Serves 6 to 8.
Note: Wheat berries can be found at natural foods co-ops and in the bulk foods section of some supermarkets. Farro could be substituted for the wheat berries (1/2 cup of cooked farro). From "The Birchwood Cafe Cookbook" by Tracy Singleton and Marshall Paulsen with Beth Dooley (University of Minnesota Press).
• 1/4 c. wheat berries (see Note)
• 2 1/2 c. flour
• 1/2 c. cornmeal
• 1 tbsp. baking powder
• 3/4 tsp. baking soda
• 1 tsp. salt
• 3 1/4 c. buttermilk
• 3/4 c. (1 1/2 sticks) unsalted butter, melted
• 3 eggs, lightly beaten
• 1/2 c. corn kernels, freshly cut from about 1/2 ear sweet corn
• 1/4 c. freshly chopped basil
• 1 tbsp. fresh thyme leaves
• Cooking oil or additional melted butter for waffle iron
• Stone Fruit Salsa (see recipe)
Directions
Place wheat berries and 2 inches water in a small saucepan over medium-high heat. Bring water to a boil, then reduce heat and simmer until grains are tender, about 50 to 60 minutes. Drain excess water and reserve wheat berries.
In a large bowl, whisk together flour, cornmeal, baking powder, baking soda and salt. Stir in buttermilk, butter and eggs (batter will be thick). Fold in cooked wheat berries, corn kernels, basil and thyme.
Preheat oven to 200 degrees. Preheat waffle iron and lightly brush cooking surfaces with oil. When waffle iron is ready, pour in 1 cup batter. Cook until waffle is lightly browned, about 6 to 8 minutes, depending upon waffle iron. Transfer waffle to a baking sheet and keep it warm, uncovered, until ready to serve. Repeat with remaining waffles.
Serve each waffle topped with Stone Fruit Salsa. Ramp up toppings by adding a sunny side-up egg, crisp bacon bits and toasted hazelnuts, or keep it simple and drizzle on some maple syrup.
Makes about 4 cups.
Note: The authors suggest that this recipe be prepared with any available stone fruit, such as plums, pluots and nectarines. They also note that, before adding the honey, taste the salsa to assure that it doesn't get too sweet. From "The Birchwood Cafe Cookbook."
• 6 peaches
• 1 large sweet onion, chopped
• 2 in. ginger root, peeled and freshly grated (about 2 tbsp.)
• 2 tbsp. neutral vegetable oil (the Birchwood Cafe uses rice bran oil)
• 2 tbsp. freshly squeezed lime juice
• 1 tbsp. honey, or more to taste
• Salt and freshly ground black pepper
Directions
Bring a large pot of water to a boil and fill a large bowl with ice water.
Score a small X in the bottom of each peach. Carefully place peaches, 2 or 3 at a time, in boiling water, just until skins start to split, about 15 seconds. Using a slotted spoon, immediately transfer peaches to ice water. Repeat with remaining peaches.
Peel peaches, discarding peels. Cut peaches in half, remove and discard pits, and chop fruit into 1-inch chunks.
In a medium bowl, stir together peaches, onion, ginger, oil and lime juice. Taste salsa, then add honey to sweeten. Season with salt and pepper. Serve immediately.
It’s too soon to tell how much the immigration crackdown is to blame.
