Posts Tagged ‘zucchini’

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!

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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.

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

-Linde

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Well, I didn’t sleep well, as expected. I flip-flop between extreme excitement that we’ve been selected by the USDA for high tunnel funding. It makes me feel like my dreams are becoming a reality to not just me, but the rest of the world too! Then, my feelings are dashed when I think about the city meeting. I have a sinking feeling that they’re going to say 2,100 sq feet is just too large. It is big, but what an impact it would have on our farm! I’m hoping that the worst outcome is that they say we can have it, it will just have to be smaller.

Anyway, back to the story. I didn’t sleep well. I’m not sure I even slept at all. So, what’s the best remedy for sleeplessness?

ZUCCHINI SALSA OF COURSE!

I was in zucchini OVERLOAD this week, so when I ran across this recipe, I figured I’d give it a try. I’ll be honest… It’s delicious! I call this version the “Hot Zucchini Salsa” because at the recommendation of Farmer Rich, I threw in a jar of jalapenos. (We don’t have any yet.) It’s a little hotter than I’d like it, but it is so good, the heat didn’t really slow me down when “sampling” half a jar. I have the full recipe for you on the “Recipes From the Farm” page. I encourage you to give it a try!

And to round out this crazy post, I just wanted to show you some other new things around the farm:

We got our first ripe tomato! And Farmer Rich promptly ate it.

Then I noticed we had a cantaloupe growing! I don’t even know how I missed it!

Looks like we actually had two, but something was obviously more observant than I.

And, just because they’re my favorites:

-Linde

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Zucchini and Summer Squash $1.00/each.

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Potatoes
Did you know potatoes are one of the veggies with the most chemicals? Because they’re in the ground, they suck up pesticides, herbicides and other chemicals that end up in the soil. Eek!
NOT COLLINGWOOD POTATOES!
We don’t use chemicals, and grow our potatoes from certified organic seed. So, if they’re on your grocery list, consider buying them from us, fresh from the soil.
We have russet, yukon gold, and 2 varieties of red skinned.
$1.00/pound
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Cucumbers next week!
-Linde

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