Sunday, July 27, 2008

Summer Abundance

Yesterday morning the three of us got up early and headed to the St. Paul Farmer's Market downtown. We had breakfast there, and then filled our canvas bags with corn, zucchini, lettuce, beans, peppers and many other delectable, fresh veggies. All the produce sold at the St. Paul Market is grown within 50 miles of the city.















Here's a recipe for veggie flapjacks:
2 cups of the veggie of your choice, finely chopped or shredded. Carrots, celery and/or zucchini are among the good choices.
1/2 cup cornmeal
1/2 cup flour
2 eggs
1 tsp baking powder
1/2 cup milk
1/2 tsp salt
1 TBSP vegetable oil
1 tsp of ONE of the following dried herb of your choice: basil, dill, or tarragon
garlic and/or pepper to taste
2 TBSP butter
Shred or chop the veggies.
Put cornmeal, flour, eggs, baking powder, milk, salt, vegetable oil and the dried herb of choice in a bowl and mix with a wooden spoon until blended. Add the veggies, mix well. Heat the butter in a skillet, then drop in the batter with a serving spoon. Cook over medium-high heat until the bottom browns, 3-5 minutes. Turn the flapjack over and cook the other side till it browns, about 3-5 minutes. Use more butter for cooking subsequent batches if necessary. Serve warm with butter on top.


1 comment:

Missy said...

What a beautiful photo essay.

And thanks for the recipe!