We started an experiment at our house this week, and ordered a local produce box from a company called Greenling. Here’s how that works. Every week, they drop off a box of in-season, local produce that is either organic or sustainably grown.
I know in my heart that all those things are important, but you wouldn’t know that from our usual eating habits around here, as evidenced by the Sonic Route 44 cups filling our trash can. We needed an intervention. So, I signed up.
The box was apparently delivered by a ninja, since I was home and didn’t even know it had arrived until I nearly fell over it running out the door to an appointment. Fortunately, my reflexes also feature cat-like reaction time, so I did not take a face plant on the front walk. Score one for the new healthy lifestyle.
Opening a local box is a little bit like opening a Christmas present. Or would be, if you get vegetables for Christmas. (If you do, I’m sorry.) The contents on the box depend on what’s in season and being harvested at local farms.
Since we’re in the middle of the worst one-year drought in history, our box was filled with dirt and straw and a special note from Rick Perry promising he’d make it rain if I’d vote for him for president.
No, not really. That note came direct mail.
In the ACTUAL local box were some shallots, some salad mix greens, Asian pears, cute Japanese eggplants, summer peas, yellow squash, new potatoes, sweet onions and the zucchini that could double as a Little League bat.
I decided to tackle the zukezilla first.
So I shredded half of it up — and made it into muffins. I started with a recipe from Mollie Katzen’s Sunlight Cafe because Mollie knows what to do with vegetables and has never even BEEN to Sonic, I am pretty sure.
She had a recipe for Carrot-Currant muffins that I used as a rough jumping-off point, and then went zuke-crazy with it.
Here’s how it ended up:
Not Mollie’s Muffins
- 2 cups unbleached all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1/2 cup packed light brown sugar
- OPTIONAL – 2 Tablespoons granulated sugar
- 1 cup packed finely-grated zucchini and carrots
- 1 Tablespoon lemon zest
- 3 Tablespoons lemon juice
- 1/2 cup milk (I used almond milk)
- 1 large egg
- 2 teaspoons vanilla
- 4 Tablespoons melted butter