What a treat this week with real, not pre-packaged, powder coated microwave popcorn!
But still the highlight was the popcorn. I asked the kids what they wanted for dinner. Chicken and popcorn!
So, Izzy and I took the kernels off the cob. Our thumbs were a little sore doing it this way. So we balanced it over the bowl and popped them off into the little bowl.
The newletter this week came with a "Perfect Popcorn" recipe so that is what we did....
3 Tbsp canola, peanut or grapeseed oil (we used canola)
1/3 cup of high quality popcorn kernels
1 3-quart covered saucepan
2 Tbsp or more (to taste) of butter
Salt to taste
Heat the oil in a 3-quart saucepan on medium high heat. Put 3 or 4 popcorn kernels into the oil and cover
the pan. When the kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer. Cover,
remove from heat and count 30 seconds. (And yup we counted out loud with the kids.) This method first heats the oil to the right temperature, then waiting 30 seconds brings all of the other kernels to a near-popping
temperature so that when they are put back on the heat, they all pop at about the same time. Return the pan to the heat. The popcorn should begin popping soon, and all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner. Try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper). Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl. With this technique, nearly all of the kernels pop and nothing burns.
Here is the full share this week.
- Broccoli, Bryson Farms, Florida
- Rainbow Carrots, Atlas Farm, South Deerfield
- Pineapple Orange, Eagles’ Next Grove, Florida
- Green Beans, Pero Farm. Florida
- Romaine Lettuce, Lady Moon, Florida
- Mustard Greens, Lady Moon, Florida
- Mini Sweet Peppers, Pero Farms, Florida
- Popcorn (transitional), Enterprise Farm
- Covington Sweet Potatoes, ECO, N. Carolina
- Plum Tomatoes, Lady Moon, Florida
Here was the other recipe that I think we'll try this week and see how it is....that is if we don't eat up the broccoli before I get to it!
Broccoli Sweet Potato Soup
2 sweet potatoes, peeled and cubed
2 medium onions, chopped
6-8 cloves of garlic
1 tablespoon oil
1 bunch broccoli , split in florets
1 cup milk
Water ( just enough to cover veggies)
1 vegetable boullion cube (optional)
salt & black pepper
1 tsp powdered sage
1 tbsp thyme
1 tbsp dried oregano
1 tbsp dried rosemary
4 tbsp fresh parsley or cilantro (optional)
can be served with croutons and cheese (optional)
Heat oil in a medium saucepan over medium-high heat. Add onions and cook, stirring occasionally until
translucent. Add sweet potatoes and herbs. Add enough liquid to cover and boullion and bring to
a boil. Lower heat and simmer 10 minutes or until sweet potato is cooked. Use some liquid from the
soup to boil broccoli in the separate pot. Puree sweet potatoes soup in blender. Stir in soy milk and
broccoli. If the soup is too thin, discard the liquid you used to boil broccoli, otherwise add it back to
the soup. Bring to boil and simmer for several minutes.