Check out the video story: Commercial Composting: Why One Restaurant Recycles One restaurant chooses to participate in a city-wide program, recycling its food waste into reusable garden compost—the owner explains her reasons for doing so.
Ingredients:
- 8 cups whole wheat extra fine pastry flour
- 2 cups unbleached white flour
- 2 teaspoons baking soda
- 2 Tablespoons baking powder
- 1 teaspoon salt
- 3 cups sugar
- 4 cups buttermilk
- 2 cups melted butter
- 4 cups whole blueberries
Instructions:
- Combine all dry ingredients & mix together
- Add remaining ingredients and combine with quick deep
strokes. Do not over mix. - Pour into lightly greased muffin tins.
- Bake at 325°F for 18-20 minutes.
Yield: Makes 4 dozen
Recipe courtesy of Kathy Hagberg, owner of the Bijou, Café
One Comment
I saw the CBS about Wasted food and really want to compost but I do save my coffee grounds to go in the flower garden beds. The flowers are so beautiful this year.
Sincerely, lee
One Trackback
[...] Composting: Why One Restaurant Recycles Recipes from this show: Blueberry Muffins; Oatmeal Pancakes Saving the planet may well stem from the small act of many, than bigger actions [...]