Tuesday, June 21, 2005

Put up or shut up

Two ways I took advantage of the garden's bounty this evening:

(Yes, this is my second batch, but they're so good! Even after this, I still have enough squash left over for a soup tomorrow.)

2 c. shredded yellow crookneck squash
2 large eggs
1/2 c. vegetable oil
3/4 c. packed brown sugar
1/2 tsp. vanilla extract
2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. ground mace
1/2 c. golden raisins
1/2 c. chopped walnuts

Preheat oven to 350 degrees F. Oil a 12-cup muffin tin or line the cups with papers.
In a large bowl, mix together the squash, eggs, oil, brown sugar, and vanilla. In a smaller bowl, stir together the flour, baking powder, salt, cinnamon, and mace. Add the dry ingredients to the wet and stir until just combined. Fold in the raisins and walnuts.
Spoon the batter into the cups of the muffin tin and bake 25 minutes, until golden brown.

Makes two pints.

jalapeƱo peppers, washed and sliced
2 c. white vinegar
1/2 c. water
2 tsp. kosher salt
2 tsp. mixed pickling spices

Pack pepper slices tightly in two sterilized pint jars, leaving 1/2-inch headspace. Combine vinegar, water, salt, and spices in a saucepan and bring to a boil. Pour boiling-hot liquid over peppers, again leaving 1/2-inch headspace. Wipe jar rims and screw on fresh lids. Process 10 minutes in a boiling water bath.