Week 32 November 7-12

Week 32 November 7-12

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Three great people: L to R Eugene our neighbour and lawn mower(Also Cornelius's friend), Josh's dad's youngest sister, Cindy, who helps on the farm and Cornelius, a great farmer from Jamaica who has been helping us for 9 years. 


Farm Notes:

 


HFX Soup! on Add on's now.


Jalapeno Cheddar Honey Cornbread


1 1/4 c. cornmeal
3/4 c. flour
3/4 tsp. baking soda
3/4 tsp. salt
1/4 c. light brown sugar
1/4 c. sugar
1 medium jalapeno, ribbed, seeded and finey chopped
1 1/4 c. grated Cheddar cheese
1/4 c. (4 Tbl.) unsalted butter, melted
1/4 c. honey
1 c. buttermilk
2 large eggs

Preheat oven to 350 degrees.  In a medium bowl, combine cornmeal, flour, baking soda, salt, brown sugar, sugar, chopped jalapeno and the grated cheese; set aside.  In a separate small bowl, whisk together the melted butter, honey, buttermilk and eggs.  Add wet ingredients to dry and stir together just until combined.  Pour into a greased 8x8-inch baking pan.  

Bake for 35 minutes or until a toothpick inserted in the center comes out clean.  Tent with a piece of foil if it gets too brown (I usually do this about 25 minutes in).

 


Thanks and have a great week. 

-Justine and your TapRoot Farms team