Loyal Market Customers Shop Rain or Shine

After a few days respite from the rain, it came back with a vengeance.  Farmers’ Market this past Saturday was plagued by intermittent downpours.  However, what could have been a disastrous day for most vendors, turned out to be not so bad thanks to the many customers who braved the raindrops and came out in between showers.  Loyal customers are greatly appreciated; it is really hard for vendors when their income is suddenly and drastically reduced due to inclement weather.  Thank you to those who make it to market rain or shine.

            These are the days when farmers’ tables start to get so crowded with different fruits and vegetables that it is almost hard to find a place to display everything.  Daily, it seems something new is ready in the garden.  All of the sudden, things that were tiny little vegetables on the plants are now full size and ready to harvest.  I had virtually ignored my pole beans because I thought I had more time before things would be ready, and was surprised when I walked by and saw that I suddenly had a lot more beans to pick.  As if my loaded bush bean plants weren’t enough to handle at the moment.

Of all years to have a broken rain gauge, this was the wrong one.  I have been in various hardware stores since I discovered my gauge had a leak, yet it never seems to cross my mind to replace it until a deluge is falling from the sky.  When folks talk about 2012 it is mostly referred to as the “year of the drought and deracho.”  2013 will just be “the year it rained.”  Could we be so lucky to get “the year the weather was perfect” in 2014? 

            Once again I am sharing a zucchini recipe.  That is two weeks in a row, but I’m imagining how many of you have at least half a dozen of these prolific squash sitting on your counter right this moment.  My sister, Sarah Baughman, gave me this recipe and she bragged that they were a hit at her office and with her boyfriend, who apparently ate nine of them in less than two days.  She says it made thirty cupcakes, she used store bought chocolate icing to save time (although I am including the frosting recipe here if you are ambitious), and not to skip the cinnamon—it is subtle important.

Chocolate Zucchini Cupcakes

Ingredients:

For the cupcakes:

1 1/2 cups light brown sugar
1/4 cup melted butter
3/4 cup canola oil
3 large eggs
1 teaspoon vanilla extract
3/4 cup sour cream
3 heaping cups grated zucchini
1 cup semi-sweet chocolate chips
2 cups all-purpose flour
1 heaping cup cocoa, sifted
1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon cinnamon

For the frosting (from Hershey’s):
1/2 cup (1 stick) butter
2/3 cup cocoa powder
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Directions:

Pre-heat oven to 350 degrees F. Line two muffin pans with paper liners and set aside.  In a medium bowl, mix together the brown sugar, butter, and oil. Beat in eggs, one at a time until well incorporated. Stir in vanilla extract, sour cream, zucchini, and chocolate chips.  In a separate large bowl, mix together all of the dry ingredients. Add the liquid ingredients and mix until well combined. Spoon batter into large muffin pans, filling them about 3/4 the way full. Bake in the center of the oven for about 30-35 minutes, or until a toothpick comes out clean. Cool cupcakes on a wire rack, while you make the frosting.

To make the frosting: Melt the butter. Whisk in the cocoa powder, whisking until smooth. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. Frost the cupcakes with the chocolate frosting.