Tierra Vegetables-purveyors of the very finest! Lee and Wayne James, a brother and sister team, operate an unusual 15-acre farm in Healdsburg, 70 miles north of San Francisco. While most of their farm is devoted to market garden vegetables and to a small vineyard, their true love lies in growing chiles. 20 varieties they sell fresh, dried or smoked. They also sell 15 varieties of fresh sweet peppers and sweet chiles. They also raise a small flock of Shetland sheep! Tierra Vegetables-purveyors of the very finest

 

Blue Corn Meal Poppy Seed Cookies

*This recipe was developed by Dominique who rents our commercial kitchen for her french macaroon business

1/2 Cup butter, or 1 cube

3/4 Cup light brown sugar

2 eggs

1/2 teaspoon vanilla

1/3 Cup poppy seeds

1 Cup unbleached flour

1 Cup Hopi Blue Corn Meal (Tierra grown)

2 teaspoons baking powder

1/4 teaspoon salt

Corn-Lime Cookies

The recipe for these tangy cookies came from Los Bagels in Arcata, CA.  They are glazed after being baked and keep well.  They freeze well.  You will need about 6 large limes to make this recipe.

2 cups unsalted butter
3 cups sugar
2 eggs
5 cups unbleached flour 11/2 cups cornmeal (try Tierra grown Pink, Green or Blue)
2 tablespoons zest of lime (or lemon)
1 teaspoon salt
'/ teaspoon baking soda
2 tablespoons lime juice

Preheat oven to 350 degrees.  In a large bowl, cream the butter and sugar.  Add the eggs and mix well.  Combine flour, lime zest, salt and soda and add to the butter mixture.  Add the lime juice and mix until all ingredients are thoroughly incorporated.

Using a small cookie scoop or a large spoon (about 2 tablespoons of dough), scoop the dough and roll into balls.  Flatter the dough using a glass or measuring cup. 

Bake at 350 degrees F until the cookies are just beginning to brown on the edges (about 15 minutes).  Remove from the oven and cool.  When cooled, make the glaze to spread on the cookies.

Lime Glaze:

3 cups sifted confectioner's sugar

1/4 cup lime juice

1 teaspoon zest of lime

Mix all of the ingredients in the top of a double boiler and heat, stirring occasionally, just until liquid.  You need to keep the double boiler warm, but be careful not to overheat it or the glaze will turn to syrup.  Remove from the heat and brush the glaze on top.  Let the glaze cool and set prior to storing.

Makes 6 and 1/2 dozen cookies

Corn Bread Recipe

from the family of Dominique Ridley (farm stand employee and all around farm supporter)

1 egg

1 stick butter

1 cup buttermilk

3 tbs sugar or honey

1 cup flour

1 cup cornmeal

1 tsp salt

3/4 tsp baking soda.

Directions: Melt butter and allow to cool. Reserve a smidgeon for greasing pan. Mix egg, melted butter, buttermilk, and chosen sweetener together.

In separate container, mix flour, cornmeal, salt and baking soda. Combine all together in one bowl, stir well, then pour into greased cast iron skillet, or other pan. Bake for 20 minutes at 375- 400 degrees F, (depends on how hot/fast your oven cooks) when lightly brown on top should be done, check by sticking knife into center, if it comes out clean it is finished.

Enjoy with butter, honey, or some of our chile jam. Try with one or many of our varieties of corn meal and compare colors, flavors and textures.