There’s a first time for everything, including popcorn(!!!) in the Local Box. I haven’t ever seen popcorn on the cob like this outside of the Midwest, and I was really thrilled to see those golden kernels peeking out of my Local Box this morning.
Plain, popped corn is a healthy and fun snack, and this cob from Fruitful Hill Farm is GMO-free and much healthier than the chemical-laden microwave popcorn you see at the grocery store. Of course, you can add real butter and seasoning to the popped corn if you like, but all you need to prepare this snack is a paper bag and a microwave. Step-by-step instructions are beneath my meal plan for the week!
Meal one: The leaves of bibb lettuce are perfect for lettuce wraps. I like this ultra simple lettuce wrap recipe that uses sauteed veggies, chopped chicken breast, and brown rice as a filling, but you could go the more traditional route and use this P.F. Chang’s Style recipe instead. The bunch of kale from My Father’s Farm is too small to make an entree, but it’s a good size for a side salad.
Meal two: We’re grilling hamburgers and veggie burgers tomorrow night, so I’ll serve Summer Squash Salad and fresh sliced watermelon on the side. The watermelon from Gundermann Acres is HUGE, so there will be plenty left to make Watermelon Basil Coolers to serve, too.
Meal three: Wowza, this Potato Basil Frittata from Ina Garten looks good, and since the recipe yields 8 servings there will be plenty of leftovers for breakfast throughout the week. I have never tried potatoes and basil together before, but I bet the texture of Gundermann Acres’ tubers will be lovely with the fresh taste of basil. And although it seems like kind of a cop-out to serve a simple salad of chopped pears and blueberries on the side (no recipe needed!), I can’t imagine a nicer way to enjoy both of these ingredients.
1. Remove and discard the husk, strings, and any dust from the corn cob. Rubbing the cob with a clean dishtowel can help loosen any stubborn silk.
2. Put the entire corn cob into a plain brown paper bag. If the cob is too long to fit completely in the bag, break it in half and place both halves into the paper bag.
3. Fold over the top of the bag a few times.
4. Microwave the bag on high for 2-4 minutes, listening carefully to the popcorn. Stop cooking as soon as there are 2-3 seconds between popping. (Just like regular microwave popcorn.) Do not overcook the popcorn– it will scorch easily!
5. Once popcorn is finished popping, open the microwave door and leave the bag undisturbed to cool for a few minutes. Remove cooled popcorn from the microwave, and dump the contents of the bag into a bowl. There will be a mix of loose, popped kernels, and popped corn that you can pick right off the cob. Be caseful handling unpopped kernels since they will be very hot.
6. Season popcorn with melted butter, salt, Parmesan cheese, ground rosemary– whatever your heart desires!
Note: If you do not have a microwave, you can pop the corn in a large, lidded pot with a little oil. Simply remove the husk and strings from the cob, and then use your fingers to pry the kernels off the cob into a bowl. Proceed with popping as usual– here’s a great step-by-step tutorial from Recipe Girl. Keep in mind that her recipe calls for a full cup of popcorn kernels, and it’s likely that this cob will yield less than that. Just be sure to measure the kernels before you get poppin’ and adjust the amount of oil that you use accordingly.