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This recipe is from the book Farmstead Chef.  My mom made it for her neighbors.  She thought it was good, and would make it again, but she said it would be even better with bacon crumbled into it too to give it a stronger flavor.  Our CSA member Lynn is one of the aforementioned neighbors, and she liked it so much she asked that I post it here.

I admit, before retyping it from the book, I googled it and found it already typed up here.  (I borrowed their picture too.)

Warm Zucchini Dip from the Farmstead Chef cookbook

Ingredients
  • 2 cups fresh zucchini (or any summer squash), shredded
  • 1 teaspoon salt
  • 1/2 cup mayonnaise
  • 1/2 cup plain yogurt
  • 1/4 cup freshly grated Parmesan cheese (or any hard granular cheese)
  • 1/4 cup bell peppers, finely chopped (I used a mixture of orange, red and yellow)
  • 4 green onions, thinly sliced
  • 1 clove garlic, minced
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon canola oil or non-stick spray for preparing the pan
  • Pita chips and sliced raw vegetables for dipping (such as carrots, cauliflower, peppers, rutabaga, kohlrabi, cucumbers, Hakurei turnips, or even blanched green beans).
Directions
  1. Preheat oven to 375 degrees F.
  2. Toss the zucchini and the salt in a large bowl. Let sit for an hour to extract the water from the zucchini. (There will be a lot of water.)
  3. Drain the zucchini and press out any excess water.
  4. Mix the mayonnaise, yogurt, cheese, peppers, green onions, garlic and Worcestershire sauce until well combined.
  5. Prepare an 8-inch baking dish by lightly oiling it with canola oil or coating with non-stick spray.
  6. Spread the dip evenly into the prepared pan and bake for 15 to 20 minutes at 375 degrees, or until bubbly.
    Serve hot with pita chips and a variety of fresh, raw vegetables for dipping.
YIELD: 8 appetizer servings.
Here’s a recipe that some kid gardeners made me — it was delicious and offered a different taste family than the usual Minnesota quick marinated cucumbers.  The recipe is originally from Martha Stewart.
The longer the cucumbers have to soak up the flavors of the marinade the more delicious they will be.

Photo courtesy of Martha Stewart’s website.

Ingredients

  • 1 tablespoon rice vinegar
  • 2 teaspoons soy sauce
  • 2 teaspoons sesame oil
  • 1/2 teaspoon salt
  • Pinch of cayenne pepper
  • 3 Israeli or Kirby cucumbers, peeled and thinly sliced (about 2 cups)
  • 1 scallion, white and light green parts, thinly sliced
  • 2 cloves garlic, crushed and peeled

Directions

  1. In a shallow dish whisk together the soy sauce, vinegar, sesame oil, salt, and cayenne. Add the cucumber, scallion, and garlic. Stir to combine. Press down and spread out cucumbers in dish. Cover and refrigerate for at least one hour but up to 2 days.

  6-8-09 week 1 016

In your box this week:
1. Rhubarb
2. Green Onions
3. Chamomile
4. Oregano
5. Lemon Thyme
6. Garlic Chives

Which herb is which?  

chamomile chamomile
garlic chives garlic chives
lemon thyme lemon thyme
oregano oregano

Fresh vs. Dry Herbs:
Use more of an herb when fresh and less when dry. For Thyme, for example, 1 Tablespoon fresh = ¾ teaspoon dry. Herbs can be stored in the fridge to use fresh, or can be hung in a cool dry place to dry.  Once dry, hold inside a bag and crumble leaves off of stems. Then pour into a jar.

To Find Recipes:
Use the search box or click on the ingredient you are interested in using to get a list of all uploaded recipes which contain that ingredient.  CSA member Amy highly recommends the Rhubarb Chutney recipes!

Farm News:
After a very dry spring we are feeling thankful for the rain this past weekend – our farm received a little over two inches! I 6-8-09 week 1 019went to North Carolina for a week (for a nature play training for my day job) and when I returned the plants were noticeably larger. It is an exciting time of year with the plants establishing themselves and starting to show it. The weeds are also staking a claim, and while I was in NC my dad and mom, Darwin and Carol, put in many a hour hand weeding. Once the plants get a little bigger we will mulch, mulch, mulch. The straw helps retain moisture and keep the weeds down.

This is from p. 208 of the Featherstone Farm CSA cookbook, “Tastes from Valley to Bluff”
Serves 6.

[note from Chris: I think it'd be fine to substitute green onions and garlic chives from our farm for this.]

2 medium zucchinis, thinly sliced
3 or 4 radishes, sliced
1/2 medium white onion, chopped
1/3 cup green peppers, coarsely diced
1 cup sliced cauliflower
1 medium tomato, cut into bite-sized pieces
3 to 4 sprigs parsley, diced
1 clove garlic, finely diced and crushed
Several leaves fresh basil, chopped
6 Tablespoons salad oil
1 to 2 Tablespoons lemon juice
2/3 cup sugar
2/3 cup vinegar
Salt and Pepper
Onion or Garlic powder
Seasoned Salt
Parmesan Cheese, grated

1. Toss the zucchini, radishes, onion, green peppers, cauliflower, tomato, parsley, garlic, and basil together in a bowl. Sprinkle with the salad oil and lemon juice.

2. Dissolve the sugar and vinegar in a saucepan over medium heat.  Pour over the salad.  Season to taste with salt, pepper, onion or garlic powders, seasoned salt, and grated Parmesan cheese.

3. Chill several hours before serving.

My friend Samantha made this for me on the 4th of July– it was fast, easy, and really delicious!

1. Slice up some artisan-type bread.
2. In a small bowl mix together olive oil, some chopped garlic (or garlic chives), and a handful of chopped basil.
3. Spoon oil mixture onto one side of the pieces of bread.
4. Grill or Broil the bread (we broiled ours) until it is toasted to your liking.
5. enjoy!

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