Cornbread with Fresh Corn
1/2 cup Wesson oil
1 cup self rising cornmeal (I like Hodson Mill all Natural)
1 cup of fresh corn (cooked and cut off cob)
1 cup sour cream
1/4 tsp. salt
Preheat oven to 400 degrees. Grease a loaf pan. Beat eggs and oil in large bowl. Add in the remainder of the ingredients and mix lightly. Bake in 400 degree oven 35 minutes. Cool 15 minutes on rack. Remove from pan and enjoy!
Ok, maybe you guessed correctly! They are lemon ball cucumbers. If you know me you know that each year I like to try something new in the garden. One of them just happens to be the lemon ball cukes. They are unusual, looking like bright yellow balls, and no, they don’t have a lemon taste. Some say they are less bitter than the “regular cukes”. Sliced and on a platter, the unusual color gives a nice visual element.
These are an heirloom variety and have been around for a long, long time. Still, they are new to me, and may be new to you also. I find that there are two types of customers at the market-one type looks for, and buys the familiar looking vegetables. The second type-they seek out the “new” and unusual, anxious to try something different.
Stop by Saturdays 9 to 1. Maybe you’ll want to try something unusual too!
Ok, for weeks now I’ve been telling everyone, “the tomatoes aren’t ready yet, maybe next week”. Here it is August 10th and not a single red tomato. Mother Nature has not been kind in the tomato area. I have MANY green tomatoes, Big Boy, heirloom Debarao and some short vine variety. About 35 plants in all. Please be patient, I’m not. I can’t wait.
What I do have is a lot of squash, and a lot of squash recipes for you to try. Stop by the market, pick up some squash, some recipes, and who knows…..maybe next week I’ll have red tomatoes!
Zucchini Pizza Casserole
A tasty, tomatoey casserole Serves 6-8
4 cups shredded, unpeeled zucchini
2 eggs (farm fresh are best!)
1/2 cup freshly grated parmesan cheese 3-4 oz
2 cups (8oz.) shredded part skim mozzarella cheese, divided
1 cup shredded cheddar cheese, divided
1 pound of ground beef (you can also use ground chicken or ground turkey)
1/2 cup chopped onion
1 can (15 oz) tomato sauce
1 medium green pepper, chopped
salt and pepper to taste
1 Heat oven to 400 degrees. Grease a 13 X 9 inch baking dish.
2. Place the zucchini in a strainer; sprinkle with salt and let stand for 10 minutes. Squeeze out moisture.
3. Combine the zucchini with the eggs, parmesan and half of the mozzarella and cheddar cheeses. Press into the prepared 13 X 9 baking dish.
4. Bake, uncovered, 400 degrees for 20 minutes. Meanwhile cook beef, onion, and green pepper over medium heat until meat is no longer pink; drain. Add tomato sauce, and spoon over zucchini mixture. Sprinkle with the remaining cheeses. Bake 20 minutes longer.
This makes two loaves or four of the mini loaves and two of the small foil loaf pans.
3 large eggs (farm fresh are best!)
1 cup oil
2 cups sugar
1 teaspoon cinnamon
1 teaspoon baking powder
3 cups flour
3 cups grated zucchini (skin and all-but I remove large seeds)
2 teaspoons vanilla extract
1 teaspoon salt
1 teaspoon baking soda
Prepare two loaf pans with either pam cooking spray or crisco with a light dusting of flour.
Mix all ingredients. Alternate 1 cup flour and 1 cup zucchini to make batter easier to stir. Bake at 350 degrees about 1 hour or until toothpick inserted in the center comes out clean. Cool 15 to 20 minutes and remove from pan. (if you make the four mini loaves reduce cooking time to 35 minutes) The small foil pans take about 40 minutes.
Delicious and easy. You can also freeze the loaves once they have cooled off in a gallon ziploc freezer bag. These are great to make while zucchini is in season and then pop them in your freezer to enjoy during the winter months. You’ll appreciate it even more then.