Cream Of The Crop Cornbread With Stone Ground Cornmeal, Kosher Salt, Sugar, Baking Powder, Baking Soda, Low Fat Buttermilk, Large Eggs, Creamed Corn, Corn Oil
"RHUBARB was one of the first crops Grandma gathered from her garden in spring. She told us kids her rhubarb sauce was a good tonic for whatever ailed us, but we much preferred the delicious dessert she served after Easter dinner. This Rhubarb Crunch was <I>so delicious</I> with fresh cream skimmed from the top of some milk."
The very first time that I made Cherry Crisp, my brother happened to be visiting. He is an ice cream lover—but he passed up the scoops of vanilla that he tops most desserts with so he could taste the cherries better! Wheat, soybeans and milo are the main crops on our farm. We also have three small cherry trees. I apportion <I>all</I> of that harvest for this recipe. My husband's is the manager of a coop. I work part-time as a church secretary...teach piano in our home...and enjoy making clothes for myself and our 3-year-old daughter. Cross-stitch is one of my favorite hobbies.
We got a bumper crop of gooseberries for the first time this year. Unfortunately the plum didn't produce much, but I got enough to make this recipe. The colour is really beautiful. I served this over my coconut mint chip ice cream!
This is a rich, spicy soup taken from "Pike Place Market Cookbook" which took it from "The Chestnut Cookbook" whose author is Annie Bhagwandin. Annie and her husband, Omroa, can be found selling their wares at "Northwest Chestnuts" at Pike Place Market. A portion of their profits goes toward the promotion of environmentally sound agriculture and ALL proceeds from "The Chestnut Cookbook" go toward the promotion of tree crops.