Tag Archives: zucchini

Farmer’s Market Food Fun

In our home, we try to follow the wisdom of Michael PollanEat food. Not too much.  Mostly plants.  Our caveat (which I am certain he would approve of)–Local when possible.  This, of course, means lots of trips to local Farmer’s Markets.  Right now, its the best time of year for the market, particularly here at the beach.  Monster zucchini and yellow squash, sweet potatoes, tomatoes of every size, peppers hot or sweet, peaches, plums, pears, apples, green beans, okra, watermelon, onions, corn, and (best of all) shrimp and scallops are all common fare…and if you get there early, you *might* even catch some blueberries.

Our last family trip to the market included a road side stop at the local purveyor of seafood where we picked up a pound of shrimp and a pound of scallops, and the following is some of the food that followed:

Green beans with pears and dried cranberries

These were frozen greenbeans which were cooked unseasoned and then allowed to cool a bit.  Some super juicy, sweet, ripe pears were cut into strips (sort of a fat julienne size) and tossed in with a handful of dried cranberries (dried cherries would have been good too), a dash of apple cider vinegar (about a capful, to make it a mild sort of sweet and sour with the pears) was sprinkled in with some garlic salt and pepper.

Chickadee, the green bean connoisseur, devoured her serving without hesitation and even Sharkbait, who normally ignores green things, nibbled away a good portion of his.

Shrimp with Pasta and Spinach Stuffed Squash

These were the shrimp we bought, cleaned and cooked in (real) butter with a splash of moscato (only white wine we had in the fridge, and quite tasty with shrimp) and minced garlic, then served over the pasta.

The zucchini and yellow squash were sliced long ways, deseeded and popped in the microwave for 1-2 minutes (since they get broiled, it ensures the squash is cooked all the way through).  They were then stuffed with fresh spinach and halved grape tomatoes and topped with grated Parmesan and (real) butter and broiled for a bit (sorry, I couldn’t tell you how long–I’m infamous for just popping things in the oven and periodically checking on them til I think they are done).

Of course…the big fun in preparing fresh shrimp is cleaning them–of in this case, letting The Hubby show Chickadee how to do it (she was only squeamish for the first one!):


Summer Bounty…and what to do with zucchini

KP duty! Collin helping macerate some lemon balm.


Earlier this week, we did our monthly harvest of the off the chain lemon balm. We also found a giant patch of peppergrass, and have been collecting the seed pods and drying them, for an awesome seasoning. And best of all, we were gifted some giant zucchini (out of pity, since our plants only make flowers–the dog got to the zukes that didn’t rot in the big rain we had a couple weeks ago…if only I had known). We have enough zucchini now that it takes up an entire shelf in the fridge.

Of course…this presents a problem. What are we going do with all that zucchini?

So far we have shredded zucchini and put it in the freezer for later (except now we are out of freezer room), sliced and frozen zucchini, we have finely grated zucchini to make green (scrambled) eggs (and ham), we have made veggie patties, we have grilled them, casseroled and baked them, made stir fry with them, eaten them with ranch dressing and made my daddy’s personal stuffed and ‘cued zucchini recipe.

Dad’s Zukes (with some daughter modifications):
take a BIG GIANT ZUCCHINI sliced lengthwise and scoop out seeds…
…add rice (the instant kind) or you can use pre-cooked non-instant rice…
…slice some veggies—tomatoes and garlic and/or onion–and mix with rice…
…liberally sprinkle parmesan/asiago mix on top…I also add a little basil…
…wrap in foil and grill for about 30-45 mil, til zucchini is smushy…
…when done, let cool, defoil, scoop out of skin and ENJOY!!!

But, aside from a plan for zucchini bread/cake/muffins, trying out Sun-dried Zucchini, and wondering about the feasibility of zucchini chips…I’m on the search for fresh ideas.

So, here’s what I have so far…

Recipes That Look Good (but I haven’t tried yet):

Summer Squash Salad
Zucchini spirals with fresh vegetable sauce
Zucchini carrot muffins
Quinoa and Grilled Zucchini
Zucchini and Spinach Soup
Zucchini Pickles
Zucchini cakes
Zucchini Oven Chips
Zucchini Gratin
Chocolate Zucchini Cake
Zucchini Pie


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