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Garlic Popcorn - Week 10 Newsletter

Updated: Aug 8, 2022

This week our first fall season transplants were delivered by the greenhouse we work with. It’s sort of mind-blowing to think that we’re already there at this point of the year, preparing for fall.

Speaking of which, are you signed up for the Fall share? You can check here:

Last night a big storm came through, blowing through the trees and lighting up the sky with sparks of lightening. The fields are now saturated, and just like the forest after it rains, the rows of veggies seem greener and more vibrant.

We are starting to take down the garlic from where they were drying and clean them up. You can anticipate bulbs being in your share this upcoming week! So exciting! What will you prepare? Maybe a delicious garlicy vinaigrette? Or take some whole cloves and roast in the cast iron with a pasture-raised chicken? Garlic is an amazing plant with so many fantastic health benefits. The garlic grower we buy our seed bulbs from recommends this neat recipe:

Popcorn with Garlic Butter

Take a medium sized pot (with lid) and place on stove top. Heat, on medium. When you place your palm close to the bottom of the pan and it feels hot, put one tablespoon of high heat oil (canola, vegetable, coconut oil) in the pan. Let warm. When the oil is nice and hot, sprinkle kernels of popping corn in the pot, covering about 2/3 of the pot surface when the kernels are spread out. Cover the pot and wait, shaking the pan every couple of seconds to prevent the kernels from sticking to the bottom of the pan. Eventually, you’ll hear the corn start to pop!

In a small pot, melt 2-4 tablespoons of butter. While the butter melts, take two cloves of garlic and mince finely. When the butter is melted, add the garlic cloves to the butter and mix, coating the garlic with the butter.

Once the popping corn has stopped popping, empty into a large bowl. Pour the garlic and butter mixture over the popcorn. Enjoy!

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