This past week I received an email from recreation.gov reminding me that our camping reservation in North Dakota is just three months away! Looking out the window it doesn’t seem possible that in less than 100 days we will be enjoying the great outdoors, and yet the warmer weather is coming. We’re still enjoying the fruits of our garden; there’s a butternut squash soup simmering away for dinner, and the last of the green beans are in the freezer. Luckily for you, there is also shredded zucchini that has been waiting for its moment in the sun.
This next week’s bake is a repeat of a crowd favorite from the summer: cheesy zucchini muffins. If you’ve been with me for a while you know that I love a good savory bake. These muffins really hit it out of the park. The zucchini keeps everything tender, the cheese lends a wonderful savory element, and I add just enough red pepper flakes to make the flavors pop. A few of you wrote to me after enjoying these in the summer and hoped I’d make them again. Here you go!
We’ve been enjoying house sourdough with everything these days. Toast, cheesy garlic bread, open-faced sandwiches, dipping into soups and stews – it’s (thankfully) not something we grow tired of eating! It’s available to order every week, and is a wonderful loaf to keep on hand in the freezer!
Orders are open now through Tuesday, or until sold out. Cheesy zucchini muffins come four muffins per order, and house loaves are about 1.5 lbs each. Pickup is on Thursday, February 27th at my house or at Hillsdale College (Kendall 413), and payment is by cash, check, or cashapp on pickup or by credit card when you order.