a few cobs from so far and it is very sweet. The taller one, which is over two meters high, is Red Yellow Maize from the
Koanga Institute. The description says that 20% will be red and 80% yellow.
The ears can be eaten as sweetcorn when young or used to make
polenta, porridge and bread when its a bit older. The color difference is quite stunning. The silk on the tops of the ears and the pollen bearing top are both quite different as can be seen in these photos.
I'm never quite sure what will grow in the Christchurch climate but I seem to be onto a winner with sweetcorn or maize. There's nothing quite like breaking a couple of ears off the stem, dropping it into a pot of boiling water and then serving it up, all in less than five minutes. Its very sweet, low maintenance and keeps the sun out of my son's bedroom during the day (a bit...).
I'm growing two varieties this year. The smaller one is Yates Honey Sweet, which we've had a few cobs from so far and it is very sweet. The taller one, which is over two meters high, is Red Yellow Maize from the Koanga Institute. The description says that 20% will be red and 80% yellow. 
The ears can be eaten as sweetcorn when young or used to make polenta, porridge and bread when its a bit older. The color difference is quite stunning. The silk on the tops of the ears and the pollen bearing top are both quite different as can be seen in these photos.
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