At Buckland Farm Market, our customers will often share a recipe or cooking tip that they find delicious, unique, useful. One such came my way this week: Our customer was so delighted to find a pot of chocolate mint, he readily told me about how he uses it. Citing a recipe his grandmother used from the *Wise Encyclopedia of Cookery, here is the recipe he wrote down for
Mint Syrup
4 cups sugar, 1/2 cup light corn syrup, 2 cups water, 40 stalks of mint (with leaves on).
Combine sugar, corn syrup and water in a saucepan; bring to a simmer. Wash mint and crush (use a rolling pin wrapped in plastic wrap). Cut into hunks to put in saucepan with syrup mixture. Simmer 20 minutes, stirring frequently. Strain through cheesecloth into clean, sterile jars. Keep refrigerated.
Great for iced tea, ice water. Mix with vinegar to make a sauce for lamb. I’m sure other uses can be found. Feel free to use your favorite mint.
*His version of the Wise Encyclopedia of Cookery is the same as the one his grandmother used. It is still available online.
Fruit Crisps
The second recipe I share because I love Crisps. My favorite Crisp (until now) is the Apple Crisp served at Capon Springs and Farm in Capon Springs, West Virginia. This Blueberry Crisp was served as dessert after dinner with friends. I was particularly delighted because the Crisp stayed crisp. Now I have another favorite!
Blueberry Crisp
In an 8”x8” ovenproof dish, gently mix 4 cups of blueberries, 1/4 cup sugar and 1/2 tsp. grated lemon rind.
In a large bowl, mix (with a fork or pastry cutter):
1 cup butter
1 cup flour*
1 cup rolled oats
1 cup light brown sugar
2 tsp. cinnamon
1 tsp. nutmeg
Spread or sprinkle crisp mixture over the top of the blueberries. Bake for 45 minutes at 325 degrees until golden brown on top and blueberries are bubbly. Can be made ahead. Serve with ice cream or whipped cream.
*The flour used in the dish I had was gluten-free, which may help in the “staying crisp” part. Any fruit can be substituted.
I love this because the ingredients are so simple and the recipe is simply made. I think I’ll try it with fresh peaches tonight.