So, this week's share comes with the following:
1/3 lb lettuce mix
1/2 lb spinach
1 bunch Tokyo turnips
1 bunch French breakfast radishes
1 bunch of arugula
1 pint yogurt
1 7oz container of garlic-herb chevre
1 dozen eggs
Here's the recipe for yogurt waffles:
1 1/2 cups flour
1 Tsp baking powder
1/2 tsp salt
1 Tsp honey
1 1/2 cups yogurt (plain, whole milk is our preference)
1 Tsp cinnamon
1 tsp vanilla
Add a little oil to the waffle iron, pour batter on (1/3 cup for standard size waffles). Waffles are done when they are a light brown. Once cooked, enjoy with yogurt and fresh fruit or with butter and maple syrup.
This recipe makes 10 standard size waffles. Though we don't eat that many, I cooked all of the batter and froze the leftover waffles. They'll be good for a quick breakfast another day, placing them in the toaster to heat them up.
Yogurt works well as a replacement for buttermilk in most of your favorite recipes. I use it in corn bread, biscuits, Texas chocolate sheet cake. Oh, sheet cake! That sounds good!