Summer and Winter

Although I thought I'd be overrun by zucchini last summer, the crop had dwindled down to almost nothing by mid-July, probably because I planted them among the corn that eventually shaded the sun-lovers too much. And I didn't test the soil, so that probably didn't help.

But with six more weeks of the farmers' market to go, I needed to make those zucchini last as long as possible. I picked all I could and shredded it a little at a time--whenever I felt bored or had nothing else to do. Because this happens all the time, of course.

Zucchini muffins are one of my best-selling items and the profit margin isn't too bad. If I freeze shredded zucchini in two-cup measures, I can begin selling zucchini muffins before the vegetable is in season. The top shelf in our deep freeze is still crowded with the little containers of shredded zucchini and the bottom shelf has packets of frozen muffins left over from slow market days. These muffins are especially good the day after they are baked, and they freeze better than any other vegetable or fruit bread that I know of.

Here's the recipe I use.

Zucchini Muffins

3 eggs (preferably from happy chickens that lay medium size eggs)

2 c. sugar

1 c. oil (then I usually take out 2 T. This makes them a little less oily the next day. You can take out a little more and experiment. Let me know what happens.)

1 t. vanilla

2 c. flour

1 c. quick oats (this makes a nice crunchy top)

1 t. cinnamon

1 t. soda

1 t. salt

1/2 t. baking powder

2 c. shredded zucchini

1 c. grated coconut (you can leave this out if you don't like coconut, or cut the amount in half. I've made them both ways, and it works--but I like the full amount best and so do my customers)

Mix ingredients together all at once. Fill lined muffin pans about 2/3 full, then bake at 350 degrees for about 20 minutes. If you like muffins with a domed top, fill the muffin cups a little more than 2/3 full. 

My oven bakes hot, so I start checking at about 15 minutes. Test them with a cake tester. This usually makes 15 to 18 muffins depending on the moisture in the zucchini and the amount of coconut I've used.

Adding cream cheese frosting makes this muffin into a dessert.

Soup Is Good Food

Unless you're really committed to eating bark and branches or you're good at long-term planning, eating local foods in the winter and early spring is a lot more difficult than "eating local" in the summer. Then, you can run out to the garden and gather what you need for supper or even a snack--a bit of broccoli, a fresh pepper, a tangy little Sungold tomato. But when the garden is nothing but dead stalks and frozen or muddy soil, what do locavores do?

Fortunately for us, we are good at planning ahead for those chilly winter days. Yesterday, even though our weather was fine (about 70 crazy degrees), I was in the mood for tomato soup. A quick visit to the pantry, and I was all set to make this easiest of easy soups. You don't even have to be a good cook to make this one. You just need a smallish soup pot and a food mill.

I've promised this recipe to some friends, so here it is:

Erin's Easy Tomato Soup (Winter Version)

1 onion

1 teaspoon olive oil

2 quarts of canned tomatoes (if you don't have your own jars in the pantry, two of those big cans of Muir Glen organic tomatoes will do)

salt & pepper

Chop the onion into fairly large pieces. (They can be pretty big because they'll get soft and you're going to use the food mill anyway.) Heat the olive oil in the soup pot until it's pretty hot, then throw in the onions. Cook them over medium high heat until they've softened, reduce the heat for a few minutes, stir the onions, then pour in both jars of tomatoes. Stand back to avoid the sizzle. It's OK to leave the tomatoes whole or in big chunks, but I usually start breaking them up as I stir. Bring to a boil--you'll probably have to turn the heat back up a bit--then reduce the heat, cover, and simmer for about 20 minutes.

Let the soup cool for 10 minutes, then run it through your food mill into a clean pot. (It's just easier this way.) Return it to the heat, and let it simmer with the lid off for about 30 minutes. Stir it frequently because the tomato solids will go to the bottom and stick.

That's it. We sometimes swirl in some pesto or sour cream or add some cooked pasta if we're feeling extra hungry.

Serve with some really good bread and say goodbye to Campbell's tomato soup.