What’s a seasonal favorite, locally grown, readily available and sure to please in cold December? Think popcorn when snow skitters and winds bluster. Stovetop or microwave, nothing beats the steady ping and homey aroma of corn popping. And since Americans consume an average of 54 quarts per person per year of the fluffy stuff, popcorn production isn’t exactly chicken feed. Missouri and Illinois rank in the top nine popcorn-producing states. Although most popcorn is sold to processors, some farms still produce nonhybridized and heirloom varieties.

“Years ago, one of our daughters did a popcorn 4-H project. It went so well, when we were developing new products, we tried popcorn,” said Darla Noble, the fourth generation to live and work at Generation 5 Farm in Rolla. Noble and her husband, John, work the farm with the fifth generation – their son, daughter-in-law and three daughters. The farm is open for tours and fun learning activities. In addition, the Nobles market the Granny Lewis line of gourmet country foods, including specialty popcorn.

“We grow Ruby Red popcorn. The seeds are a deep red, but they pop white as snow. It’s not a big, fat kernel, more medium sized, with a nutty taste. It holds up well to all kinds of flavorings,” Noble said.

“The first year we took the popcorn to a craft fair, we sold out.” She made a gift pack of two ears in a clear cellophane bag, and tied it with a ribbon. “The next year we did a little bigger patch. More people called about our popcorn, so the next year we increased our field by quite a bit,” Noble said.

Popping is as simple as placing the ears, minus any flammable husks, right in the microwave. “Mostly, we sell the whole ears,” Noble said. “We sell out every year, so customers usually order ahead.” Visit Generation 5 Farm on the Internet to bring some Ruby Red right to the door.

Once the popcorn is in the pantry, consider something beyond plain popped. Revisit homemade caramel corn for a special holiday treat with a recipe from Peter DeRum, Certified Master Baker, chef instructor in baking and pastry arts at L’École Culinaire. DeRum prepared his recipe in L’École Culinaire’s demonstration kitchen in late October.

DeRum added the sugars, corn syrup, butter and salt to a three-and-a-half quart pot on the stovetop. “Straight-sided pans are best for syrups,” he said, “but at home, use whatever works.” DeRum stirred just until the butter melted. He then clipped a candy thermometer to the pan and allowed the syrup to bubble up. “I used a dark brown sugar and dark corn syrup because I wanted a little more molasses flavor, but follow your preference,” he said.

“Don’t stir while this comes up to temperature,” he cautioned. Stirring contributes to crystallization in syrups. When the mixture boiled to 250 degrees, DeRum removed the saucepan from the heat, stirred in the cream first and then added vanilla. “The vanilla won’t kick out if you add the cream first,” he said.

He mixed pecan halves and whole cashews with popped corn. “You could add sunflower seeds, combine nuts with chocolate, just anything you like.” DeRum poured the finished syrup over the popcorn and nuts, tossed the mixture and let it cool just a bit before shaping it into balls. Just the thing for a tree-trimming party or holiday treats.

Want to try growing popcorn in the backyard garden next year? It’s time to shop for seeds, too. Try Baker Creek Heirloom Seeds for unique varieties. Owner Jeremiah Gettle provides over 1,100 varieties of heirloom seeds from his Mansfield, Mo., business.

“Strawberry popcorn got me interested in corn when I was a little kid. It’s fun to grow. The ears are about three inches, round and a bright red color. It makes tasty popcorn and good fall decorations,” Gettle said. For 2005, he will offer the strawberry popcorn, Lady Finger, an Amish heirloom, and a chocolate cherry variety. “Some of the kernels are chocolate brown, some are red. The name is for the color, not the taste,” Gettle explained.

Popcorn is freshest now, so pop a batch – plain, buttered or flavored. And if it’s for the birds, they like it plain – no butter and no salt.

Popping is as simple as placing the ears, minus any flammable husks, right in the microwave. “Mostly, we sell the whole ears,” Noble said. “We sell out every year, so customers usually order ahead.” Visit Generation 5 Farm on the Internet to bring some Ruby Red right to the door.

Generation 5 Farm
12750 County Road 7160, Rolla, Mo.
www.gen5farm.com

Baker Creek Heirloom Seeds
2278 Baker Creek Road, Mansfield, Mo.
417.924.8917
www.rareseeds.com