Here is a recipe for a wonderful weekend brunch with Fair Ridge Farms’ CSA produce. Serve sweet potato pancakes with homemade garden huckleberry jam and unsweetened Greek yogurt. Delicious!
Garden Huckleberry Jam
Making jam doesn’t necessarily mean canning jam. If you take out the canning part, making jam is quite easy. You can store the jam in the refrigerator for 1-2 months, or freeze if you would like to keep it around longer. This jam is a wonderful dark purple color.
2 cups huckleberries
1 2/3 cups sugar
1/4 cup water
1/3 package of pectin, or 2 tablespoons
optional: candy thermometer
Place berries in a large, heavy saucepan and mash. They are a little hard to mash. Then, add pectin and water and heat on high until boiling. Boil and stir for a minute or so. Add sugar, and then bring to a boil while continually stirring. Let the mixture come to a rolling boil and boil for a minute or until the temperature reaches 215 degrees. Remove from heat. Place in glass jars and cool. Refrigerate or freeze after completely cooled. Makes about 2 cups.
Sweet Potato Pancakes
I used a leftover baked sweet potato in these pancakes. You could also cube and boil the sweet potatoes, or even butternut squash.
1 cup whole wheat flour
1 tbs. baking powder
dash of salt
1 tbs. sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Mix dry ingredients in a large bowl, then add the following to the dry ingredients:
1 1/4 cup milk
1/4 cup melted butter or oil
1 egg (optional)
After mixing together, add
1 cup mashed sweet potato or butternut squash.
Mix well.
Melt butter in the pan and cook over medium heat.
Serve topped with Greek yogurt and Garden Huckleberry Jam.
Serves 4.
Enjoy!
Members, we love recipes! Please send recipe and photo to megan@fairridgefarms.com.
