Hello members hope all is well and summer is treating you and your families great! August is already halfway over and I'm not going to lie, I can't believe it!
Few Farm Happenings:
- We finished up fall plantings for most crops except for fall lettuces and radishes.
- The recently (very) dry weather will cause some minor shrinkage on the tips of corn, but it will still be sweet and delicious.
- If you haven't seen the Northforker video featuring Jackie's Farm Yoga, check it out here! We would love to have you down at the farm for her classes that run Thursday evenings and Sunday mornings (weather permitting!).
Below you'll find my wife's Zucchini Banana Bread recipe. It is sweet, delicious and a little bit nutritious! The recipe is for 2, 9X5 loaves, but can easily be halved!
Ingredients:
- 4 eggs
- 2 Cup white sugar
- 2 ripe bananas
- 1.5 Cups of shredded zucchini
- 1 Cup butter (2 sticks), softened
- 2 Cups of all-purpose flour
- 2 tsp baking soda
- Pinch of salt and a splash of vanilla
- Optional add-ins: chocolate chips, nuts, craisins
Steps:
1. Preheat oven to 375 degrees; butter and sugar (this is important!) loaf pans
2. Combine butter and sugar, add eggs, mashed bananas, zucchini and vanilla.
3. Fold in flour, baking soda, and salt. Add in floured chocolate chips or anything else you'd like.
4. Bake for 45-60 minutes until set in the middle. Enjoy!
