Thursday, September 29, 2011

Next up: Indoor Holiday Market Dec. 10 at Seville UMC

To all our dedicated customers and vendors, thanks for a great third season!

The wet spring got the growing season off to a challenging start, but we enjoyed beautiful weather all summer long for our Saturday morning markets at Seville's Stanhope Park. As always, there was lots of fresh produce, yummy baked goods, homemade dog treats, maple syrup, crafts and more. We enjoyed cooking demonstrations by author Jane Snow and local food blogger Tom Noe. And we had a lot of fun (and tasty eating) at our annual recipe contest, the Zucchini Smackdown.

In January, vendors will meet to make plans for the 2012 market season. We would love to hear your feedback on what we can do to make the Seville Farm Market even better. And if you are interested in learning more about becoming a vendor, just send us an e-mail and we'll add you to our mailing list to receive notices of future meetings. Our e-mail address is: sevillefarmersmarket@gmail.com.

While our outdoor season has come to a close for this year, we're not done yet. For the first time, we're hosting a one-day indoor Seville Farm Market at Seville United Methodist Church. Come say hello to your favorite vendors and stock up on gifts and foods for the Christmas season.

The indoor market will take place from 10 a.m. to 2 p.m. on Saturday, Dec. 10. Seville United Methodist Church is located at 74 W. Main St., Seville, Ohio 44273. Watch this blog and local newspapers for more.

Thanks for a great outdoor season! We hope to see you indoors on Dec. 10.

Thursday, September 8, 2011

More recipes from the 2011 Zucchini Smackdown

You can never have too much zucchini -- only too few recipes.

Here are a few more from local cooks who participated in this year's Seville Farm Market Zucchini Smackdown. All three happen to be Seville Farm Market vendors, so you can enjoy their other great products each week.

Not Your Average Zucchini Pie
By Robin Williams

5 eggs
1/2 tsp. baking powder
3 cups grated zucchini
1/2 pound bacon
1 1/2 cups flour
1/2 tsp. salt
1 large onion, finely chopped
1 cup grated cheddar cheese

Cut bacon into small pieces and saute until two-thirds done. Drain and add onion. Cook until bacon is crisp and onions are browned.

Whisk eggs; add flour, baking powder, salt, zucchini and cheese, and mix well. Add cooled bacon / onion mixture. Pour into a 9- by 13-inch pan that has been sprayed with cooking spray.

Bake at 350 degrees for about 30 minutes or until done.

Chocolate Zucchini Muffins
By Terry Loyer

Cream together:
1/2 cup brown sugar
1/2 cup white sugar
2 eggs

Add and beat until smooth and fluffy:
1/2 cup softened butter
1 cup sour cream

Add and blend well:
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
2 cups flour
1/2 cup cocoa

Fold in:
2 cups grated zucchini

Spoon into muffin tins, about three-fourths full. (Could also be baked in a loaf pan.) Bake at 350 degrees for approximately 20 minutes or until top springs back when pressed.

Szarlotka Zucchini
By Karen Lucas

2 cups grated zucchini (peeled & seeded)
1 cup water

Cook for five minutes and drain well.

Mix together:
1/2 cup white sugar
1 heaping tbsp. cornstarch
1 tsp. vanilla
2 tsp. coconut flavoring
2 eggs
1 can evaporated milk
1/2 tsp. salt

Add zucchini.

Pour into pie crust and bake at 425 degrees for 15 minutes, then at 350 degrees for 30 minutes.