It’s that time of year when many people have gardens that are producing abundantly (I’m not one of them). However, I have some very generous friends. One friend stopped by and gave us 15 dozen ears of sweet corn! After giving 10 dozen to family and friends I decided to venture out into the realm of freezing some for the winter–so I found myself husking 5 dozen (great fun).

This is my mom’s recipe and is absolutely amazing for the winter months.

1. Husk the corn (at least 18 ears).
2. Cut the corn off the cob (this is prior to cooking).
3. Use 9 cups of cut corn, 1 tablespoon of salt, 2 cups of water and 1/3 cup of sugar. Boil for 5 minutes.
4. After the corn has cooled a bit, fill one quart freezer bags and then freeze (should make 4-5 bags).

We were also given several zucchini. So here’s my favorite recipe for that summer gift . . .

1. Preheat oven to 350 degrees.
2. Lightly grease 4 mini-loaf pans.
3. In a large bowl, beat together 3 eggs, 1 cup oil, 3 teaspoon vanilla extract and 2 1/4 cups white sugar. Mix in 2 cups shredded zucchini. Mix in 3 cups flour, 1 teaspoon salt, 1 teaspoon baking soda, 1 teaspoon baking powder and 1 tablespoon ground cinnamon. Fold in 1 pint fresh blueberries.
4. Transfer batter to loaf pans. Bake 50-60 minutes until a knife inserted in the center of the loaf comes out clean.
5. Cool 20 minutes, then turn out onto wire rack to cool completely.
6. Enjoy your blueberry zucchini bread!

Okay, I know this is a bit Ohio old school. However, there’s something very therapeutic and just downright good about making your own food. I wonder how much we have lost over the years with all the “benefits” of prepared and packaged food?