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Now In Season

Crop availability on the farm during the year is constantly changing and we currently have the following fresh produce available at our farm stand:


White Corn


Cherry Tomatoes – Red & Yellow



Habanero Peppers

Bell Peppers

Hungarian Hot Wax Peppers

Acorn Squash

Spaghetti Squash

White Spanish Onions


Watermelon –  Red (seeded and seedless) & Orange

Blueberry Zucchini Bread



    • 3 eggs, lightly beaten
    • 1 cup vegetable oil
    • 3 teaspoons vanilla extract
    • 2 1/4 cups white sugar
    • 2 cups shredded zucchini
    • 3 cups all-purpose flour>
    • 1 teaspoon salt
    • 1 teaspoon baking powder
    • 1/4 teaspoon baking soda
    • 1 tablespoon ground cinnamon
    • 1 pint fresh blueberries


  • Prep: 
  • Cook: 
  • Ready In: 
  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
  2. In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
  3. Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.