Hoe Cakes

Hoe cakes are corn pancakes. They are called "hoe cakes," because a hoe was used to remove them from the fireplace in the old old old days. We like to eat them on Presidents' Day.

Hoe cakes are very good with honey. Honey is full of healthy vitamins and minerals. In fact, it's the only food which contains all the substances necessary to sustain life, including water. You can put butter on them, but I like them better without it.

Hoe Cakes (originally from a Martha Stewart recipe)
Makes about 10 small pancakes

1-1/2 cups yellow cornmeal
1 cup all-purpose flour
1/3 cup sugar
1 tsp. salt
1 tsp. baking soda
1-1/2 cups buttermilk (To sour regular milk, put 2 Tbsp white vinegar in a measuring cup, then top off with milk to 1-1/2 cups. Let sit for 5 minutes.)
2 large eggs (If desired, substitute with 1 large banana, mashed)
5 Tbsp corn oil, plus extra if needed
Unsalted butter for serving (if desired)
Honey for serving (if desired)

1. Stir together cornmeal, flour, sugar, salt, and baking soda in a medium bowl. Add buttermilk, eggs (or bananas), and 4 Tbsp oil. Whisk until smooth.

2. Heat a large skillet over medium heat until hot. Add remaining tablespoon of oil; swirl to coat, and heat until a drop of batter sizzles on contact. Working batches, pour 1/3 cup batter per cake onto skillet. Cook, turning once, until golden and cooked through, about 4 minutes.

3. Repeat with remaining batter (add more oil if needed, and reduce heat if sides brown too quickly). Serve immediately.

Don't worry if they come out very dark the first time; it happened with us, too.

You can freeze extra hoe cakes, and pop in the microwave or toaster to reheat. I don't think they taste as good, but they're still all right to eat.

Yummy Rainbow Swiss Chard

I don't like vegetables very much, but this is good, especially in this recipe.

First, some information about chard. It goes by many names: silverbeet, mangold, swiss chard, rainbow chard, perpetual spinach, among others. It is actually related to beets.

Nutritionally, it is very healthy, although it is high in sodium. One cup of cooked chard contains Thiamin, Folate, Phosphorus and Zinc, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Riboflavin, Vitamin B6, Calcium, Iron, Magnesium, Potassium, Copper and Manganese. (Source: http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2400/2)

My mom made this version from our bi-weekly Farm Fresh to You produce box, which contained the recipe. I like it with extra lemon juice; it makes it taste even better!

Sauteed Chard, Stems and All!

2 tablespoons butter
2 tablespoons olive oil
1 tablespoon minced garlic
1/2 small red onion, diced
1 bunch chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
1/2 cup dry white wine (or chicken or vegetable broth)
1 tablespoon fresh lemon juice, or to taste
2 tablespoons freshly grated Parmesan cheese (optional)
Salt to taste (optional)

Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed. Serves 4.

Enjoy your chard!