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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.

Technically I think this would be called a Frittata, not a Quiche, since there is no crust.

Ingredients:

  • 12 eggs
  • 1/2 can coconut milk
  • 1 medium to large onion, chopped
  • 2-6 cloves garlic, chopped
  • 1 pound greens, such as kale or spinach. Fresh or frozen.
  • (optional) 1 pound spiced meat, such as hot italian sausage, chorizo, italian or breakfast ground pork, venison or beef. If starting with unseasoned ground meat, add in some dried herbs such as rosemary, thyme, oregano, basil, parsley, hot pepper flakes or cayenne powder, fennel seed, black pepper, etc.
  • (optional) approx. 1 cup sweet peppers, chopped. Fresh or frozen.
  • (optional) dried tomatoes, broken into quarter-sized pieces
  • (optional) 1/2 – 2 cups grated or cubed cheese, such as parmesan, cheddar, or mozzarella.
  • (optional) fresh herbs you need to use up, like basil, parsley, oregano, thyme, etc.
  • salt and pepper

As of this writing, I have made this four times and had consistently great results with this method:

  1. Heat oven to 350.
  2. Grease a 9×9 pan with butter or coconut oil.
  3. Using butter or coconut oil, saute onions, garlic, (optional) sweet peppers and (optional) sausage or ground meat until onions are soft and meat is browned.
  4. (optional) add in chopped dehyrated/sun-dried tomatoes.
  5. Add about 1 pound of coarsely chopped greens like kale or spinach.  If using frozen, either thaw and squeeze off extra water, or in a pinch just cook off the extra moisture in the pan.  Only cook until bright green (or until enough moisture is gone) since they will be getting more cooking in the oven too.
  6. Crack 12 eggs into a bowl, EXCEPT! for 3-6 eggs first separate the whites into a different bowl.
  7. Add salt, pepper, and 1/2 can of coconut milk to the yolks & eggs, and beat with a fork or whisk until well scrambled.
  8. With the separated egg whites, beat or whisk until frothy and foamy. [This helps the quiche to be light and fluffy.]
  9. Pour the frothy egg whites into the yolky egg mixture, and gently stir together a bit.
  10. Pour the eggs into the 9×9 pan.
  11. Add the onions/meat/greens/etc.
  12. (optional) Add grated or cubed cheese like parmesan, cheddar, or mozzarella.
  13. (optional) Add any fresh herbs you are trying to use up.
  14. Gently stir or poke the added ingredients under the eggs, so they don’t burn while baking.
  15. Bake at 350 until knife inserted in center comes out clean. This takes 30-60 minutes??  Usually the quiche will be beautifully puffed up in the oven, but will collapse as it cools.  This is normal, don’t worry.  Also, if it is not quite done in the middle but the top is getting so browned you have to take it out, that’s OK. It will firm up a bit more as it sits in the pan on the counter to cool.  Or, in a pinch, when you get to that piece in the middle that still has runny egg, just microwave to re-heat and finish off the cooking at the same time!
  16. Eat hot right away, or cold throughout the week as a quick grab-and-go healthy meal!  This is a super satisfying meal in that it is nutritious, does not spike your blood sugar, and keeps you full for a long time. It is what I refer to as “long-burning fuel.”

This is my Grandma Vangie’s tried-and-true recipe for refrigerator pickles.  This is an especially easy kind of pickle to make because you don’t need to worry about properly sealing any jars, and they keep for a very long time in the fridge.  They are also an excellent way to use up some of the lovely cucumbers in your box!

SWEET REFRIGERATOR PICKLES

4 cups vinegar
4 cups sugar
8 teaspoons salt
2 teaspoons turmeric
2 teaspoons celery seed
2 teaspoons mustard seed
enough cucumber slices to fill a one gallon or 5-quart ice cream bucket
optional: onions and green peppers

Boil the sugar and vinegar.  Let cool.  Wash and slice enough cucumbers to mostly fill up your container.  Add other ingredients to bucket of cucumbers.  When the boiled mixture is cool pour over the cucumber slices and spices.  Cover.

Put in fridge, stir/mix daily for 5 days.  They are then ready for eating.  Store covered in your fridge — keeps a long time (my Grandma says easily for many months).

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.

From CSA member Adina:

Don’t know what to do with too many lamb’s quarters? Quiche! Adina quiche (because I used no recipe really). Sorry all my recipes are sort of loose improv, but this is how I cook, by using instinct, rather than measuring tools.

Saute (add in this order) onion, red pepper, lamb’s quarters, kale, artichoke hearts (I used canned), black olives.
Add pepper, and herbs – I used Italian herbs and fresh oregano (from Chris :))
I added no salt because the feta I used (below) was plenty salty.
Blend about 1/3 pound feta (or more, use your taste buds) and 4 eggs.
Pour over mixture of veggies.
I baked at 375 until done – meaning, about 20 minutes, till no more loosy-goosy egg.
I used no crust, and we were quite happy with it. But you can use a crust if you feel like it.
Enjoy. And feel free to play around with the veggies. We LOVED it!

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