Nana Bronico’s Homemade Zucchini Bread

This is our intern Katie’s grandmother’s recipe. It and other interesting facts about Waterpenny intern life can be found on their excellent blog:

3 eggs2 cups sugar1 cup vegetable oil2 cups grated zucchini3 tsp. vanilla3 cups flour1 tsp. salt1 tsp. baking soda1 1/4 tsp. baking powder2 tsp. cinnamon1 cup walnuts, chocolate chips, or berries […]

Crispy Potato Pancakes

Sent in by Arlington shareholder Anna Santos de Dios

1/4 cup all-purpose flour2 eggssalt and pepper to taste2 large potatoes or six small ones, peeled1 medium onion, peeledshortening or vegetable oil

Mix flour, eggs, salt and pepper in a bowl; batter will be slightly lumpy. Grate potatoes and onions together in a food processor (or […]

Zucchini-Basil Muffins

From longtime Arlington shareholder Rebecca Krafft— she says this one’s a keeper!

This is a nice alternative to the traditional sugar- and calorie-packed zucchini bread – delicious savory muffins, with the depth added by parmesan cheese and sweetness from zucchini. Apparently you can also freeze them. The original recipe is from Bernard Clayton’s "New Complete […]

Squash Muffins – Healthy, tasty!

We love baked goods as the season changes and the house starts to be in need of some warming. Here are some of our favorite squash muffins— they contain a variety of flours to make them a healthy breakfast— you can experiment with the amounts of non-wheat flours, or substitute anything for wheat or spelt […]

Butternut Squash Bread

I make a lot of this to freeze for the winter. It’s great for dessert or for breakfast! ~Rachel

Prepare: 3 1/2 cups cooked (either peeled and steamed or baked), mashed butternut squash

Beat together: 6 eggs 1 cup canola oil 1 cup white sugar 1 cup brown sugar 1 Tablespoon Vanilla

Stir […]

Onion Biscuits

From “from Asparagus to Zucchini, a guide to farm-fresh, seasonal Produce” published by the Madison Area Community Supported Agriculture Coalition.

2 large eggs, well beaten 2 large yellow onions, grated (or one very large onion) 1/2 cup canola oil 3 cups unbleached flour 2 Teaspoons Baking Powder 1 Teaspoon Sugar 1/2 cup poppy seeds or […]

Zucchini Bread

This bread is my Mom’s recipe that I’ve adapted a bit; adding a lot of zucchini or other summer squash makes it very moist. ~~ Rachel

Makes 2 large loaves or 4 small loaves

Preheat oven to 350 degrees

In a large mixing bowl, beat together: 6 eggs 1 cup canola oil 2 […]