Thursday, September 5, 2013


   We popped our first batch of fresh popcorn today and oh was it good.  We grow an heirloom variety (which is basically the opposite of a hybrid) called 'Pennsylvania Dutch butter flavored.'  Eric especially likes it at this stage before it's really ready.  After another couple weeks of air drying it should pop fully but at this in-between stage some kernels will fully pop but others will only halfway pop.  Eric thinks the popcorn flavor seems concentrated in that minimally popped kernel, and he loves the extra crunch.  If you follow Eric's example you'll probably break a tooth, so if you don't want to break a tooth don't do it, and if you do do it, let us know how you like your popcorn.

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