Buy fresh, buy local!

“What makes the farmers market such a special place is that you’re actually creating community around food”- Bryant Terry. The farmers markets are still stocked with delicious produce, spices and flowers. Produce in September consists of apples, carrots, zucchini, grapes, eggplant, corn, pears, pumpkin, butternut squash and cranberries. Here are two ways to incorporate your local farmers market with your next meal!

Zucchini Bread



2 1/2 cups Zucchini


2 Eggs, large

Baking & Spices

2 cups All-purpose flour

3/4 tsp Baking powder

3/4 tsp Baking soda

1 cup Brown sugar, light

1/2 cup Granulated sugar

1 tsp Kosher salt

1 tsp Vanilla extract

Oils & Vinegars

3/4 cup Vegetable oil

Remember- size matters! A large zucchini will be drier. A small zucchini will have more moisture. Certain recipes work best with different sizes. I’d recommend using a medium to small with this recipe because of the moisture the zucchini brings.

Use the fine side of your grater for smaller shredded zucchini. (as you can see in the pictures) If you use the larger side, the coarser pieces will have a slightly more noticeable flavor and texture in a finished cake or bread recipe. (Farm kids tend to not mind that!)


Preheat the oven to 350˚F. Prepare a 9×5 (or 8 1/2 x 4 1/2-inch) loaf pan with non-stick spray or the butter & flour method.

Add all the ingredients to a bowl, except for the zucchini. Stir to incorporate. It should be thick.

Add the shredded zucchini to the mixture to the bowl, and stir until combined. It will become thinner and easier to pour.

Pour into the prepared pan.

Bake until a toothpick comes out clean, about 65-75 minutes. The outside will be dark brown and an inserted toothpick should be removed with crumbs, but not wet batter. If the loaf is getting too dark, you can add a foil tent for the last 10-15 minutes.

Let the bread cool slightly before cutting and serving.

Oven Roasted Carrots



2 lbs Carrots

1/2 tsp Garlic powder

1/2 tsp Onion powder

Baking & Spices

1/2 tsp Black pepper

1/2 tsp Italian seasoning

Oils & Vinegars

3 tbsp Olive oil, extra virgin


Preheat the oven to 425.

Wash and Peel Carrots.

Cut carrots in half and then in half again in the opposite directions.

Spread on a baking sheet.

Drizzle with olive oil and sprinkle with seasonings.

Toss to coat.

Roast in the oven for 30 minutes. Check to see if carrots are tender.

If not, continue cooking, check every 5 minutes until fork tender.