ASPI has been selling at the Mt. Vernon farmers market for the past month and a half. The market has been a little slow for us this year, but we recently started utilizing our home-based processing certifications by baking to sell at the market. Most people that come to the market want big tomatoes, corn, and green beans which we only have a little of compared to the others farmers. Having something different like our baked goods has definitely drawn more interest from shoppers.  Tisha has made some wonderful lemon-blueberry scones and lemon herb cookies. I baked several loaves of zucchini bread last night and a couple of them sold at the market today. Here is a recipe for zucchini bread that I like to use:


2 eggs

1 cup sugar

3/4 cup oil

1 1/2 cup shredded zucchini

1/2 cup chopped nuts or raisins

1 1/2 cup flour

3/4 teaspoon cinnamon

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Preheat oven to 350 degrees. Break eggs into bowl and beat well. Add sugar and beat until fluffy. Blend in oil and stir in zucchini and nuts or raisins. Combine remaining ingredients and sift gradually into zucchini mixture. Blend well. Pour into greased loaf pan and, if desired, sprinkle a little cinnamon-sugar on top. Bake 55 to 60 minutes. Cool in pan, then turn out onto rack to cool completely. Wrap in foil to keep in refrigerator or to freeze. Makes 1 loaf.