Seedy Corn and Whole Wheat Crackers Print Serves: 4 gifts Crunchy and flavorful, these crackers are wonderful to serve when you have company or to give as a gift with a chunk of your favorite cheese. Ingredients
- ½ cup cornmeal
- 1 cup whole wheat flour
- 1 ½ cups all purpose flour
- 1 ½ teaspoons salt
- ½ teaspoon baking powder
- 1 teaspoon ground pepper
- ½ cup sunflower seeds (or a combination of your favorite seeds -- sunflower, pumpkin, sesame, flax, poppy)
- ½ cup very finely chopped walnuts
- 2 tablespoons oil (olive, walnut, sunflower, canola)
- 2 tablespoons butter, cut into smaller pieces
- 1 cup +/- cool water
Farmers To You Ingredients:
Other Fresh and Pantry Ingredients:
- salt, baking powder, black pepper, butter
- Chop walnuts meats into tiny bits.
Cornmeal Galette Dough Print
Serves: 12 Incredibly good, crusty and crumbly crust for both savory or sweet dishes. Ingredients
- 2½ cups all-purpose flour
- ⅔ cup yellow cornmeal
- 2 teaspoons sugar
- 2½ teaspoons kosher salt
- 12 tablespoons unsalted butter
- 6 tablespoons olive oil
- ¼ - ½ cup ice water
- Pulse flour, cornmeal, sugar and salt in the bowl of a food processor.
- Chop chilled butter into small pieces. Add to dry ingredients. Pulse until evenly distributed.
Posted in Recipes Also tagged basics, dough
Amazingly Moist Cornbread Print Serves: 9 So often cornbread is too dry. This one is very moist and delicious. Enjoy with your main meal or for breakfast or dessert. If you made the Spring Greens with Ramps, Potatoes and Bacon you can use your remaining bacon fat in this recipe. Ingredients
INGREDIENTS FROM FARMERS TO YOU:
ADDITIONAL PANTRY ITEMS:
- Preheat oven to 375 degrees
- Butter/oil and flour an 8 or 9 inch square baking pan.
I’m always looking for something simple, special, and nutritious to start the day for my family. Pancakes are always a favorite and these bump up the whole grain intake and add blueberries for a tart sweetness – also a good antioxidant.
Based on the recipe in the cooking bible that is The Joy of Cooking, a few small adjustments make these a full FTY event. On the plate above you’ll see Jack’s cornmeal and whole wheat flour (you could also use his butter), Eric’s eggs, Adam’s berries, honey from Chas, and a splash of milk from Earl and Amy.
Turning on the on the oven offers the tiniest bit of comfort. This breakfast cake comes from Deb Perelman’s newly published cookbook Smitten Kitchen. Her blog of the same name is a terrific site and worth a visit if you’ve never been. I’ve only slightly adjusted the recipe by adding more lemon zest (because I like it) and subbing Butterworks Maple Yogurt for sour cream. Deb offers specific instructions about the streusel topping and still mine turned out a bit dusty rather than streusel-y.