Recipes with our Hazlet rye

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The photo on the left is from our present inventory of Hazlet rye berries harvested in July 2023. Please contact Abbie if you interested in purchasing. Any size volume  is $1.25. Shipping by USPS or UPS is possible.  Pickup in Hardwick, MA or Burlington, MA are options.

Whole Hazlet rye berries are delicious cooked until tender. To 1 and 1/2 cups of rye berries add 2 and 1/2 cups water and simmer until swollen and tender, about 50 minutes. Most of the water will be absorbed. These cooked rye berries are great as an ice cream topping. My preference is adding to vanilla and rum raisin ice creams. 

Cooked rye berries are a healthy and yummy addition to a leafy salad. 

Addition of the juice from one squeezed orange and 2 T red wine vinegar to a cup of cooked rye berries makes a simple and satisfying salad.

Remove core from large apples. 

You can save the cores to make raw apple cider vinegar. Place cores with most of seeds discarded into a glass jar. Cover with water. Add 2T raw apple cider vinegar as a starter culture. Use an air lock lid or another method to exclude air from the fermentation. I use a plastic bag filled with water at the neck of the jar. Place fermentation jar on a saucer to collect bubble overflow. Vinegar is ready in about three weeks. I smell and taste first before storing the raw apple cider vinegar in the refrigerator. I toss about half of my attempts due to spoilage from molds mostly.

To cored apple cavity, fill 2/3 full with cooked rye berries. Depending on size this could vary from 1 to 4T. Add about 1/8 t of spices to each apple such as nutmeg, cinnamon, cloves, allspice, ginger and/or vanilla extract. Add about 1 T of brown sugar to each apple. Add about 1T of raisins. Top the apple cavity with 1T butter. Bake 350F for 35 minutes in a covered dish with ¼ inch of water on the bottom. Apples should retain shape and be softened instead of collapsed and mushy. Cooking time varies with apple varieties and fruit size.

Ingredients:

2/3 cup Grandma's molasses

½ cup butter softened

1 egg

2 T chopped candied ginger 

2 t dried powdered ginger

1 and 1/4 cups cooked and peeled squash or pumpkin flesh

¼ cup heavy cream

1/4 cup apple cider vinegar

¼ water may be needed – wait to add after dry ingredients are added

About 2 cups Hazlet sifted rye flour, prepped with Mockmill 200 setting 1, used mesh screen to remove about 10 % large rye bran flakes

1 t baking powder

1 t baking soda

Instructions:

Combine all wet ingredients and spices above using mixer or immersion blender. Then add rye flour mixed with baking soda and baking powder with a spatula or spoon.

Bake in 8” x 11” buttered dish or another close to these dimensions. Bake 40 minutes in 350F preheated convection oven. Turn off oven and leave dish inside for at least an additional 15 minutes.