Blueberry Zucchini Muffins



I’m pretty sure the saying “necessity is the mother of invention” covers all gardeners and cooks. Maybe that wasn’t the original intention, but it fits perfectly! As our summer garden is coming into full production and the nearby farms are offering up their seasonal delights, we’re starting to get creative with our meal preparations!

This year’s crop of heirloom zucchini is starting to come on strong as our daily temperatures have warmed up quickly and are staying in the eighties and nineties. We’re already starting to share the daily pickings with family, friends and coworkers. Of course, we’re saving plenty for ourselves and this little muffin recipe is the perfect way to enjoy two of our current fresh treats: zucchini and blueberries…

Blueberry Zucchini Muffins

1 3/4 cup organic all purpose flour

1 teaspoon sea salt

1/2 cup sugar (white or brown)

2 teaspoon baking powder

2 large eggs

2-4 Tablespoons organic macadamia nut oil (or melted butter)

3/4 cup milk

1/2 cup fresh blueberries

1/2 cup freshly grated zucchini (about 1 small-medium)

Freshly grated nutmeg


Preheat oven to 400 degrees. Lightly grease muffin tin (this recipe makes 12 muffins). Blend flour, salt, sugar and baking powder together (either by sifting or with a fork.) Lightly beat the eggs, oil or melted butter, and milk in another bowl and then add to the dry ingredients. Stir until about half-mixed. Add the blueberries, zucchini, and freshly grated nutmeg to taste and stir together with fork just until mixed. Batter will be lumpy and uneven (the trick to good muffins is to NOT over-mix–stir them by hand just until everything is incorporated.)

Spoon into muffin tins and bake for 10-15 minutes or until lightly brown and firm to touch. Serve warm with melted butter or jam.


J-J-J-J Jelly Roll!

Another easy, delicious, and deceptively impressive dessert. It is a wonderful way to incorporate delicious fruit jam into your baking and a great recipe to have in your collection. Join Kori in the kitchen at Raggedy Hen Farm and check out all our delicious fruit jam offerings in the Raggedy Hen Farm store.

C…is for Cookie


Our latest creation here at Raggedy Hen Farm is something a little decadent, a little playful, and full of a lot of the good stuff–whole foods that taste great and nourish the body to boot!  If truth be told, we had something to prove–cookies can be delicious and healthy…

We’d like you to meet our Cranberry Oatmeal Cookies. The ingredients include: organic whole oats, organic dried cranberries, organic whole wheat flour, brown sugar and organic vegetable shortening.  We’ve tossed in some yummy spices like cinnamon too. Add an egg, a little vanilla extract, and a few Tablespoons of water and you will soon have gooey, hearty, feel-good cookies.

Teri wanted to call these “Breakfast Cookies” since that is how she likes to eat them–for breakfast.  They have everything you would find in a bowl of hot oatmeal, but these can be eaten on the way to work and since the mix is so convenient, it literally takes a minute or two to combine all the ingredients and get these cookies baking in the oven.   We baked up a batch of these this past weekend while we were rebuilding our chicken coop and they kept us fueled and fed for the four-hour project!

You can find the Cranberry Oatmeal Cookie mix over in the Raggedy Hen Farm online shop.  

Just Peachy!


The end of summer means many things to many people, but one of my favorite seasonal gifts is the availability of ripe, local peaches.  I have never had much luck with growing them myself and our current mini-orchard, with its apple, persimmon, fig, and cherry trees is wonderful, but it doesn’t provide us with peaches.  Yesterday, we headed out to one of our favorite (other) local farms and were delighted to find freshly picked, huge, ripe peaches–still damp with morning dew!


Since we are convinced that one of the things that makes our jam so delicious is  that we strive to use the freshest fruit in-season, and cook it up into glistening jam as quickly as possible,, we couldn’t wait to get all that peachy magic into jars.  This year, we’ve created a new Vanilla Peach Jam recipe, so tucked in between the soft ripe bits of peaches, there are tiny tasty seeds scraped from organic vanilla beans and we added a pinch of our homemade vanilla extract to the batch as well.

Of course, we didn’t use all the peaches in jam!  Last night’s dessert was a warm peach crisp and we’ll be canning some jars of sliced peaches in syrup for winter use too.  Meanwhile, our chickens have been delighted to feast on all the peach skins coming out in pan-fulls from the kitchen here at Raggedy Hen Farm.

If you’re interested in giving our Vanilla Peach Jam a try, we have it available for a limited time over at the shop!