While farmer Val is making her way back down to Florida for the remainder of the summer and then to Sweden we are happy to introduce the newsletter from one of our favorite Berkshire CSAs, Farm Girl Farm, that is written by our next favorite farmer gal, Laura Meister. We hope you enjoy Laura's insights and delightful recipes that of course include in season ingredients!
Original recipe by Judith Janowski
- Preheat oven to 325 F. Line muffin cups with paper bake cups or lightly coat with nonstick cooking spray.
- In a large bowl stir together zucchini, eggs, granulated sugar, oil, and vanilla. Add flour, cocoa powder, baking soda, salt, baking powder, and chocolate chips; stir until combined. Spoon batter into prepared cups, filling about half full. Bake about 25 minutes (about 15 minutes for mini-cupcakes) or until a wooden toothpick inserted near centers comes out clean. Cool in pans on wire racks for 5 minutes. Remove from cups. Cool completely. Frost with Peanut Butter Frosting.
Dill-icious(!) cucumber salad-
approx. 1 cup plain yogurt