Popcorn

Published at

late fall

This, like its cornmeal and grits cousins, is an excellent keeper. And I keep mine in the freezer to make it last as long as possible. Early in the season we tend to receive popcorn still on the cob, and I’ve become a fan of popping it just that way inside a paper bag in the microwave. Easy, works great. The cobs go into a freezer bag and then when you want popcorn, just put the frozen cob into a paper bag and start popping.

But a note about microwave popcorn from Suzanne Welander: “I spend some time and ‘roll’ kernels off of the popcorn cob and cook them in my cast iron skillet just like “regular” popcorn. You can cook it on the cob in a paper bag in the microwave, but you need to listen closely and STOP cooking when the popping starts to slow. Since microwaves vary in their power, this occurs at different times. I think there’s few things that smell as pungent as the cob when it starts cooking. Ew.”

The popcorn kernels that arrive later go into glass jars (at my house because we have hundreds of glass jars) and then into the freezer. Then they get popped in a Dutch oven with just a bit of oil. We had a Whirly Pop popper but I gave it up when I realized I really didn’t need to store one more piece of kitchen equipment and the Dutch ovens I already had would work fine. We also have an air popper and sometimes that comes out of the pantry to be put into use.

If you need ideas for ways to use up your popcorn – check out the Riverview recipe archives. There must be a dozen recipes there, and they’re all delicious. Really.

(2023) Pumpkin Spice Popcorn Bark

Pretty lettuce, a few tomatoes, sweet potatoes, apples, sweet potatoes and apples rounded out our box … along with a bag of popcorn. That’s one of the things I look forward to all year. We have popcorn recipes on the website for those who want to do more than just pop and eat a bowl full at a time. And I saw the recipe below for Pumpkin Spice Popcorn Bark (I don’t remember where it came from!) and thought that would be a fun thing to make for Halloween. Not for the miscellaneous trick-or-treaters, but for people who know us and will appreciate a homemade treat.

(2018) Chile-Lime-Tequila Popcorn

One last recipe for a savory version. It’s adapted from Recipes Remembered and will use part of one of those hot peppers in your box as well. Obviously there’s so little tequila that it’s totally optional but won’t you love serving “tequila popcorn”?

(2018) Canoe’s Caramel-Coated Popcorn and Peanuts

Perfect now that it’s finally gotten cool (or even downright cold) at night. This is when I want to curl up with a bowl of popcorn, sit under a quilt and read. Or make up a big bowl of popcorn and then turn it into treats. Like this wonderful recipe from Canoe. We ran it in the AJC back in 2012.

Canoe’s version of an old-fashioned favorite, Cracker Jack, is part of their Popcorn Ice Cream Sundae. This dessert features popcorn ice cream layered with salted caramel sauce, topped with sweetened whipped cream and garnished with a handful of this addictive snack. This recipe comes from Canoe’s executive pastry chef Sarah Koob. One key to success is to move quickly when combining the caramel, popcorn and peanuts at the end.

Buttered Popcorn (with four flavor variations)

This recipe was recently published in Cook’s Country magazine, the sister publication to Cook’s Illustrated and all from the good folks in America’s Test Kitchen. Simple, easy, perfect. No need to keep shaking a pan. Try it!

Tips for Cooking Popcorn on the Cob

A note about popcorn, assuming you still have one or more cobs left over from last week. Suzanne Welander had some advice: “I spend some time and ‘roll’ kernels off of the popcorn cob and cook them in my cast iron skillet just like “regular” popcorn. You can cook it on the cob in a Read More…

Bacon and Cashew Caramel Corn

First of all, I hear there’s great consternation and confusion about how to handle those beautiful ears of popcorn in your box. We got popcorn last year, and I gave it all to Marcia Killingsworth – your faithful photographer – because she loves popcorn so much. Come to discover today that she tried to take the kernels off the cob before popping them and gave it up as an impossible job. I’m guessing last year’s popcorn went to feed the squirrels in her neighborhood.

The good news is that I’m keeping all the popcorn in this box for me. Now I get to experiment with it. Everything I’ve read says cook it in your microwave – on the cob – in a bag. Same idea as microwave popcorn, but just on the cob and without the icky stuff I imagine impregnates those microwave popcorn bags. I remember hearing from some CSA members last year that popping the corn in a paper bag worked just fine.

I know there are some folks who have concerns over what’s in our paper bags these days – especially those made of recycled content. Bits of metal? Tiny pieces of plastic?

It’s actually my intention to try the popcorn in my Whirley Pop popcorn popper – the lightweight metal pan with a lid that folds back and a crank to turn a small metal arm that keeps the popcorn from hanging out too long on the bottom of the pan. I’ll probably have to break the cobs in half, but that seems easy enough to do.

Let us know how your popcorn turns out.

I’m so glad to see the popcorn because I’ve been saving this recipe just for its appearance. The aforementioned Ms. Killingsworth is a true fan of bacon. She might be willing to pop a little Riverview popcorn to make this recipe.

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This recipe comes from Denver restaurant Colt & Gray. Who can resist salty-sweet caramel corn studded with cashews and bits of bacon? The method of popping corn here would work fine with the whole cobs. Oolong is a lovely chef-y addition to the recipe, adding its bit of smoky flavor to the mix. Bacon and Cashew Caramel Corn balls for Halloween anyone?

Makes about 15 cups

notes about popcorn

A note about popcorn, assuming you still have one or more cobs left over from last week. Suzanne Welander had some advice: “I spend some time and ‘roll’ kernels off of the popcorn cob and cook them in my cast iron skillet just like “regular” popcorn. You...

Peanut-Popcorn Balls

This weather makes me think of eating popcorn balls, something we made at home as kids. You could adapt this idea for any nut, but this reminds me a bit of Cracker Jacks.