Stop by the Market Manager booth and share produce stories!
It’s that time of year again, we have zucchini’s
coming out our ears and cucumbers falling out of the fridge. Tomatoes bursting at the seams and strawberries
pilling up... Wandering the rows at the
farmer’s market only to find your dinning room table and fridge bursting at the seams…ohhh what to do….what to do? Besides great stir fries -you can preserve a lot of your fruits and veggies. Here are a few beloved recipes, ones you can even make a bunch of –freeze- and
have tasty treats for later….or, just make a bunch and leave it in the kitchen to nibble on as you pass through...
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| Riggs Family Farm |
Zucchini bread
Prep Time: 10 minutes Cook Time: 50 minutes
Yield: 4 mini loaves or 2 standard loaves
·
3 cups all-purpose
flour
·
1 tsp. salt
·
1 tsp. baking soda
·
2 tsp. ground cinnamon
·
½ tsp. baking powder
·
1 c. unsweetened
applesauce
·
1 c. sugar
·
1 c. packed brown
sugar
·
3/4 c. vegetable oil
·
2 tsp. vanilla extract
·
2 1/2 cups grated
zucchini
·
OPTIONAL: 3 tblsp. Flax seeds
1. Preheat the oven to
325F. Lightly flour 4 mini-loaf (or 2
regular 9x5 pans) . Set aside.
2. Prepare the batter.
In a large mixing bowl, combine the flour, flax seeds, salt, baking soda,
baking powder, and ground cinnamon until well mixed. Set aside. In another
mixing bowl whisk together the applesauce,
both sugars, oil, and vanilla until smooth. (It will still separate
slightly.) Add the wet ingredients to the dry, along with half of the grated
zucchini. Mix until well combined, then fold in the remaining grate zucchini. (Moistened
zucchini is perfect, may appear soupy)
3. Portion the batter into the prepared loaf pans, filling the
pans about 3/4 of the way full. And, if desired using the option crumble
topping (mix cinnamon and sugar together): sprinkle the topping evenly over the
surface of the batter.
4. Bake the loaves! For the mini loaves: bake
at 350 F for about 40-45 minutes, full 2
regular loaves: about 70 minutes or until the loaves are golden brown and a
toothpick inserted into the center of a loaf emerges clean. Allow loaves (whatever size!) to cool
completely on a wire cooling rack before removing from the pans.
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| Big Lick |
Bunch of Beets
Prep Time: 10 minutes Cook Time: 25-60 minutes
- Yield: bunch- 1-2 persons (recipe flexible)
- preheat oven 350 degrees
- Peel, Cut into 1” chunks
- drizzle a little oil over them
- Wrap in tin foil if
you choose to- or not. Roast beets until tender.
- The amount of time
this will take can vary greatly depending on the size of the beets, how many
there are, if other things are in the oven, and how fresh the beets are
(fresher beets cook up faster). For smaller beets, start checking them for
tenderness at about 25 minutes. Larger and older beets can take up to an hour.
- Serve peeled roasted
beets as-is, with a drizzle of olive oil and a sprinkle of salt. Or slice and
use them in salads
And let’s not forget the fruit! Although, if you are
like me the fruit hardly makes it home J
Blackberry Freezer Jam
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| Green Mountain Ranch Gardens |
3 c. prepared blackberries
5 1/4 c. sugar
1 box Sure-Jell fruit pectin
- Crush berries one layer at a
time. If desired, sieve half the pulp to remove some of the seeds.
- Measure 3 cups
into large bowl. Measure sugar; then thoroughly stir into fruit.
- Let
stand 10 minutes.
- Mix 3/4 cup water and Sure-Jell fruit pectin in small
saucepan.
- Bring to a full boil and boil 1 minute, stirring constantly.
- At once stir into fruit. Continue
stirring 3 minutes.
- Immediately ladle intocontainers, leaving 1/2 inch
space at top.
- Cover at once with lids. Let stand at room temperature 24
hours.
- Store jam in freezer. (Small amounts may be covered and kept in the
refrigerator up to 3 weeks). Approximate yield: 6 1/2 cups.
- Big Lick: tomatoes, melons, corn, strawberries,
potatoes, carrots, lettuce, cauliflower
- Green Mountain Ranch Gardens: plums, strawberry spinach,
patty pan, summer squash, green beans
- Riggs Family Farm: Melons, figs, tomatoes, cucumbers
Additionally, you can always save yourself sometime and energy by letting our vendors do
the hard work for you!
Viriditas Wild Gardens: garlic, teas, canned Kimchi
and Krautchi
Dottie: Jams and pickled items jalapenos, pepper
jelly, zucchini relish, raspberry, blackberry jam
Milo Academy: Apples, plums, jellies
