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Lingering over coffee on Sunday morning…I’m heading to the kitchen soon to start working on zucchini and squash. I’m going to start with making chips in the dehydrator. I’ll also grate some for the freezer to use in muffins and breads. And, since we have plenty, we’re going to give sun drying a try. I’m planning to salt and skewer them and put them in our sun room. I may go ahead and bake some muffins while I’m at it…
The jalapeno peppers are coming in so I made Pioneer Woman’s Bacon-Wrapped Jalapeno Thingies. Delicious!
And, for my birthday, I got the lovely King Arthur Flour Whole Grain Baking Book. I’ve been using their sour cream muffin recipe with frozen berries and last night, in an effort to clear out last year’s bounty of raspberries, baked up a pan of raspberry crumble bars. They are wonderful with a thick crust, soft raspberry filling and crumble top. I’m hoping they freeze well.
For now, I’m using the whole wheat flour in the cupboard but we’ve been working on threshing and winnowing our own wheat so once the store bought is gone, I should have plenty of my own wheat to grind. Talk about baking from scratch!
The farm stand is slowly gaining customers. We still have more produce than we can eat or sell so Bob is heading to the local food mission to drop off the bounty.