Harvest

This morning, I stepped outside and found fallen Aspen leaves next to a sand dollar.  The two together were a perfect match for this season of transition from summer to fall.  This past week we witnessed the moon in a lunar eclipse and I was reminded of the harvest moon and the festivals in the fall that center on the harvest.

Most every place has its harvest festival and the foods it celebrates.  Near to me are festivals for chile and beans (aka as frijoles), apples, and grapes for wine.  We also have a local farmer’s market where I load up on vegetables that I would otherwise be incapable of growing or buying at a regular market. 

The harvest is a great time to be together with friends and family sharing in the abundance of season, I hope you are inspired by my favorite selections and recipes.

Chile: The local festival celebrates its iconic vegetable, the green chile. Don’t be too afraid, chile comes in all levels of intensity.  Chile can be added to any soup, sandwich or bread either chopped or pureed. I even saw a sign enticing me to try a green chile mocha.  I enjoy a green chile with a tortilla and some cheese.   

I love beans

Frijole: I have been going to the Chile and Frijole Festival for at least 15 years, and this is the first year that I actually purchased frijoles.   I am so glad that I did, the beans were the best!  Soak 2 cups of dried beans in plenty of water over night.  The water should rise about 2 inches above the level of the beans.  The next morning, rinse the soaked beans and add to the crock pot, with 2 inches of water above bean level, and cook on low all day.  Suggested additions are a red chile pod, anise, and/or garlic.

Okra: I would have never touched an okra as a kid and only recently started touching them as an adult.  I have living in the south to thank for my appreciation of okra.  A local farmer has the best okra and it cooks up great with a little corn flake breading.  Rinse and slice okra into ¼ inch disks.  The okra secretes a natural sticky substance that allows for battering without needing to use an egg, it sticks right to it.  Pan fry in canola oil for about 5-7 minutes each side and salt and pepper as needed.

Collards:  This is another vegetable that gained my appreciation from living in the south.  It looks a little unfriendly in raw form, but becomes tender and sweet once cooked.  Tear the leaves into 2x2 pieces, removing the rib.  Wash and rinse the leaves.  Slice ¼ of a large yellow onion and sauté until soft and beginning to brown.  Add cleaned collards to the pan, setting them on the onion layer.  Cover and steam over medium heat until leaves are soft.

Eggplant:  Try making Eggplant Parmesan, enough said. Here is the link: Eggplant Parmesan

Cucumber: I visit my farmer weekly and purchase about 20 little pickling cucumbers.  My children eat them as snacks, packed in lunches, tossed in salads, and occasionally as refrigerator pickles.  To make refrigerator pickles, peel, wash and slice about 12 little cucumbers.  Peel and slice a small white onion.  Dissolve 1 teaspoon of salt and 2 teaspoons sugar with ½ cup of white vinegar and ½ cup of water.  Add in the cucumber and onion and allow it to marinate for 4 hours before serving.

Apples: Peel and chop 2-4 apples and place in a sauce pan with one small, lunch size container of applesauce (or 1/4 cup of applesauce).  Add water if needed and cinnamon and sugar to taste. Cook on low heat until apples are soft.

Chocolate Zucchini Muffins

Chocolate Zucchini Muffin

School has started and routines are getting reestablished that were ignored with the long days of summer.  Bedtime is earlier, bathing and cleaning behind ears are more closely inspected, back to packed lunches, and battles at breakfast.  My children are not cereal eaters and each of them has their own needs and preferences.  One is allergic to milk, eggs, and nuts, the other needs lots of fiber, and another dislikes cereal.  I have been in a habit of making breakfast muffins for my child with multiple food allergies for a few years. My other children would gaze across the table with envy for a “cupcake” for breakfast.   In general, breakfast is not a simple or quick moving part of our day.

The Slow Breakfast Crew

Since making it to the bus stop in time is essential for everyone’s commute to school, I cannot be in a battle for finishing breakfast every morning.  I recently allowed muffins for everyone at breakfast since my new muffin recipe has the best of both worlds: It’s free of allergens and has fiber!  I was inspired by a recipe for Chocolate Zucchini Bread that my mom made when I was a child. 

Some might say that I have lost all pride allowing chocolate at breakfast, but I think the generous serving of vegetables for breakfast and making the bus on time, is a great trade. 

I spent part of my day off to make both the Banana Chocolate Chip Muffins (link) and this new recipe.

Chocolate Zucchini Bread

Yield: 24 muffins or 2 loaves

2 cups of shredded zucchini, well drained of excess water

2 cups flour (wheat or wheat/gluten free blend)

¼ cup unsweetened cocoa powder

1 teaspoon cinnamon

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

1 ¼ cups sugar

2 Super Eggs (link)

½ cup oil

¾ cup buttermilk (dairy free version is 2/3 cup milk alternative and fill to ¾ cup level with apple cider vinegar)

                                                     1 teaspoon vanilla extract

Sifted flour and cocoa

First, prepare three medium sized zucchini by washing and trimming ends.  The zucchini can be shredded with the medium size grader or by placing in a food processor.  Zucchini contains natural water and it is important to allow the excess water to drain prior to placing the shredded zucchini in the mix.  Place shredded zucchini in a colander and allow it to rest for 10 minutes prior to pressing the liquid out. 

Combine the dry ingredients in a bowl. 

Combine the Super Eggs (link) with sugar, oil, buttermilk, and vanilla. 

Add the dry ingredients with the wet ingredients; fold in the 2 cups of shredded zucchini.  

Bake for 17 minutes in mini muffin tins

Place batter in muffin tins/muffin cups and bake for 25 minutes at 350 degrees or bake in greased and floured loaf pans for 45-50 minutes. 

The original recipe included 3 eggs and buttermilk, but with the proven alternatives of my Super Egg and old kitchen trick to make buttermilk on short notice, this recipe took the substitutions very well and the muffin does not fall apart.  It also tastes great and helps to make breakfast more enjoyable for all.