Category Archives: Vegetables

5 of 6 Zucchini Recipes: Zucchini Cornmeal Cookies

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Better late than never, right? I fell off of my horse 6 weeks ago and haven’t felt too good lately. Broke 5 ribs and sprained my ankle. Too make matters worse/better? I am having a total knee replacement in 2 1/2 weeks. To make a long story short, I haven’t been able to complete my zucchini recipes. So here goes. These are brilliant cookies. Yummmmm

Zucchini Cornmeal Cookies

1/2 cup (1 stick) unsalted butter, room temperature

1 cup confectioners’ sugar

1/2 teaspoon pure vanilla extract

1 teaspoon packed finely grated lemon zest

1 teaspoon coarse salt

1 cup all-purpose flour (spooned and leveled)

1/2 cup fine cornmeal

1 medium zucchini, grated on small holes of a grater (about 1 cup)

med104831_0909_lemon_cornmeal_vertInstructions :

 Preheat oven to 325 degrees. In a large bowl, mix butter and sugar with a wooden spoon until pale and fluffy. Stir in vanilla, lemon zest, and salt. Add flour and cornmeal and mix until mixture is crumbly. Add zucchini and stir until a thick dough forms. Drop dough by rounded tablespoons, 2 inches apart, onto two parchment-lined baking sheets. Bake until cookies are light golden brown at edges, 25 to 30 minutes, rotating sheets halfway through. Let cool completely on wire racks.

 

4 of 6 Zucchini Recipes (this one looks too good to pass up)

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Zucchini Gratin

2 tablespoons butter

1 medium onion, chopped

3 cloves garlic, chopped

6 zucchini, sliced into half moons 1/4-inch thick

2 plum tomatoes, chopped and seeded

1 tablespoon freshly chopped thyme leaves

2 tablespoons all-purpose flour

Salt and freshly ground black pepper

1 tablespoon brown sugar

2 eggs, beaten

1/2 cup half-and-half

1/4 cup grated sharp white Cheddar

1/4 cup grated Parmesan

Instructions :

Preheat your oven to 375 degrees F. Butter an 8 by 8-inch casserole dish.

In a large heavy bottomed saute pan over medium heat, melt butter. Saute onion and garlic until translucent. Add zucchini and tomatoes, about 7 minutes Add thyme, and flour. Season with salt and pepper. Add mixture to the buttered casserole dish.

In a medium size bowl, add brown sugar, eggs, and half-and-half. Season with salt and pepper. Pour the milk mixture over the zucchini and sprinkle with both of the cheeses. Bake for 30 minutes.

Recipe courtesy of The Neelys

3 of 5 Zucchini Recipes

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Zucchini Corn Fritters

Total Time: 45 min

Prep: 25 min

Cook: 20 min

Yield:6 to 8 servings

2 medium zucchini, coarsely shredded

Kosher salt

1 tablespoon unsalted butter

1/2 small onion, finely chopped

1 clove garlic, finely chopped

2 ears corn, kernels cut off 1/2 cup yellow cornmeal

1/2 cup all-purpose flour

1/4 teaspoon baking soda

Freshly ground pepper

3/4 cup buttermilk

1 large egg

Vegetable oil, for frying

Toss the zucchini with 1/2 teaspoon salt in a bowl; let stand 10 minutes. Wrap the zucchini in a kitchen towel and squeeze dry.

Meanwhile, heat the butter in a large nonstick skillet over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until slightly softened, about 4 minutes. Add the corn and cook, stirring occasionally, until crisp-tender, about 3 minutes. Set aside.

Whisk the cornmeal, flour, baking soda, 3/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Whisk the buttermilk and egg in a large bowl, then stir in the corn-onion mixture and zucchini. Add the cornmeal mixture and stir until just combined.

Heat about 1/8 inch vegetable oil in a large nonstick skillet over medium heat. Working in batches, scoop scant 1/4 cupfuls of the batter into the oil and use the back of the measuring cup to flatten the scoops. Cook until the fritters are golden brown, 3 to 4 minutes per side. Drain on paper towels and sprinkle with salt. Serve warm or at room temperature. (You can make the fritters up to 2 hours ahead; reheat in a 375 degrees F oven on a rack set on a baking sheet.)

2 of 5 Zucchini Recipes For Those Who May Have Too Many (And Who Doesn’t?)

