Periwinkle Farms Fresh Milled Flours

If you’ve never cooked with freshly milled flour, you can’t imagine how fragrant and flavorful it is compared to the lifeless, shelf-ready stuff at the grocery store. I mean really, who would’ve guessed? My friend Nick had a little electric mill that was about the size of a big toaster, and he would set it to a real fine grind, then pour in some kernels of corn.  The rich corny smell was so heavenly.  He would take this corn flour, add some salt, baking soda and buttermilk, and drop a spoonful of batter on a nice, hot, buttery griddle. These little corn cakes taste like heaven, with their crispy buttery edges and a little maple syrup!  But don’t even bother if you can’t find fresh ground cornmeal. The flavor just won’t be there.

Fortunately, the Periwinkle Farms mill is set up at Powell River’s Open Air Market almost every weekend, and they do corn, wheat, and lots more.  They are real nice people, and the flour they grind is the real deal. If you don’t see them at the market, you can contact them through Facebooks at https://www.facebook.com/pages/Periwinkle-Granary-Pasta/159384274109471

Here is Nick’s recipe for Corn Cakes

1 cup of fresh, finely ground cornmeal

1/2 tsp baking soda

1/2 tsp salt

Mix these dry ingredients together in a bowl.

Add:

1 cup of buttermilk

1 tablespoon of oil.

Fry on a buttered griddle over medium heat. It works best to make them small.

You will be a hero to those lucky enough to get in on this treat.

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~ by maijatomboy on May 17, 2009.

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