I (this is Ingrid) was looking in the refrigerator today and saw some of the cornmeal that we had experimented with over the summer. We tried cornmeal gnocchi (not too bad sauteed in olive oil and sage) and cornmeal muffins (good for when we really wanted some “grains”). Low and behold, there was still some left (it keeps indefinitely in the fridge). I thought I would try real corn meal muffins, ones with flour from outside the 100 mile ring. Though all the ingredients used today were not local, a few were; Carpenter’s Cornmeal, Little Rhody Eggs, and blueberries we picked back in July. We froze a lot of blueberries just for occasions like this. Josh had the idea to add the blueberries to the cornmeal muffins. The recipe was super easy and quick – from the Joy of Cooking. I just pulled them out of the oven about an hour ago, smeared some butter on one, and tried it. They are really good but not super sweet though I added 2 tablespoons of sugar and over one cup of blueberries. Those blueberries taste just like summer to me – I can’t wait to have more for breakfast tomorrow!
~Ingrid
