November the 13th was frigid, so we opted to stay indoors and enjoy some of the fruits of our harvest. We ground some of our Oaxacan Green Dent corn into cornmeal and baked cornbread, and we used our Garden Huckleberries to cook up some yummy – and extremely purple – jam. Although we never had enough berries at one time from our couple of small plants to make anything, we froze the berries as we picked them, then pulled the collected harvest out today. It was interesting to observe that the raw berries were pretty flavorless, but once they were cooked with a bit of sugar and lemon juice, boy! were they tasty. Recipes below... |
Recipe for cornbread (borrowed from Better Homes & Gardens)
Preheat oven to 425 degrees F. Combine: 1 c. flour 1/4 c. sugar 1 c. cornmeal 4 tsp. baking powder 3/4 tsp. salt | Add: 2 eggs, lightly beaten 1 cup milk 1/4 c. butter, softened |
Beat just until smooth. Pour into greased 9 x 9" pan. Bake at 425 for 20-25 minutes.
Recipe for Garden Huckleberry Jam (or for use in pies, muffins, etc.)
We had about a cup of fruit, but this recipe can be adjusted for other amounts. I've included links to some online resources if you want to delve into more recipes.
We had about a cup of fruit, but this recipe can be adjusted for other amounts. I've included links to some online resources if you want to delve into more recipes.
1 cup berries 1/3 c. sugar 1 Tbsp. tapioca or cornstarch 1-2 Tbsp. lemon juice | To soften berries, simmer for 20 minutes in just enough water to prevent scorching. Add sugar, cornstarch/tapioca, and lemon juice. Stir until it thickens and remove from heat to cool (it will stiffen up a bit as it cools). Enjoy! |