Benefits: Summer squash is a good source of magnesium, niacin, and vitamins A and C. One cup contains approximately 20 to 30 calories and no fat.
Storage Tips: Squash keep best at around 50 degrees farenhieght but for most houses in July the closest thing to that will be the refrigerator.
Cooking and Preparation: We will be giving out a variety of summer squash. You will see patty pan, zucchini, cousa, and yellow crookneck squash. Since I began farming I have found a new appreciation for summer squash, a vegetable(technically a fruit) that I never really used. But now I love chopping the little ones raw into a salad. Or sauteing them with red onion and "herbs de provence," and serving them with fried eggs on a Sunday morning.
Chocolate Zucchini Cake
Ingredients: 2 1/4 cups all purpose flour 1/2 cup unsweetened cocoa powder 1tsp baking soda 1 tsp salt 1 3/4 cups sugar 1/2 cup (1 stick) unsalted butter, room temperature 2 large eggs 1 tsp vanilla extract 1/2 cup buttermilk 2 cups grated unpeeled zucchini 1 6-once package semi-sweet chocolate chips 3/4 cup chopped walnuts
Directions: Preheat oven to 325 degrees. Butter and flour a bundt pan or 13 by 9 by 2 baking pan. Mis flour, cocoa powder, baking soda and salt into medium bowl. Beat sugar, butter and oil in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Beat in vanilla extract. Mix in dry ingrediants alternately with buttermilk in 3 additions each. Mix in grated zucchini. Pour batter into prepared pan. Sprinkle chocolate chips and nuts over.
Bake until tester inserted comes out completely clean, about 50 minutes.
Zucchini and Basil Quiche with Goat Cheese
INGREDIENTS 1 9-inch pie shell (you can do this home-made from scratch, but I prefer to go the easy way and use a store-bought whole wheat pastry shell) 1 large zucchini 4 oz. fresh goat cheese (such as chevre, plain or garlic work best) ¾ cup half & half or heavy cream ½ cup milk 3 eggs
small handful or chopped fresh parsley handful of chopped fresh basil ¼ teaspoon salt plenty of ground black pepper
DIRECTIONS Preheat oven to 400 degrees. Grate zucchini into bottom of pie shell (it’s ok if it is still frozen), place on a cookie sheet and set aside.
In medium-large bowl mash goat cheese slowly into milk and cream with the back of a wooden spoon until fully incorporated. This may take a bit of patience but is completely worthwhile! Gently whisk in the eggs, and then mix in the herbs, salt, and pepper.
Pour mixture carefully into pie shell. Bake for 40 to 45 minutes, until top and crust are golden brown. Let the quiche settle for 10 minutes before cutting.
Couscous With Raisins, Zucchini and Feta This recipe comes from Cookthink.com and reminds me of the kinds of sides I like to make during the summer.
Total Time: 30 Minutes Servings:2-4
2 cups low-sodium chicken broth 2 medium zucchini, quartered and sliced into thin triangles 1 tablespoon unsalted butter 1 clove garlic, minced 1/2 cup raisins 1 cup couscous 4 ounces feta, crumbled
1. Bring the broth to a simmer in a small saucepan. Meanwhile, cut off and discard the zucchini's root and bottom end. Cut the zucchini in half lengthwise, then cut the halves in half lengthwise. Slice the quarters crosswise into 1/4-inch triangles.
2. Melt the butter in a large saucepan over medium-high heat. When the foam subsides, add the zucchini. Season with a light sprinkling of salt and pepper. Cook, stirring once or twice, until the zucchini is tender and brown in spots, 4-6 minutes.
3. Stir in the garlic and raisins and cook 30 seconds. Stir in the couscous until it is well coated with the butter, zucchini and garlic, about 1 minute.
4. Pour in the simmering broth. Bring the couscous to a boil, stir, then cover and remove the pan from the heat. Let the couscous absorb all the liquid, 10-20 minutes. Fluff the couscous with a fork, and stir in the feta.
Roasted Vegetable Ratatouille
I stole this recipe from Cookthink.com, but you should feel free to adjust it anyway you wish. Rataouille is a great way to get rid of an excess of summer vegetables.
Total Time: 1 hour 15 minutes Servings: 4-6 1 medium zucchini or yellow squash, trimmed and cut into 1/2-inch strips 1 large fennel bulb, trimmed and cut into very thin strips (julienne) 1 small, skin-on eggplant, cut into 1-inch cubes 15 cherry tomatoes 1/4 cup olive oil 1/2 teaspoon freshly ground black pepper, plus more to taste 2 large red bell peppers 1 large onion, cut into 1/2-inch dice (about 1 1/2 cups) 3 medium cloves garlic, minced 2 medium tomatoes, cut into 1/2-inch dice 1/3 cup capers or chopped kalamata olives 4 sprigs thyme leaves
Directions 1. Preheat the oven to 425F. Line a large rimmed baking sheet with aluminum foil.
2. In a large bowl, toss the zucchini or squash, fennel, eggplant and cherry tomatoes with 2 tablespoons of the oil, salt to taste and the black pepper.
3. Spread on the baking sheet in a single layer and roast for 30 to 40 minutes, until softened and golden brown.
4. Meanwhile, char the peppers over a stovetop flame until they are black on all sides. Place in a bowl and cover the top with plastic wrap for 15 minutes. Peel and seed the peppers, then cut into 1/2-inch strips. Set aside.
5. Meanwhile, heat the remaining 2 tablespoons of oil in a large nonstick skillet over medium heat.
6. Add the onion and garlic, and season with salt and pepper to taste. Cook for about 7 minutes, until the onion is translucent.
7. Add the diced tomatoes, the capers or olives and the thyme leaves, stirring to combine.
8. Cook over medium-low heat for about 35 minutes.
9. Turn off the heat and add the roasted vegetables and peppers, stirring gently to combine. Adjust the seasoning as necessary. Serve hot, warm or cold.