Thankfully there is rain in the forecast all week. We are spending most of the week in the field tunnels: weeding, pulling old crops, and planting more lettuce, pac hoy, scallions, and fennel. We are starting the first of our annual flower seeds; the perennial flowers are slowly growing and will be ready to plant next month.
We are excited to add cornmeal to the offerings in the barn this week. It has delicious flavor!
There is no CSA pick up next week!
This week's pick list:
- Cornmeal
- Carrots
- Winter squash
- Potatoes
- Chard
- Tatsoi
- Broccoli
- Celeriac
- Cabbage
- Spinach
- Arugula
- Mustard mix
- Onion
- Turnip
- Kohlrabi
- Lettuce mix
- Kale
- Radish
- Green Garlic
- Dill and Cilantro
- Revolution Bread is available
Great Northern Cornbread, from Cook's Illustrated
- 1 cup yellow or white stone-ground or water-ground cornmeal
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 4 teaspoons sugar
- 1/2 teaspoon salt
- 2 large eggs
- 2/3 cup buttermilk
- 2/3 cup milk
- 2 tablespoons unsalted butter, melted, plus extra softened butter for greasing pan
Adjust oven rack to center position and heat to 425 degrees. Grease a 9-by-9-by-2-inch metal pan.
Stir cornmeal, flour, baking powder, baking soda, sugar, and salt in large bowl. Push dry ingredients up side of bowl to make a well.
Crack eggs into well and stir lightly with wooden spoon, then add buttermilk and milk. Stir wet and dry ingredients quickly until almost combined. Add melted butter; stir until ingredients are just combined.
Pour batter into greased pan. Bake until top is golden brown and lightly cracked and edges have pulled away from side of pan, about 25 minutes.
Transfer pan to wire rack to cool slightly, 5 to 10 minutes. Cut cornbread into squares and serve warm. (Pan can be wrapped in foil up to 1 day. Reheat cornbread in a 350-degree oven for 10 to 15 minutes.)
