Chickapea Farms: Artisanal Heirloom Popcorn

Chickapea Farms' Artisanal Old-Fashioned Heirloom Popcorn is considered an heirloom variety because its genetic makeup is virtually identical to the corn/maize that use to cover North America thousands of years ago. Our Heirloom kernel’s been protected by the lineage of the Farmer’s family for four generations.

The benefits below set Heirloom popcorn apart from other standard, common store shelf, popcorn's, organic or not: 

• Non-GMO. By definition, heirloom varieties have not been genetically modified or hybridized. 
• Flavor. Heirloom varieties carry the original traits and diverse full flavor qualities naturally inherited by their region. Most modern day popcorn has been genetically altered or hybridized for higher crop yield, longer shelf life and appearance, rather than flavor.
• Nutrition. In addition to authentic flavor, heirlooms offer more nutritional value than processed or hybridized varieties as they are naturally rich in vitamins and nutrients. These nutrients may also help aid food sensitivities which have been linked to hybridization and GMO foods.
• Healthy Eating. Heirloom varieties are kept the way nature intended them to be and as our body can best utilize them for healthy eating.
• Biodiversity. Heirloom seeds allow us to produce food in the face of natural disasters such as drought and disease. Hybridized and genetically engineered seed varieties rely on commercial practices, and seeds cannot be saved from year to year for replanting. Heirloom seeds can be seed banked. 

There are many ways to pop popcorn. Chickapea Farms recommends the old-fashioned "popcorn shimmy and shake".

• Get together a large pot with a fitting lid, SMOOTH olive oil, sea salt and Chickapea Farms Heirloom red or white popcorn kernels.
• Measure out approximately 1/2 cup of popcorn kernels and set to the side. (1/2 cup of popcorn kernels makes approximately 4 quarts /16 cups of popped popcorn)
• Put just enough smooth olive oil in the pot to cover the bottom by approximately 1/8 inch.
• Put the lid on the pot and put it on a burner that is turned to just past medium heat.
• Let the oil get hot.
• Drop in a few popcorn kernels into the pot and cover.
• Once the initial few kernels pop add the kernels that you set aside and replace pot cover.
• Now this is where you do the popcorn Shimmy and Shake! Give it a moment and once the kernels start to pop slide the pot back and forth across the burner to get the kernels moving a bit so they don't burn.
• Once it sounds like all the kernels have popped, empty the popcorn into a bowl and top with sea salt. Shake the popcorn bowl to allow the salt to fall down between the popcorn pieces. No butter needed.
• Now just try to eat a few pieces! We dare you. Enjoy.