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.
- Parsnips. These long waxy roots can be used in most potato recipes, but also are very similar to carrots. Try our Parsnip Cake with Buttermilk Glaze or savory Parsnip Scones with Cheddar.
- Winter Squash. Winter squash is so much easier to prepare than pumpkin, it’s a perfect swap for pies, cakes, etc. We’ve had a lot of fun with butternut squash this fall using it in cake with brown sugar cream cheese icing, a traditional Thanksgiving pie, and chocolate chip cookies. Simply roast squash, purée, and freeze. Our latest is a Gingerbread Cake!
- 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!
