Monday, July 16, 2012

Farn to Fork Recipes for you...

We've been buried in zucchini around here, so I just made this zucchini bread from Margy's Farm to Fork cookbook.  It was fabulous!  From this recipe, I made 1 loaf of bread and 12 cupcakes.

A healthier version of Zucchini Bread
Makes:  2 loaves          Prep Time: 1 hour 30 minutes

3 whole eggs (I use our eggs from the farm)
1 cup canola oil
2 cups sugar (I use raw sugar)
3 cups flour (I use whole wheat flour)
3 teaspoons cinnamon
½ teaspoon baking powder
1 teaspoon baking soda
3 teaspoons vanilla
2 cups zucchini, shredded (I use ours from the garden)
½ cup walnuts (I did not use nuts)
½ cup raisins (for a change add blueberries or raspberries)

Beat eggs, oil and sugar. Add flour, cinnamon, soda, baking powder and vanilla. Add zucchini, nuts and raisins. Pour into 2 loaf pans that have been greased and bake in a 350 degree, preheated oven for 1 hour and 15 minutes. Check at 1 hour. When toothpick comes out clean they are finished. You can add chocolate chips instead of raisins. These can also be made in mini loaf pans or muffin tins; reduce baking time.

Zucchini Relish
Makes:  6-8 pints              Prep Time: 8-10 hours

10 cups zucchini ground or shredded and seeded, skin on
4 cups onion, ground or shredded
5 tablespoons salt
2-3 whole red or green peppers
2 ¼ cups apple cider vinegar
2 ½ cups sugar
1 teaspoon turmeric
1 teaspoon dry mustard
1 teaspoon cornstarch
2 teaspoons celery seed
¼ teaspoon black pepper

Shred or grind the zucchini, and onions. Let them set overnight in refrigerator. Drain and rinse the next morning. Grind or shred 2-3 bell peppers (I use 2 green and 1 red). Put all ingredients into a large heavy pot and bring to a boil. Fill prepared jars and process 15 minutes in a water bath for ½ pints and pints and 25-30 minutes for quarts. This recipe is from my mother-in-law, Mary Barnes. Once you try this you will never use another relish. It is fabulous in ham salad. See recipe in my cookbook for ham salad and also the canning and preserving chapter.

We are also buried in basil around here.  I've been cooking, drying and using it as fast as I can! 

Basil Pesto
Makes:  12 serving      Prep Time: 15 minutes

2 cups basil leaves, fresh
¼ cup pine nuts or walnuts
¼  cup parmesan cheese, fresh grated
4 cloves  garlic, minced
¼ cup olive or canola oil
Salt and pepper to taste

Combine all ingredients in a food processor. Blend until a stiff puree has been made. Add more oil if needed but only a tablespoon at a time. Pesto is great on so many things; tossed with pasta, roasted veggies, chicken breasts, fish, mixed in with mashed potatoes, on a chicken sandwich, used as salad dressing on a pasta or vegetable salad or served on toasted french bread.

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