BERRY DUTCH BABY FROM GARDEN TO TABLE COOKBOOK: A GUIDE TO GROWING, PRESERVING, AND COOKING WHAT YOU EAT. PHOTO: RACHEL BENAVIDES
If you are looking for solid advice on starting or fine-tuning your vegetable garden, author Kayla Butts offers Garden to TableCookbook: A Guide to Growing, Preserving, and Cooking What You Eat (Fox Chapel Publishing).
“When I began growing and preserving my own food, I truly learned how cultivation and garden-to-table living feeds mind, body, and spirit,” Butts said.
What sets this cookbook apart from others in the home gardening category is how Butts leads you through her health journey, the importance, and benefits of locally sourced and homegrown foods, to helpful tools for your bounty such as preserving, canning, and storage, and recipes for each season.
Here is a sample recipe from the full article that appears in Healthy Aging®Magazine with more recipes!
Berry Dutch Baby
Makes 6 servings
For the pancake batter:
- 3/4 cup all-purpose flour
- 3 eggs
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- Zest of 1 lemon
- 3 tablespoons butter
- 3/4 cup whole milk
- 1 teaspoon vanilla extract
For the berry syrup:
- 1/2 pint fresh berries, cleaned with stems removed
- 2 tablespoons sugar
- 2 tablespoons water
- Juice of one lemon
Preheat the oven to 400 degrees F. Place a 9-inch cast-iron skillet in the oven as it preheats.
In a blender or food processor, combine the flour, eggs, sugar, milk, vanilla, salt, and lemon zest, blending until smooth. Add the butter to the preheated skillet and swirl to coat the surface evenly. Pour in the prepared batter and close the oven quickly to retain as much heat as possible. Bake for 20 minutes, until the batter is golden brown and puffed in the center.
While the pancake cooks, place a small saucepan over medium heat. Add the ingredients for the berry syrup and cook for 3–5 minutes, or until the desired consistency is reached.
To serve, ladle the berry syrup over the pancake and sift confectioner’s sugar over the top.
