Sunday, August 29, 2010

More terrific recipes

Here are more great dishes from the Seville Farm Market Zucchini Smackdown.

Zucchini Cobbler
By Miranda Huttinger

(We halved this recipe.)

8 cups chopped, seeded, peeled zucchini
2/3 cup lemon juice
1 cup sugar
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg

Crust:

4 cups all-purpose flour
2 cups sugar
1 1/2 cups cold butter, cubed
1 tsp. ground cinnamon

Directions:

In a large saucepan over medium-low heat, cook and stir zucchini and lemon juice for 15-20 minutes or until zucchini is tender. Add the sugar, cinnamon and nutmeg; simmer one minute longer. Remove from heat; set aside.

For crust, combine flour and sugar in a bowl; cut in butter until the mixture resembles coarse crumbs. Stir 1/2 cup into zucchini mixture. Press half of remaining crust mixture into a greased 15-by-10-by-1 baking pan. Spread zucchini over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon. Bake at 375 degrees for 35-40 minutes or until golden and bubbly. Yield 16-20.

Zucchini "Crab" Cakes
By Sandy Bridenthal

2 1/2 cups grated zucchini
1 egg, beaten
2 tbsp. butter, melted
1 cup bread crumbs
1/4 cup minced onion
1 tsp. Old Bay Seasoning
1/4 cup flour
1/2 cup oil for frying

Combine zucchini, egg and butter. Stir in bread crumbs, seasoning and onion. Mix well. Shape into patties. Dredge in flour.

Using a medium skillet, heat oil over medium-high heat until hot. Fry patties in oil until golden brown on both sides, turning once.

Aunt Lucille's Zucchini Bread
By Carole Lintner

3 cups grated zucchini squash (Do not peel!)
3 eggs
1 cup cooking oil
2 tsp. vanilla
2 cups white sugar
3 cups flour
1 tsp. cinnamon
1 tsp. soda
1 tsp. baking powder
1 tsp. salt
1 cup raisins
1 1/2 cups chopped nuts
1 1/2 cups coconut

Beat together sugar and eggs until creamy. Add oil and vanilla and mix. Add dry ingredients, sifted together. Add zucchini, mix. Add raisins, coconut and nuts.

Bake in three greased 9-by-5 floured pans for one hour at 350 degrees.

Optional: Drizzle with melted chocolate and powdered sugar frosting, sprinkle with nuts and coconut.

Zucchini Torte
By Debbie Dewey

8 cups zucchini, peeled and sliced (remove large seeds)
2/3 cup lemon juice

Cook until tender.

1 cup sugar
1 tsp. cinnamon
1/2 tsp. nutmeg

Stir into hot zucchini and take off heat.

4 cups flour
2 cups sugar
2 sticks margarine (softened)
1 stick butter

Mix like pie crust until crumbs form.

Stir two cups of this mixture into hot zucchini to thicken. Divide the remaining crumbs in half. Put one half into a 10-by-15 pan for bottom and pat down. Bake for 10 minutes at 350 degrees. Put remaining crumbs on top of zucchini mix and bake for 40 minutes at 375 degrees.

Grandma Mary's Chocolate Zucchini Brownie Cakes
By Barb Wernet

2 eggs, beaten
1/2 cup oil
1 1/2 cups sugar
1/4 tsp. salt
1 tsp. vanilla
1 1/3 cups flour
1/2 tsp. baking powder
1/4 tsp. soda
1/3 cup cocoa
1 big squirt of Hershey's Syrup
1 cup shredded zucchini

Mix together first five ingredients. Sift together dry ingredients and add to egg mixture. Stir in zucchini and nuts and chocolate syrup. Put in greased 9-by-13 pan and bake for 30 minutes at 350 degrees.

(Editor's Note: The type and quantity of nuts was omitted from the ingredients list we received. If you're a fan of nuts in your brownies, perhaps you can just add what you like.)

Zucchini Bread
By Carolyn Keiper

2 cups white sugar
3 eggs
1 cup oil
2 tsp. vanilla
3 cups flour
1 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
3 cups shredded zucchini with skins
1 1/2 cups coconut
1 1/2 cups chopped walnuts
1 cup raisins, optional

Beat sugar and eggs until creamy. Add oil and vanilla. Mix. Add dry ingredients. Mix. Add zucchini. Mix. Add coconut, walnuts and raisins. Mix. Pour into two greased and floured bread pans. Bake for about one hour at 350 degrees.

Watch the Seville Farm Market blog for the final batch of Zucchini Smackdown recipes in the next couple of days.

Wednesday, August 25, 2010

Zucchini recipes

Great recipes from the Seville Farm Market 2010 Zucchini Smackdown.

Zucchini Chive Bread
By Karen Lucas

1 cup whole wheat flour
1 tbs. white sugar
1 1/2 tsp. salt
1 package yeast
1 cup sour cream
1/2 cup water
2 tbs. butter
1 cup shredded unpeeled zucchini
6 tbs. fresh chopped chives
3 to 3 1/2 cups all-purpose flour

Combine first four ingredients in large bowl. Mix next three ingredients and heat until very warm (120 to 130 degrees). Gradually add to first four and beat two minutes. Add zucchini, chives and 1/2 cup flour. Mix two more minutes and then stir in enough flour to make a soft dough. Turn out onto floured board and knead eight to 10 minutes. Cover dough and rest 10 minutes. Divide into three parts and roll each 12 inches long. Braid together, pinch ends, place in 9-by-5 loaf pan. Let rise till doubled and bake at 375 degrees for 25 minutes. Makes one loaf.

