1 recipe corn bread (see below)
1 bunch greens (chard, kale, etc.)1/2 to 3/4 of a pound
1 small onion
2 cloves garlic
1/2 pound bacon or smoked sausage (vegetarians can substitute celery)
1 sprig thyme
a few sage leaves
a few sprigs parsley
1/4 cup milk
S & P
Crumble the corn bread into a large mixing bowl.
Wash and trim the greens, chip roughly, and cook until tender in a little olive oil. Peel and dice the onion. Peel and chop the garlic. Dice the bacon (if using sausage or celery, cut it into chunks) and sauté it in a tablespoon of olive oil. When it has begun to render its fat, add the onion and cook until softened, but not too brown, about 2 to 3 minutes. Add the garlic, stirring quickly to prevent it from burning. Remove from the heat and add to the corn bread. Finely chop the leaves of the thyme and sage; there should be about 1/2 teaspoon each.
Finely chop enough parsley to make about 2 teaspoons. Add the herbs; the cooked greens; the egg, lightly beaten; and the milk to the bowl with the corn bread. Mix well. Add more milk if the mixture looks too dry. Season with S & P. Makes 4 cups, enough for 2 chickens.
from: Chez Panisse Vegetables
Alice’s corn bread (you can use any recipe you have)
3/4 cup flour
1 1/2 teaspoons baking powder
1 1/2 tablespoons sugar
1 teaspoon salt
1 1/4 cup cornmeal
1/4 pound butter (1 stick) plus more, for greasing the pan
1 cup milk
Preheat the oven to 400 degrees. Place a 9 inch cast iron skillet in the oven from the start of preheating.
In a large bowl, thoroughly combine the flower, baking powder, sugar, salt and cornmeal. Put the butter and milk in a small saucepan and heat until the butter is melted.
Break the egg into another bowl, beat lightly, and whisk in the milk and butter. Make a well in the flower mixture, pour in the liquid ingredients and stir until just smooth.
Take the skillet out of the oven, put in a lump of butter, and swirl it around to coat the pan. Pour in the batter. Bake for 25 minutes, or until a toothpick or skewer inserted in the corn bread comes out clean.
from: Mariquita Farm CSAShare to Print