I'm sitting here with my 2011 seeds. Over the winter I sort them by type, but come spring I like to arrange them by planting date-indoors and outdoors- so that when it comes time to plant I just grab the section labeled by date.
Sorting time is 3 scones.Blueberry scones with oat flour
1 ½ cups all-purpose flour
1 cup whole wheat flour
½ cup oats, ground
1 tablespoon baking powder
½ teaspoon salt
¾ stick (6 tablespoons) cold unsalted butter, cut into bits
1 pint blueberries
½ cup honey
1 large egg
1 large egg yolk
1/2 cup sour cream
Preheat oven to 400F and line a large baking sheet with parchment paper. Adjust a baking rack to the middle position.
To make oat flour, grind whole oats in a small food processor for about 1-2 minutes, or until it becomes a fine powder. Mix the dry ingredients, then cut in the butter with a pastry cutter, knife or your hands until it resembles a coarse meal. Stir the rhubarb into the flour mixture. Lightly beat the honey, egg, yolk, and sourcream together in a bowl (use the same one you used for the rhubarb), then add this mixture to the flour mixture. Stir until just combined.
Drop in generous spoonfuls onto a parchment-lined baking sheet, and bake for 15-20 minutes.
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