I’m baaaaaack! For a little bit because apparently it’s getting harder and harder to post yummy goodies and fun face care routines.
Anyways…HAVE YOU SEEN STRANGER THINGS YET?! Do it. ARE YOU WATCHING THE OLYMPICS?! I’m not. DID YOU GO ON VACATION?! I went to Minnesota and Maryland. ARE YOU GARDENING AND/OR HITTING UP ALL YOUR LOCAL FARMER’S MARKET STANDS?! YES!!!!
My next few posts will be meals entirely or partly inspired by things I’m getting form the garden or farmers’ markets currently. Today you get two, YES TWO, recipes that include a lot of things you might be harvesting or picking up locally. Before I post these recipes, I’ll write a list of farmers’ market finds you’ll be using so you can see if it’s something you can utilize with what you’ve got on hand, yo! So, let’s get right into it…..
Farmers’ Market/Garden Recipe Number 1 will be using….
- ears of corn
- red potatoes
- zucchini (one medium)
- local eggs
- one quart of blueberries
- 2 cloves of garlic
The rest you most likely will have on hand or can pick up with your regular grocery haul. Right now, the above listed items are pretty cheap, so let’s cut down on them grocery bills, yeah?
Summer Corn Chowder (Crockpot)
What You Will Need:
- 6-8 ears of corn shucked, kernels removed
- 5-6 red potatoes chopped with skin on
- 1 small package of celery, diced
- 2 cloves of garlic, minced
- 4 cups of chicken stock
- 1 tsp oregano
- 1 tsp parsley
- 1 tsp paprika
- salt and pepper to taste
- 16 oz. (2 cups) of half and half
- (optional) 6 slices of bacon cooked and chopped up for topping
What You Need To Do:
- Add ALL ingredients to your crockpot to cook on LOW for 8-10 hours or HIGH for 6 hours.
- After cooking, remove about half of the chowder to blend with an immersion blender OR put half into your upright blender to blend until smooth. CAREFUL, IT’S HOT. Add it back into the crockpot and stir it together to combine.
- Add your half and half and cook for an additional 30 minutes or so.
- Top with bacon and serve!
Super easy, right!!! And, really yummy. TIME SAVERRRRR!
Blueberry Lemon Zucchini Muffins
What You Will Need:
- 3 cups of your flour of choice (I used about 1 cup coconut flour and the rest was unbleached white, but it’s just because I ran out of the first!)
- 3/4 cups of unsweetened applesauce
- 2/3 cups of organic cane sugar or coconut sugar
- 1/3 cup of melted coconut oil, cooled slightly
- 3 farmer’s eggs, room temp
- 1 zucchini grated AND excess water removed (I’ll include this in the first step)
- 1 quart of blueberries
- 2 tsp of vanilla
- 1 tsp of baking powder
- 1/4 tsp of baking soda
- 1 tsp of cinnamon
- juice of half a lemon and it’s rind
What You Will Need To Do:
- Preheat your oven to 350 degrees F. Grease a 12 cup muffin pan or line it with liners. I lost my favorite ones, so I sprayed it with coconut oil spray.
- While waiting, the first thing you should do is grate your zucchini to get rid of the excess liquid. Grate your zuke and then sprinkle it with a bit of salt. This will help get rid of the watery stuff. Dab your grated zucchini with a few paper towels and it should still feel a bit damp. Don’t over dab where bits of paper towel are sticking to the bits and pieces. I doubt you want to eat that.
- In a large bowl, mix your wet ingredients which includes the eggs, applesauce, coconut oil, vanilla, and mix all of these with a wire whisk until just combined.
- Add the zucchini, juice of half a lemon, and the lemon rind. I used the same grater I used for the zucchini to just grate half of the lemon. Use a rubber spatula to gently turn the mix over and over until just combined.
- Sift your dry ingredients together (sugar is included in the dry ingredients for this mix!).
- Add your blueberries to the dry mix. This prevents them from sinking to the bottom of the muffin cup AND it helps the purple color from turning your entire muffin purply-blue.
- Add your dry to your wet ingredients in the big bowl and use a spatula to turn it carefully until just combined.
- This will make just a bit more than twelve muffins, unless you wanna go big! I believe I got 15 out of my mix.
- Fill the muffin cups almost completely full and bake for 25 minutes.
YUM! These aren’t the healthiest muffins I’ve ever made, BUT who doesn’t want to get rid of the excess of zucchini we all have right now?! Great way to get your little ones to eat some veggies and get a sweet snack!
I am HOPING to post again next week with another Farmers’ Market Meal, so fingers crossed! haha hope everyone has a great weekend! ❤