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Provencal Zucchini and Potato Gratin

Yield:6 side dish servings

Cooking spray

1 medium yellow summer squash (about 8 ounces)

1 medium zucchini (about 8 ounces)

1 small Yukon gold potato, about 4 ounces, scrubbed and thinly sliced

1/4 small sweet onion, such as Vidalia, thinly sliced

Kosher salt and freshly ground black pepper

1 sprig fresh rosemary, leaves removed

1 tablespoon olive oil

1/4 cup (1 1/2 ounces) freshly grated Manchego cheese

Preheat the oven to 375 degrees F. Lightly mist a shallow 2-quart baking or gratin dish with cooking spray.

Thinly slice the squash, zucchini, potato, and onion 1/4-inch thick with a mandolin or by hand. Shingle the vegetables in the prepared baking dish in one layer. Season with salt and pepper. Sprinkle with the rosemary leaves and drizzle with olive oil. Cover with foil and bake until the potatoes are tender, 30 to 35 minutes.

Remove the foil; sprinkle with the cheese. Bake until the cheese is browned and most of the liquid has evaporated, about 45 minutes more. Let stand at least 10 minutes. Serve warm or at room temperature.

Nutritional analysis per serving

Calories 87; Total Fat 5.2g (Sat Fat 2.2g, Mono Fat 1.7g, Poly Fat 0.3g) ; Protein 3g; Carb 8g; Fiber 1.5g; Cholesterol 5mg; Sodium 163mg

This dish is based on a traditional Provencal dish called a tian, the perfect baked dish for showcasing summer vegetables. Try swapping rosemary for thyme or oregano, or adding thinly sliced summer eggplant to the mix.

One of Five Recipes that use Zucchini: Just In Case You Have A Lot!Zucchini Pancakes Recipe : Ina Garten : Food Network

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Ingredients

2 medium zucchini (about 3/4 pound)
2 tablespoons grated red onion
2 extra-large eggs, lightly beaten
6 to 8 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Unsalted butter and vegetable oil

Directions
Preheat the oven to 300 degrees F.
Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)
Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.
2006, Barefoot Contessa at Home, All Rights Reserved
© 2016 Television Food Network, G.P. All Rights Reserved.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/zucchini-pancakes-recipe.print.html?oc=linkback

Source: Zucchini Pancakes Recipe : Ina Garten : Food Network

Chinese Five Color Hot Peppers

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These are screaming hot little peppers. And beautiful too! The two pictures above are taken from my friend’s garden in Rathdrum, Idaho. He absolutely loves them. Since I don’t eat hot peppers, I have to take his word for it. Ted says he puts one into a pot and it flavors the chili quite nicely.

These peppers turn a rainbow of vibrant colors; from purple, cream, yellow, orange to red as they ripen. They would work as an interesting ornamental if you don’t eat hot peppers. The plants are great for containers. Just pick a few any time to liven up your salsa.

I transplanted 67 of them yesterday. Funny thing is, I only had 7 come up last year and Ted took 5 of them. This year, I should have at least a hundred for sale this year.

pepper chinese five color

Time To Tell Me Your Favorite Tomatoes and Peppers

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It is time to hear from my customers about what tomatoes and peppers they want to see on my list this year. I have allready ordered some that I always plant but want to be sure to include your favorites. Remember if I don’t hear from you, I plant the ones I like! The tomato in the picture is Indigo Cherry Drops and Marglobe. Two of my new favorites from last year. I loved the Marglobe so much that I wondered why I hadn’t grown it in my own garden! The pepper is called Islander and I loved it’s colors. What did you particularly like?

“Hoop House” Glides Open And Closed

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This is a great idea. A hoop house that is easy to move. Especially for our area that has early and late frosts.

FARM SHOW – “Hoop House” Glides Open And Closed.

What I do With My Tomatoes – Canning and More Canning

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2014-table-of-tomatoes  Here is a picture of one day’s harvest of tomatoes, which finally started ripening, (I swear in our neck of the woods it’s a fall crop now). I canned 31 quarts of tomatoes, so far and there will be many more2014-canned-tomatoes-2.

I like to do it this way because I can use them for just about anything, sauces, as an ingredient in a recipe, pepper steak, even soup. I mix all the colors together which I think is very pretty and strengthens the flavors, making it more complex.2014-canned-tomatoes

What Can I Do With All My Tomatoes? How About Tomato Fritters

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Tomato Fritters