November 24th, 2014

Baking with Vegetables

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Parsnip Cake with Buttermilk Glaze Does something look out of place here? Turns out many of the vegetables we grow on the farm are perfect for baking! Purée cooked winter squash or beets, or finely grate root vegetables like parsnips and carrots. We have some great recipes and tips in our index to help you get started.

  • Beets. Bake or boil beets, and puree until smooth. Then make our Chocolate Beet Brownies or try adding a cup to your favorite brownie or cake recipes. Beet juice makes a beautiful natural food coloring for frosting. Technically ice cream is not baked, but the beets in this recipe are!
  • Carrots. Cake from carrots is a classic, but have you ever tried grating it into pancakes? Put this recipe on your list for a holiday brunch. They can also be grated into oatmeal cookies, made into scones, and hearty breakfast carrot cake. For a cookie plate try our Browned Butter Carrot Cake Bars.
  • Summer Squash. Most people of tried zucchini bread, but have you tried zucchini cupcakes? Surprisingly, zucchini also makes a great chocolate pairing. Grate some and see what you come up with.
  • Rhubarb. Baking with rhubarb is not uncommon, but it’s usually paired with strawberries which are not in season at the same time. Check out our rhubarb only recipes – you won’t be disappointed!

Hungry for more? Check out our Pinterest board for more baking inspiration, and let us know how your baking turns out!

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