We checked in with Fran Fischer of Castle Valley Mills to find out how she would use their locally milled flours to celebrate St. Patrick's Day with a loaf of Irish Soda Bread. She told us "I don’t have a drop of Irish blood and have never made this!". Still, Fran sought out some recipes for us online and said "I like the Ina Garten one since it looks more flavorful. The All Recipes one is very basic. The Epicurious looks a little more interesting. For all 3 I would recommend the Soft Whole Wheat or Spelt Flour. The loaves will be a little heartier than the ones pictured since there’s no bran in the commercial AP flour."
We hope that one of these helps brighten up your celebration. In any case, if all else fails, just grab a bag of flour and make the best pancakes you've ever eaten with the recipe you'll find here, at Castle Valley Mill's website. And we promised Fran we'd check back in with her when it was time to make Norwegian Christmas Bread!
This recipe is as fresh as Spring itself! Open your windows, listen to the birds, brew some tea, and enjoy this wonderful recipe!
Recipe and Credit goes to 'Bon appetit' written by Travis Lett of Gjelina in Venice CA (Sept. 2011)
- 2 cups local ricotta (Fulper farm)
- 2 cups mixed fresh berries
- 1/3 cup plus 4 tablespoons sugar, divided
- 2 tablespoons fresh lemon juice
- 1 1/2 cups all-purpose flour
- 2 tablespoons baking powder
- 1/2 teaspoon kosher salt
- 4 large local eggs, separated (Roundtop Farm)
- 2 tablespoons finely grated lemon zest
- 1 1/2 cups local whole milk (Trickling Springs)
- Melted local unsalted butter for brushing (Trickling Springs)
Line a fine-mesh strainer with cheesecloth; set over a small bowl. Add ricotta to strainer and let drain for 15 minutes; set aside.
Gently combine berries, 1/3 cup sugar, and lemon juice in a medium bowl. Let macerate, tossing occasionally, until sugar dissolves and juices are released, about 15 minutes.
Whisk both flours, baking powder, and salt in a large bowl. Using an electric mixer, beat egg whites in a medium bowl until frothy. Gradually beat in 2 tablespoons sugar, beating until peaks form. Whisk the egg yolks, remaining 2 tablespoons sugar, and zest in another medium bowl to blend. Whisk in milk. Add the yolk mixture to dry ingredients; whisk just to blend. Add half of the egg white mixture; fold just to blend. Fold in ricotta, then remaining egg white mixture.
Heat a griddle or large heavy nonstick skillet over medium-low heat; brush with melted butter. Using scant 1/2 cup batter for each pancake and working in batches, ladle batter onto griddle and cook until bottom is golden brown, edges are dry, and bubbles form on top of pancake, about 1 1/2 minutes. Flip pancakes and cook until browned and just cooked through, about 1 minute. Transfer pancakes to plates. Serve with berries and their juices.
February 9th is National Pizza Day!
Whether you celebrate the "holiday" or just want a good pizza anytime, celebrate with these healthy recipes at Shape.com. And come to Doylestown Food Market to stock up on tasty toppings and cheeses!
Have your sandwich plan in place for the big game on Sunday? Before you slather on those jars and squeeze bottles of condiments posing as real food in your refrigerator, take a look at these easy and non-processed recipes that go the extra yard in nutrition.
4 organic egg yolks
1 tablespoon of apple cider vinegar
2/3 cup of extra virgin olive oil
2/3 cup of coconut oil
A pinch of Celtic sea salt
A pinch of black pepper
Blend the egg yolks in the blender, or whisk in a bowl.
Add the vinegar and spices to the blender or bowl, and mix.
Next, slowly add the oils and mix at low speed. (Begin with the olive oil.)
The homemade mayonnaise stores in fridge for a week maximum.
Yields 1 cup
1 6 oz BPA free can or 1/3 cup tomato paste
1 T raw honey or maple syrup
1/4 cup white wine vinegar
1/2 tsp garlic powder
1/2 tsp onion powder
Salt to taste
In a large sauce pan, heat all the ingredients together on med until everything is well combined. Take a test taste.
If you like a sweeter ketchup, add a tad more honey.
Yields 1 cup
1/2 cup plain Greek yogurt (vegans can try coconut yogurt)
2 T yellow mustard
1 1/2 T raw honey (maple syrup to keep it vegan)
1 T lemon juice
Whisk all the ingredients in a bowl.
Serve immediately or store in the fridge for later. It should last about a week.
You can use any fruit tea in this recipe from A Harmony Healing. Try it with some tea from our Doylestown Food Market Producer of the Month, The Tea Can Company. Recipe is dairy-free, gluten-free, Paleo, vegan, vegetarian. Makes around 2 pints.
2½ cups organic coconut milk
Seeds and pod from 1 vanilla bean
¼ teaspoon cinnamon
Acai Berry tea—use 2 tea sachets
1¼ cups raw coconut nectar or coconut sugar
4 drops orange essential oil–optional
3 cups fresh cranberries
1 small banana—organic or fair-trade
1. In medium saucepan add coconut milk, pod and seeds from 1 vanilla bean, and cinnamon and stir to combine. Bring mixture to a low simmer on medium heat. Once milk is hot add the tea sachets and stir. Turn heat to low and let tea steep for 3–5 minutes. Remove vanilla pod and tea sachets from coconut milk and stir in coconut nectar or coconut sugar and orange oil. Cool tea infused milk for around 10 minutes.
2. Add cooled milk into blender container with cranberries and banana. Blend sherbet until smooth. Taste and add more agave or coconut nectar if you like the sherbet sweeter. Strain sherbet thru fine-mesh strainer to remove any cranberry skin. Chill sherbet for at least 4 hours or overnight. Pour chilled sherbet into a chilled ice cream maker and freeze according to manufacturer’s directions. Enjoy immediately.
3. If you don’t own an ice cream maker, chill the tea infused coconut milk and use frozen cranberries and banana. Blend ingredients in blender until smooth and sherbet can be consumed immediately after blending. It will have the consistency of soft-serve ice cream. If you like it firmer, place in airtight containers and freeze until firm. If you store the sherbet in the freezer, make sure you place in refrigerator for 15 minutes to soften before eating because sherbet will become very hard in the freezer. Sherbet lasts for 3 weeks covered in the freezer.