Thayer in the Kitchen

These are delicious light blueberry pancakes with lots of berries that are easy to make.  If the batter seems too thick, add a bit more buttermilk. We got 10# of delicious blueberries from a Michigan blueberry cooperative organized by a generous neighbor in Madison who ordered 2000#!  We kept 5# and shared the other 5# with my daughter.  It didn't take us long to go through our 5#. 1/2 cup cornmeal 1 1/2 cups all-purpose flour 3 tablespoons sugar 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1/2 teaspoon kosher salt 2 cups buttermilk 2 large eggs 3 tablespoons unsalted butter, melted 1 1/2 cups blueberries Whisk cornmeal, flour, sugar, baking powder, baking soda and salt together.  Make a well in the center and pour in the buttermilk.  Crack the eggs into the buttermilk.  Pour the slightly cooled melted butter into the other liquid ingredients and whisk everything together.  Do not over beat.  Some lumps are fine.  ...

This is the time of the year that many of us find ourselves with lots of zucchini and yellow summer squash.  I'm never unhappy to find lots of it in my CSA box because you can do so many different things with it.  I know that the latest thing is zucchini noodles.  I don't have a vegetable spiralizer yet.  Maybe something I'll need to get?  These squash cakes are good for breakfast as well as other meals.  The recipe came from Madison Magazine. 1-2 tablespoons of sunflower oil or oil of your choice for frying the cakes 2 cups shredded zucchini or yellow summer squash 3/4 to 1 cup corn (I used frozen corn) you could use 1-2 ears of fresh corn kernels 1/2 cup finely diced red onion (I used a white onion from our farm) 2 garlic cloves, minced (I used 3 cloves of fresh garlic, minced)  It is only available for a short time of the year.  It is milder than the cured garlic and must be refrigerated or it will get moldy. 1/2 cup organic cornmeal 1/...

This is a delicious dessert utilizing rhubarb.  If you don't happen to have enough mangoes, peaches or nectarines work well in this recipe as well.  I happened to have a little homemade peach ice cream that my son-in-law had made to serve with it.  It would also be good with store bought ice cream, whipped cream or vanilla yogurt. Rhubarb & Mango Filling 1/3 cup sugar 2 tablespoons cornstarch 2-3 cups rhubarb, cut into 1/2" pieces (I only had 2 cups) 2 ripe mangoes, peeled, cored and cubed (I also added I ripe nectarine, peeled, pitted and cubed) 1 tablespoon fresh lemon juice Grated zest of 1 lemon Combine sugar and cornstarch.  Add fruit, lemon juice and lemon zest.  Toss to combine and set aside. Butter or pan spray for baking dish.  I used a 9" x 9" square pan. Topping 1 cup rolled oats 1/2 cup flour 1/2 cup butter, cut into chunks 1/4 teaspoon salt 1/4 cup brown sugar 1/4 cup white sugar 1/2 cup unsweetened grated coconut (yo...