What kills me is that when I consult this blog as a record of my days, it’s going to look like I did practically nothing this summer.
Friends, I did everything this summer. The boys and I have been out and about, camping and playing and exploring. We’ve read a ton and seen movies and visited family and friends. I’ve been cooking up a storm. Canning, freezing, snacking, everything.
I’ve been working, and even (sound the trumpet) am preparing to start a brand new full time job with the University of Vermont’s Center for Sustainable Agriculture. (Which, let’s face it, I wouldn’t jinx by advertising in advance, except the director has called and gotten my social security number and birthdate to get my paperwork started, so I’m pretty sure it’s true.)
I’ve written articles and emails and lots and lots of copy for a variety of projects. Just not here, somehow.
Ah well. We’re here now.
Among all of these other things, I had the good fortune to be able to provide the food for a friend’s brunch on the day after his summer wedding. They had friends and family coming from all over the country, and they wanted to show off Vermont’s great food with a big Green Mountain brunch feast.
We got planning, and I scored some help from a friend who’s a NECI grad, and we spent a couple of days making all manner of piecrust and waffles and slicing fruit and making currant lemonade and steeping fresh mint for iced tea. And maybe the most humble-appearing item of our line-up were these muffins, more like scones because they were so rich. And containing zucchini because Pike said, “Well, it’s summer in Vermont. We’ve got to have zucchini there.” Which is totally true.
These muffins are so buttery, cheesy and good that they would have deserved to be on the menu anyway. Just today, weeks later, Z. helped himself to one right out the freezer from the few leftovers we’ve still got. He would have eaten it that way, but Greg took pity and got him to thaw it in the toaster oven first. Good. Good either way.
Makes about 12
Adapted from Joy of Cooking
- Preheat an oven to 350.
- Grease a 12-cup muffin tin and set aside.
- Whisk together in a bowl:
- 3 c. all-purpose flour
- 4 t. baking powder
- 1 t. salt
- 1/2 t. baking soda
- 1 c. shredded zucchini
- 1 c. shredded cheddar
- 1/4 c. chopped scallions
- 3 T. chopped fresh basil (we had purple, so that’s what I used)
- 2 large eggs
- 1 c. buttermilk or yogurt
- 4 T. melted unsalted butter or vegetable oil