Tortillas:
1.5 c. water
1 c. cornmeal
1 tsp salt
enough flour to form a firm dough
combine ingredients and kneed briefly. Role out golfball to pingpong ball sized pieces of dough as thinly as possible, with plenty of flour to prevent sticking. Cook on a hot, ungreased skillet, flipping so that both sides are slightly browned.
Eggplant quesadilla- good, quick, portable food
sautee eggplant with basil and small amount of tomato, basil and hot sauce. Melt cheese onto a tortilla, place eggplant mixture on top, stick it in a bag and go to class.
-Noah
Whole Wheat Biscuits
2 cups flour
6 T butter (warm)
1 T baking powder
2 T salt
1 1/2 cups whole milk (buttermilk also works well) (might need more or less milk depending on the flour)
Sift flour (if it’s like ours and still has the bran in it)
Mix in the warmed butter
Add baking powder and salt
Slowly pour in milk while mixing into the dry ingredients (i prefer just using my hands to mix. it makes a fluffier dough.)
Take a handful of dough and gently fold it over itself a few times to create layers and place on greased baking sheet. This will make the biscuits a lot lighter and airy. Try not to compact them at all.
Bake at 425F for 10-15 minutes (until slightly browned on top)
Makes about 6 biscuits
Delicious local things to put on top: jam, butter, honey, maple cream, apple butter, cheese
Enjoy!
Malaika
Chard Fritata
Chard, eggs and potato are an excellent combination. This dish can be improvised upon and changed to accomodate whatever is in your CSA share, garden, or the depths of your fridge.
-3 or 4 fist sized potatoes, sliced as thinly as possible.
-between six and 12 eggs, scrambled, maybe with a little milk mixed in
-some grated cheese (optional)
-1to 2 cups cooked veggies (onion, chard, etc)
-Salt, pepper, other herbs as you are inspired
-oil or grease
Preheat oven to 425. Arrange potato slices in a greased cast iron skillet to cover the bottom and sides. Bake this “crust” for about 20 min, or until the potatoes are tender. Remove from oven and spread veggies and cheese over potato crust. Pour in the eggs and bake until puffy and set. Enjoy!
-Noah
