The other day, as I drove up the hill to a local farm, taking in the incredible scenery, I was once again struck by how fortunate I am to be surrounded by such beauty and wonderful farms and farmers bringing us the freshest, most delicious produce and dairy products. I feel incredibly blessed.
Another of my favorite places to visit is a tiny french patisserie tucked away behind Main St. That’s where I found the wonderful brioche, croissant and little butter cookies the size of a quarter. Some is enjoyed the day it’s purchased, some of it goes into the freezer, all of it is delicious! Times have certainly changed – gone are the days of soft, white Wonder Bread of childhood. Though, to be perfectly honest, that bread still is perfect for “Thanksgiving sandwiches” as well as tomato and mayo sandwiches.
I don’t know if you’ve ever picked up an issue of Maryjane’s Farm – it’s a sweet magazine filled with
simple, green, healthy, crafty ideas. Anyway, in the most recent issue I found a recipe for a “Dutch Baby.” It’s a delicious, custard-y pancake with ingredients that are just popped in the blender and then baked in a cast iron skillet for 10 minutes. I substituted the regular flour for gluten free and decided I would use less butter than the recipe called for next time (you can see that when I added the batter to the pan, the butter dribbled over onto the top) but topped with a dash of sifted powdered sugar, it was heaven! Half way thru, I decided to add a touch of maple syrup, but, honestly, it wasn’t necessary. It was perfect for breakfast, hot from the oven, but I had visions of it topped with a scoop of vanilla ice cream, some seasonal fruit and a dollop (or two) of fresh whipped cream. Alas, it was just a vision.
Whether fresh veggies from your garden, or a trip to your local farmer’s market, I hope you are all enjoying the deliciousness of this season too.
Have a wonderful weekend!