This from the September 30, 2014 NY Times about the new wave of artisanal popcorn:
"The reward, however, is popcorn with a better nutritional profile, and hulls — the bits that stick in your teeth — that seem to all but disappear. The flavor can be subtle but complex, mixing toast and sweet corn, delivering in taste what the aroma of popping corn has always promised."
And this from our own blog post of September 15, 2012:
Today our bounty included corn from our Three Sisters plot (beans and squash make up the trio). The corn is a popping variety–popping ability still to be tested, but fall beauty not in question.
And yeah, it does pop great and taste great! (This is Johnny's Miniature Colored Popcorn.)
The NY Times article also has instructions for cooking heirloom popcorn in a pan, which in summary is:
- Put a few tablespoons of oil (coconut, corn, canola or olive) in a pan over high heat with a few kernel.s
- When the kernels pop, add the rest of the kernels and optionally some butter.
- Cook over medium-high heat, covered but letting steam escape, shaking the pan every 10 seconds, and cook until there's only one pop every couple of seconds.
- Dump it out of the pan into a bowl, salt to taste, enjoy.
Visit the website of the Popcorn Board for more info than you ever wanted to know about popcorn.
