Farm Food

We cooked up lots of yum at the NC farms! Below are two recipes I wrote down while wwoofing.

Donna’s Easy Cast-Iron-Pan Cornbread

2 cups recently ground cornmeal (if you don’t have a grinder–use 1 cup store bought cornmeal + 1 cup flour)

4 heaping teaspoons of Rumford Baking Powder

2 spoon sea salt

1.5 cups of milk or whey or orange juice

Preheat the oven to 400. Coat the bottom of your cast iron pan with a little olive oil and put it on the stove on Medium/Low. Mix the dry ingredients in a bowl and then stir in your liquid. Pour the batter into your hot pan. Put it in the oven at 300 degrees until the top is golden brown (20-25 minutes).  This stuff’s the best right out of the oven & not nearly as good the next day. But you won’t have much trouble making sure it’s all eaten :).

Squash Flowers

20 Squash Flowers

2 Eggs

1 Cup Bread Crumbs

1/4 Cup Parmesan

3/4 Cup finely diced Squash

(Mix it UP: Throw in finely chopped spinach, basil, cucumber, and carrots if you have them!)

2-3 Tablespoons Salt

Dash of Pepper

Dash of Oregano

Go into the garden and pick off some of your Male squash flowers.  The males are the ones w/ the skinny stems that will not turn into squash.  Take your squash flowers into the kitchen and set them aside while you mix up all of the other ingredients in a bowl.  Gently open your squash flowers (Look out for the Bees!) and stuff them with your mixture.

Either cook them on the stove in a frying pan with some olive oil on medium heat on both sides until golden brown OR sprinkle them with a little bit of olive oil and bake them in the oven at 350 degrees until golden brown.  These are SO addicting and FUN to make!  *Thanks to Frank for sharing his secret New Jersey/Italian family recipe with us at Dig In Community Garden :).


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