It's a cool, crisp morning with a warming sun as we are harvesting arugula and peppers. These are the glory days of fall, and we revel in them, knowing that the remaining weeks of harvest will likely not mimic today.
We weighed our largest pumpkins and they topped out at 45 pounds, which we are happy with. If you want to see truly gargantuan pumpkins, check out the 1,810 pounder here: http://pumpkinnook.com/giants/giantpumpkins.htm. That's correct--one thousand eight hundred and ten pounds, almost a literal ton. We'll see if we can break 100lbs next year.
The potluck went well despite the less than ideal weather. The greenhouses make for a reasonable backup plan in unpleasant weather. Thank you Kim and Elizabeth for great work on potluck preparations
Grill Master Bob grilling the grass-fed beef donated by Ironstone Spring Farm. Excellent burgers Bob, and thank you Liz Martin for providing the beef.
Face painting in the greenhouse.
Jenna Thorne--set up and gnome hat maker
Bob McClure--grilling to perfection
Bill Skibinski--setup, food prep, seriously good chili
Robin Beasley--setup and labeling of food
Ironstone Spring Farm--grass fed beef for grilling
How to Popcorn that isn't in a little foil baggie
it's not hard, but here are a few tips to guide you. Growing up we had a copper pot or partly copper anyway, that was nice for this, but any heavy bottomed pot will do.
What You NeedIngredients
3 tablespoons peanut oil (or other vegetable oil that tolerates high heat)
1/2 cup popcorn kernels
Heavy-bottomed pot with lid
Instructions1. Add the oil to a heavy-bottomed pot over medium high heat.
2. Add three kernels.
3. When one or more of the kernels pop, add the remaining popcorn kernels and cover.
4. Gently shake the pot over the heat source to prevent the kernels from burning.
5. Continue shaking until most kernels have popped and you can't hear many moving against the bottom of the pan.
6. Turn off the heat and continue to shake - a few stragglers will pop. Hold the lid over the pot for a few seconds in case of a last minute pop (which will send many more popped kernels flying across your kitchen).
7. Remove lid and enjoy!
• Use an oil that will withstand high heat such as peanut or vegetable oil
• If your popcorn tastes chewy try keeping the lid slightly ajar
• Keeping the heat too low will drag the cooking time
• Dress the finished product while it's still warm so the popcorn will better absorb butter, oil, and spices