As you know, we are on a quest for self sufficiency. We have a long way to go, but we are making baby steps. Tonight we did something we have never done before. Everything we ate was grown and harvested locally and/or by us. We were inspired by our meal last night with some friends, and they literally grew or raised everything that was on the table. And it was delish!
The main course was pan fried pork chops from over the winter. We had cucumbers and corn from our own garden, along with toasted wheat bread (with homemade butter) and sauteed squash and zucchini that was gifted to us last night by this wonderful local farm (our friends from last night's dinner). Joanna grinds her own wheat and then bakes delicious bread with it. And it was yummy!
For dessert I made zucchini bran muffins, and they were so good (and good for you too!) that I just had to share the recipe. It was a yummy dinner and it was so good to eat local. And the best part of the evening... my hubby took my son fishing and on the way home they stopped and picked a bouquet of wildflowers for me. :)
I hope you had a great weekend! Enjoy!
Zucchini Bran Muffins
1 cup whole wheat flour
1/2 cup white flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup sugar
1 cup plain yogurt
1/4 cup corn oil
1.5 cups grated zucchini
1 cup flaxseed meal
1 cup boiling water
1 teaspoon salt
*Preheat oven to 350 degrees. Boil water. Add boiling water to flaxseed. Mix well and set aside. Sift together wheat flour, white flour, baking soda, baking powder and salt. In a separate bowl add egg, sugar and oil. Whisk well. Add yogurt, zucchini, flaxseed soaked in water and allspice.
*Add flour mixture to zucchini mixture and mix until just combined. Spoon into muffin cups and bake at 350 for 20 – 25 minutes, or until they pass the toothpick test. Makes 12 jumbo muffins.