Friday, February 19, 2010

A few recipes to try

Around here, the fresh herbs in little plastic packages found in the grocery stores are what I would consider local. They are from Shenandoah Growers out of Harrisonburg, VA. I keep forgetting that I now live on the other side of the "Valley" but that's ok. :) They work for when I either don't grow that herb, it's bolted (cilantro) or it's under snow (Rosemary).

They have a few recipes on their site, but this one wasn't and it caught my eye when I emptied out the package of Rosemary. I love scones, and it's a savory one to boot!

Found this in the rosemary package and it looks good!
Cornmeal Rosemary Scones and Sage Butter
from Shenandoah Growers (
Makes 10-16 (see instructions)

2 cups flour
1 cup yellow cornmeal
1 Tablespoon baking powder
1/2 teaspoon baking soda
1/2 tablespoon salt
3 Tablespoons fresh rosemary -- chopped
12 Tablespoons unsalted butter -- chilled
1 cup buttermilk
2 Tablespoons cream
Herb Butter:
1 stick butter, softened
2 Tablespoons fresh sage, chopped
2 Tablespoons fresh thyme, chopped.

Preheat oven to 425 degrees. Mix the dry ingredients together. Using a pastry blender or food processor, cut in the butter until mixture resembles coarse meal. Add the buttermilk and blend well. Place dough on a cornmeal dusted board and roll out to 1/2 inch thick. Cut scones into 10 wedges or with a 2-inch cookie cuter, cut into 16 shapes. Brush tops of each with cream. Bake for 12 minutes or until golden brown. Serve with herb butter.

For Herb Butter: Blend butter with herbs.

Here is a Red Beans and Rice I've also got on my to try list:

And this Bay Pork gives me something else to do with a pork butt besides my normal Pork BBQ.


Mary said...

Mmmm, rosemary scones sound yummy.

Shenandoah Growers said...

Thank you for writing about our fresh herbs, we hope you enjoyed the recipes. We now have the scone recipe on our website, so next time you are looking for it, you should be able to find it.

Best Regards,
Sarah Yoder for the team at Shenandoah Growers