This Farm Grows Things Much More Valuable Than It’s Crops

Justin and Maddi Papa and Maddi

The weather has finally warmed up. We’re off to a good start and looking forward to a great year. Hopefully, all is well with our old friends and customers. The great thing about starting a new season is the opportunity to reconnect with old friends and make new ones along the way.

Justin and MaddiHelena

Zucchini Bread

Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 teaspoons ground cinnamon
  • 3 eggs
  • 1 cup vegetable oil
  • 2 1/4 cups sugar
  • 3 teaspoons vanilla extract
  • 2 cups grated zucchini
  • 1 cup chopped pecans

Directions

  1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
  2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
  3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.

Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Zucchini Bites

Ingredients

  • zucchini, cut into 1/2-inch slices
  • shredded parmesan cheese
  • olive oil
  • salt and pepper to taste

Directions

  1. Prepare the broiler.
  2. Brush olive oil on zucchini.? Season with salt and pepper.? Spread zucchini on the baking sheet and top with cheese.

Broil until cheese is melted.

Squash Casserole

Ingredients

  • 6 cups yellow squash, cut into 1-inch cubes
  • 2 cups zucchini squash, cut into 1 inch cubes
  • 1/2 cup dry bread crumbs
  • 1/2 cup chopped onion
  • 2 eggs
  • 1/2 cup mayonnaise
  • 1/4 cup butter, melted
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup butter, melted
  • 1/4 cup dry bread crumbs

Directions

  1. Preheat an oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
  2. Place the squash in a large saucepan, cover with water, and boil until soft, about 15 minutes. Drain the squash well, place in a large mixing bowl, and mash until slightly chunky. Stir in 1/2 cup of bread crumbs, onion, eggs, mayonnaise, 1/4 cup of butter, sugar, salt, and pepper until thoroughly combined, and spread mixture into the prepared baking dish. Drizzle the top of the casserole with 1/4 cup melted butter, and sprinkle 1/4 cup bread crumbs over the butter.

Bake in the preheated oven until the casserole is cooked through and the top is golden brown, about 1 hour.

Ratatouille

Ingredients

  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 teaspoons dried parsley
  • 1 eggplant, cut into 1/2 inch cubes
  • salt to taste
  • 1 cup grated Parmesan cheese
  • 2 zucchini, sliced
  • 1 large onion, sliced into rings
  • 2 cups sliced fresh mushrooms
  • 1 green bell pepper, sliced
  • 2 large tomatoes, chopped

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.
  2. Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Sautee garlic until lightly browned. Mix in parsley and eggplant. Sautee until eggplant is soft, about 10 minutes. Season with salt to taste.
  3. Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.

Bake in preheated oven for 45 minutes.

 

Pepper Jelly

Ingredients

  • 1 1/2 cups finely chopped green bell pepper
  • 1 1/2 cups apple cider vinegar
  • 5 cups sugar
  • 3 ounces liquid pectin

Directions

  1. In a large, stainless steel saucepan, combine green pepper, vinegar, and sugar. Bring to a boil, and cook for 6 minutes, stirring constantly.
  2. Stir in liquid pectin, and continue to boil for one more minute, stirring constantly. Skim off foam with a metal spoon, and remove pan from heat

Ladle jelly into sterilized jars, leaving a 1/2 inch space at the top. Seal and process in a boiling-water canner for 5 minutes.

Easy Stuffed Bell Pepper

Ingredients

  • 1 1/2 pounds lean ground beef
  • 1 onion, chopped
  • 1 cup uncooked instant rice
  • 3/4 cup water
  • 2 (14.5 ounce) cans peeled and diced tomatoes with juice
  • 1 (14 ounce) jar spaghetti sauce
  • salt and pepper to taste
  • 6 large green bell peppers
  • cheddar cheese

Directions

  1. In a large skillet, brown the beef and onion over medium heat. Drain fat. Add rice, tomatoes and spaghetti sauce. Season with salt and pepper. Simmer until rice is tender. Preheat oven to 325 degrees F (165 degrees C).
  2. Cut the tops off the bell peppers and clean out the seeds and membrane. Fill peppers with meat mixture. Sprinkle with cheese.

Place in a casserole dish and bake in a preheated oven for 20 minutes or until peppers are as tender as you like.

Baba Ghanoush

Ingredients

  • 1 eggplant
  • 1/4 cup lemon juice
  • 1/4 cup tahini
  • 2 tablespoons sesame seeds
  • 2 cloves garlic, minced
  • salt and pepper to taste
  • 1 1/2 tablespoons olive oil

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
  2. Place eggplant on baking sheet, and make holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft. Remove from oven, and place into a large bowl of cold water. Remove from water, and peel skin off.

Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric blender, and puree. Season with salt and pepper to taste. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.