This past weekend was the fall open house and potluck at our CSA farm, Potomac Vegetable Farms. We stopped by Crooked Run Orchard for apple and pumpkin* picking first. It was such a gorgeous, warm fall day to be out in the orchards. When we arrived at PVF, we had missed the hayride but set to work breaking apart garlic cloves to be planted for next spring. The potluck was full of wonderful, nutritious food and the kids had quite a spectacular hay-fight in the wagon.

For the potluck, I brought mini muffins because they’re easy finger foods, always popular, and guarantee there will be something the toddler will eat. I had been meaning to try a chocolate zucchini bread recipe, and came across this one. I modified it slightly to incorporate my local, organic buckwheat flour. (Adding fiber to compensate for the sugar!)

Recipe: Whole-Grain Chocolate Zucchini Muffins
Adapted from The Barefoot Kitchen Witch

Ingredients:

• 1 1/2 c unbleached flour
• 1 c buckwheat flour (or whole wheat)
• 1/2 c turbinado sugar
• 1/2 t salt
• 1/2 t baking soda
• 1 t baking powder
• 3/4 c milk
• 1/2 c oil
• 2 eggs
• 1/2 t vanilla
• 1 oz grated unsweetened fair-trade chocolate
• 1 c shredded zucchini

Instructions: Preheat oven to 350*. Lightly oil muffin tin. Combine dry ingredients and wet ingredients in separate bowls, then gradually pour dry into wet and stir until smooth. Pour into muffin tin and bake for 12-15 minutes for mini muffins (18-22 for regular size muffins). Makes 36 mini muffins. Enjoy!

*Crooked Run uses integrated pest management (IPM) techniques which means their apples are minimally-sprayed, better than conventional but not organic. Their non-tree crops are “eco-ganic.”

I grew up in the hills northwest of Portland, Oregon, just up the river from Sauvie Island. This 33 square mile island is a quiet retreat just 20 minutes from Portland and split between farmland and Sturgeon Lake’s bird sanctuary. My family still fishes and kayaks on the island, and the sandy north shore made for an easy “beach” trip when I was a kid. The tug boats, barges and cargo ships were added entertainment, making their way up the Columbia’s ship channel to the ocean.

My brother spent a few summers working the peach stand at Sauvie Island Farms, and the sweet, dusty smell of the orchard is still the essence of summer for me. This year, we took my son and niece peach picking on a beautiful August day that started with a drizzle, but turned sunny as we walked through the orchard.

The kids had a blast pulling each other in the wagons and the toddler was mesmerized by the massive peaches that somehow kept finding their way into his hands.

These incredible peaches were the Veteran variety, about the size of a softball and oh so sweet and juicy.

We were lucky to also catch the tail end of blueberry season, but as the kids seemed to be putting far fewer into the box than they were picking, we had to drag them out of the bushes and restrain them back in the wagon

Now, if you aren’t from the Northwest you may not appreciate the depth of the rivalry between Oregon and Washington (go Ducks!) … but if you do find yourself out that way and venture on to the Island, beware of the big red barn farmstand at the foot of the bridge. We sent my brother and sister-in-law over to get some peaches for Sunday dinner, and they stopped there since the usual place was closed. And brought home Washington peaches. Now, it is a nice farmstand and has some local produce, but it also has the same things you could find at Fred Meyer. I bought some lovely California avocados there last year. So if you’re looking for a more authentic experience, continue down the road following the “u-pick” signs to Sauvie Island Farms. (You can consult the farmer’s wife to see what’s in season.)

Oh, and what to make with fresh picked peaches and berries? Peach Blackberry Cobbler, of course!