Let’s get it started
Presently, we’re actively perfecting the art of planting, processing & popping corn. I ordered Japanese popcorn seed from Southern Exposure Seed Exchange for the student garden last Spring (2023). We have other organic popcorn, including Cherokee corn from Morven Kitchen Garden (thank you, Fiona!). We have planted some of that as well, so it’s a process.
Popcorn craft, decoration & eating
This year, we harvested about 30 ears from a 4×6′ foot garden bed. We pulled up the stalks and put them aside. This way, they could be used for decoration for Halloween in the student center, and removed the cobs from the ears because those can also be used to make corn, dollies or other decorations.
The simple process:
- Of course, plant the kernels and then let them grow. Until they are dry. Standing.
- Cut down the corn at ground level (allow the rest to biodegrade/compost in pace).
- Put the stalks aside for whatever uses you’ve decided upon.
- Remove the cob from the ears. This doesn’t take too long. Just make sure you get all the dried silk off to reduce chance of molding or detritus in your stored kernels (they may burn when popping).
- You can leave the cobs on or remove and use the remaining stalks for decorations again for fall, harvesting when ready.
Removing kernels from cob
To remove the kernels from each cob, I like to find a big bowl for the job. Next, I either twist the popcorn cob in half, or I just start near the top with my fingernail. And pick a few of the kernels off at a time. That makes it easier to then just go around with your finger collaring the popcorn cob.
It’s all in the technique
For technique, you make a circle with your ring finger and your thumb or whatever fingers work for you. And just kind of twist the top; the kernel should come off easily. It’s something you can do while you’re just watching TV or listening to a podcast. It really doesn’t take too long, once you get the hang of it!
Once you have the popcorn kernels off the corn, put it in an airtight jar with lid.
Get poppin’
Ready to make popcorn for a movie or party?
-Put about three tablespoons of oil or butter into a skillet or a pan, and put the pan on medium high heat.
-Drop one kernel there.
-Once that kernel pops, you can add the rest of the popcorn.
-About a third of a cup is best, which is why these Japanese popcorn cobs were great; each cob yielded (very conveniently) about a third of a cup of corn.
On low-medium heat, allow the corn kernels to pop thoroughly. Outfit pot with a loose-fitting lid. When three or more seconds elapse between pops, your popcorn is ready.
Some things you might add for flavor: salt, butter, hot pepper, nutritional yeast, Bragg’s aminos,
Save the seeds to plant & pop again
Anything you haven’t eaten can be planted for more popcorn from April till August. In Zone 8 (in the south) it is possible to get three separate harvests if you plan carefully. In the Blue Ridge, its more realistic to expect 1-2 harvests a year, planting in May and harvesting in July-August.
Happy popping!