On a lighter and brighter note, our first farm stand of the summer will be open tomorrow at the yellow house, from 10 to noon. Everything for sale will be from our own main field here on Turkey Hill, grown by yours truly (with help from farmer Rory). The stand will be stocked with squash, cucumbers, beans, peas, and pick your own flower bouquets, as well as the farm fresh ground beef which we are still selling. Pricing will be available at the stand, and we are cash only for the time being. I hope to see you there!
Here's Des with the CSA info:
In Your Share (maybe):
CucumbersSummer Squash and Zucchini (it is time for zucchini bread people!!!!)
Fresh onions
Swiss Chard
Cabbage....yeah, i know. Saute it with bacon and new potatoes, you will never not love it again.
New Potatoes
Celery
Recipes and Vegtastic of the Week
So, it is summer squash. yep. again. I'm telling you, this is the time of year to eat as much as you can. It is just so good. I've been told that everyone needs a spiralizer to make the zucchini noodles...That sounds wonderful....especially with hollandaise sauce.Anyway, I'm going to give you my daughter's winning 4-H recipe for zucchini bread. She won a grand prize for it, it is delicious, not too sweet and because it is zucchini bread you don't even have to feel guilty about eating it. Also going to give up my Zucchini Crusted Pizza recipe- which may be in one of the Moosewood cookbooks, but I've been making it for so long that I barely need the recipe. It is kind of like a combo of quiche and pizza and just short of amazing depending on what you dress it with. I like it because it is so easy to make gluten-free, which means it is perfect for dinners/potlucks with friends who aren't eating gluten.
Double Chocolate Zucchini Bread
2 cups grated zucchini
1/2 cup sunflower oil
1/3 cup honey
1/2 cup brown sugar
2 eggs
1 tsp vanilla
1 2/3 cups flour
1/3 cup unsweetened cocoa
1/2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1/2 tsp cinnamon or espresso powder
1 cup chocolate chips
Preheat oven to 325. Grease and flour a large bread pan. Cream sugar, honey, oil. Add in eggs, vanilla and milk and beat well. Mix dry ingredients separately and add to sugar mixture, mixing until just mixed and then add in the zucchini. Pour into the prepared pan(s). Sprinkle the top with chocolate chips and bake 60-70 mins until a toothpick poked into center comes out clean (might need a little longer with bread pan. Doubles and freezes easily!
Zucchini Crusted Pizza
3 1/2 cups grated zucchini (add a little salt and then let sit for 15 mins, then squeeze out extra moisture before using in recipe)
3 eggs, beaten
1/3 cup flour (or use GF baking mix)
1/2 cup grated parm or mozzarella or both
1 Tbsp minced fresh basil
Black pepper to taste
Favorite pizza toppings
Oil a cookie sheet (with sides). Combine all ingredients and then spread in a thinnish layer across the pan to the edges. Bake until surface is firm- about 20-25 mins. Brush the surface with more olive oil and then top with your favorite toppings. Bake another 20 mins and then serve. This is not a crispy crust kind of pizza- more of one that you eat with a fork and is mind-numbingly delicious. Enjoy!
Oh. And Hollandaise. Since I seem to be the only one I know besides my momma who makes it from scratch. If raw eggs give you the heebs then my saying 'the hot butter cooks them' may or may not do it for you. I make my own mayo too. Trust me- it is also so good that it is a wonder that they call the stuff they sell in jars at the store by the same name. Use eggs you trust. I prefer local ones from healthy chickens running around outside eating bugs.
Anyway. You need a blender.
Juice one-two lemons into the blender
Separate two eggs and drop the yolks into the blender.
Pinch of salt, maybe a little pinch of cayenne and/or black pepper
Pulse the blender.
Melt a stick (yes a whole stick) on the stove or in the microwave. It should be fully melted and bubbling, but not browning.
Turn on the blender and then gently, gently, pour the hot butter into the blender while it is running.
Turn off the blender as soon as you've finished with the butter.
Voila. Hollandaise. Feel free to adjust proportions for more or less lemony, but basically you need two yolks and a stick of butter for the proper consistency. We will do mayo another day. :)
1/3 cup honey
1/2 cup brown sugar
2 eggs
1 tsp vanilla
1 2/3 cups flour
1/3 cup unsweetened cocoa
1/2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1/2 tsp cinnamon or espresso powder
1 cup chocolate chips
Preheat oven to 325. Grease and flour a large bread pan. Cream sugar, honey, oil. Add in eggs, vanilla and milk and beat well. Mix dry ingredients separately and add to sugar mixture, mixing until just mixed and then add in the zucchini. Pour into the prepared pan(s). Sprinkle the top with chocolate chips and bake 60-70 mins until a toothpick poked into center comes out clean (might need a little longer with bread pan. Doubles and freezes easily!
Zucchini Crusted Pizza
3 1/2 cups grated zucchini (add a little salt and then let sit for 15 mins, then squeeze out extra moisture before using in recipe)
3 eggs, beaten
1/3 cup flour (or use GF baking mix)
1/2 cup grated parm or mozzarella or both
1 Tbsp minced fresh basil
Black pepper to taste
Favorite pizza toppings
Oil a cookie sheet (with sides). Combine all ingredients and then spread in a thinnish layer across the pan to the edges. Bake until surface is firm- about 20-25 mins. Brush the surface with more olive oil and then top with your favorite toppings. Bake another 20 mins and then serve. This is not a crispy crust kind of pizza- more of one that you eat with a fork and is mind-numbingly delicious. Enjoy!
Oh. And Hollandaise. Since I seem to be the only one I know besides my momma who makes it from scratch. If raw eggs give you the heebs then my saying 'the hot butter cooks them' may or may not do it for you. I make my own mayo too. Trust me- it is also so good that it is a wonder that they call the stuff they sell in jars at the store by the same name. Use eggs you trust. I prefer local ones from healthy chickens running around outside eating bugs.
Anyway. You need a blender.
Juice one-two lemons into the blender
Separate two eggs and drop the yolks into the blender.
Pinch of salt, maybe a little pinch of cayenne and/or black pepper
Pulse the blender.
Melt a stick (yes a whole stick) on the stove or in the microwave. It should be fully melted and bubbling, but not browning.
Turn on the blender and then gently, gently, pour the hot butter into the blender while it is running.
Turn off the blender as soon as you've finished with the butter.
Voila. Hollandaise. Feel free to adjust proportions for more or less lemony, but basically you need two yolks and a stick of butter for the proper consistency. We will do mayo another day. :)
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