Saturday, November 20, 2010

Zucchini Blueberry Muffins

Sunburst Blueberry Muffins sounds a little weird, so I'm going with zucchini.  We pulled up the sunburst squash plants weeks ago, but the squash that we harvested hasn't yet withered.  It is just happily sitting in the pantry.  It's a little past the time where we can use it fresh, but it is working great in soups, pot pie, and muffins. The biggest difference between the sunburst and the zucchini is that the sunburst may harbor a few hard seeds, so either cut them out before you start, or take them out while you are grating.

Here's the recipe:

Zucchini Blueberry Muffins

2 eggs, lightly beaten
1/3 cup sunflower oil
1 tsp. vanilla extract
1/4 cup milk
2/3 cups sugar
1 cup shredded zucchini
1 2/3 cups flour (mix unbleached and whole wheat to your preference)
1/4 tsp. salt
3/4 tsp. baking powder
1/8 tsp. baking soda
1 tsp. cinnamon
1 1/4 cups blueberries

1. Preheat oven to 375 degrees. Spray a muffin pan with cooking spray
2. In a large bowl, beat together the eggs, oil, vanilla, milk, and sugar.  Fold in the zucchini. In a separate bowl, mix together the flour, salt, baking powder, baking soda, and cinnamon. Add the dry ingredients to the egg mixture, and stir until just blended. Fold in the blueberries.
3. Divide the batter evenly to fill the muffin pan.
4. Bake 20 minutes or until the tops are brown and a tester comes out clean.

Okay, so the  blueberries were frozen rather than fresh. Like most farm people, we preserve what we can't sell or eat fresh.  But back in July, the zucchini, blueberries, and eggs were fresh from the farm.

Friday, November 19, 2010

Winter Greens are here - Sausage Kale Soup

The flat green kale is growing like weeds. Fortunately, it tastes better.

Sausage Kale Soup

1 lb sausage, sliced (any type you like, including vegetarian, but Portuguese is traditional)
1 onion, chopped
4 cloves garlic, sliced
2 cups stock (chicken or vegetable)
4 cups water
2 cups diced potatoes
1 1 lb. bunch kale, stems removed, and chopped
red pepper flakes (optional)
salt and pepper to taste

Cook sausage in a soup pot, until lightly browned, about 10 minutes.  Drain off any fat.  Add the onion, and continue cooking until translucent, about 5 minutes.  Add the garlic, and cook for another minute.  Add the water and stock, and bring to a boil.  Add the potatoes, kale, (and red pepper flakes if using) and cook until tender, another 10 minutes or so.