On Our homestead — recipe

I like to use two 10 inch well seasoned cast iron skillets.  I use two because it lets me keep up with 4 people at the table.  Begin the pans warming on medium heat so they are ready to go when the mixing is finished. Ingredients: 1 cup buckwheat flour 1 cup all-purpose flour 3 tablespoons sugar 1 teaspoon baking soda 4 tablespoons of melted unsalted butter (if salted, omit extra salt) 1/2 teaspoon salt 2 small eggs (or 1 large) 2 cups buttermilk, ours always come from Cook's down the road To make buckwheat flour from your own seeds,...

And today's word of the day: Farinata [fariˈnaːta] - A simple culinary creation from humble pantry staples that is absolutely exquisite; a chickpea skillet cake – a creamy moist center within a thin crisped crust, served fresh from the oven; nutritious, deliciously satisfying, easy to make, easy to personalize. A recent comment on our Dosas post caught my attention (a huge shoutout to Paul B. LeBeau @mockmill) – mention of a skillet pancake made with chickpea flour and olive oil – another way to feature a fabulous fabaceae, how could I resist making it? Chickpea flour is not as esoteric...

Our bountiful harvest of grains this year has us exploring new ways to enjoy them. On a circuitous journey through the rabbit hole of online recipes, a sweet use of wheat berries kept appearing - wheat berry pudding. Since we've got an abundance of wheat berries, I thought why not give it a try, though admittedly a twinge of skepticism did arise... pudding from wheat? WOW! Plain old spelt berries were transformed into an absolutely amazing dish that can feature as a dessert, breakfast or snack. Spelt was chosen as it was readily available but other varieties are suitable too....