Good byes and Popcorn

So with the season coming to a close, I would like to say thank you one last time for being a member of our CSA, and giving time to help us harvest and weed throughout the season. Many have you have mentioned to me that it feels like this season has “flown by”…In my mind, during some of those scorchingly hot days I couldn’t agree less, yet on the other hand, these past few weeks have indeed passed quickly. This may be due to the fact that the days are shorter and the weather quite pleasant, but also because I will miss seeing you all during distribution:)

For anyone interested, we will be having a deep cleaning of the barn this Tuesday from 8 until noon, as well as 5 – 7 pm. We will also be doing a few tasks out in the fields, so feel free to join during this time for a final good bye.

 

Lastly, several of you have asked about how to make popcorn, so I wanted to provide some tips about how to make it in the microwave and over the stove:

Microwave:

Very simple and easy..Simply microwave 1/4 cup of kernels in a small brown lunch paper bag. Make sure the bag is closed and folded over 3 or 4 times and firmly crease the seam so that it stays closed. No need to add any oil to the kernels as this won’t make much difference. If you wish to add more kernels, use a larger paper shopping bag.

Microwave for 2 – 4 minutes. Listen closely — when the time between pops slows to about 2 seconds, your popcorn is ready. Depending on your microwave, popping can finish in as little as 2 minutes or take as long as 4 minutes. Do not wait for all the kernels to pop; your popcorn will burn. It’s normal for there to be un-popped kernels in the bag.

Add some melted butter or oil and sprinkle with salt when finished cooking.

Stovetop Popcorn

Yields: 2 servings  Cook time: 10 minutes

Ingredients

  • 3 Tbsp coconut, peanut, or canola oil (high smoke point oil)
  • 1/3 cup of popcorn kernels
  • 1 3-quart covered saucepan
  • 1 Tbsp or more (to taste) of butter (optional)
  • Salt to taste

Method

1. Heat the oil in a 3-quart thick-bottomed saucepan on medium high heat. If you are using coconut oil, allow all of the solid oil to melt.

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2. Put 3 or 4 popcorn kernels into the oil.

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3 When the kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer. Cover, remove from heat and count 30 seconds.

This method first heats the oil to the right temperature, then waiting 30 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time.

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4 Return the pan to the heat. The popcorn should begin popping soon, and all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner.

Try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper).

Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl.

With this technique, nearly all of the kernels pop, and nothing burns.

5 If you are adding butter, you can easily melt it by placing the butter in the now empty, but hot pan. Note that if you let the butter get just a little bit brown, it will add an even more intense, buttery flavor to the butter and to your popcorn. (Here’s more info on how to brown butter.) Just drizzle the melted butter over the popcorn and toss to distribute.

6 Salt to taste.

Reference:

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