When I joined my CSA farm last year I was surprised to start getting popcorn during the winter harvest. Initially, I had no idea what to do with it. I had long ago given up my old air popper from college days in favor of the prepackaged bags of popcorn already loaded with fat and salt. In fact, I was so certain I didn’t want to deal with it that last year I gave away all of the popcorn I received.
This year I took a new approach. First of all, this is a local food and that appeals to me. Second, it’s gloriously free of all of the excess packaging which is a good thing as Martha would say. Third, I’m a cook for goodness sakes – how hard can it be to pop corn on the stove?! Turns out, not hard at all. The farm provides a bunch of different types of popcorn – if I had been paying attention I would be able to tell you what they are, but I just call them black, red and yellow.