I can't seem to stop the zucchini (courgette, to our European friends and family) from growing. A plant will have a two-inch-long fruit on Sunday afternoon, and by Wednesday night it's a five-pound monster! I have zucchini and yellow squash in 5 gallon buckets all over the kitchen. When shredded, each fruit is averaging 18 cups of zucchini or enough to make 18 loaves of zucchini bread.
Fortunately, the rules of homebased processing in Kentucky allow me to produce baked goods that contain home-grown ingredients. I've made three deliveries to the farmers' market this month, and have almost sold out each time. I make large loaves (1.5 pounds), small loaves (1/2 pound) and muffins. I've made plain zucchini bread, chocolate zucchini bread, and zucchini-banana bread. The top seller is plain, 1.5 pound loaves. Which is actually my most economical item to produce.
I've also been canning - kosher dill pickles (some already scheduled on a flight to Dallas at Christmas), bread 'n' butter pickles, yellow squash sweet relish, and three temperatures of salsa. All of those will go to the farmers' market for sale. Some things I keep at home, though -my favorites: roasted red peppers, pesto and spaghetti sauce.
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