a variety of peppers
It's a beautiful and colorful mix this week! How are you enjoying the new items that make appearances? And how about the items that have been repeated on a weekly basis? Ahem, zucchini...
Here is a fantastic cornbread recipe that uses zucchini. It's wonderful as is but I've also had great results when I reduce the butter to 6 tbs, lower the sugar to 1/4 cup, swap the amounts for a.p and whole wheat flour and add some red pepper flakes. You can lower the baking time to 20-25 minutes by making the recipe as muffins. Also note that this cornbread freezes beautifully! Stock up now and you'll be ready for soup season.
Enjoy the harvest,