Join THE #gardenchat!
BWS tips button
Home Kitchen Garden

Follow me on Twitter: @cityslipper

My Book!

I wrote a book about preserving food. The same step-by-step instruction and full-color photos you find in my blog. Buy it at Yes, You Can 

Links to planters at selected vendors:

Garden-Fountains.com

MasterGardening.com

 

 

Sprouts

Amazon.com is a terrific source for certified organic seeds intended for home sprouting. Dress up salads, stir-fry, sandwiches, spreads, and other dishes with homegrown sprouts of all kinds. Follow this link to order your sampler or to find home sprouting kits.

 

Small Kitchen Garden Store

 

 

 

 

March 2012 Post Produce: Applesauce Corn Bread

Weird winter has given way to silly spring in my small kitchen garden. By last weekend I was about three weeks ahead of my usual pace preparing the soil and planting. However, I’ve been busy with other things, and am impatient to commit seedlings and seeds to the garden bed.

An abundance of applesauce and red pepper relish in my larder led me to create applesauce and red pepper relish cornbread for dinner tonight. It’s very satisfying to find ingredients from my garden to use in my cooking.

I’ve turned and raked nearly half the main bed, and it’s ready for three rows of pea seeds, a row of cauliflower and broccoli seedlings, and a row of lettuce and spinach seeds. I also need to find a spot for a bunch of romaine lettuce seedlings. Usually, I leave all these cold weather crops till April, but with daytime temperatures consistently in the sixties and seventies this March, I’m afraid I’ll miss spring veggies if I don’t plant immediately.

No Fresh Produce to Report

On this Post Produce day, I can almost claim to have fresh herbs. Last season’s cilantro plants have perked up, and spring onions I left in planters last fall are green and appealing. As well, young shoots are emerging from the roots of my tarragon plants… but I’m not harvesting any of these for another week or two.

Normally, our homemade red pepper relish ends up with cream cheese on crackers. I once posted about how to make red pepper relish. I plan my small kitchen garden to produce enough ripe peppers to make several batches of red pepper relish each year, though I’m branching out to other colors. Last season I made orange pepper relish, and this season I’m hoping for white pepper relish, purple pepper relish, and yellow pepper relish as well.

To celebrate Post Produce, I turned once again to my larder. With a pot roast in the slow cooker, I realized I hadn’t mixed yeast dough in time for dinner, so I decided to make cornbread.

Applesauce and Red Pepper Relish Cornbread

There’s a lot of applesauce in my larder, and we aren’t going through it as quickly as we used to. I like to use surplus applesauce in baked goods, so I promoted a jar from larder to kitchen. Then, it occurred to me that cornbread might be tasty if it had red pepper relish mixed through the batter. So, I pulled a 4 oz jar of last fall’s relish off the shelf.

Here’s the recipe I created using these two ingredients that began last year as produce from my small kitchen garden:

Ingredients

1 cup corn meal

1 cup all-purpose flour

1 tablespoon baking powder

¼ cup packed brown sugar

½ teaspoon salt

1 cup smooth applesauce

½ cup milk

1 egg

4 oz red pepper relish

4 oz grated cheddar cheese

Procedure

Set your oven to 375F degrees. Combine the cornmeal, flour, baking powder, brown sugar, and salt in a mixing bowl. Thoroughly mix the applesauce, milk, egg, and relish in a separate bowl. Beat the wet ingredients into the dry, agitating them just enough to make batter.

You can see flakes of red peppers in the cornbread, and darkened cheddar cheese melted into the top. I baked mine a tad hot and suggested a lower temperature in the recipe. Even though my cornbread looked sketchy coming out of the pan, my family admitted it was good. (Got lucky this time.)

Pour the batter into a greased 9” by 9” baking dish, or a 10” diameter round baking dish. Then distribute the grated cheese evenly over the batter. Bake for 30 to 35 minutes—a tooth pick should come out clean if you stab through the top crust.

There’s a lot of sugar and pectin in this cornbread, so it may darken quickly. The surface, sides, and bottom may form an elastic crust that traps in moisture and results in a slightly doughy bread. If you find yours a bit tough to cut, yet soft and bordering on gooey inside (but you like the flavor enough to try again), decrease the cooking temperature and increase the cooking time.

Post Produce is ON!

By this date in April, I’m confident my Post Produce post won’t be about food from my larder. There should at least be herbs, and quite likely lettuce to harvest. I look forward to the possibilities and hope to see many more participants in the monthly Post Produce celebration.

Please share what you’re eating from your garden. Once you’ve posted on your blog, return here and enter the link in the grid below. Other readers will find their way to your blog, and maybe you’ll meet more food-growing enthusiasts. I’ll certainly have a look… even at posts from warmer climes; they’ve been making me feel a bit envious through these inappropriately warm months of winter.

 

Technorati Tags: , , , ,

7 Responses to “March 2012 Post Produce: Applesauce Corn Bread”

  • Hey Daniel, it’s so fun that you are doing this! I linked up my time lapse photos of the sunflower micro greens I grew in a clear plastic salad box…and the yummy meals I made with them.

    I would sure love to try that relish – yum! Looking forward to see what others’ share too.

    Stevie

  • Applesauce cornbread sounds yummy! I am jealous of your high temperatures there. We are still very cool at night but the herbs are doing well. Just planted peas, potatoes, broad beans and onion sets. We are so ready for spring.

  • I just spread compost on my garden. If the rains come as promised this weekend, I’ll have some nice soil when frost danger is gone – whenever that is!

  • Mark:

    The way early spring is kind of freaking me out. I keep thinking I’m behind in planting but don’t want things to get too far before Mom Nature changes her mind and cools things off again. Still, there’s not much lost at this stage of the game if she does so I’m gently pushing the calendar.

    The cornbread looks really yummy. Cornbread is one of those dishes that’s fun to play with “additives” and I’m going to make a note to try some variation of what you’ve done here some time. Happy gardening!

  • I have to confess that I”ve already planted peas, broccoli, chard, kale and beets. If we have a freeze I’ll have to be out there covering everything but this warm spring forced me into jumping the timeline.
    Hoping for the best.

  • Hi Daniel – So, it sounds like you’re planting earlier than usual this year. Do you feel you can deal with any frost that may still hit us? (My wife and I are holding off). LOVE your photos!

  • I have started a vegetable garden and invite you to follow my blog, Gardening Upstream.

Leave a Reply

Subscribe…

...in a reader:     

...via eMail:

Enter your email address:

Delivered by FeedBurner

 

contests & sweeps for moms
Contests & Sweepstakes

 

Business Directory for Lewisburg, Pennsylvania

Associations