2015 CSA Week 8

I put in a few recipes for you this week for the Zucchini (although with the heat I am not sure anyone wants to turn on the oven). The zucchini bread recipe is a tried and true one from Sue, Dan's mom. She bakes it and freezes it. Come winter, we all enjoy the fruits of the summer while we sip something warm by the fire. The zucchini pie is like a quiche and a very satisfying dish my mom passed along to us.

The refrigerator pickles are very quick to make with a food processor or mandolin.

Sorry to make this quick but there is lots to do today at the farm!


This week's share...

Cabbage
Cucumbers
Zucchini/Summer Squash
Herbs
Lettuce/Maybe Arugula
The start of beans (but probably not enough for everyone yet)
Kale/Chard
Radish
Garlic
Beets
Scallions/Herbs


Sue's Zucchini Bread


3 eggs                                                                          
2c  sugar                                                                   
1c vegetable oil                                                  
3 tsp. vanilla                                                         
3c flour
1 tsp. salt 
2tsp. cinnamon 
1 tsp. nutmeg 
1 tsp. baking soda
1/4 tsp. baking powder
1c walnuts chopped
2c zucchini peeled and grated
                                                   
 
1)  Beat the eggs and sugar
2)  Add oil and vanilla
3)  Add dry ingredients
4)  Add zucchini and nuts
5)  Put in 2 well greased bread pans
 
Bake 350 for 1 hour or until toothpick comes out clean


Zucchini Pie

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