Thursday, February 28, 2019

A Taste of the South

Even in the winter, customers can find local beans and grains at the farmers market and street fairs.  First I spotted the red peas at the local mill stand, then blue grits at another stand.  Both are grown at farms near Columbia, South Carolina.  My conversation with the farmer at the mill stand helped to take my mind off the cold damp weather.  This man works at the mill 3 days a week and farms the other days.  He has planted 50 acres of farro this year in hopes he can supply the mill who currently gets their farro from the mid west.  I took his advice and cooked the grits in the slow cooker, after he told me they take a long time to cook.

Red Peas & Blue Grits

(6 Servings)

Combine all ingredients in slow cooker.
1/2 cup red peas (dry volume)
1/2 cup blue grits (dry volume)
1/4 cup onion, diced
1/2 cup carrots, diced
1/2 cup celery, diced
2 garlic cloves, minces
1 bay leaf
1 teaspoon curry powder
2 sweet red peppers, diced
1/4 teaspoon salt
2 cups water
Cook on low 8 hours.

Those are Fennel-Molasses Rye Rolls the side, a recipe from the magazine Taste of the South. 

Fennel Molasses Rye Rolls 

(12 Servings)

Mix rye flour, yeast, sugar in bowl of electric mixer with dough hook in place.
1 cup whole rye flour
2 1/4 teaspoon active dry yeast
2 tablespoon brown sugar
1 cup warm water (125 F)
Slowly add water.  Beat at medium speed for 2 minutes, scraping bowl down after 1 minute.

Add melted buttery spread, molasses, eggs, flour, fennel, salt and soda.  Beat at medium speed for 2 minutes, scraping bowl down after 1 minute.
2 tablespoon melted buttery spread
2 tablespoon black strap molasses
2 eggs
1/2 cup all purpose flour
1 1/2 teaspoon fennel seed
1/8 teaspoon salt
1/2 teaspoon baking soda

Slowly add remaining flours and knead on low speed for 8 minutes until dough leaves sides of the bowl.
1 cup all purpose flour 
1/2 cup whole rye flour
1/2 cup whole wheat flour
Place dough in large bowl, greased with olive oil spray.  Turn to coat.  Cover and let rise until double.  

Punch dough down.  Portion into 12 dough balls.  Place each in muffin tin, greased with olive oil spray.  Brush with egg-wash mixture.  Cover and let rise for 45 minutes.

1 egg
1 tablespoon water
Bake at 350 F. for 20 minutes.



No comments:

Post a Comment