I hope everyone had a very fun, festive 4th! I spent the day baking of course. Friday’s are market prep day, so I spent the morning in a flurry of breads and cookies, before I found a small window for me to go to the parade with my nephews, mom and brother. Taking a quick reprieve to watch them is always a nice little treat. I even finished baking in time to squeeze in today’s post: a zucchini crumble.
A big part of what I love about the market is the connection. The connection to people. But also the connection to your food. I like knowing the people behind the garden, raising the cattle, collecting the eggs, raising the bees, picking the produce. The market is full of more than gorgeous produce finds. Behind each product is a unique person (group of people), family. I am so fortunate to be a part of this. You become a little community. You get to know your neighboring vendors. You help each other set up tents (which is big for me as I am a solo act). Or pick up things when they blow away. You wish them luck. There’s a wonderful bond that comes with the market.
In the winter I really got to know Carol across from me (I partly blame her for my lavender obsession). Now this summer I have new neighbors: The Bush’s and Hale’s. At the end of last market, Billy was kind of enough to donate his leftover zucchini to me. My mind was reeling. What do I want to make with zucchini? Then came the overload of ideas, which you get to benefit from in my future posts. I started, though, with my 4th dessert. I work at a pie company. I’m used to dealing with crumbs and such, so I thought I’d put my own spin on making a zucchini crumble. I’ve been into experimenting with cashew meal too, which I stumbled upon last time I went to Trader Joe’s. I like the lighter color, plus it smells fantastic. It was also a bonus that I used it in this recipe, as my cousin Sam loves cashews. So here you have it, zucchini recipe #1.
- 4 zucchini
- 1/3 cup fresh lemon juice
- 1/4 cup honey
- 1 cup coconut sugar
- 1 tsp pumpkin pie spice
- 2 1/2 cups cashew meal
- 3/4 cup Kerry Gold Butter (I also contemplated lard or coconut oil here)
Let’s Make it Happen: Preheat oven to 375. Cut zucchini into cubes. Toss with lemon juice and honey. Bake for 15 minutes. Meanwhile, mix coconut sugar, spices, and cashew meal. Cut the cold butter into the mix, so it is crumbly (hence the name). Pat 1/3 of the mix into the bottom of a baking pan. Add zucchini. Lastly top it off by sprinkling the rest of the crumble onto the top. Bake for about 40 minutes, until golden on top. Enjoy!