We have several new fall crops on the list this week. Be on the lookout for fennel, several varieties of cabbage, radishes, and popcorn.
The popcorn in this week's share will be full ears rather than just the kernels. Stripping the kernels off is a great family activity. You can pop them off with your fingers or by grabbing the cob with two hands and twisting back and forth. Our favorite way to make popcorn is in a large pot on the stove top. Use a couple tablespoons of high temperature oil (coconut, canola, peanut etc - not olive oil) and start with just a couple of kernels in the pot. Once the test kernels pop you'll know that your pot is ready. Add the rest of your kernels and partially cover the pot with a lid. You want to leave it cracked so that steam can escape. Once the popping slows down remove from heat and dress it to your liking. Remember that a little bit of popcorn goes a LONG way - about 1/4 cup of kernels easily makes 2-4 servings. Also remember to use the biggest pot you have, even if you're only making a little bit.
