Recipes for what's in season
Please share your favorite recipes with us. Send them to Laura Dobson at LDobson@geaugafamilyfarms.org and we'll try to include them in an upcoming newsletter. Zucchinis are still on everyone's minds. This week we have a poem about zucchini as well as several more recipes from Kathy Yutzy, Noah's wife, along with more recipes from our members.
Our friends all raise zucchini, it's an easy crop to grow.
They share with us, make such a fuss, we cannot tell them no.
We must not waste, says wifey dear, we can't throw it away.
I know you'll grow to love it so, we'll eat it every day.
I'll braise zucchini, mash zucchini, smother it with cheese.
I''ll slice and dice, make something nice, your appetite to please.
I'll bake zucchini, fry zucchini, marinate it, too!
I'll broil and boil, saute in oil, and make zucchini stew.
I'll make zucchini patties, and zucchini jubilee.
I'll grill and chill, toss in some dill, Zucchini Fricassee.
I'll make zucchini candy, and then for something new,
I'll even try some zucchini pie and maybe ice cream, too.
I'm so tired of zucchini
And my tummy's startin' to ail.
So I'll make a wish for next year,
His zucchini crop will fail!
2 cups grated zucchini
1 or 2 eggs
1 tsp. salt
1/2 cup flour
1 medium onion, chopped (optional)
1 green pepper, chopped (optional)
Pepper to taste
Mix together. Drop like patties in oiled skillet and fry till lightly brown and crispy.
2 or 3 small zucchinis (about 1 pound) sliced or grated
1 medium onion, chopped
1 green pepper, chopped
2 Tbsps. butter
6 to 8 eggs, beaten
1/2 cup shredded cheese
In skillet, saute zucchini, onion and pepper in butter until tender, not mushy. Season with salt and pepper. Add eggs and stir until set. Sprinkle with cheese. Remove from heat and cover until cheese melts. Sausage or other meat may be added and chopped and fried with the zucchini.
1 cup oil
1 cup honey
3 tsp. vanilla
2 cups grated zucchini
2/3 cup chopped nuts
3 cups whole wheat flour
1 tsp. baking soda
3 tsp. cinnamon
1/4 tsp. baking powder
Mix oil, honey, vanilla and eggs. Add zucchini. Mix lightly, but well. Add dry ingredients. Mix until blended. Add nuts. Pour into 2 greased bread pans. Bake at 325 for one hour. Remove and cool on rack.
2 cups white sugar
1 cup oil
2 tsp. vanilla
2 cups raw zucchini, grated
Mix together and add dry ingredients:
2 1/4 cups flour
2 tsp. baking soda
1/2 tsp. baking powder
2 tsp. cinnamon
1 tsp. salt
1 cup chopped nuts
Bake in greased and floured 13 X 9 pan at 350 for one hour. Can be used as cake or pudding with whipped cream. This cake can easily be made into a bigger batch and canned for winter use. Fill jars half full, set in pans in oven until baked. When done, remove from oven, put lid on and turn ring tight.
St. Noel member Kimberly Hardie shared another of her favorite recipes with us. "Here is another old wonderful family recipe to deal with too many zucchinis," Kimberly writes. "Yum! It spoils you for anything you can get commercially. It just doesn't compare."
Nanny's Zucchini Relish
12 cups zucchini, grated
4 cups onions, grated
4-6 large carrots, grated
2 red bell peppers, grated
2 green bell peppers, grated
2 green jalapeños, grated
6 cups sugar
2 ½ cups vinegar
1 teaspoon turmeric
1 tablespoon celery seed
2 tablespoons pickling spice
Grate all veggies and mix. Let sit over night (or 5 hours at least) covered with 5 teaspoons of salt.Cover with a towel or plastic wrap.
Drain off water in the morning.Add remaining ingredients.Heat & simmer 15-20 minutes.Spoon into canning jars and water-bath if desired.
Process 10 minutes for pints, 15 for quarts.
Makes 4 ½ quarts or 9 pints
To Water Bath: Fill jars with hot relish, to within ½ inch of the top.Wipe rims & make sure they are clean.Seal with canning jar lids (bring lids to boil just before you seal the jars per the instructions in the box of lids) tighten & place jars in a pot of water that covers the top of the jars at least an inch or more.
Remove jars from water-bath an allow them to cool.You will hear the lids seal any time from the time you take them out of the water until they are completely cool.If any lids didn't appear to seal, push the center of the lid to see if it sets.If any appear not to seal, refrigerate and use the unsealed jars first.