Cornbread recipe

1 cup whole kernel wheat to yield 1-1/2 cups whole wheat flour

1-1/2 cups whole kernel yellow corn to yield 1-1/2 cups cornmeal (toast the corn first-see below)

1 package active dry yeast

1/3 cup warm water

1/3 cup honey

1 cup lukewarm milk

2 eggs

1/3 cup melted butter

1-1/2 teaspoons salt

1/3 cup dry milk powder

TIP: When preparing your own cornmeal, for a sweet, nutty flavor, parch the corn first by placing whole kernels on a baking pan, and bake at 225 degrees for 10-15 minutes. Cool, then grind.

Combine in mixing bowl, the yeast, warm water, and 1 tablespoon of the honey. Let proof for 5 minutes. Add the remaining honey, milk, eggs, and butter. Mix well. Combine the whole wheat flour, cornmeal, salt, and dry milk, stirring until well mixed. Add to liquid ingredients and mix well but do not overmix. Let rise for 30 minutes in a warm place. Stir down and pour into a greased and floured 9-inch square pan. Let rise for 10-15 minutes and bake in a 350 degree oven for 30 to 35 minutes. Cut into squares and serve warm with honey and butter.

Enjoy!!!

Whole Kernel Organic Yellow Corn

I just spoke with our friends at Pacific Grain and Feed, and they have the whole kernel organic yellow corn again! It is now .60 per pound if we order 200#. I am so interested in ordering the corn again. Corn truly is a hot commodity, and we cannot get this from our cannery here in Fresno. If you would like to order, please let me know asap.

I will have the dry pack canner again in January, so we will be able to can our grains soon!

There was a comment to the last blog regarding brown organic rice. Is anyone interested in ordering some? It will not store as long as the white, but if you like brown rice, we can try to find a great deal on it. Let me know!

There was also a request for the hand grain grinders. Special deals are given for larger orders. If you are interested in a grinder, please let me know soon!

How is your winter garden? The San Joaquin Valley's Master Gardeners say that you should continue to stagger your planting of cool weather vegetables, including lettuce, kale, onions, peas, beets, garlic, spinach, turnips, and spinach. We are also reminded to protect our plants from frost. Interestingly, we are advised to apply dormant oil spray to deciduous fruit trees to control overwintering pests, and to spray peach, nectarine and apricot trees with copper fungicides to control shot hole disease on twigs. There is also a whole section on planting bulbs. If you would like to look at this, please contact me.

There are some great classes coming up at Garden of the Sun:

Saturday, November 19 at 9:30 to 11 a.m., Pruning Landscape Trees and Shrubs. There is a $15.00 charge for this class, and to insure a seat, call 600-7285.

Wednesday, December 7 at 9:30 to 11:00 a.m., Pruning Fruit and Nut Trees. There is also a $15.00 charge for this class. If anyone attends, please let me know. I have to work that day and am so interested in pruning my own fruit trees!!!