volunteering and free produce

After a somewhat crazy day filled with confusing information regarding a course requirement and misinformation, I volunteered at the Lenape Edible Estates opening with Growing Chefs. Basically this event was to show what the Lenape people, otherwise known as Lenapehoking or Delaware Native Americans, grew in our local area. We served three sister succotash and corn cakes with berries. Our three sister succotash consisted of fresh, local and raw sweet corn, steamed local zucchini, and cooked Lima and black beans. It's essentially a bean salad and is absolutely delicious. The corn cakes with berries were small pancakes made with cornmeal, corn kernels, raspberries and blackberries, served with either NY maple syrup or honey. All ingredients except the flour, Lima beans and black beans were local.
At the end of the event Annie gave me leftover steamed zucchini, four whole zucchinis, a gallon of organic local milk, and a dozen beautiful eggs from heirloom South American chickens (born and raised in NY state) which come in three colors: blue, brown and white. The eggs are quite small because the chickens are still young, and the yolks are more orange than those we're used to. These chickens roam around, picking bugs and worms to eat in addition to their feed. A chicken's diet definitely affects the color of the yolk. These eggs remind me of those my grandparents in Germany always had; eggs purchased from the "Eiermann" or egg man who used to bring fresh eggs from his small farm to clients in the city. The eggs with their deep orange yolks were delivered once a week right to their door and were delicious!
I'll post pictures of the beautiful eggs and whatever I decide to bake (zucchini bread?) from the excessive amount of produce that now finds itself in my fridge.