Raid the garden to make fresh, tasty dishes
Look under the leaves of your squash and zucchini bushes now, before those babies grow into baseball-bat sized monsters. It may already be too late.
Here are recipes that will help you use up the bounty of the season.
The first is a versatile recipe from Mizuna chef and owner Michael Jones. He demonstrated it at the Spokane Farmers’ Market after shopping for most of the ingredients there.
The other two recipes are from Susan Puhek, owner of S&P Homestead Farm. The Puheks sell produce at the Liberty Lake Farmers’ Market each Saturday from 8 a.m. to 1 p.m.
They’re offering bulk discounts for those buying produce for canning. Ask them for details at the market.
Farmers’ Market Veggies in Basil-Walnut Pesto
From Michael Jones, Mizuna, Spokane
Fresh market veggies of choice (zucchini, summer squash, snap peas, etc.)
1/4 pound fresh spinach
1/2 cup olive oil
1/4 pound fresh basil
2 large garlic cloves
1/2 cup walnuts
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
White wine
Parmesan or pecorino cheese
Prepare all vegetables, set aside.
Fill food processor with spinach. Add 1/4 cup olive oil and process.
Add basil and more oil, if necessary. Process. Add garlic, walnuts, lemon juice, salt and pepper. Process until chunky, not smooth.
Heat pan with a little oil. Add vegetables, firmest ones first. Sauté lightly, adding wine as necessary. When close to being done, add extra wine or broth and continue to heat until hot.
Turn off heat, add pesto and stir until heated through.
Serve over pasta or as a side dish. Add grated parmesan or pecorino.
Yield: Varies
Nutrition per serving: Unable to calculate due to recipe variables.
Summer Salad
From Susan Puhek, S&P Homestead Farm
3 cups cubed cucumber
2 cups cubed summer squash
3 cups cubed sweet peppers
3 cups cubed fresh tomatoes
2 sliced green onions
1 cup chopped fresh parsley
1 cup chopped fresh basil
For the dressing:
1/2 cup white wine vinegar (or any other vinegar)
1 tablespoon huckleberry honey
Salt and pepper, to taste
Mix vegetables in a large bowl. Combine dressing ingredients. Top vegetables with dressing and serve.
Yield: 6 to 8 servings
Approximate nutrition per serving: 73 calories, less than 1 gram fat (no saturated fat, 8 percent fat calories) 3 grams protein, 17 grams carbohydrate, no cholesterol, 4 grams dietary fiber, 117 milligrams sodium.
Easy Zucchini Bread
From Susan Puhek, S&P Homestead Farm
3 eggs
1 cup sugar
1 cup oil or melted butter
2 cups zucchini, peeled and grated
1 teaspoon vanilla
3 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon baking powder
1/2 cup chopped nuts, raisins or chocolate chips, optional
Beat eggs slightly. Add sugar, oil, zucchini and vanilla, and mix together.
Add dry ingredients, mix until smooth and add nuts, raisins or chocolate chips (if using).
Grease and flour a 9-by-5-inch loaf pan; add batter. Bake 1 hour at 325 degrees or until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes; remove from pan, cool 10 minutes more before slicing.
To freeze bread, let cool completely and wrap in two layers of aluminum foil, label and date. Place in freezer. Bread will keep in freezer up to six months.
Yield: 1 loaf
Approximate nutrition per 3-ounce serving, made with canola oil and walnuts: 329 calories, 22 grams fat (2 grams saturated, 62 percent fat calories), 6 grams protein, 25 grams carbohydrate, 53 milligrams cholesterol, 1 gram dietary fiber, 126 milligrams sodium.