Maggie's Farm

A re-post from 2007 -

The post about Beantown food yesterday, with the link to Sissy Willis' baked bean recipe, put me to thinking about some of my favorite fall and winter foods. I guess spending yesterday afternoon getting a couple of loads of firewood with a friend's truck helped.

Johnnycakes, or Cornmeal pancakes, or these. You can do them with or without flour in the mix. I like to add a can of canned or frozen corn to the batter: it's one of the very few valid uses of canned corn.

(In fact, corn is a nice addition to regular pancake batter too. Give it a try. Of course, cranberries are great in pancakes. Their tartness adds a lot of zip to a dull pancake.)

Indian Pudding. It's what was called "Hasty Pudding," but made with corn meal, and cooked slowly - never hastily. A little ice cream or drizzled heavy cream on top.

Why is Boston called Beantown? It's because of the triangular trade. Here's a Durgin-Park recipe. Really good with black bread. Heck, I even like baked beans from the can. Our reader reminds us that, in the old days, beans or peas in the pot were termed "Pease Porridge."

I'll do Yankee apple desserts in another post.