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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.
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A big thanks to CSA member Cheryl for this lovely recipe using the turnip roots and greens:
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Creamed Turnips in Butter Sauce
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  1. Slice the turnips very thin and chop the tops roughly.  (I leave out the 2-3 inches of stem and the very top of the turnip bulb)
  2. Place all in a pot with a little water (1/4 inch in pot) and boil until the turnips are tender and water is almost gone.
  3. Turn off the heat and stir in 3/4 to 1 cup milk in the pot and season with salt and pepper to taste.
  4. Add 1/2 teaspoon of dry chicken base.
  5. Combine 3 T butter and 2 T flour in a microwave safe dish and microwave on high about 45 seconds until the mixture is bubbly.
  6. Stir the flour and butter together and add to the pot.   Cook and stir the mixture to make a light, buttery sauce.

“We love the turnips!”

Recipe Suggestion from Monica (who has cooked samples on delivery night for the Minneapolis members a couple times):

roast the carrots, onions, beets, zucchini, kohlrabi, cabbage, and the optional turnips and eggplant with rosemary, salt, pepper and olive oil. Chop the stuff, mix it with the oil and spices so everything is coated, then put on a baking sheet in the oven and bake and/or broil until done.

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