Using New York corn, the East Harlem bakery’s method is as simple as it gets.
Since Easter falls on 4/20 this year, we’re reappropriating #wakeandbake.
As part of our new “What’s in Season” series, we spoke with Michelle Russo, mill-hand at Farmer Ground Flour, to learn about the seasonal grains they’re growing and stone-milling upstate.
When you hit the Greenmarket this weekend, pick up some Farmer Ground Flour (sold at the Cayuga Pure Organics stands) and try this earthy, rustic pound cake from June Russell, farm inspection manager for the Greenmarkets. Made of cornmeal, buckwheat and wheat, it’s a cross between cake and cornbread and makes a wonderful winter treat.
Hello August!: A page from Cayuga Pure Organic’s 2010 Pin-Up Calendar. Available While Supplies Last at The Brooklyn Kitchen for $13 and Cayuga’s Manhattan…