Popcorn

Fun Facts:

• Varieties we grow: Calico
• Seasonality: Fall
• Crop origin: Archaeologists discovered fossils of popcorn dated as early as 4,700 BC in Peru.
• Health benefits: Popcorn contains a high amount of fiber and phenolic acid; a type of antioxidant that can benefit gut health and reduce the risk of heart disease, hypertension, and diabetes.
• Charles Cretors creatived the first commercial popcorn machine in 1885.

Storage Information: 

Temperature: room temperature or at 32F
Percent Humidity: high relative humidity
Wash? no
How to Store: can store unshelled kernels either at room temperature or in the refrigerator. Can also shell the kernels and store in any airtight jar.
Where to Store: any cool area, either in a cupboard or in the refrigerator
Best Used By: 3-4 years
Maximum Storage:
Notes: If your popcorn is too dry, add one tablespoon of water per quart, seal and shake well twice a day for a couple of days. If a test popping shows the corn is still too dry, repeat the treatment.

If your popcorn is too moist, spread it out on a pan and let it dry until a few test kernels are dry and popping well again. Avoid oven or rapid drying since this can reduce popping quality.

Popcorn Tips: Even though the kernels look ready to pop, they need to continue to dry off the cob. It is recommended that once or twice a week, shell a few kernels and try popping them. When the test kernels are popping well and tasting good, shell and store the rest of the kernels. If the popcorn is “chewy” or the popped kernels are jagged, it is too wet and needs to continue drying. See recipes below for how to cook popcorn on the stove/microwave!

Cooking Preperation: Stovetop or microwave

Recipes:

Microwave Popcorn

Directions from Kristi Durbin

Take 1/4 cup of kernels, 1 tbsp. olive oil or other oil and put in a brown paper sandwich bag. Close and shake until kernels are coated with oil. Keep bag folded closed and microwave about 2 minutes.

Stovetop Popcorn

Ingredients:
2 tablespoons neutral oil, such as grapeseed or refined canola oil
1/2 cup unpopped popcorn kernels

Directions:
Add the oil and popcorn kernels to a heavy 3- to 4-quart saucepan with a lid. Shake the pan to coat the kernels with oil. The kernels should cover the bottom of the pan in a single layer.

Cover the pan and place it over medium high heat, shaking the pan occasionally until you begin to hear popping.

When the corn begins to pop, lift it slightly from the heat and shake the pan continually, holding the lid in place, until the popping begins to slow, about 3 to 4 minutes.

Remove the pan from the heat. Leave the lid on for 1 minute — some kernels will continue to pop. When the popping stops, pour the popcorn into a large bowl.

Enjoy plain, or season as desired with olive oil, butter, salt, or spices.

Kettle Corn

Although most carnivals and state fairs are canceled this year, bring the summer spirit to your home by making your own kettle corn! I make kettle corn often at my home, it’s great for feeding a lot of people (or just one person who is hungry)! The link to easy kettle corn can be found here: https://www.thekitchn.com/how-to-make-kettle-corn-at-home-cooking-lessons-from-the-kitchn-192917

Ingredients:
3 tablespoons oil, like coconut oil, canola oil, or other vegetable oil
1/2 cup corn kernels
1/4 to 1/2 cup white granulated sugar, to taste
1 teaspoon salt

Instructions:

Line a baking sheet with parchment and set it near the stove. You will pour the popped corn out onto this sheet to cool.

Pour the oil into the pot and drop three kernels of corn over the top. These three kernels will be your indicator for when the oil is hot. Cover with the lid and set over medium-high heat.

Add the corn kernels, sugar, and salt: When you hear one of the kernels pop, uncover the pot and pour in the rest of the kernels, sugar, and salt. Use 1/4 cup of sugar if you like slightly sweet kettle corn and more if you like sweeter. Quickly stir everything together to coat all the kernels and replace the lid.

Shake the pan occasionally as the popcorn starts to pop, and then more frequently and vigorously as the popping increases. Rest the pot on the burner every few seconds to maintain the heat. (Some wisps of steam toward the end of popping are normal — don’t confuse this with smoke! However, if you smell smoke, stop popping and proceed with the next steps.)

Listen closely — when you hear the popping begin to slow, 1 to 2 seconds between pops, remove the pan from heat. Don’t wait for every kernel to pop or you’ll end up burning the popcorn; as soon as you think it might be starting to slow down, take it off the heat. Total popping time is about 2 to 3 minutes on my electric stove.

When the popping slows, immediately uncover the pot and pour the popcorn on the prepared baking sheet. Use the long-handled spoon and your fingers to spread the popcorn into an even layer to cool and pick out any burnt pieces (there are always a few in every batch!).

Let the kettle corn cool for at least five minutes — the popcorn will crisp as it cools. Eat immediately or store in an airtight container for several days.