In case you are unaware October is National Popcorn Poppin’ Month, no “g”! Though it is not yet October being made aware of a happening in advance is always welcome, right? Also I made a popcorn recipe, Caramel Corn, that was so tasty that I did not want to wait one week to share it with everyone.
For more than 25 years, October has been celebrated as National Popcorn Poppin’ Month; however, it became “official” in 1999, when then Secretary of Agriculture Dan Glickman proclaimed October as National Popcorn Poppin’ Month. The month of October is the perfect month to celebrate our poppin’ ingredient, because popcorn harvest takes place each fall. For more fun recipes, activities and facts about popcorn, because I know everyone wants to learn about this historic crop, check out popcorn.org.
Yield 7 Quarts
7 quarts plain popped popcorn
2 cups dry roasted peanuts (optional)
2 cups brown sugar (NSU2150)
1/2 cup light corn syrup (992601)
1 teaspoon salt (CQS030)
1 cup butter (880024)
1/2 teaspoon baking soda (991858)
1 teaspoon vanilla (NFC1055)
Place the popped popcorn into two shallow greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. Add the peanuts to the popped corn if using. Set aside. Preheat the oven to 250 degrees. Combine the brown sugar, corn syrup, butter and salt in a medium saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly. Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don’t worry too much at this point about getting all of the corn coated. Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags.
Recipe from Allrecipes.com
Recently Slice on Serious Eats did a taste test of the best canned tomatoes. This blog is fairly scientific, mathematical and purposeful in their evaluation of food products, some past taste tests were bagels, microwave popcorn and hot dogs (if you’re interested in checking them out), so based on their taste test track record I trust their results. The winner of this preliminary taste test went to Stanislaus’s canned tomatoes. Read the full article for all of their comments, criteria, and complete list of competitors.
Plum Tomatoes Alta Cucina Stanislaus, 6/#10, Item#-990302
Stanislaus is a product that is only available through wholesalers or Restaurant Depot. Thankfully we sell it! The tomatoes are grown in California and the company’s website dotes that they are, “the closest thing to Old Italy in America! Favored by restaurateurs serving the classical dishes of Italy’s urban “ristoranti,” Alta Cucina® “Naturale” Style Plum Tomatoes are Stanislaus’ answer to true San Marzanos, which are no longer available except at exorbitant prices. Each can of Alta Cucina® is full to the brim with sweet, tender, ultra-premium plum tomatoes in “Naturale” style juice—packed from select tomato varieties chosen by Stanislaus for their fresh fragrance, exquisite flavor, and delicate “melt-in-your-mouth” texture.”
Go ahead and give these tomatoes a taste test today to find out if they live up to the hype!
New products for the week of September 20th!
9.24 New Products
It is officially Fall and Cornmeal Mush is now available for purchase from Hometown Provisions. I also decided that I would try to make this staple Lancaster County dish. I remember having mush when I was on a class trip to New Bedford, PA and we were eating a Quaker inspired meal. It didn’t leave a very good impression on me, but after making this very simple side dish last night, my taste buds must have matured from 15 years ago, I am now a fan! Below is the simple Amish Cornmeal Mush recipe as well as the product information for our premade cornmeal mush. I served the mush with scrambled eggs and bacon and then I had it for dessert, topped with syrup. Also you can serve it similar to cream of wheat, right out of the sauce pan with milk or just browned butter.
Cornmeal Mush Kissling, 12/28oz, Item#-KSL903
Homemade Amish Cornmeal Mush
Yield 8-10 Servings
3 cups water
1 cup cornmeal (NOT1920)
1 teaspoon salt (CQS030)
Mix all ingredients together in a medium sauce pan. Bring to a boil over high heat, stirring constantly. Reduce heat to low, cover and simmer for 10-20 minutes. Pour into a loaf pan, cool in refrigerator and cut into thin slices. Fry till golden brown on both sides. I personally fried up some bacon, to season the pan, prior to frying the mush.
Recipe from food.com
Potatoes Potatoes are my favorite thing
Author: Pamela Svoboda/Gone-ta-pott.com
Potatoe’s Potatoe’s are my favorite things.
Baked, fried or mashed up with cream.
Potatoe’s Potatoe’s are simply divine-
It’s smooth in the mouth & it ads to the thighs.
Potatoe’s Potatoe’s are white, beige or cream-
The colors don’t matter as long as not green.
Potatoe’s Potatoe’s, add butter to taste-
A little bit of salt and elastic in the waist.
Potato’s Potato’s, I eat them each day-
Baked, fried or any oh way.
Just today as I was going one direction with our Featured Product post I came across that September is national potato month
. Take this little fact for what it is, but it does correlate nicely with wanting to feature a soup, and therefore Lotta Potato Soup
it is! As Fall creeps up on us I get excited for eating soups and trying new soup recipes. Fall is also a good time to “ad to the thighs” as the poem states. Lotta Potato Soup Isabelle’s, 1/8#, Item#-IS2313
Please check out all the soups that we sell at Hometown Provisions