The popcorn I started on April 9th has matured and now I am harvesting and eating it. Here in the desert It has taken just 4 months to grow it and to let it dry on the stalks. This variety is ‘Pennsylvania Dutch Butter Flavored’, an heirloom variety from Fedco that we are trialing this year. I found it to be worth the space and the time—I like it.
I have been popping some now and then since about the first of August using either canola oil or olive oil. I like the flavor of olive oil better. Next I’ll try popping it in peanut oil. I also purchased some white cheddar cheese powder from King Arthur Flour Company to sprinkle on the popped corn. I like cheesy popcorn.
Yesterday I tried popping the popcorn while still on the cob in the microwave. The problem I had was that all the kernels popped and they smashed each other—most didn’t explode off the cob. This was fun for a few minutes. I wish I knew the trick for popping on the cob—it’s annoying to have to remove the kernels from the cob first! —Leslie Doyle, Las Vegas, Nevada