Pop! Goes the Heirloom Corn

There are probably people who do not enjoy the ritual of popping popcorn.  Choosing the right pot, large enough to accommodate popped corn, adding just the right amount of oil and heating it on a stovetop, pouring in the kernels and listening to that satisfying sizzle, covering the pot with a lid and shaking the mixture over a hot eye until the kernels begin to explode, zinging the pot's interior with pings that sound like ricocheting bullets, can be a daunting task for those who relish the convenience of microwave popcorn.  But, in my opinion, nothing compares to the flavor of stovetop popcorn, with its unique aroma and salty crunch of hot-from-the-pot kernels.

Cherokee Long Ear Popcorn, Beautiful & Delicious

As a child, I looked forward to Sunday evenings.  After the busyness of morning church activities, a large midday meal, which our family called dinner, visits with relatives and a light supper, usually comprised of sandwiches my mother prepared from dinner leftovers, my brother and I would settle in front of our black-and-white television.  I am not sure how old he was when he became the official family popcorn popper, but for years, Dale served us big bowls of delicious crunchiness, the perfect accompaniment to The Wonderful World of Disney and The Ed Sullivan Show.  

Productive Popcorn

Occasionally, Dale scorched the popcorn and my parents complained about the smell, but I secretly loved the taste of burned popcorn.  Long before our favorite television shows ended, the popcorn disappeared, leaving only old maids, those kernels that resisted popping, in the bowls.   

Dale Hamby Holds His Special Popcorn Pot

When my brother and his wife welcomed sons to their family, my mother presented Dale with her aluminum popcorn pot, the same device he used to make our favorite Sunday evening treat all those years ago.  Although he finds it useful for cooking scout camp meals, Dale also pops corn in that pot for his own family.  Recently we talked about our shared love of popcorn and I wondered why, rather than purchase supermarket popcorn, I did not try to grow my own. 

Checking for Germination & Maturity

An heirloom seed catalog enticed me to purchase Cherokee Long Ear popcorn seeds in 2009, but I stored the seeds in my freezer until this year.  Farmers do not grow popcorn and sweet corn in close proximity because wind and pollinators will carry pollen from one crop to the other, resulting in corn that is not sweet, as it should be.  Ideally, growers plant popcorn a great distance from sweet corn or delay planting one of the varieties until the other has bloomed.  On July 1st, when it was obvious my Hopi corn did not produce successfully, I planted colorful Cherokee Long Ear popcorn.

After Several Years, Cherokee Long Ear Seeds Germinated Well

Since the seeds were several years old, I planted them thickly, but
almost every seed germinated and a few weeks later, I thinned seedlings to allow ample growing room.  On September 24th, I pulled a few ears to check maturity and found the popcorn to be nicely germinated with rows of beautifully colored kernels.  Since popcorn dries on the ear before shelling, I left the majority of the crop standing in the field until early October, when I harvested 74 ears.

Colorful Popcorn Cobs Make Great Fire Starters

After the popcorn dried for a few weeks in well-ventilated space, I tested a small amount to be sure the kernels would pop and then shelled the ears.  Impressed by the 4 1/2 pound yield and the delicious flavor, I vowed to grow Cherokee Long Ear every year.  Now that I have plenty of seeds to plant next year and enough to share, I wonder if I can entice my brother to pull out his special popcorn pot?  If he scorches the Cherokee Long Ear, I will not complain.  Heck, I'll even rent a couple of old Disney movies to sweeten the deal.

If you love popcorn and want to enjoy a special treat, seek out heirloom varieties at local farmer's markets or plan to grow your own next year.  I use the following ingredients to add flavor to popped corn, but the instructions for popping are Dale's recipe.

Dale's Sunday Evening Popcorn

In a large pot with a long handle and covered lid, add about 1 tablespoon vegetable oil.  Heat over medium high heat until oil coats bottom of pot.  Add 2 ounces popcorn kernels and shake pot to combine kernels and oil.  Place lid on pot.  Shake vigorously over heat until kernels begin to pop.  Continue shaking pop to allow unpopped kernels to settle to bottom.  To avoid scorching, do not allow popcorn to sit idle while popping.  (Unless you like it that way!)  Occasionally, slightly move the lid to one side to allow a bit of air to enter the pot.  This helps more kernels to pop successfully, but take care to prevent popping kernels from escaping the pot.  When popping slows, remove the pot from heat and pour popcorn into serving bowls.  Add a light sprinkling of salt and enjoy.

Fresh Herbs Add Flavor and Nutritional Punch

Fresh Herb Topping
Snip a combination of fresh herbs you enjoy.  I use basil, thyme, rosemary, borage, oregano, parsley, chives and sage.  Strip the leaves from woody stems like thyme and rosemary.  Using a large chef's knife, chop herbs until they are finely chopped and combined.  Yield should be about 2 tablespoons.  
In a small bowl, combine herbs with about 1 tablespoon grapeseed oil.
Toss hot popcorn with herb mixture and serve immediately.

Cheesy Pepper Topping
Toss hot popcorn with about 2 tablespoons finely grated Parmesan cheese to combine.  Top with a light sprinkling of red pepper flakes.  Serve and enjoy.

Herb topping on left, Cheesy Pepper on Right