Hello! Welcome to Week 20!
At least 3 nights a week our son Edward wants us to read, "The Popcorn Book" published in 1978. It's a great kids book filled with facts and myths about..........popcorn! The book states that "Americans (most popular in the Midwest) use 500,000,000 pounds of popcorn each year. 30% is eaten at movies, circuses, ball games and county fairs. 10% is saved for seed and sold to other countries. But 60% is popped right at home."
Our popcorn, a hybrid, yellow variety called Robust has been growing since June. It takes sometime for the cob to dry out enough for the kernels to be ready to pop. We don't have a moisture test for these kernels so our way was to go out every week and strip some kernels from the cob and heat them up on the stove top. A week or two earlier, the test ended up with most of the kernels 'half' popped and fried in the oil which was, I have to admit delicious and crunchy but not quite what we were looking for.
One night Chris brought in a cob and did his weekly inspection. As the oil heated up in a minute or two the kernels started popping and quickly increased to a very exciting 30 seconds of rapid fire! We both screamed, it's ready it's popping, it's ready! Then all of us, even Charlie, sat down and ate some delicious home grown popcorn.
Now, we share it with all of you, enjoy!
Our Method:
Our Method:
Use the stove top. No Microwave!
We use a 2 Quart Sauce Pan with lid.
Use High Heat.
Pour approximately 2 Tbs of good Extra Virgin Olive Oil.
Pour approximately 1/2 cup of kernels.
Once you hear the oil start to bubble then shake the pan a bit.
As you hear the popping, shake it continuously, have fun!
Once the popping slows down then turn the heat off.
Pour the popcorn in a bowl.
Enjoy with a bit of melted butter and salt.
As I walked through the kale field it was nice to see these happy grasshoppers enjoying the fall crisp morning air.
The crew spent Tuesday morning stripping the Brussels Sprouts off the stems for your share this week.
The sprouts are a bit smaller then usual but still full of flavor. These plants have endured the extremely warm summer this season and didn't size up the way we would have hoped.
We would like to thank the Tempel Farm Family, our CSA members and our crew for growing with us this season and enjoying the bounty and expansion of the farm. We look forward to 2011!
Your farmers,
Once you hear the oil start to bubble then shake the pan a bit.
As you hear the popping, shake it continuously, have fun!
Once the popping slows down then turn the heat off.
Pour the popcorn in a bowl.
Enjoy with a bit of melted butter and salt.
As I walked through the kale field it was nice to see these happy grasshoppers enjoying the fall crisp morning air.
The crew spent Tuesday morning stripping the Brussels Sprouts off the stems for your share this week.
The sprouts are a bit smaller then usual but still full of flavor. These plants have endured the extremely warm summer this season and didn't size up the way we would have hoped.
Harvested just for you.........
Broccoli
Spinach
Purple and Green Scallions
Gold Turnips
Popcorn
Beauty Heart Radish
Brussels Sprouts
Tatsoi
Orange Carrots without Greens
Black Turtle Beans*
(grown by our friend Molly Breslin and her father John, Breslin Farms, located in Ottawa, Illinois. This is their first year of transition from conventional to organic row crops. With a focus on biodiversity and sustainability, they concentrate on small grains and dry beans.)
This will be the last share for our On Farm Members, Thank You all! We have so enjoyed getting to know you through recipes, stories, comments, questions, and pictures! We hope that you'll join us for another season of the farm's bounty in 2011. Until then, enjoy the warmth of Winter.
Look for our 2011 CSA information on our website posted soon!
Ideas for the cook in the kitchen.............
Simply liven up your mashed potatoes with Gold Turnips! Also a great intro to your 8-10 month old.
The Beauty Heart Radish may not look beautiful on the outside but we all know that it's the inside that matters. This radish has a crisp texture and a mild to sweet peppery flavor. This radish can be cooked like a turnip, sauteed with any other vegetable or added to a stir fry. With any method you'll want to remove the skin before cooking.
A perfect Fall meal: Keller's Roast Chicken
A wonderful Asian cooking green, Tatsoi. Peanut Asian Noodle with Tatsoi.
We would like to thank the Tempel Farm Family, our CSA members and our crew for growing with us this season and enjoying the bounty and expansion of the farm. We look forward to 2011!
Your farmers,
Tania and Chris Cubberly
