Farm to Table – Planting Seeds

We kicked off our second session on the farm with a hands-on seeding adventure, focusing on zucchini. Gathered around our hexagon table in the farm area, everyone had the chance to dig into the soil, plant seeds, and witness the magic of growth firsthand. The process was simple yet meaningful: fill the cells, poke a shallow hole, drop in the zucchini seeds, cover, and give them a gentle sprinkling of water.

After nurturing our seeds with love and care, we transitioned to the kitchen to create delicious zucchini muffins. Each child contributed an ingredient and enjoyed the collaborative process of stirring them together.

VEGAN & ORGANIC ZUCCHINI MUFFIN RECIPE

Ingredients:

• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 1/3 cup extra virgin olive oil
• 1 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon cardamom
• 1 1/2 cups shredded zucchini (CMP grown)

Instructions:

1. Preheat the oven to 350°F.
2. Shred and strain the zucchini, then set it aside.
3. In a large bowl, combine the granulated sugar, brown sugar, olive oil, applesauce, and vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and cardamom.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the shredded zucchini.
7. Scoop the batter into a greased muffin tin, filling each cup about 2/3 full.
8. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Allow the muffins to cool slightly before enjoying.

The muffins were such a hit, and they created yet another fun exposure to new foods, and reenforced the integral link of human to nature. It’s been about 10 days since the first zucchini friends planted their seeds; sprouts are poking through, and I’ve gotten to update them on the seeds they planted with their own hands!