Saturday, July 17, 2010

Week Nine and Summer Squash


Yes, Zucchini and Summer Squash are one of those veggies that we're are delighted to see in early June but by mid-July we're thinking, "What on earth can I do with MORE of these?"

There's a story that goes like this:
Sonya: Bill, do you see someone out by the car?
Bill: Yes. I think it's Georgia, the next door neighbor.
Sonya: Yeah, but what is she doing?
Bill: It looks like she has a box that she's putting into the car.
Sonya: What?!? What kind of a box?
Bill: Something green, something shiny?
Sonya: Oh no! Not more Zucchini!!!

Well, maybe Bill and Sonya would have been more happy to receive Zucchini if they would have had a few more recipes like these from our family's kitchen. Post a few ideas if you have some tried and true ways to use up these prolific mid-summer veggies.

Zucchini "Crab" Cakes

3 cups grated Zucchini (or any summer squash)
1 cup cracker or bread crumbs
1 egg or equivalent egg replacer
1 Tbsp Old Bay
1 tsp salt

Shred squash and mix with salt. Let drain for 15 minutes. Mix with remaining ingredients. Form into loose patties and toast in a oiled skillet over low heat. Enjoy!



Chocolate Zucchini Cake Recipe

INGREDIENTS

  • 2 1/2 cups regular all-purpose flour, unsifted
  • 1/2 cup cocoa
  • 2 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 3/4 cup soft butter
  • 2 cups sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 2 teaspoons grated orange peel
  • 2 cups coarsely shredded zucchini
  • 1/2 cup milk
  • 1 cup chopped walnuts or pecans
  • Glaze (directions follow)

METHOD

Preheat the oven to 350°F.

1 Combine the flour, cocoa, baking powder, soda, salt, and cinnamon; set aside.

2 With a mixer, beat together the butter and the sugar until they are smoothly blended. Add the eggs to the butter and sugar mixture one at a time, beating well after each addition. With a spoon, stir in the vanilla, orange peel, and zucchini.

3 Alternately stir the dry ingredients and the milk into the zucchini mixture, including the nuts with the last addition.

4 Pour the batter into a greased and flour-dusted 10-inch tube pan or bundt pan. Bake in the oven for about 50 minutes (test at 45 minutes!) or until a wooden pick inserted in the center comes out clean. Cool in pan 15 minutes; turn out on wire rack to cool thoroughly.

5 Drizzle glaze over cake.

Glaze: Mix together 2 cups powdered sugar, 3 Tablespoons milk, and 1 teaspoon vanilla. Beat until smooth.

Cut in thin slices to serve. Makes 10-12 servings.


Saturday, July 10, 2010

We're Making Pickles in Week Eight!




Have you noticed this about life? It is the people we spend time with which influence our mannerisms, our ways of laughing, our taste in fashion? For those of you who have not had the pleasure of working with Amish friends, they call cucumbers "pickles". And yes, as we work along side them we too have started calling them "pickles" too! : )

This week we've really started into the cucumber phase of the season. And yes, at home I've been making "pickles" into pickles! So far I've only made Bread and Butter pickles, but am looking forward to working with a few friends to make Dill pickles. But there are a few more recipes out there I'd like to try, maybe a Hot Pickle recipe or the Dilly Beans we grew fond of in Vermont. Anyone want to share some of their favorites?

We hope the heat of this past week didn't wear you down too much and that you enjoy this bountiful season of summer!