Monthly Archives: November 2012

Apple Cornbread with Heritage Flour

The area where we live was blessed with a very early spring so flowers bloomed early and everyone’s spirits were lifted as grass greened and color sprang forth everywhere. Then…….a hard freeze came at the worst time – when the fruit trees were in bloom.  Many orchards lost most or all of their crop but we had one near us that was situated in such a way that the frost didn’t hit them.  Consequently, we have loaded up on apples of many different varieties.  We have been using them in a variety of ways but this is one of our favorites.  It was given to me by Nancy Wagner, of Compatible Technologies International, a local organization that makes tools to help developing countries with harvesting, storing and processing crops, and have access to clean drinking water. Their website is www.compatibletechnology.org and is fascinating to read with videos demonstrating some of their products.

Apple Cornbread

3/4 C Sunrise Cornmeal (we prefer coarse)

3/4 C Sunrise Turkey Red Refined Flour

3 tsp baking powder

1/2 tsp salt

3 Tbsp sugar

3/4 C milk

1 egg , beaten

3/4 C apples, diced

2 Tbsp butter, melted

Sift cornmeal and flour together.  Add baking powder, salt and sugar and mix.  Stir in beaten egg and milk. Add apples and butter, mixing well.

Pour into an 8″ or 9″ square baking dish (I use the butter left in the pan after melting.  Wipe out pan with a paper towel and use it to grease the baking dish.)

Bake at 400 degrees, 25 minutes.

 

Heritage Wheat and Gluten Intolerance

This post is way overdue but I also wanted our market season to end so I could update two related things at once.  If you read an earlier post from about six months ago, I wrote that Darrold figured out that his increasingly debilitating illness was due to gluten intolerance and that we had searchedContinue Reading

Product availability

If you are in the Twin Cities area and need something from us, we will be at the Mill City Farmers Markets from 10-1 on the second Sat of Nov, Dec, Mar and Apr.  Not sure yet about Jan/Feb.  Space is limited at these markets so if you want to make sure we have whatContinue Reading

Pirogi

 Ingredients: 2 lbs Sunrise Turkey Red Refined Flour 8 ounces whole milk sour cream (by weight), plus extra for topping finished pirogi. 2 eggs + enough cool water to equal 12 ounces total (by weight) 1 Tbsp salt Large onion, chopped 1/4-1/2 stick butter, melted  Preparation: To the flour, add the egg and water mixture,Continue Reading