Week Five Shares

Week Five Shares, June 22nd

Happy for the rain late last week, especially on Saturday! Rainy days are a perfect Farmer's Holiday - but there's always some work to be done!  

Looks like our greens are done for the spring & early summer season. I tried to give at least a couple recipes to help with the strong, green spring season we had, hopefully y'all didn't get too burned out on the greens. We should have more coming along late summer and into the fall.

Week Five Contents Include:
Red Bunching Onions
Beets
Broccoli
Cabbage
Cucumbers
Green Peppers
Sweet & Hot Peppers
Squash
Zucchini


RECIPE IDEAS FOR YOUR SHARE

Chocolate Chip Zucchini Bread

Ingredients
3/4 cup sugar 
3 tablespoons vegetable oil 
2 large eggs 
1 cup applesauce 
2 cups all-purpose flour
2 tablespoons unsweetened cocoa
1 1/4 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups finely shredded zucchini (about 1 medium)
1/2 cup semisweet chocolate chips
Cooking spray

Directions

  1. Preheat oven to 350°.
  2. Place first 3 ingredients in a large bowl; beat with a mixer at low speed until well blended. Stir in applesauce.
  3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 4 ingredients (through salt), stirring well with a whisk. Add flour mixture to sugar mixture, beating just until moist. Stir in the zucchini and chocolate chips. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out almost clean. Cool in pan 10 minutes on a wire rack, and remove from pan. Cool completely on wire rack.


via Cooking Light

 

Yellow Squash Ribbons with Red Onion & Parmesan

Ingredients
4 medium yellow squash and zucchini (about 1 1/2 pounds)
1 teaspoon olive oil
1 cup thinly vertically sliced red onion OR use red 
1 garlic clove, minced
1/4 teaspoon salt
1/4 to 1/2 teaspoon crushed red pepper
1/4 teaspoon freshly ground black pepper
1/4 cup (1 ounce) shaved fresh Parmesan cheese

Directions

  1. Using a vegetable peeler, shave squash into ribbons to measure 5 cups. Discard core of squash.
  2. Heat oil in a large nonstick skillet over medium heat. Add squash, onion, and garlic; cook 4 minutes or until onion is tender, gently stirring occasionally. Remove from heat. Add salt, red pepper, and black pepper, and toss gently to combine. Sprinkle with cheese.


via Cooking Light