Cooking from the Garden, in the middle of winter.

I got a burst of energy last week (and now it’s gone…), but I decided to put it to good use, and cook some dishes using our lovingly preserved goodies from this summer. No better way to beat those dreary January days than cooking with goodies you grew with your own hands! I wanted to share this one with you, just because it turned out so scrumptious!

 

Blueberry Zucchini (yellow squash) Mini Loaves

Adapted from this recipe.

 Ingredients:

• 3 eggs, lightly beaten (farm fresh of course!)

• 1 cup vegetable oil

• 3 teaspoons vanilla extract

• 2 1/4 cups white sugar

• 2 cups shredded zucchini (I used yellow squash I had shredded and frozen this summer)

• 3 cups all-purpose flour

• 1 teaspoon salt

• 1 teaspoon baking powder

• 1/4 teaspoon baking soda

• 1 tablespoon ground cinnamon

• 1 pint fresh blueberries (I used frozen blueberries that were picked fresh, and frozen this summer.)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
2. In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
3. Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

You’ll also be able to find this recipe on our “Recipes from the Farm” tab!

And just to make your mouth water, Rich made us a SUPER Superbowl pizza using home canned sauce, and preserved onions and green peppers.

If these things don’t make you want to grow your own, or buy local, I don’t know what will! MMmmmm. 🙂

-Linde

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