Weekly Update: September 16th
This week's CSA shares will include Leeks. This is the first time we've grown
Leeks and have been happy with how they have fared over the course of the season.
Leeks are a long duration, all season sort of crop. We started them from seed indoors about 10 weeks before the last frost, transplanted them in May, and have been irrigating them ever since.
There seems to be some variation in size, many are big, some are more modestly sized, but overall the plants look great. We lost a few to bug damage - looks like worms and other soil critters that found their way up and into the leek itself.
We've trimmed the tops for easier storage and bagging and add the clippings back into our compost mix - nothing goes to waste.
Chocolate Zucchini Muffin Recipe
Zucchini season is almost at an end but we recently tried a new Chocolate Zucchini Muffin recipe and thought it was worth sharing. The Zucchini make the muffins nice and moist.
1 cup finely grated zucchini you'll need about 1 small to medium zucchini
1 ½ cups all-purpose flour
½ cup cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
½ cup vegetable oil
½ cup granulated sugar
½ cup brown sugar
2 large eggs
1 teaspoon vanilla extract
¼ cup milk
¾ cup chocolate chips
Preheat the oven to 375F.
Line a 12-cavity muffin pan with muffin papers.
Using a paper towel, squeeze out any excess liquid from the grated zucchini. It won't feel dry, but it shouldn't be dripping water.
Whisk together the flour, cocoa, baking powder, baking soda and salt in a medium bowl.
In a separate large bowl, whisk together the oil, granulated sugar, brown sugar, eggs, vanilla and milk. Be sure that the eggs are properly incorporated.
Whisk the dry ingredients into the wet ingredients until no lumps remain. The batter will be glossy and sticky.
Fold in the grated zucchini and chocolate chips using a rubber spatula.
Spoon the batter into the prepared muffin pan. Each muffin paper will be about ¾ full, or slightly more.
Bake muffins in the preheated oven for about 20-25 minutes, or until the tops are rounded and an inserted toothpick comes out clean or with a few moist crumbs.
Cool in the pan for about 10-15 minutes, then transfer to a wire rack to continue cooling.
Friday Farm Stand
Friday, September 16th from 3pm - 7pm, we'll be open to the public :).
Let us know how we're doing
If you ever have an issue, question, concern, or comment that you'd like to tell us about, our feedback form is available and anonymous :).
Follow the link below to share your feedback with us!
This Week's CSA Share
Food Bank Donations
So far this season we've donated over 2,500 pounds of fresh produce to our local food banks. Most of our donated produce goes to Kawartha Lakes Food Source, a fantastic charitable organization that distributes to many food banks within Kawartha Lakes.
A big thank you to all of our CSA customers who support our operation and make this possible!