Not exact matches
I made a mushroom and
corn cob broth with about 8 cups water, the
corn cobs left over from stripping my ears for the soup, 1 onion, 1 large leek, 6 garlic cloves, 1 bunch parsley, 1/4 cup fennel, 1/4 cup celery, 1 cup button mushrooms + 1/2 cup
dried porcini mushrooms.
I have never seen organic
corn husks unless you are able to get fresh organic
corn cobs with the husks still on, shuck them and leave them out to
dry... but that's real extensive for a batch of tamales.
And perishable goods from ancient communities — including baskets, feather blankets,
cobs of maize (
corn) and faeces from domestic turkeys — remain intact thanks to the
dry climate and the location of some dwellings in alcoves that are sheltered from rain and sunlight.