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HOME GROWN GRAIN & GRAIN-ISH

 

Popcorn & Chestnuts, Bigger is Better But Not Always

   Orville Redenbacker’s popcorn may be an “exclusive kernel hybrid that pops up lighter and fluffier than ordinary popcorn,” but my popcorn — nonhybrids whose seeds I’ve saved for many years — tastes better. I grow two varieties, Pink Pearl and Pennsylvania Dutch Butter Flavored Popcorn.    This winter my popcorns’ poppability was especially poor, probably because of the weather. Really! Popcorn pops when the small amount of water within each kernel, heated above the boiling point, builds up enough pressure to explode the kernel, turning it inside out. For good popping, a kernel needs an intact hull and moisture within. Not just any amount of moisture, though, but as close as possible to 13.5%.    (Other whole grains, such as wheat berries and rice, don’t pop with the same explosive force as popcorn because their hulls are porous.)    My popcorn spends winter, …

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