Llano Seco Farms
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Looking to reinvent home movie night? Or just want to satisfy your snack craving? This robust varietal is one of the best poppers. These large kernels are tender and sweet in flavor. We cook these whole kernels on the stove top: Add a thin layer of cooking oil such as canola to the bottom of a wide, tall pot, sprinkle in the corn and cover. Be sure to shake it every 30 seconds or so - listen and wait for the kernels to burst. When popping has reached height and then slowed down again, you're good to go. Add dried spices such as chili flake or black pepper or just appreciate the delicate, nutty simplicity with a touch of salt.
Rancho Llano Seco was incorporated in 1861 and has a rich history of balancing agriculture, live stock husbandry and conservation. The Rancho is one of the last Mexican land grant properties that remains intact. It is a reminder of a lost era when California, American, Indigenous, Mexican and Spanish histories intersected. Llano Seco means dry plain in spanish, and comes from the dry land wheat fields that have been a historical source of pride for the Rancho's farmers since its inception. In 1844, the last governor of Mexican California, Pio de Jesus Pico granted Llano Seco an 18,000-acre land tract to Sebastian Keyser, an Austrian trapper and colleague of John Sutter. In 1861, the Rancho was purchased by prominent San Francisco banker and diplomat John Parrott, an ancestor of the Thieriot family. He developed the land as one of the most profitable ranches in California, cultivating wheat, grains, sheep, hogs, cattle, and mules. In its 6th generation of gentle land stewardship, our family continues to explore and preserve Llano Seco's richness.