Thursday, October 15, 2009

Jersey Devil Tomatoes - Just in Time for Halloween!



Strange.  I've not had much success with my tomato crop this year.  But there was one notable exception.  The Jersey Devil Tomato plant that I put in late this summer.  Against all odds, it beat the tomato blight that was affecting most of the other hundreds of tomato plants in the community garden.  Could it be because it's an heirloom tomato?  There, late in the season, were two beautiful Jersey Devil Tomatoes shining out of the abandoned plot that I took over.  Don't mess with the Jersey Devil.

Thursday, October 1, 2009

Ethereal Blue Cornbread and Blueberries



Earlier this week I ground a pound or so of blue cornmeal, put it in a plastic freezer bag, and then stuck it in my fridge. As cornmeal needs to be used quickly (it goes rancid faster than other ground grains by some accounts) I thought that I better whip up a pan of blue cornbread with blueberries. It has a delicate, buttery taste and a beautiful blue color. Here's the recipe:

Blueberry Ricotta Cornbread. Makes one skillet.

1 cup all-purpose flour, plus 2 Tablespoons
1/4 cup soft white wheat, (freshly ground)
1 cup blue cornmeal (freshly ground)
1Tablespoon baking powder
1 teaspoon table salt
1 cup whole milk
1/4 cup vegetable oil
1 egg
3Tablespoons honey
1/4 teaspoon baking soda
1/2 cup ricotta cheese
1 cup fresh blueberries
1/4 cup (1/2 stick) unsalted butter

Preheat oven to 375 degrees
1 In a large bowl, sift together 1 cup flour, whole wheat flour, cornmeal, baking powder and salt.
2 In a separate bowl, whisk together milk, oil, egg, sugar and baking soda. Fold wet ingredients into dry until just combined.
3 Coat the blueberries with the remaining flour and fold into the batter along with the ricotta cheese.
4 Melt butter in a 9-inch cast-iron skillet over medium-high heat, making sure to coat bottom and sides completely. Cook butter 2 to 3 minutes, until it starts to brown and smell nutty. Pour batter into hot skillet.
5 Bake until bread is golden 40=45 minutes or until a toothpick inserted in center comes out clean.
Let cool 5 minutes. Cut into wedges and serve.


Looks almost like PacMan Bread!