Organic Chocolate Brownies
By Chad Kleibscheidel

2 eggs, beaten, organic
1/2 cup grape seed oil
1 1/2 cups sugar, organic
1/4 tsp. salt
1 tsp. vanilla
1 1/3 cups flour, organic
1/2 tsp. baking powder
1/4 tsp. soda
1/3 cup cocoa, organic
1 cup shredded zucchini, farmers market or garden
1/2 cup chopped nuts

Mix together first five ingredients. Sift together dry ingredients and add egg to mixture. Stir in zucchini and nuts, put in greased 9-by-13 pan. Bake at 350 degrees for 30 minutes.

Zucchini Cinnamon-Swirl Cake
By The Novak Family

1 medium zucchini (about 12 oz.)
1/3 cup chopped walnuts
1 tablespoon cinnamon
1 1/2 cups brown sugar
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 medium Granny Smith apple
1 8-oz. plain nonfat yogurt
1 container (8 oz.) refrigerated no-cholesterol egg substitute
1/4 cup salad oil
1 tbs. vanilla extract

Shred zucchini. Place in colander, let stand 15 minutes. After 15 minutes, squeeze dry.

Spray 10-inch Bundt pan with nonstick cooking spray.

In a small bowl, combine walnuts, cinnamon, and 1/4 cup packed brown sugar; set aside.

In a large bowl, mix flour, baking soda, baking powder and salt.

Shred unpeeled apple.

Preheat oven to 350 degrees. In medium bowl, with wire whisk, beat yogurt, egg substitute, salad oil, vanilla extract, and 1 1/4 cups brown sugar until smooth. Stir in shredded zucchini and apple until blended. Stir zucchini mixture into flour mixture just until flour is moistened.

Pour half of the batter into Bundt pan, sprinkle evenly with walnut mixture. Top with remaining batter. Bake 50 to 60 minutes until toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack for 10 minutes. Remove cake from pan, cool cake completely on wire rack.

More to come!

Tuesday, August 24, 2010

Zucchini Smackdown Winners!

What a great turnout for the Seville Farm Market's 2010 Zucchini Smackdown!

This year we had 15 zucchini creations vying for Best Savory Dish and Best Sweet Dish in our annual cooking contest held on Aug. 21. In 2009, we had eight entries. So, like zucchinis themselves, the Smackdown just keeps on growing!

Speaking of which, the winner of this year's Largest Zucchini Contest was Carole Lintner who hauled in a 10-pounder.

Our distinguished panel of judges for the cooking contest included Seville resident Norma Detwiler, Seville Presbyterian Church Pastor John Bassman, and Seville Mayor Carol Carter. They had a difficult job and we're grateful to them for sharing part of their Saturday morning with us.

And the winners are ...

Best Sweet Dish

First Place:
Zucchini Torte by Shirley Ware

Second Place:
Aunt Lucille's Zucchini Bread by Carole Lintner

Third Place:
Zucchini Bread by Carolyn Keiper

Best Savory Dish

First Place:
Zucchini Chive Whole Wheat Bread by Karen Lucas

Second Place:
Zucchini "Crab" Cakes by Sandy Bridenthal

Third Place:
Stuffed Zucchini by Jessica Brantner

For a slide show with photos from the Seville Farm Market 2010 Zucchini Smackdown, be sure to visit Medina County Life. The site's publisher is none other than Shirley Ware, whose Zucchini Torte won top honors for Best Sweet Dish. There, you can find the recipe and read Shirley's funny column about making the cake -- which was more "I Love Lucy" than Martha Stewart.

We'll be posting all the recipes from this year's Smackdown over the next few days. So keep watching ... and don't stick all your surplus zucchini in your neighbor's unlocked car just yet. Save some to try these great new recipes.

Thursday, August 5, 2010

It's Zucchini Smackdown time!

If you can't beat it ... eat it. That's what we say when it comes to one of the garden's most prolific vegetables: Zucchini.

Do you have a great zucchini recipe? If so, cook it up and bring it to the Seville Farm Market by 10 a.m. on August 21. Our panel of judges will award prizes for the Best Savory Dish and the Best Sweet Dish.

Is there a monster zucchini lurking in your garden? If so, bring it to the market! We'll present a prize to the grower of the biggest zucchini.

This year's Zucchini Smackdown also will feature a cooking demonstration by Mike Vrobel of DadCooksDinner.com.

Here are the rules:

1.) Dishes must be made from homegrown zucchini or zucchini bought at the Seville Farm Market.

2.) Cooks must provide their recipes, which will be posted on this blog.

3.) All entries must be in place for judging by 10 a.m., Saturday, August 21.

4.) A panel of local celebrity judges will determine the winner.

5.) This contest is open to the world! All ages welcome.

Questions?

Call Kris Perry at 330-769-2453 or John Gladden at 330-769-1428