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January 23, 2020

Cornbread recipes

We have recently been using cornmeal. Here are 2 cornbread recipes that we have used over the years.

Basic Corn Bread:

Print Recipe

Ingredients

Dry Ingredients

1 cup cornmeal
1 cup flour
4 tsp. baking powder
1/2 tsp. salt, opt.
2-3 Tbsp. brown sugar
1/2 cup dry milk powder, opt.

Wet Ingredients

2 eggs
1 cup milk
1/4 cup oil

Instructions

Preheat oven to 400°F. Mix dry and wet ingredients in separate bowls, then combine. (OR mix dry ingredients; then add wet ingredients and combine.)
Pour into greased 9 X 9 pan and bake 25 minutes.
Serve hot with meal; or with butter, honey, milk, syrup, jam or jelly.

Variations:

To use sour milk (buttermilk, yogurt, etc.) in place of milk, reduce baking powder to 2 tsp. and add 1 tsp baking soda.
For all the liquid ingredients, substitute 1 egg, 3/4 cup of milk, and 1 cup of cream style corn. This makes a more corny cornbread.

Notes

Original recipe is from More-With-Less Cookbook by Doris Janzen Longacre. Found at https://becomingmorewithless.wordpress.com/2011/02/28/basic-corn-bread/

Moist, Sweet Cornbread

Having a little more fat and a little more sweetener makes this a moist sweet cornbread.

Print Recipe

Ingredients

Wet Ingredients

1/2 cup butter, melted or at least softened
2/3 cup sugar
2 eggs
1 cup buttermilk, sour milk, thinned yogurt

Dry Ingredients

1/2 tsp. baking soda
1 cup cornmeal
1 cup flour
1/2 tsp salt, opt.

Instructions

Combine wet ingredients.
Add dry ingredients and mix together.
Pour into greased 8×8 pan. Bake at 375 F for 30-35 minutes or until done.
Serve hot with butter, jam, or jelly.

Notes

The sugar seems a lot for the quantity of grains. And the extra fat does make it a moister cornbread than some.

January 23, 2020

Based on my observations and looking at the recipes, it seems that Polenta and Cornmeal Mush are very similar. Both use some cornmeal – 1 part to some form of liquid – 2-4 parts. They are stirred or whisked on the stovetop over heat until the liquid is absorbed. The main difference seems to be in how they are served. Polenta tends to be used as the starch with a main dish, similar to how rice would be used. It tends to be made with milk or broth. It goes under things. Cornmeal Mush tends to be the main dish for a breakfast and would be served with syrup, molasses or honey. It tends to be made with water. So here is the combined recipe:

Polenta or Cornmeal Mush

Cornmeal is mixed with a liquid and served under the main dish or as the main dish.

Print Recipe

Ingredients

2-4 cups milk, broth, or water
1 cup coarsely ground cornmeal
1/2 teaspoon salt, opt.

Instructions

Combine the cornmeal, liquid, and salt in a medium saucepan over high heat.
When the mixture comes to a light boil, turn the heat to medium low, and simmer for 15 minutes, or until the liquid has been almost completely absorbed by the cornmeal. Whisk every few minutes, so it doesn't stick to the bottom of the pot. Add more liquid if necessary to keep the polenta/mush from becoming overly thick.
Serve with cheese or sweetener: honey, syrup, molasses or sugar.

Notes

This can be made with 1 part cornmeal to 2-4 parts liquid. Using 1 part cornmeal to 4 parts milk makes a really creamy polenta. I think that you end up with about how many parts of liquid you used – 4 cups, end up with 4 cups of polenta or cornmeal mush.

Original polenta recipe is from https://www.100daysofrealfood.com/chicken-and-wild-mushroom-skillet/

January 16, 2020

Animal Glimpses in January

Here are the animals in their winter environs:

Barred Rock Hen — Barred rock hen wandering

December 4, 2019

Thankful List

Thanksgiving is the season for reflecting on our blessings! From Beth, the face and voice of the farm, here are some of ours –

Butter and Honey — Butter, the mom, and her heifer calf, Honey

I am thankful for the family involved in our farming venture:

For The Farmer who is the brains
For the Sons who are the brains and brawn
For the Young Crew who are the faithful helpers

And most of all I am grateful for our customers, Typically, they are a customer at times and a friend at all times. Relationship is what it is all about!

In this season, may you reflect and come up with your own thankful list!

August 20, 2019

Janet’s Chicken BBQ Sauce

Here is a BBQ sauce contributed by one of my regular customers. I haven’t tried it yet, but it seems simple enough and looks to be tasty. While it especially works with chicken, I imagine that it could also work with beef and pork. Enjoy!

July 29, 2019

Osso Buco – Crockpot variation

2 meaty soup bones sit side by side in the package.

Osso Buco - Crockpot variation

The meaty shank soup bone is browned, put in the crockpot, then veggies are added and all of it is simmered on low for 6-8 hours. Yummy-licious!

Print Recipe

Ingredients

2 tbsp oil, butter, or fat
1-2 meaty shank soup bones
1 cup carrots, shredded
1 cup celery, thinly sliced
1 cup onion, chopped
18 oz. diced tomatoes, undrained
2 cups broth Opt.

Instructions

Brown meaty shank soup bones in oil for 3-4 minutes on each side. Remove to crockpot or slow cooker.
Add veggies to crockpot.
Cover with diced tomatoes. Add broth, if using. Cover with lid. Cook on low for 6-8 hours.
Take meat out, cut into fine pieces or shred. Cut marrow into small pieces. Add back to pot and stir it all together.
OPT - If you used up to 2 cups of broth, drain liquid and cook down on the stovetop. Add back to meat and veggies.
Serve as is or over rice or potatoes.

Notes

This is my stovetop Osso Buco recipe modified to be done in a crockpot. 2 cups of liquid are optional in the crockpot. The tomatoes, veggies and meat will make their own liquid which will work for this meal.

June 18, 2019

Featured Herb – Mint

Mint is our herb this week. It is a hardy perennial with aromatic leaves. I like to dry it and use it as tea in the winter. Several leaves can be added to salads or stirfries for a change in the flavor. And some add it to drinks to make them more minty. This is $1/bunch.

June 10, 2019

Featured Vegetable – Green Garlic

Green garlic is immature garlic. Like all alliums – garlic, shallots, onions – parts of the whole plant are edible throughout its life cycle. If it is soft and not stalky, it can be eaten. It can be used in stirfries or soups OR it can be used in salads or eaten raw, depending how well you like the garlic flavor.

May 31, 2019

Spring Intruders

As is common in rural properties, The Farm is posted land. The Farmer doesn’t want uninvited guests leaving a gate open or tromping through crops. So when The Farmer’s Wife takes her walk along the road, the bright yellow signs are hard to miss.

The other day, The Farmer’s Wife came back from a walk and reported on a violation of the posted sign. We had an intruder!

It is the job of the brave Farmer to protect his borders, so out he went, weapon in hand…

Continue reading “Spring Intruders”

May 31, 2019

2019 Farmers Markets Start Next Week, June 5&6!

On Wednesdays from 2-6 p.m. we will be at the Syracuse Eastside Neighborhood Farmers Market which is held at the Westcott Community Center on the corner of Euclid and Westcott in the university area. We are usually on the Euclid side of the building. I refer to this market at the Westcott market.
On Thursdays from 12-6 p.m. we will be at the Fayetteville Market which is held in the Town Center in the parking lot.
On any day we are available at the farm in Nedrow by appointment.

Want to get weekly updates about what we have available? Sign up below! Then stop by a market and say hi! See you soon!

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