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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

  • 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).
  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.

CSA member Lynn sent along this recipe, saying, “I couldn’t handle the heat and didn’t want to eat hot food.   This was great!”

Thanks for sharing, Lynn!
Others (CSA members or not), please feel free to share your favorite vegetable-based recipes too!  You can just put them in a comment and I will paste them into their own post.  And, if you can, send along a picture too, since people love to SEE what it’s going to be like.


Asian Green Bean Salad 

 2 pounds green beans, ends trimmed

1/4 cup rice vinegar

2 tablespoons toasted sesame oil

1 tablespoon soy sauce, more as desired

1 tablespoon minced fresh ginger

2 teaspoons toasted sesame seeds

1 teaspoon minced garlic

1 teaspoon honey (I used Mirin about 2 tblsp)

1/2 cup thinly sliced red onion, rinsed and drained

1 1/2 cup fresh bean sprouts, rinsed (I didn’t have so I didn’t use)

In a 6-quart pan over high heat, bring 3 quarts water to a boil.

Add beans and cook until tender-crisp to bite, 3 to 5 minutes. Drain, immerse in ice water until cool, and drain again.

In a serving bowl, mix vinegar, sesame oil, soy sauce to taste, ginger, sesame seeds, garlic, and honey.

Add green beans, onion, and bean sprouts and stir gently to coat.

Serve at room temperature, or chill airtight up to 3 hours, and serve cold.

This is the recipe for the pickled beans we invited CSA members to make with us a couple weeks ago.  A number of people have asked for the recipe we use, so we decided to just post it here.  It is from the Ball Blue Book of Preserving, the Bible of canning and freezing.  (I bought my copy at the hardware store next to the canning jars.)

Yield: about 4 pints or 2 quarts.  (We generally pack a bunch of jars with beans first, and then double or triple the brine recipe.)

2 pounds green and/or yellow beans
1/4 cup canning salt
2 1/2 cups vinegar
2 1/2 cups water
1 tsp cayenne pepper
4 cloves garlic
4 heads dill

Trim ends off beans. Combine salt, vinegar, and water in large saucepan. Bring mixture to boil. Pack beans lengthwise into hot jars, leaving 1/4-inch headspace. Add 1/4-tsp cayenne pepper, 1 clove garlic and 1 head dill to each pint jar.  (For quart jars add 1/2-tsp cayenne, 2 cloves garlic, and 2 heads of dill).  Ladle hot liquid over beans, leaving 1/4-inch headspace.  Remove air bubbles.  Adjust two-piece lids (according to regular canning procedures).  Process pints and quarts 10 minutes in a boiling-water canner.*

*Last year we put the jars in for 10 minutes total, and our beans were not wrinkly.  This year, we read the fine print again and it said to put in the jars and let the water come back to a boil, and THEN start the timer for 10 minutes.  This year we DO have wrinkly dilly beans.  How will they taste?  We don’t know, because we usually treat them like cucumber pickles and wait about 6 weeks before opening them to taste.  Obviously nobody got sick on our “undercooked” beans last year, but generally in canning one should try to follow the instructions for fear of botulism.

UPDATE!   The wrinkly beans unwrinkled after a while and tasted great — nice and crunchy.   So if your beans wrinkle up at first, don’t worry!

  With sprouted lentils.

  With sliced almonds.

A Quick Meal using up leftover salmon.

1. Start with a layer of Arugula (or salad mix) on a plate or in a bowl
2. Sprinkle with fresh blueberries
3. Crumble on salmon fillet pieces (or substitute tuna?)
4. Drizzle with olive oil and vinegar (I like balsamic or apple cider vinegar)
5. Serve with fresh steamed green beans on the side or over the top
6. Optional: add sliced almonds or sprouted lentils

7. Enjoy!

PS it would turn into a gourmet lunch or light supper with the addition of the neighboring grilled bread recipe.

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