Buttermilk Blue Cornbread

Buttermilk Blue Cornbread

While we might have lost most of our crop variety since the commercial adoption of monoculture, there are still some people out there trying to preserve America’s great heirloom varieties. Marsh Hen Mill, a family-owned farm on Edisto Island, SC is one of them, growing and milling their own heirloom grains like Sea Island red peas, Carolina gold rice, black eyed peas, and Blue Corn. 

Sea Island Blue Corn was brought to South Carolina by Native Americans, most likely the Chicora Tribe, and thought to be considered a ceremonial crop. As you pull your cast-iron cornbread out of the oven, take a moment to consider the rich history of this sacred ingredient as it passed through the hands of Native Americans, Spanish explorers, English colonists, and American settlers. 

This cornbread is soft, moist, gorgeous to look at, and so easy to make! 

Ingredients:

1. ½ Cup Butter, Melted

2. ½ Cup White Sugar

3. 2 Large Eggs

4. 1 Cup Buttermilk

5. 1.5 Cups Sea Island Blue Cornmeal 

6. 1 Cup All-Purpose Flour

7. 1 Tbsp Salt 

8. 1 tsp Baking Powder

9. Heron Farms Sea Beans, for garnish

Note: Whole Milk is the ideal substitute, if you don’t have buttermilk, but any milk alternative will also do the trick! (Just cook your bread for a few less minutes if using a nut milk)

Directions:

1. Preheat oven to 375°F

2. Spray your cast iron skillet with non-stick coating

3. Melt butter

4. In a bowl, combine buttermilk, sugar, salt, and whisked eggs

5. In a separate bowl, combine baking soda, AP flour, and cornmeal

6. Combine all your ingredients until it's smooth & thick

7. Pour into your cast iron and garnish with sea beans

8. Bake for 25-30 minutes

9. Once cooled, lather with boiled peanut compound butter and enjoy!

Miso Pasta e Fagioli

Miso Pasta e Fagioli 

Yield: 6-8 servings

I dedicate this recipe to Great Grandma Annie. For so many years, she made sure our big, crazy, Italian family made time for each other. We bonded over an inherited love of food and embellished storytelling, but most importantly - our love for one another. This is my version of a dish that is at the core of those memories, created by Grandma Annie.  Mangia! Mangia!

Ingredients:

• 1.5 cups Ditalini pasta

• 2-3 cans (15.5 oz) cannellini beans, drained

• 3 medium tomatoes, diced

• ½ yellow onion, diced

• 4 cloves garlic, minced

• 2 celery stalks, peeled and diced

• 1 medium carrot, peeled and diced

• 1 cup white wine

• 2 cups kale, chopped

• 32 oz. (1 box) vegetable broth

• 2 cups water

• 6 tbsp Extra Virgin Olive Oil

• 1 tsp dried oregano

• ½  tablespoon salt

• ½ tablespoon white miso

• ½ tablespoon black pepper

• ½ fresh lemon, juiced

• Red pepper flakes to taste

• Optional: Italian parsley and parmesan for garnish

Directions:

1. Heat oil in a deep pot.

2. Sauté onion until translucent. Add carrot and celery. 

3. Once your vegetables begin to soften add garlic, oregano, chili flakes, salt, and pepper.

4. When spices are fragrant, add white wine and let reduce by HALF.

5. Add vegetable stock and diced tomato. Bring to a gentle boil. 

6. Add ditalini pasta, return to simmer, and cook to HALF the manufacturer suggested cooking time. 

PRO TIP: Instead of cooking the pasta in the stock, cook the pasta separately and add it to the dish when needed. This will ensure the pasta lasts longer and won’t absorb all the broth in your fridge.

1. Add kale and let wilt. 

2. Add 2-3 cans of cannellini beans (based on preference) and let reduce to desired consistency.

3. Remove from heat. Garnish with lemon juice, parsley, and parmesan. 

4. Adjust salt and pepper to taste.

For a limited time, Cane Bay Kitchen is teaming up with Rainbow Packaging to bring you an Italian themed produce box inspired by this recipe. Visit their website here to order the Cane Bay Kitchen box or other boxes like it.

Best,

Chef Jake

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Grinding your own Coffee Beans

Is your at-home coffee experience falling short? You’re morning Coffee should be YOU time!

Here are FOUR good reasons why you should start grinding your own coffee beans at home.

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1) Better Finished Product

When you grind your own coffee beans, you aren’t just satisfying your inner Culinarian. You’re also keeping the beans in their natural state for longer, meaning when it’s time to grind, your coffee is at maximum freshness for your enjoyment.

2) Better Shelf Life

Believe it or not, coffee is capable of going stale. Luckily, there are a few things we can do to combat this. First and foremost, DO NOT PRE-GRIND YOUR BEANS! The reason why your coffee (or grounds, not judging) goes stale in the first place is due to oxygen and moisture exposure. Grinding your beans ahead of time increases the surface area of the bean that can be exposed to oxygen. This means your coffee will stale more quickly, and bacteria has a higher chance of growing on your beloved, “pick me up”. So only grind the amount you nee to use fresh each morning.

Additionally, storing your beans in the freezer is a good way to reduce moisture exposure.

3) Grind/Brew Only What You Need

By grinding only the amount of beans you intent to use per sitting guarantees that you’re getting the freshest cup each morning. Keeping the whole bean intact until ready to use is essential for preserving freshness.

4) Maximizing Health Benefits

One thing many people don’t think about is making sure to consume food at peak ripeness. Besides the obvious impact freshness has on quality and flavor, it also has a HUGE impact on the amount of nutrients present in the food being consumed.

To reap the full antioxidant benefits of coffee, you just have to follow these few steps and you’ll be off to the races!

Keep spreading love, good people!

Best,

D.B.

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